Wood Chips – Napoleon

9,95 € (VAT inc.)

✅ Unique aromas depending on the variety (brandy, whisky, apple, cherry, beech)

✅ Compatible with smoker boxes and gas grills

✅ 100% natural or recycled from selected barrels

✅ Enhances meat, fish, poultry, fruit and vegetables

✅ Easy to use for professional results

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Métodos de pago

Discover the art of smoking and transform any preparation into a sensory experience.
With Napoleon’s wood chips for smoking, every food cooked on the grill takes on a new dimension of flavour. Available in five selected varieties, these wood chips are designed to perfectly match a wide variety of foods. Each type of wood has been carefully chosen for its intensity, aroma and taste profile, providing a wide range of nuances for meats, fish, vegetables and even fruits.
Made from 100% natural and source-controlled materials, these chips are suitable for use on gas or charcoal grills, especially in combination with smoker boxes or pipes. Whether you are a barbecue expert or a gourmet aficionado, Napoleon offers you the ideal tools to explore authentic and unique flavours.

🌳 Brandy Oak – Elegant Sweetness with Barrel Depth

Brandy Oak chips are made from authentic oak casks that once housed brandy. Carefully crushed and prepared, they produce a wood rich in tannins and with a penetrating yet refined fragrance, capable of infusing food with a complex sweetness. The aroma released during cooking is reminiscent of dried fruit notes, toasted caramel and a hint of vanilla.

Perfect for glazed or marinated meats, these chips harmonise beautifully with dishes such as pork ribs, turkey breasts, salmon or even roasted vegetables with balsamic reduction.

Ideal for: Beef, pork, poultry, fish, fruits and vegetables.
Aroma: Smoky sweet, warm, with a mild alcoholic background.
Profile: Medium-high aroma, non-intrusive, perfect to give elegance to smoked food.

🍒 Cherry – Fruity Fragrance for Round and Sophisticated Flavours

Made from 100% natural cherry wood, these chips offer a sweet and fruity aroma with a hint of floral that perfectly complements leaner cuts of meat and more intense proteins. The smoke they give off is medium in colour and is excellent for those who want a noticeable but not overpowering smoke.

Cherry wood is highly prized in gourmet cooking, as it brings out the colour of meats and adds a rounded flavour, ideal for game loin, grilled lamb, or even a nice tuna steak. It is also an excellent choice for festive dishes such as homemade smoked hams or whole trout.

Ideal for: Beef, pork, poultry, lamb, game and fish.
Aroma: Sweet, slightly fruity, with moderate smoke.
Profile: Smooth, balanced, ideal for noble meats.

🌲 Beech – Classic and Subtle Smoke for Pure and Balanced Results

Beech wood is the preferred choice for those looking for defined flavours without excess. This variety gives off a medium-low intensity smoke with a very balanced profile, which does not overshadow the natural flavour of the food but subtly enhances it. Made from 100% natural beech shredded wood, these chips are excellent for lovers of fish and lean cuts of meat.

The aroma it emits is clean, with notes of dry forest, ideal for salmon, cod, veal cutlet or artisan burgers. It also goes very well with vegetables such as aubergines, courgettes or sundried tomatoes.

Ideal for: Beef and all types of fish.
Aroma: Light smoky, fresh and clean.
Profile: Neutral, versatile, suitable for mild and controlled smoking.

🍏 Apple – Fruity and Sweet Aromas for Light Smoked Products

These chips made from crushed apple wood provide a mild, slightly sweet and fruity smoke, perfect for those looking for a more delicate flavour. Their profile is perfectly suited to a wide variety of ingredients, making them the most versatile in the Napoleon catalogue.

It is excellent for dishes that include herb-marinated chicken, honey-glazed short ribs, lemon salmon or even fruits such as baked apples or pears in wine. It also works wonderfully on vegetarian options such as portobello mushrooms, firm tofu or roasted butternut squash.

Ideal for: Beef, pork, poultry, lamb, fish, game, fruits and vegetables.
Aroma: Mild, fruity, sweet and very pleasant.
Profile: Low intensity, maximum compatibility with various ingredients.

🥃 Whisky Oak – Aromatic Intensity with Warm Liqueur Hints

Whisky Oak chips come from oak barrels that previously held whisky, giving them a deep, warm, full-bodied character. When heated, these chips release a penetrating smoke with notes of aged oak, vanilla, spice and a slight alcoholic sweetness that elevates any barbecue experience.

Recommended for pronounced flavoured meats such as brisket, Texas-style smoked ribs, artisan sausages or even strong cheeses such as provolone or aged cheddar. They also work on sweet dishes like baked apples or baked bananas.

Ideal for: Beef, pork, poultry, fish, fruits and vegetables.
Aroma: Intense, smoky, with notes of whisky and old wood.
Profile: Medium-high intensity, ideal for robust smoked foods.

🔥 Alternative Uses Outside of the Barbecue

Napoleon wood chips are not just limited to the grill. They are also perfect for other culinary or domestic scenarios:

  • Electric smoking ovens: add these chips in dedicated trays to get that artisanal touch on homemade fish or cold cuts.

  • Fireplaces or wood-burning cookers: Gently scent the atmosphere with a natural and cosy touch, especially with varieties such as apple or cherry.

  • Cooking with a lid or closed wok: In Dutch ovens or pots with a tightly sealed lid, you can generate an indirect smoking effect in the oven or on gas cookers.

🛠️ Maintenance, Storage and Use of Napoleon Wood Chips

Extend the life of your wood chips and optimise their performance for perfect smoking every time.Wood chips for smoking are a sophisticated culinary resource, but they are also sensitive to moisture, heat and improper handling. To get the most out of them, it is essential to know not only how to use them correctly, but also how to store them properly for future barbecues.

1. Proper storage:

  • Dry, cool environment: Store the chips in a cool, dry, dark place, away from sources of moisture or direct light.
  • Airtight container: Glass jars with lids or resealable zip-lock bags are recommended to prevent air from entering.
  • Separate by type: Keep each variety in its individual packaging or container to prevent the aromas from mixing. This is key if you want precision in your smoking.

2. Preparation before use:

  • Standard soaking: Place the chips you are going to use in water for at least 30 minutes before use. This prevents them from burning too quickly and promotes a constant and even release of smoke.
  • Alternative liquids for infusing flavours:
    • Red wine for red meats.
    • Cider or apple juice for white meats or fruits.
    • Whisky, brandy or beer to enhance the aroma of the corresponding type of wood.

3. Use on different types of grills:

  • On gas grills: Place the soaked chips in a metal smoker box and place this on the burners, preferably in an area of indirect heat.
  • On charcoal grills: Add the chips directly to the embers (if there is a lid), or inside a metal box for more precise control.
  • With a Napoleon smoker pipe: Ideal for small doses of concentrated smoke. Just add the dry or slightly damp chips and place them over the heat.

4. Cleaning and aftercare:

  • Let the chips cool completely after use before discarding them. Do not attempt to remove them while they are lit or smoking.
  • Clean the smoker box thoroughly after each use to prevent the build-up of ash or charred residue, which could alter future flavours.
  • Do not reuse burnt chips: Their aromatic capacity is lost after the first use, and they may impart bitter flavours if used again.

5. Creative reuse (only if not completely consumed):

  • If some chips are partially burnt and were used in a clean environment, they can be reused to light a fireplace or stove, adding a cosy aroma to the home.

🛠️ Maintenance, Storage and Use of Napoleon Wood Chips


Extend the life of your wood chips and optimise their performance for perfect smoking every time.

Wood chips for smoking are a sophisticated culinary resource, but they are also sensitive to moisture, heat and improper handling. To get the most out of them, it is essential to know not only how to use them correctly, but also how to store them properly for future barbecues.

1. Proper storage:



  • Dry, cool environment: Store the chips in a cool, dry, dark place, away from sources of moisture or direct light.

  • Airtight container: Glass jars with lids or resealable zip-lock bags are recommended to prevent air from entering.

  • Separate by type: Keep each variety in its individual packaging or container to prevent the aromas from mixing. This is key if you want precision in your smoking.


2. Preparation before use:



  • Standard soaking: Place the chips you are going to use in water for at least 30 minutes before use. This prevents them from burning too quickly and promotes a constant and even release of smoke.

  • Alternative liquids for infusing flavours:

    • Red wine for red meats.

    • Cider or apple juice for white meats or fruits.

    • Whisky, brandy or beer to enhance the aroma of the corresponding type of wood.




3. Use on different types of grills:



  • On gas grills: Place the soaked chips in a metal smoker box and place this on the burners, preferably in an area of indirect heat.

  • On charcoal grills: Add the chips directly to the embers (if there is a lid), or inside a metal box for more precise control.

  • With a Napoleon smoker pipe: Ideal for small doses of concentrated smoke. Just add the dry or slightly damp chips and place them over the heat.


4. Cleaning and aftercare:



  • Let the chips cool completely after use before discarding them. Do not attempt to remove them while they are lit or smoking.

  • Clean the smoker box thoroughly after each use to prevent the build-up of ash or charred residue, which could alter future flavours.

  • Do not reuse burnt chips: Their aromatic capacity is lost after the first use, and they may impart bitter flavours if used again.


5. Creative reuse (only if not completely consumed):



  • If some chips are partially burnt and were used in a clean environment, they can be reused to light a fireplace or stove, adding a cosy aroma to the home.

🛠️ Maintenance, Storage and Use of Napoleon Wood Chips


Extend the life of your wood chips and optimise their performance for perfect smoking every time.

Wood chips for smoking are a sophisticated culinary resource, but they are also sensitive to moisture, heat and improper handling. To get the most out of them, it is essential to know not only how to use them correctly, but also how to store them properly for future barbecues.

1. Proper storage:



  • Dry, cool environment: Store the chips in a cool, dry, dark place, away from sources of moisture or direct light.

  • Airtight container: Glass jars with lids or resealable zip-lock bags are recommended to prevent air from entering.

  • Separate by type: Keep each variety in its individual packaging or container to prevent the aromas from mixing. This is key if you want precision in your smoking.


2. Preparation before use:



  • Standard soaking: Place the chips you are going to use in water for at least 30 minutes before use. This prevents them from burning too quickly and promotes a constant and even release of smoke.

  • Alternative liquids for infusing flavours:

    • Red wine for red meats.

    • Cider or apple juice for white meats or fruits.

    • Whisky, brandy or beer to enhance the aroma of the corresponding type of wood.




3. Use on different types of grills:



  • On gas grills: Place the soaked chips in a metal smoker box and place this on the burners, preferably in an area of indirect heat.

  • On charcoal grills: Add the chips directly to the embers (if there is a lid), or inside a metal box for more precise control.

  • With a Napoleon smoker pipe: Ideal for small doses of concentrated smoke. Just add the dry or slightly damp chips and place them over the heat.


4. Cleaning and aftercare:



  • Let the chips cool completely after use before discarding them. Do not attempt to remove them while they are lit or smoking.

  • Clean the smoker box thoroughly after each use to prevent the build-up of ash or charred residue, which could alter future flavours.

  • Do not reuse burnt chips: Their aromatic capacity is lost after the first use, and they may impart bitter flavours if used again.


5. Creative reuse (only if not completely consumed):



  • If some chips are partially burnt and were used in a clean environment, they can be reused to light a fireplace or stove, adding a cosy aroma to the home.

🛠️ Maintenance, Storage and Use of Napoleon Wood Chips


Extend the life of your wood chips and optimise their performance for perfect smoking every time.

Wood chips for smoking are a sophisticated culinary resource, but they are also sensitive to moisture, heat and improper handling. To get the most out of them, it is essential to know not only how to use them correctly, but also how to store them properly for future barbecues.

1. Proper storage:



  • Dry, cool environment: Store the chips in a cool, dry, dark place, away from sources of moisture or direct light.

  • Airtight container: Glass jars with lids or resealable zip-lock bags are recommended to prevent air from entering.

  • Separate by type: Keep each variety in its individual packaging or container to prevent the aromas from mixing. This is key if you want precision in your smoking.


2. Preparation before use:



  • Standard soaking: Place the chips you are going to use in water for at least 30 minutes before use. This prevents them from burning too quickly and promotes a constant and even release of smoke.

  • Alternative liquids for infusing flavours:

    • Red wine for red meats.

    • Cider or apple juice for white meats or fruits.

    • Whisky, brandy or beer to enhance the aroma of the corresponding type of wood.




3. Use on different types of grills:



  • On gas grills: Place the soaked chips in a metal smoker box and place this on the burners, preferably in an area of indirect heat.

  • On charcoal grills: Add the chips directly to the embers (if there is a lid), or inside a metal box for more precise control.

  • With a Napoleon smoker pipe: Ideal for small doses of concentrated smoke. Just add the dry or slightly damp chips and place them over the heat.


4. Cleaning and aftercare:



  • Let the chips cool completely after use before discarding them. Do not attempt to remove them while they are lit or smoking.

  • Clean the smoker box thoroughly after each use to prevent the build-up of ash or charred residue, which could alter future flavours.

  • Do not reuse burnt chips: Their aromatic capacity is lost after the first use, and they may impart bitter flavours if used again.


5. Creative reuse (only if not completely consumed):



  • If some chips are partially burnt and were used in a clean environment, they can be reused to light a fireplace or stove, adding a cosy aroma to the home.

🛠️ Maintenance, Storage and Use of Napoleon Wood Chips


Extend the life of your wood chips and optimise their performance for perfect smoking every time.

Wood chips for smoking are a sophisticated culinary resource, but they are also sensitive to moisture, heat and improper handling. To get the most out of them, it is essential to know not only how to use them correctly, but also how to store them properly for future barbecues.

1. Proper storage:



  • Dry, cool environment: Store the chips in a cool, dry, dark place, away from sources of moisture or direct light.

  • Airtight container: Glass jars with lids or resealable zip-lock bags are recommended to prevent air from entering.

  • Separate by type: Keep each variety in its individual packaging or container to prevent the aromas from mixing. This is key if you want precision in your smoking.


2. Preparation before use:



  • Standard soaking: Place the chips you are going to use in water for at least 30 minutes before use. This prevents them from burning too quickly and promotes a constant and even release of smoke.

  • Alternative liquids for infusing flavours:

    • Red wine for red meats.

    • Cider or apple juice for white meats or fruits.

    • Whisky, brandy or beer to enhance the aroma of the corresponding type of wood.




3. Use on different types of grills:



  • On gas grills: Place the soaked chips in a metal smoker box and place this on the burners, preferably in an area of indirect heat.

  • On charcoal grills: Add the chips directly to the embers (if there is a lid), or inside a metal box for more precise control.

  • With a Napoleon smoker pipe: Ideal for small doses of concentrated smoke. Just add the dry or slightly damp chips and place them over the heat.


4. Cleaning and aftercare:



  • Let the chips cool completely after use before discarding them. Do not attempt to remove them while they are lit or smoking.

  • Clean the smoker box thoroughly after each use to prevent the build-up of ash or charred residue, which could alter future flavours.

  • Do not reuse burnt chips: Their aromatic capacity is lost after the first use, and they may impart bitter flavours if used again.


5. Creative reuse (only if not completely consumed):



  • If some chips are partially burnt and were used in a clean environment, they can be reused to light a fireplace or stove, adding a cosy aroma to the home.

🛠️ Maintenance, Storage and Use of Napoleon Wood Chips


Extend the life of your wood chips and optimise their performance for perfect smoking every time.

Wood chips for smoking are a sophisticated culinary resource, but they are also sensitive to moisture, heat and improper handling. To get the most out of them, it is essential to know not only how to use them correctly, but also how to store them properly for future barbecues.

1. Proper storage:



  • Dry, cool environment: Store the chips in a cool, dry, dark place, away from sources of moisture or direct light.

  • Airtight container: Glass jars with lids or resealable zip-lock bags are recommended to prevent air from entering.

  • Separate by type: Keep each variety in its individual packaging or container to prevent the aromas from mixing. This is key if you want precision in your smoking.


2. Preparation before use:



  • Standard soaking: Place the chips you are going to use in water for at least 30 minutes before use. This prevents them from burning too quickly and promotes a constant and even release of smoke.

  • Alternative liquids for infusing flavours:

    • Red wine for red meats.

    • Cider or apple juice for white meats or fruits.

    • Whisky, brandy or beer to enhance the aroma of the corresponding type of wood.




3. Use on different types of grills:



  • On gas grills: Place the soaked chips in a metal smoker box and place this on the burners, preferably in an area of indirect heat.

  • On charcoal grills: Add the chips directly to the embers (if there is a lid), or inside a metal box for more precise control.

  • With a Napoleon smoker pipe: Ideal for small doses of concentrated smoke. Just add the dry or slightly damp chips and place them over the heat.


4. Cleaning and aftercare:



  • Let the chips cool completely after use before discarding them. Do not attempt to remove them while they are lit or smoking.

  • Clean the smoker box thoroughly after each use to prevent the build-up of ash or charred residue, which could alter future flavours.

  • Do not reuse burnt chips: Their aromatic capacity is lost after the first use, and they may impart bitter flavours if used again.


5. Creative reuse (only if not completely consumed):



  • If some chips are partially burnt and were used in a clean environment, they can be reused to light a fireplace or stove, adding a cosy aroma to the home.

  • Wood type: Crushed whisky oak barrels
  • Origin: Derived from used whisky barrels
  • Aroma: Strong, with a distinctive whisky note; not overly dominant
  • Culinary compatibility: Beef, pork, poultry, fish, fruits and vegetables
  • How to use: Soak in water for 30 minutes, place in a smoker box on flame protectors or use with a Napoleon smoker pipe
  • Application: Suitable for gas grills and indirect cooking techniques
  • Purpose: To add a deep smoky flavour with characteristic whisky nuances
  • Wood type: Crushed apple wood
  • Origin: 100% natural
  • Aroma: Mild, sweet and fruity, slightly smoky
  • Culinary compatibility: Beef, pork, poultry, lamb, fish, game, fruits and vegetables
  • How to use: Soak in water for 30 minutes, place in a smoker box on flame protectors
  • Application: Ideal for gas grills and other indirect smoking techniques
  • Purpose: Adds a sweet, mild and complex flavour that enhances many types of food
  • Wood type: Crushed beech wood
  • Origin: 100% natural
  • Aroma: Balanced smoky, not too intense
  • Culinary compatibility: Beef and all types of fish
  • How to use: Soak in water for 30 minutes, place in a smoker box on flame protectors
  • Application: Suitable for gas grills and indirect smoking systems
  • Purpose: To give meat and fish a balanced smoky flavour without overpowering their characteristics
  • Wood type: Crushed cherry wood
  • Origin: 100% natural
  • Aroma: Sweet, fruity and smoky, moderate intensity
  • Culinary compatibility: Beef, pork, poultry, lamb, game and fish
  • How to use: Soak in water for 30 minutes, place in a smoker box on flame protectors
  • Application: Ideal for gas grills and indirect smoking systems
  • Purpose: To add a mild, fruity aroma without overpowering the food
  • Wood type: Shredded oak barrels
  • Origin: Derived from used brandy barrels
  • Aroma: Strong, with a sweet note of brandy; not too dominant
  • Culinary compatibility: Beef, pork, poultry, fish, fruits and vegetables
  • How to use: Soak in water for 30 minutes, place in a smoker box on flame protectors or use with a Napoleon smoker pipe
  • Application: Ideal for gas grills and other indirect cooking systems
  • Purpose: Add a mild smoky flavour with sweet hints of brandy

🥃 Oak Whisky Chips – Smoked Brisket with Sweet Potato Purée and Caramelised Shallots

An intense and deep recipe for lovers of long smoking

Oak Whisky chips are perfect for slow-cooked dishes such as brisket thanks to their deep, spicy and slightly alcoholic aroma. The smoke slowly penetrates the meat, infusing it with notes of old oak and barrel without overpowering its natural flavour. This combination is balanced by the earthy sweetness of the sweet potato purée and the softness of the caramelised shallots. Ingredients Brisket: 2.5–3 kg brisket, 4 tbsp Dijon mustard, 1 cup beef stock, dry rub (paprika, brown sugar, salt, cumin, garlic, pepper) cumin, garlic, pepper)

  • Puree: 500 g sweet potatoes, butter, milk, nutmeg, salt and pepper
  • Shallots: 4 shallots, 2 tbsp butter, 1 tbsp balsamic vinegar, 1 tsp brown sugar
  • Soaked Oak Whisky Chips

    Preparation

    1. Coat the brisket with mustard and the rub. Let it rest for 30 minutes. Preheat the grill to 120°C with the chips in the smoker box. Cook for 6–8 hours with the lid closed, basting with broth. Prepare the sweet potato purée with butter, milk and spices.
    2. Caramelise the shallots over a low heat for 25 minutes.
    3. Let the brisket rest for 20 minutes, slice and serve with the accompaniments.

    🌱 Vegetarian version: Whisky-Smoked Seitan with Purée and Shallots

    Seitan, with its fibrous texture and ability to absorb flavours, benefits greatly from smoking with Roble Whisky. It is a tasty dish full of umami, ideal for discerning palates.

    • 600 g seitan block
    • Marinate in vegetable stock, soy sauce and mustard
    • Smoke for 1.5–2 hours and serve as in the meat version

    • 🍏 Apple Chips – Chicken and Fruit Skewers with Sweet Smoke

    A colourful summer recipe, perfect for outdoor gatherings

    Apple chips produce a light, fruity smoke, perfect for sweet ingredients such as pineapple and bell pepper, as well as marinated chicken. An easy, tasty and attractive dish for all types of grills.

    Ingredients

    • 2 chicken breasts, cubed
    • ½ fresh pineapple, 1 green apple, 1 red pepper
    • Marinade: honey, mustard, apple juice
    • Soaked apple wood chips

    Preparation

    1. Marinate the chicken for 2–3 hours.
    2. Assemble skewers, alternating fruit and vegetables.
    3. Smoke for 25–30 minutes over indirect heat.
    4. Serve with couscous or fresh salad.

    🌱 Vegetarian version: Tofu Skewers with Smoked Fruit

    Marinated tofu combined with tropical fruits is light, fresh and delicious, perfect for vegetarians and vegans.

    • Tofu marinated in orange juice, ginger and soy sauce
    • Alternate with mango, pineapple, bell pepper and apple

    🌲 Beech Wood Chips – Smoked Tuna with Lemon and Capers

    A fresh and balanced seafood dish for refined palates

    Beech wood chips produce a clean, balanced smoke, making them ideal for fish such as tuna. This recipe emphasises freshness and pure flavour, complemented by capers and lemon.

    Ingredients

    • 2 red tuna fillets
    • Lemon, capers, olive oil
    • Arugula, sliced fennel
    • Soaked beech wood chips

    Preparation

    1. Marinate the tuna in oil, lemon and capers.
    2. Smoke for 10–15 minutes and sear over high heat.
    3. Serve with arugula and fennel salad.

    🌱 Vegetarian version: Smoked Aubergine and Tomato with Lemon

    Smoking vegetables such as aubergine and tomato adds body and complex flavour, ideal for a lighter version of this recipe.

    • Thickly sliced aubergines and tomatoes
    • Marinate with oil, lemon and capers
    • Smoke for 25–30 minutes and serve with salad

    🍒 Cherry Wood Chips – Smoked Lamb with Pomegranate and Mint Glaze

    A vibrant recipe with sweet, citrus and herbal notes

    Cherry wood chips produce a fruity, mild smoke, ideal for enhancing intense meats such as lamb without masking their flavour. They pair beautifully with the tartness of pomegranate and the freshness of mint.

    Ingredients

    • 1 boneless leg of lamb
    • 1 cup pomegranate juice, 2 tbsp honey, lemon zest, garlic
    • Salad: greens, cucumber, fresh mint
    • Soaked cherry wood chips

    Preparation

    1. Marinate the lamb for 4–12 hours with pomegranate, honey and lemon.
    2. Smoke at 140–150°C for 2.5–3 hours.
    3. Reduce the marinade until you have a shiny glaze.
    4. Serve with mint salad and warm glaze.

    🌱 Vegetarian version: Cherry-smoked aubergine with pomegranate reduction

    Cherry-smoked aubergine is transformed into a meaty-textured delight, perfect for main courses. The glaze and salad complete this fresh and delicious dish.

    • 2 large aubergines, halved
    • Smoke for 45–50 minutes and glaze with pomegranate

    🌳 Oak Brandy Chips – Smoked Salmon with Mustard and Dill Sauce

    An elegant, aromatic recipe with a hint of sweet brandy

    Oak Brandy chips give off a warm, complex smoke that pairs perfectly with the natural fat of the salmon. The dill and mustard sauce further enhances the sweet aromas of the smoke.

    Ingredients

    • 4 salmon fillets with skin
    • Mustard, brown sugar, lemon, fresh dill
    • Salt, pepper, soaked Brandy Roble wood chips

    Preparation

    1. Marinate the fillets with mustard, lemon and dill.
    2. Smoke for 25–30 minutes over medium indirect heat.
    3. Serve with steamed rice and asparagus.

    🌱 Vegetarian version: Brandy-smoked tofu with dill

    Tofu is given a sophisticated twist with the sweet smokiness of brandy. Ideal for a refined vegetarian meal.

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