The signature
The Josper.
Spain's finest charcoal oven. 300°C, mastered smoke, a caramelised crust. The restaurant's signature — non-negotiable.
Our Josper, mid-service
Why the Josper
Three reasons. Not one more.
300°
The heat
The Josper climbs to 300°C on oak charcoal. At that heat, the meat caramelises in seconds: the Maillard reaction delivers its sugars, its grilled notes, its crust. Inside stays rosy. It's physics, not magic.
★
The smoke
The oven is sealed. The smoke doesn't escape — it wraps around the piece. A fine aromatic layer, never aggressive. Unlike an open barbecue, where smoke dominates. Here, it accompanies.
∞
The moisture
Paradoxically, at 300°C in a sealed chamber, the flesh stays juicy. The fibres don't seize up brutally as they do on an overheated plancha. The result: a tenderness no pan can imitate.
Made in Barcelona
Where the Josper comes from.
Invented in Pineda de Mar, near Barcelona, by brothers Pere and Josep Armangué in the 1960s. The idea: hybridise an oven and a grill, keeping the heat of charcoal in a sealed chamber. The concept took decades to catch on — then starred chefs seized on it in the 2000s, and the Josper became a kitchen secret shared among the best.
At Chez Bastianin, it arrived straight from Spain. A black beast of steel, heavy, waiting for one thing only: to be fed charcoal and entrusted with a fine cut.
Beyond the Josper
BBQ, revisited the French way.
The fire doesn't stop at the Josper. At Chez Bastianin, barbecue is reinvented the French way: slow smoking, mastered embers, house-made sauces — the generosity of BBQ, the precision of a chef's kitchen.
Another way of working the embers, between the tradition of fire and French savoir-faire. To discover on the menu, as the seasons turn.