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 for the perfect meal.

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.