The story of MELT born in the mind of two young Frenchmen Jean Ganizate and Paul Loiseleur.

School friends, Jean and Paul leave in 2012 for an internship in New York and it is in the Big Apple that they discover the Texan barbecue. It is a real culinary epiphany.

They decide to import the concept to France after criss-crossing Texas in 2013 in search of the greatest chefs in the industry.

 

In Texas, they meet Jeffrey Howard, pitmaster of one of the most famous barbecues in the region. (Pecan Lodge) The duo manages to convince the pitmaster to leave his native land for Paris.

The MELT adventure is launched!

 

It is in the 11th arrondissement of Paris, at 74 rue de la Folie-Méricourt that the team sets up shop in November 2016. We offer our customers an authentic culinary journey to the heart of Texas and the southern US

After a year of embalming the streets of the Oberkampf district, the "MELT family" is expanding and setting out to conquer the west of Paris in December 2017.

 

It is in the Batignolles district, at 83 rue Legendre that they finds a second home. Who says new restaurant, says new menu and new “New School Barbecue” recipes.

 

Although the Texan cooking technique with oak wood remains at the heart of the concept, we discover flavors from all over the world.

Everything is created by one of the stars of the Barbecue in New York, Alexander Smith (ex Mighty Quinn's Surf BBQ and Hometwon Bar-B-Que).

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