At a time when flip flops are emerging from hibernation and taste buds are thirsty for summer flavours, BBQs are flourishing.
Arrived from the USA after the Second World War and popularized in France in the 1960s, the barbecue cooking technique is attracting more and more people today. 6 out of 10 French people have one!
For taste and to tenderize meats cooked on the BBQ, marinades are essential. With wood, coal, electric and even without, at home, you can deceive yourself.
Christophe Magand, the head of “Barboton” in Saint-Etienne, gives us his little secret to success or almost, a BBQ, without making smoke…