Brochure

ROTISSERIE
“Each technique has its purpose, but with
rotisserie it is easier to build a crust with
basting and to make any meat or fish crispy
prettyquickly, which is something that I
love.It is important to have a high-quality
power source that can create a strong flame
to keep high and even heat while cooking.
The rotisserie spit should not spin too fast
– it should be slow enough to add a nice
caramelization to the meat on the outside.”
Chef LudoLefebvre
P.17