Today, ti's an outdoor picnic with Alexandre Hurson, le King of the grill, and Opinel.

On the menu: sea bream fillets with tomatoes and olives on a 2CV transformed into a nomadic barbecue! In heart of the Haute-Marne contryside.


  • 2 fillets of sea bream
  • Cherry tomatoes
  • Black olives
  • 1 lemon
  • Oregano
  • Salt
  • Olive oil

Number of persons:4
Préparation : 10 min.
Cuisson : 20 min.
Temps total : 30 min.

Knives used for this recipe

Nomad Cooking Kit
Nomad Cooking Kit

The right cooking tools for adventurous meals

N°08 Stainless Steel
Can be personalised
N°08 Stainless Steel

The must-have N°08 stainless steel knife has a beech wood handle.


1The Barbecue

Start your barbecue with our Mixx charcoal and briquettes of gastronomic quality®.


Slice cherry tomatoes and olives into thin slices. Cut the oregano into small pieces. Cut the lemon into slices of at least 1cm.

3Season the sea bream

Add a drizzle of olive oil to the sea bream, add a pinch of salt and sprinkle with oregano.

4Season the ingredients

Place the tomatoes and olives on the dorado fillets, add a drizzle of olive oil and oregano.

5The baking

Put the lemon slices on the barbecue grill and cook indirectly. Place the sea bream on top. Close the lid and cook for 20 minutes.

6Enjoy your meal!