At Melt we honor the culinary values of Texas by smoking all our meats over a
oak wood, at low temperature for long hours.
Our barbecue is generous, warm but above all family-friendly and believe us, you won't risk
to forget it!
Enriched with the teachings of Jeffrey Howard, pitmaster of one of the most famous barbecues in the
Texas (Pecan Lodge) and Alexander Smith, a big name in the barbecue in New York (Mighty Quinn's Surf
BBQ), we were able to perpetuate and above all make the Texan BBQ travel to your taste buds.
In constant search of the best fresh ingredients, we use a cooking method
practiced for generations in the southern United States.
All our meats are exceptional, whether it's our fifteen hour smoked brisket, our yellow chicken from
Gers or our Iberian pig and so on.
Our sauces to accompany these delicious dishes are homemade, as are our
sides, cooked from fresh and seasonal products.
SLOW SMOKED BARBECUE
our meats
All our meats are smoked between 2 a.m. and 3 p.m. and will be served to you
portion of 200g or even 500g for the greediest
burger
Our meat in sandwich version - Two slices of sweetness to welcome our extra tender meat
All our accompaniments are homemade, on site from fresh products and change according to the seasons
SIDES
BRUNCH
Brunch is exclusively available at Cambronne (103 rue Cambronne, 75015 Paris), Saturday and Sunday from 11 a.m. to 3 p.m.
We offer a selection of sweet and savory items!
