Chef de Cuisine Chef Yann Bernard Lejard from Plums steakhouse in The Ritz-Carlton Bahrain, Hotel & Spa
‘Always remove the ingredients from the fridge ten minutes before they pass onto the grill. Also always try to marinate your meat, fish or vegetables before you grill them. Even only five minutes will add more flavours to your ingredients.
‘For a good marinade you can use olive oil, crushed garlic, spices, fresh herbs like rosemary, sea salt and crushed black pepper. Alternatively, you can find a ready-made spicy mix in the supermarket. When you grill on the barbecue, try not to allow flames. Sear very well both sides of your meat and, most importantly, let your meat rest after cooking for a few minutes before you serve.
‘The ingredients cooked will be the main focus but do not forget the sauce or salad on the side. You can find great American barbecue sauce or a French sauce like bearnaise, tartare or bourguignonne. They will really add value to the dish. For the garnish, wrap a potato with aluminium foil, then put in the charcoal for 30 minutes. Open it, put in a slice of fresh butter and cut some fresh chives on the top and sprinkle some sea salt from Guerande.
‘Finally, for a nice salad, slice a few tomatoes, cut a few slices of watermelon, and grill them. Mix the tomatoes and watermelon, chop some coriander leaves on top, and add a few coriander seeds. Then season with olive oil, balsamic vinegar, a few small cubes of blue Stilton cheese, pepper and sea salt.’