Through Marylene Iapichino
Published on
–
Thierry Cornuet, Pitmaster (the American title for barbecue masters) from Bootgrill at Nice (Alpes-Maritimes), the barbecue makes it “a primary culinary art”.
For a year he has even taught the basics of the kebab and everything else with cooking workshops dedicated every Saturday, in its restaurant.
« American spirit but french style »
“There are three priorities, mastering the heat, the good use of your tool and creativity” he tells News Nice. And to add that it is necessary of course focus on the quality of the products chosen.
Of Canadian origin, he infuses a little French finesse into this very American cooking, “American spirit but French style” he has fun taking as a slogan. [esprit américain mais style français].
The idea is to show that we can achieve a whole menu with a barbecue, from starter to dessert, “in a simple, educational and above all generous spirit, full of conviviality. ”
Varied menus
Classes take place on Saturday, just book on the online site to form a group of ten people. There are many options to choose from if you want to learn an American-style, land-sea or “special carnivore” menu with different levels. We end with greed by tasting the prepared menu.
Another advantage, the three styles of barbecue are present in every class. We can therefore become as much an expert in gas, as in electricity and coal.
The art of Weber barbecue
These “Grill Academy” workshops were initiated five years ago by the reference brand Weber, which is pushing the approach until creating a French barbecue championship. For the 2021 edition, the southeast round will take place on August 21 and 22 at Isola 2000 for a final to Saintes-Maries-de-la-Mer (Bouches-du-Rhône) in September.
But Thierry Cornuet, nicknamed “Big T” reassures: his lessons are leisure, he does not seek to create champions. “Sharing, exchange, these are the values of barbecue”.
We are at a time in our lives when we need to share. The barbecue is an extraordinary tool for this.
Given the generous weather in Nice, the Pitmaster offers courses all year round and not just in summer: “at Christmas we make smoked salmon, for example, the opportunity to see this smoking technique”.
His workshops are so popular that many come back to test the higher levels, “I have about 70% men for 30% women, but a lot of couples too! Finally, some companies like to offer the activity for their employees.
A barbecue this weekend?
At Actu Nice we’re a little greedy, so we couldn’t help but glean some suggestions for a barbecue this weekend.
Thierry Cornuet recommends poultry, “a small free-range chicken or a crapaudine cockerel”. It can be served with a braised salad, brushed with white balsamic vinegar so that it caramelizes and we add a small parsley prepared in advance at the end of cooking.
Finally, for dessert, he loves roasted pineapple with rum and maple syrup, for the Canadian touch.
––
.
Has this article been useful to you? Note that you can follow Actu Nice in the Mon Actu space. In one click, after registration, you will find all the news of your favorite cities and brands.
–
