Galette Grilled On A Wood Fire

By Mike Sonier, Stéphane Abyy & Jean Imbert
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All you’ll need

  • 1 kg (8 cups) type “00” flour;
  • 22 g (1 and 1/3 tbsp) fine sea salt;
  • 2 g (3/4 tsp) yeast;
  • 700 g (3 cups) water;
  • 1 tbsp olive oil


  1. Mix 3 tablespoons of water at 37°C (99°F) with the yeast and set aside for 15 minutes.
  2. Add the flour and salt, then the olive oil. Knead the dough, form a ball, and let rise for one hour.
  3. Fold the dough into quarters, turn, then let rise for another hour. Turn the dough, cut it into balls, then place the balls in small, buttered, airtight containers. Let sit for 3 hours.
  4. Finally, roll out the balls, place them on a grill, and turn them over quickly with tongs.
  5. Let cool and enjoy!
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Discover Mike Sonier, Stéphane Abyy & Jean Imbert

Fire for grilling, smoking, braising, and as the magical ingredient for recipes created with six hands...with wood fire, Mike Sonier, Stéphane Abby, and Jean Imbert, a trio of chefs from three different continents, have discovered the element that naturally highlights their skills and influences and makes their menu irresistible. Their watchwords in the kitchen? Freedom and simplicity. And of course, pleasure. The pleasure of sharing unique moments of creativity, and of combining Veuve Clicquot Rosé champagne with the finest seasonal ingredients.

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