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Meats

Bee Grill offers you its succulent meat recipes made with our Japanese Kamado , beef, lamb, duck breast...

COOKING TO THE CORE

BEEF

45°C

Blue

50°C

Bleeding

55°C

On point

60°C

Cooked

LAMB

BEEF

55°C

Pink

65°C and +

On point

70°C

Well cooked

PORK

65°C

Pink

65°C and +

Cooked

85°C

Cross and frayed

POULTRY

70°C

Cooked

Beef rib
seasoned to the heart
Chef Aurélien Poirot

Pork Ribs
Bee Grill

Rack of lamb
with fig leaves
Chef Aurélien Poirot

Spatchcocked chicken
glazed with BBQ sauce
Chef Nicolas Cegretin

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Sirloin Flank Steak
maceration of fresh herbs
Starred chef Ivan Lavaux
Abbey Inn in Ambronay

Duck breast
in marinade
Chef Aurélien Poirot

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Pork loin with spices forgotten on the embers
Chef Aurélien Poirot

Lacquered chicken wings
By Bee Grill

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Blueberry & Sauvignon Soufflé
Chiefs
Mathieu & Jacques Lagarde

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