Since we wrote about Chez Camille in the abcMallorca guide ‘Top 101 Restaurants 2015’, this corner restaurant in La Lonja has changed its décor and cuisine – with a positive reaction from diners.
The 50-cover restaurant – part of the Swedish-owned group that includes La Paloma and wine-and-tapas bar Wineing – formerly specialised in oysters and champagne. Now it’s also becoming known for its succulent flavourful meats, slow-cooked on a Monolith Kamado grill.
The Kamado grill may be the latest professional chef must-have, but the cooking concept dates back some five thousand years, to the Far East. The German-manufactured Monolith Kamado is considered by many to be the Rolls Royce of these charcoal-fuelled grills. To the untrained eye it looks like an upmarket egg-shaped BBQ but, thanks to the ability to control the temperature with great precision, it has the advantages of a classic grill combined with a stone oven, and can be used for grilling, baking, smoking and slow cooking. Even after many hours of cooking, meat comes out tender and without losing any juiciness.
A small group of us went for dinner at Chez Camille to try some food cooked on the restaurant’s Monolith. It works well with fish too, as we discovered in the delicious salmon and scallops dishes we tried. We shared various meats – belly pork, beef ribs (cooked for 16 hours), lamb on skewers, chicken, ox meat, and pulled pork – all full of flavour. Even when the outside of the meat is properly caramelised it remains juicy within.
We ended our dinner with a moreish mojito ice cream, a crème brûlée, strawberry tiramisu, an oozing chocolate coulant with vanilla ice cream, and an excellent apple tart.
Chez Camille continues to offer oysters and a good choice of champagnes and cavas, but it’s for its Kamado-cooked meats that this restaurant is gaining a whole new reputation.