During spring and summer, local meats and fresh fish and given a richer flavour thanks to flame-grilled cooking in our outdoor kitchen, with a true demonstration of know-how and precision cooking. Each flame, each ember, contributes to the complex craft of tastes and textures, revealing the quintessence of meat, fish and vegetables. To enhance these smoky and caramelised flavours, the chef has cooked up a unique barbecue sauce, inspired by the history of Lou Calen estate: a subtle blend of pastis, maple syrup and craft beer, enhanced of course with a few secret ingredients!