Shepherd’s Pierrade

• Thin slices of beef
• Fillet end of a leg of veal
• Pork Filet Mignon
• Poultry (chicken, duck or turkey)

All the meat should be cut into strips.

Seafood Pierrade

• Monkfish or Bass fillet
• King prawns or Salmon
• Scallops
• Crawfish/rock lobster medallion.

The fillets should be cut into strips.

The shellfish should be split in two.

Fruit Pierrade

• Fruit cut into slices
• Oranges, apples, bananas, apricots
• Cooked on the hot grill-stone
• Coated on the plate
  With hot chocolate,
  with fruit coulis.
  with whipped cream.