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Brochettes à la Française — French Skewered and Grilled Meats
French brochettes are cubes of meat (and sometimes alternating vegetables, fruit, or offal) threaded…
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Côtelettes d'Agneau Grillées — Grilled Lamb Cutlets
Grilled lamb cutlets (côtelettes) are the rôtisseur's most elegant small-plate offering — individual…
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Crapaudine — Spatchcocked and Grilled Poultry
Crapaudine (from crapaud, 'toad') is the French technique of spatchcocking a bird — removing the bac…
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Entrecôte Grillée — Grilled Rib Steak with Compound Butter
The entrecôte (literally 'between the ribs') is the French grilladin's quintessential steak — a bone…
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Grillades à la Française — French Charcoal Grilling Technique
French grilling (griller) is a disciplined art of radiant heat management — direct cooking over glow…