My name is Raphaël and I had a real passion for barbecue when I went to Quebec. There, I discovered a kind of outdoor culinary pleasure that could be done in summer and winter.

So I started my blog on barbecue to make people discover that it is possible to make great convivial meals on the barbecue by doing something else than the endless sausage and brochette platters. My goal is to share my knowledge with you throughout the year.

Kobus Botha has taken cooking with fire to the highest level, elevating it from popular to devine. His spectacular braais has delighted thousands of people at gorgeous locations around France and the world. He is the de jure barbecue expert in France; both by reputation and experience

Max, the 'BBQ Guru,' is unquestionably at the forefront of the barbecue industry. In addition to leading a retail chain, developing his own accessories, sauces and spices, he is changing the world one barbecue at a time. Guest judge for the best barbecue accessories in North America, the following year he himself emerged as proud recipient of the 1st prize for the prestigious Vesta Award, with his accessory the ‘All-in-1’ in 2019. He is the proud recipient of many awards, including the prestigious Vesta Award for Best Barbecue Accessory in 2019, and the KCBS Chef's 1st Choice at the French Barbecue Championship in 2016. Other successful participations in the American competitions Memphis in May, American Royal and World Food Championship, make Max a recognized expert among his peers in the field since 2013.  A true pioneer in the industry, he has been called a "young Steven Raichlen." The world-famous Raichlen is known as "The Master of the Grill". Max Lavoie's numerous travels around the world have inspired him to create a horde of recipes and techniques that have led to the creation of a multitude of products. His expertise has been put forward in various collaborations on television, radio and web capsules. He is also the author of two recipe books, “BBQ au Max” and “Lavoie du BBQ”.  His mission:  Gathering people around flavors & fire.

Crazy lover of the Blues, I had the opportunity to go regularly to the south of the USA. I discovered there extraordinary people, and a rich, simple and friendly cuisine.

One thing leading to another, I gradually became passionate about this cuisine, and the complexity of BBQ. I bought my first Weber BBQ, then my first Smoker, then 2, then 3, ... Finally, I decided to share my passion and my knowledge in Belgium and France by building this website.

We are from the Bordeaux region...passionate, for many years, about cooking and mainly outdoor cooking. We recently launched our Youtube channel whose objective is to share and present a way of life around the barbecue and more generally around summer cooking: presentation of different types of barbecues, the main cooking methods, recipes and everything around summer cooking. Our two participations in the French BBQ championships have resulted in podiums....We love these moments of sharing and conviviality. Our philosophy: a little bit of barbecue, a lot of way of life!

My name is Stéphane Nowowiejski and I am originally from Eastern France. I am curious and passionate about discovering new flavors. I developed a passion for wine, then world cuisine and this led me to Barbecue and I became a big fan of smoking. For me, cooking and barbecuing allow me to create a moment of conviviality and sharing.

Our community barbecue & you is a French-speaking meeting place for all the passionate of the embers and the home-made. It's a place of exchange and sharing that brings together amateurs, curious people and experts in smoking and grilling.

I'm Alexandre HURSON, and passionate about barbecue cooking since 2007. King of the Grill was created with Nicolas my brother and Aurélie my beautiful sister, in 2013 on the occasion of the 1st French barbecue championship. Passionate about gastronomy, I participated in culinary competitions where I won several titles of champion of France. 

Lourdes Pluvinage learned the secrets of Peruvian cuisine through family tradition. Chef resident in Paris since 1988, she created in 1994 with Eduardo Justo Caballero the restaurant EL PICAFLOR of which she is still in charge. Lourdes will come to present her Peruvian specialties with the help of her assistant chef Carlos Quiñonez.

I cook of course the barbecues of my partners and friends Start'N'Grill revolutionary charcoal barbecue with our partner, Grill'O'Bois  and ZGrill French pellet barbecue. I'm thinking of doing turkey and pork And a vegetable wok, I confirm you: the titles of the recipes on Friday, as well as photos, I will discuss it with my associates tomorrow in Normandy the sun is back 

Ce proche de Pierre Hermé et Cyril Lignac avait le choix entre deux chemins, il choisirait la plus aventureuse. Celle promettant les plus incroyables richesses, les plus belles rencontres. Le voyageur s’est lancé, adolescent, dans le monde sans limite des saveurs. À 13 ans, il entre par la petite porte en cuisine. Il commence au poste de plongeur. Quelques années plus tard, Laurent Favre-Mot est synonyme de plats avant-gardistes. Le bio est encore loin de faire l’unanimité. Lui, à contre-courant, propose des pâtisseries légères, avec « moins de 10 % de sucres ». Son credo. Pour cela, il manie comme personne les fruits, se pliant aux exigences de la nature et des saisons.