Fire Spices

Inspired by the Provençal practice of tossing rosemary bunches or fennel fronds on the fire when French grill jockeys grill fish, Peter De Clercq contrived a spice blend unique in the annals of grilling. It’s unique because you put the seasonings on the fire, not on the meat, which creates an aromatic smoke that subtly perfumes the food. Here’s a homemade version of a commercial blend Peter sells in Europe.