Marinated with barbecue sauce, Cajun spices, apple juice and a dozen other ingredients, the ribs are home–smoked with a lot of love by the chef for more than 6 hours.

The amazing beef is slow–broiled, baked with red wine and covered with vegetable glaze and garlic chips.

Our racks of lamb are marinated in duck fat overnight and baked for 3 hours. Enjoy the crispy skin with tender meat inside. Chili powder and cumin powder are sprinkled all over the surface to give the dish a smell one cannot resist.

This Mediterranean dish from the shores of Southern Europe is seasoned with garlic, parsley and olive oil. The chef gets naughty by also pouring a glass of cognac into the pot, making the fragrance of the dish reach for miles.