Meat restaurant in Montpellier

The Meat Bar in Montpellier.

A dining concept based on the mastery of fire. This restaurant offers a culinary experience structured around a meat bar and a 100% large QUATRO brasero and kamado kitchen, usable all year round. Here, the barbecue is not a one-off event, but a true tool of gastronomic production.

The meats are selected, presented to the customer, and then cooked using direct, indirect, or smoking methods, depending on their nature and maturity.

The brasero ensures searing and visual appeal, while the large QUATRO kamado guarantees thermal precision, consistency, and versatility in continuous operation.

Designed for professional catering, this concept allows:

• a consistent cooking quality, summer and winter,

• an optimisation of the flow in the kitchen,

• a strong perceived value in the dining room thanks to the visible fire cooking,

• a clear and distinctive culinary signature.

The meat bar becomes a central point of the customer experience:

selection of ingredients, transparency of the product, mastery of cooking and respect for time. This restaurant caters to a clientele in search of authentic taste, controlled technique and sincere cuisine, where fire serves the product.

A sustainable, profitable and differentiating concept. The barbecue as a cornerstone of the kitchen, 365 days a year.

Cuves Gourmandes ;  Pailletrice, 34470 Pérols