It’s always BBQ season at Alaire.

Calling all BBQ lovers!

We’re passionate about outdoor living, but also about all the wonderful moments being outside has to offer, especially outdoor cooking. Any excuse is a great excuse to fire up the grill, cook up fantastic food, say cheers with an ice-cold drink and share an evening of fun and flavor with friends and family. The great outdoors, with some great outdoor cooking – it just doesn’t get any more appetizing than that.



What’s your BBQ style?

A BBQ isn’t just a BBQ. It’s a full-on outdoor cooking and dining experience that starts with choosing the best BBQ for your backyard or balcony, for your deck or terrace. Get ready to discover your personal BBQ style.


Extremely versatile and intuitive, switching on a Gas BBQ is so easy, you’ll be constantly cooking up a storm of great food thanks to its various grilling areas and practical temperature control. Outdoor cooking doesn’t get any better than this.

Charcoal BBQ

You can never go wrong with a traditional charcoal BBQ which allows for grilling directly or indirectly over the coals at very high heat, for that unmistakable smoky result. All the classics are there: function, flavor, fun.

Electric BBQ

Simple, streamlined and safe, outdoor cooking with an electric BBQ means no smoke or smell, but ensures savory meals. The ideal BBQ for apartments or small spaces, plug in and power grill.

Plancha BBQ

A Plancha BBQ is ideal for outdoor cooking that is fast, multipurpose and focused around more delicate food such as fish, seafood and vegetables or for quickly searing a piece of meat. Hands-on and pleasure-filled from start to finish.

Wood Pellet BBQ

For those who love high-tech food, a high-tech BBQ that delivers savory slow cooked recipes. So easy to use, it can be programmed via app to start and will notify you when it’s on point. With interesting flavored pellet options – hickory, mesquite, maple, apple – this is what we call an outdoor cooking upgrade.

kamado BBQ

A dome-shaped covered grill that hails from Japan, the Kamado BBQ uses hardwood lump charcoal as fuel and its ceramic construction ensures precise heat circulation for evenly cooked food. Known for its versatility, it’s not only ideal for grilling, but also for roasting and baking.

Smoker BBQ

Slow outdoor cooking on low heat with maximum flavors? That’s synonymous with the Smoker BBQ, which can be a combination of charcoal, propane or electricity, and chips or pellets, because it is that unique.

Built-in BBQ

A true BBQ lover knows exactly what the perfect outdoor cooking setup is… and it’s 100% tailormade to include anything and everything, from a classic charcoal grilling area to a plancha-style zone or a kamado with a lid, this is what foodie dreams are made of.

Wood Fire BBQ

There’s nothing quite like grilling over an open fire, with crackling wood and smoky flavors: a quick and savory way to grill at high heat, sealing in natural juices and nutrients. A long-standing outdoor cooking tradition that has stood the test of time and continues to be next level healthy and delicious.

Ready to put your BBQ to the test?

There’s no better way to test a new BBQ than with a grilled to perfection taste test of mouth-watering food – whether you’re a meat, fish or vegetable lover, these recipes are not only crowd pleasers, but candidates for second helpings. Happy cooking!


12 small gambas

5 tablespoons of ketchup

1 1/2 tablespoon horseradish

1 tablespoon of Worcestershire sauce

1 teaspoon tabasco

Juice and grated zest of 1/2 lime


Cut the gambas open at the back and remove the vein. Sprinkle them thoroughly with salt and grill until crispy. Set them aside to rest on a cedar board and prepare the spicy dip: mix the ketchup, horseradish, Worcestershire sauce, tabasco and lime juice and zest together in a bowl. Serve and enjoy!

*A recipe by our partner brand OFYR.



4 beef tenderloins

4 tbsp Dijon mustard

4 tbsp finely chopped parsley leaves

2 tbsp fresh garlic

1 tbsp fresh thyme

½ tbsp spicy paprika

½ tbsp mild paprika

sea salt to taste

fresh ground pepper to taste


Sprinkle the tenderloins with salt and pepper to taste. Place them briefly on the grill to color and sear. Mix the Dijon mustard with the other ingredients and marinate the meat with it. Grill the tenderloins indirectly at a low temperature: use a thermometer to achieve 55°C for medium rare and 60°C for medium. Remove the tenderloins from the grill and let them rest under aluminum foil for 5 to 10 minutes before cutting them, so that the meat juices can distribute themselves through the meat, ensuring their tenderness.

*A recipe by our partner brand The Bastard.




500 gr. mix of raw vegetables (cauliflower, celeriac, carrot, bell pepper etc.)

Mix of roasted seeds (sunflower seeds, pine nuts, sesame seed, pumpkin seeds, chia seeds etc.)

2 tsp. ras el hanout

150 gr. sundried tomatoes

2 tbsp. full-fat yogurt

1 clove of garlic

zest of 1 lemon

2 tbsp. olive oil


Take a mix of vegetables and cut them in pieces of different sizes. Spread them over your grill or cooking plate and sprinkle them with olive oil. Grill the vegetables for 6 minutes, turning them over frequently. Sprinkle them with a pinch of raz el hanut, pepper and salt. For the dip: in a blender mix the sundried tomatoes, the olive oil, garlic and grated zest of lemon with 2 tablespoons of yogurt and flavor it with the remaining ras el hanout and a pinch of salt. Sprinkle the roasted vegetables with the mix of seeds and serve the dip separately.

*A recipe by our partner brand OFYR.


Outstanding outdoor cooking begins with our exclusive BBQ Club.

Get in touch and we’ll get you fired up and ready to grill, taste and enjoy!

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