As the first summer sunbeams appear, barbecue lovers dust off their grills for merguez sausages or beef ribs. It's a delight in May, but by August, the routine grows tiresome. Discover innovative ideas to wow your friends at your next barbecue or plancha gathering.
In summer—from April through September, varying by French region—we relish outdoor lunches and dinners with family or friends. For seamless cooking, select accessible barbecues or planchas that fire up quickly without relocation hassles.
Ditch supermarket "grill specials" for seasonal ingredients. A dash of creativity yields vibrant, flavorful dishes that stand out. Take inspiration from Carla Bardi's trusted guide "Aperitifs, barbecues & summer recipes" (Editions Larousse, released May 20, 2015, at just €13.90). It delivers 200 sunny ideas perfect for picnics, barbecues, or outdoor feasts.
Sample spicy shrimp skewers, chicken and blue cheese burgers, smoked ribs in sweet-and-sour sauce, or Mexican nachos. Summer's abundant produce also excels in vegetarian dishes.
Pair your grilled mains with inventive salads: pasta salad, bulgur with cherry tomatoes, farfalle and grilled vegetables, or aromatic Oriental veggies infused with curry and turmeric.
Hosting on your terrace or garden arbor—whether casual or elegant? Kick off with aperitifs like homemade hummus and guacamole, assorted dips, marinated sardines, bricks and rolls, tapenades, mini sandwiches, and crisp gazpacho.
Curate a cheese platter with raw-milk selections for superior authentic taste from expert aging. Incorporate fresh fruits—raisins, apricots, figs—for both garnish and pairing.
Finish with light desserts suited to the heat: a melon salad with ginger syrup outshines rich chocolate fondant. Opt for peach or grapefruit granita, homemade sorbet, or fruit tart to please even the fussiest guests.
Your next outdoor gathering is primed for success!
