Start the fire!


The best way to describe the Braserade is that it is a mini-BBQ which you light outside with charcoal and when the doals are glowing and just about white-hot, you bring inside (or to a terrace table) and start the fun.

An Alsace tradition, the Braserade is great for cooking strip of steak or sliced duck breast. A multitude of dipping sauces accompany the meats – we had a special BBQ sauce, horse radish (a nod to the British for the beef), bernaise, mustard, tomato sauce and a buttery lemon sauce. Our plates were garnishedwith a perfectly baked potato and then you cook your own. An Alsatian fondue without the boiling oil! A side salad rounded off the feast.

It’s delicious!



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