Start the evening at the fire
A fire station during the aperitif draws guests in. Flatbreads baked on the embers, skewers of fish or vegetables and oysters opened onto the grill come straight from the fire to the guest, still hot.
Main courses that suit fire
- Whole fish grilled in a basket over embers and dressed with citrus and herbs.
- Lamb on the cross, cooked slowly beside the fire for hours, a tradition from Patagonia and the Argentine pampas.
- Beef on the grill, rested and carved at the table.
- Vegetables in the coals, such as whole aubergines, onions, squash and beetroot, finished with ferments and wild herbs.
Desserts from the embers
Fruit roasted in the coals, smoked creams and caramelised pastries finish a fire menu without breaking the spell.
Plated or family style
Fire food works both ways. Long tables with sharing platters feel generous and social. A plated tasting menu shows the precision behind the fire. Many couples mix the two.
Planning the fire kitchen
Check fire rules with the venue early, especially in dry summer months when some regions restrict open fires. Wind, distance from guests and a safe place to set up are all planned with the venue and your planner. Charcoal grills and wood-fired ovens are good alternatives where open fires are not allowed.