Barbecue holds a special place in events. It suggests direct cooking, the pleasure of sharing a meal and a moment that feels relaxed. But when barbecue becomes part of a reception, it requires precise organisation: product selection, service rhythm, clarity around the buffet and guest comfort.
Choux de Bruxelles Asian BBQ’s starts from that simple idea. It keeps the spirit of barbecue, while bringing it into a more considered culinary format, inspired by Asian flavours and adapted to the expectations of a private or corporate event.
A BBQ Counter With Asian Influences
The Asian BBQ is presented as a grill counter built around marinated products, grilled vegetables and Asian-inspired garnishes. Guests recognise the gesture of barbecue, but in a more precise form: a grilled piece, a sauce, a garnish, a seasoning.
The bar-buffet format makes it possible to offer several preparations side by side: beef ribeye, hoisin chicken, marinated salmon, prawns with yuzu kosho and vegetable accompaniments. Each guest chooses the elements that make up their plate, without fixing the meal into a traditional seated service.
The Asian references remain clear: Thai basil, shio koji, miso, kalamansi, shiso or sesame. They support the product and add depth to the counter, without turning the barbecue into a stylistic exercise.
Precise Cooking and Seasoning
The heart of the menu lies in the accuracy of the cooking. The beef ribeye keeps the direct character of the grill, lifted by a Thai basil bearnaise. The hoisin chicken plays on the roundness of barbecue sauce, with spring onions and coriander. The salmon marinated in shio koji calls for a more delicate cooking approach. The prawns bring out the brightness of yuzu kosho.
The aim is not to layer references. Each preparation should remain clear for the guest: one main product, the right cooking point, and a seasoning that gives direction without taking over.
Accompaniments That Structure the Plate
In this type of format, accompaniments play an essential role. They are not just there to complete the grilled dishes. They bring depth to the buffet and allow each guest to build a balanced plate.
Green asparagus, edamame and green nahm jim. Japanese aubergine with miso and sesame. Teriyaki courgette, crispy onions and kalamansi. Shiitake with satay. Broccoletti with shiso, cucumber, soba and pomegranate. Baby potatoes with Japanese spring spices.
This variety also gives plant-based preparations a proper place, without treating them as a secondary option.
Service Adapted to the Venue and the Guests
The relaxed character of a barbecue often relies on discreet preparation beforehand. The number of guests, the venue, the available spaces, the timing, the equipment, the drinks and any dietary requirements are considered before the event.
This preparation allows the service to remain fluid on the day itself. Guests move around, talk, choose. The teams ensure continuity between the different moments of the reception, from the aperitif to the buffet, then on to drinks and desserts.
A dedicated children’s counter can also be provided when the format calls for it. It is a simple way to make the experience more comfortable for everyone, without making the overall meal harder to read.
Fresh Drinks and a Sweet Corner
For drinks, the menu can remain short and clear: Hugo Spritz, Aperol Spritz, a strawberry, mint and lemon mocktail, followed by a base of wines, waters and soft drinks. The idea is to offer a few well-chosen points of reference, without multiplying the options around the counter.
The sweet offer can take the form of a summer counter, with portions that are easy to pick up: coconut milk panna cotta with red fruit, chocolate mousse, caramel millefeuille, speculoos tiramisu or an assortment of red fruit with ice cream. An ice cream station with vanilla frisco, sorbet and toppings extends the direct, convivial spirit of the barbecue.
For Which Events?
This format is particularly suited to receptions looking for a balance between conviviality and polish: corporate events, family days, private receptions, summer celebrations or client relationship moments.
With its Asian BBQ, Choux de Bruxelles offers a more contemporary reading of event barbecue. Grill-based cooking, Asian influences, structured service and attention to the full experience.
