The world's BBQ, under one tent.
Fourteen hand-picked restaurateurs. Argentina, Texas, Korea, Provence, Brittany, South Carolina. No chains, no generic food trucks — only passionate cooks standing up for their region and their tradition. Three days to travel the world without moving.
The Americas
Argentine asado, Texas brisket, Carolina pulled pork. The continent that raised BBQ to a national art.
ArgentinaSelva
Patagonian asado
Long ribs, coarse salt, patient wood fire. The gaucho tradition, intact.
TexasH.O.M. Steakhouse
Brisket low & slow
Offset smoker, pecan wood, 14 hours of patience for a single cut. Texas, for real.
Réunion IslandLe Boukane
Carry péï
Creole marinades, meats smoked over the boucan. Island BBQ in all its generosity.
South CarolinaNicky's BBQ
Pulled pork & vinegar sauce
The sandwich that made American BBQ history. Vinegar, chilli, brioche.
Buenos AiresChango
Empanadas & parrilla
The porteño aperitivo and the chefs' asado. An Argentine interlude in the heart of Paris.
ParisMelt
Smoked meats USA
Brisket, ribs, pulled sandwich. Paris's benchmark for American BBQ.
ParisPNY
Smashed burger
The benchmark burger in Paris. Brioche bun, house sauce, fries cooked in beef fat.
ParisMarché Noir
BBQ sandwich
US-inspired sandwiches, smoked meats, house sauces.
Asia
Complex marinades, quick cooking, finely cut sides. Another philosophy of fire, being rediscovered in Europe.
Europe
Provence, Brittany, Toulouse, Réunion, Lyon, Paris. Contemporary French BBQ and its neighbours. A scene that has changed enormously in five years.
ProvenceVilla Marthe
Wood-fired Mediterranean
Lamb chops, braised vegetables, garden herbs. The South of France over the flame.
ToulouseLe Cochon Voyageur
Whole hog
Whole animal, slow spit, basting sauce. A single recipe, perfected.
ParisAtelier du Brasero
Brasero cooking
High-heat cooking on OFYR. Charred vegetables, meat over direct flame. The brasero showroom.
BrittanyAu Feu Le Saumon
Quick-smoked salmon
Label-certified salmon, flame-smoked, marinated in Breton herbs. The sea in the fire.
LyonA Feu Lent
Smoked charcuterie
Smoked sausages, house-made pancetta, country ham. The kind you keep coming back for.