“Les Bons Vivants”
Epicurean BBQ
If you know who you are & where you are from, then you will know where you are going.
“les Bons Vivants”, an epicurean experience.
Being a "bon vivant" is a French expression that means "one who likes to eat good food, drink good wine (in moderation), and spend good times with family and friends around the table". It is around this concept that I decided to create "les bons vivants" and share my love of cooking. With of course, a very French touch…
In my family, cooking over a wood fire is a tradition, whether on the BBQ or with a wood stove.
Cooking over a wood fire requires a particular expertise, acquired through skills & practice.
Lighting the fire, managing the fire's supply, maintaining a good temperature, cooking times are skills that we develop over time.
It is fascinating to see how wood fire can influence the taste and aroma of food, creating unique flavors.
I acquired this practice after spending a good part of my childhood alongside my grandfather Papy Jacques & my father Robert watching them indulge in the art of wood fire, guided by the epicurean passion for good food and the pleasure of outdoor cooking.
Cooking over a wood fire and BBQ allows you to live a unique experience and create an intimate, family atmosphere, to connect with nature, disconnect from modern life & take the time to savor the preparation of our meals.
Using this technique takes me back in time, to when we would gather around the fire, listening to the crackling of the wood, watching the flames, smelling the scents of the smoke and the meat mixed together.
It is quite natural that I return to my first loves & introduce wood-fired cooking to Urban Flair.
It is all a question of DNA, instinct & passion.
Guillaume / G
Charcoal BBQ Menu
MEATS
NZ Free range Marinated Chicken Tenderloins
Beard Brothers sausage
NZ Rumpsteak & Rosemary Butter
NZ Pork Belly Yakiniku with Hoisin sauce
NZ Lamb French Cutlets, Moroccan Style
VEGGIES
Tomates Provencales (grilled tomatoes with olive oil, garlic & parsley)
Piccollo Potatoes cooked with Duck Fat, Fresh Herbs & Ail en Chemise (Duck fat-candied garlic)
Marinated & Grilled Red Onions
Garlic & Butter Sweet Corn
Charred Broccolini
Roasted Edamame beans served with our special spices blend
Moroccan Cauliflower
SALADS
Kiwi Beetroot Salad
Beetroot, fresh orange segments, red onions, feta, walnuts, pumpkin seeds, rocket
balsamic vinegar & French mustard dressing.
Italian Pesto Pasta Salad
Red onions, chorizo, red capsicum tossed through penne pasta & home-made basil pesto.
SAUCES
Mint Mayo
Truffle Mayo
Charcoal Aioli
Sajo Gochujang Aoli
French Mustard
Mediterranean Chimichurri
Onion Marmalade
CHUTNEYS
Capsicum & Apricot
Pear, Fig & Balsamic Vinegar
Green Tomato & Jalapeno
A LA CARTE
(You can add some of the following items to the set menu)
NZ 21 days Aged Grain-fed Angus beef eye filet
NZ Waygu beef rib eye steak
Marinated & grilled fresh Octopus
Black Tiger Prawn Flambe with Vodk a
Marinated fresh NZ chicken nibbles
Smoky paprika NZ chicken livers
Premium Fresh NZ lamb french cutlets
Fresh NZ pork country style steak
Fresh NZ pork belly Yakiniku
SIDES
French Baguette
French baguette topped with blue cheese or Camenbert, traditional French Mustard, Home made sausage meat & cooked upside-down on charcoal.
Croque Monsieur
2 slices of walnut sourdough filled up with red caramelized onions, Prosciutto, French brie, Truffle sauce Bechamel & toasted on charcoal.
Plateau de Charcuterie
Prosciutto, Peperoni Picante, Sundried Tomatoes, Finocchiona Salami, Chorizo, Olives, Marinated Artichokes, Chutneys, Pesto, Cranberry & Pumpkin Crackers
Plateau de Fromage
French & New Zealand cheese assortment, Artisan Breads Piquillos, Sundried Tomatoes, Olives, Marinated Artichokes, Chutneys, Pesto, Biscotti.
Summer Squash
Slow Roasted Squash Stuffed With a Zesty Feta, Blue Cheese, Dried Apricots, Pine Nuts, Fresh Herbs, French Walnut Oil Served with wood fire toasted French baguette
- Roasted Camembert Cheese (family recipe) served with wood fire toasted French baguette
VEGETABLES
Tomates Provencales my style (slow cooked tomatoes with my Mediterranean style Chimichuri)
Piccollo Potatoes slowly cooked in Duck Fat, herbs & Black Garlic
Marinated & Grilled Red Onions With Garlic Olive Oil
Grilled Lettuce, French Walnut Oil, “Piment D’Espellet” & Sel De Guerande
Shiitake Mushrooms & Smoked Butter
