The Three-Meat Grill' Pierre®

For convivial and flavorful meals, the Three-Meat Grill' Pierre® is the ideal tool. By cooking directly on the hot stone, each piece of meat—beef, chicken, and pork—develops unique flavors while remaining tender and juicy. An authentic cooking experience and a delight to share with ease!

Ingredients

400 g of beef (beef tenderloin is perfect, sirloin works very well, and ribeye is a bit too fatty)
300 g of veal (from escalopes)
300 g of duck (magret: if you leave the skin on, it will help grease the stone of your Grill' Pierre®)
Bacon
Vegetables: zucchini, bell peppers, tomatoes, mushrooms, eggplants, asparagus, snow peas, spring onions, baby corn (prioritize seasonal vegetables!)
Sauces: Burgundy, pepper, curry, etc.

Preparation

To start

If you venture into cutting the meat yourself (as it can sometimes be an adventure to cut it thin!), take originality a step further by customizing the beef cut: thicker or thinner slices for those who prefer their meat rare or medium.

Otherwise, and for duck as well as veal, your butcher will handle it perfectly.

All you have left to do is peel, wash, and cut your vegetables while your Grill' Pierre® starts heating up gently on the table.