Barbecue season has finally begun. We suggest classic recipes to make on the grill – and others that are off the beaten track.

Here is a selection of our best BBQ recipes.

A burger with ribs and good asparagus from Quebec? We say yes!

Nutritionist Geneviève O’Gleman shares an original recipe for tandoori tofu skewers. “That’s really what I love about BBQ,” she emphasizes. Think outside the box, with very few ingredients. »

Our skewers can be accompanied by a recipe for green salad, basmati rice and naan bread.

Cherry syrup is highlighted in this recipe for grilled glazed salmon from chef Stéphane Modat. You can substitute it with maple syrup. The salmon can be served cold with mayonnaise, says the chef, or hot with brown rice and mushrooms.

“People tend to get stuck in the same chicken recipes,” notes Antoine Sicotte, known as the rebel cook. He therefore offers us the Bong Burgers, with an Asian-American influence, taken from his book 100% chicken, from the oven to the BBQ. “The tool – the burger – is classic, but there are unexpected flavors inside,” underlines the cook. The chef offers a salad recipe as a bonus.

A classic from the American Midwest, these “potato skins” are as delicious as they are nourishing, and perfect for an aperitif! We offer two toppings, but they can be used with (almost) any sauce… let your desires guide you!

• 8-10 small Yukon Gold potatoes • 2 tbsp. tbsp olive oil • Salt and pepper

• 1/2 cup crème fraîche • 1/4 cup store-bought cranberry sauce • 12 thin slices spalla cruda (raw shoulder ham) or dried duck breast

• 1/2 cup crème fraîche • 3 tbsp. salmon roe • 2 tbsp. finely chopped chives

The BBQ sauce taken from the book Le Barbecue, c’est plus que un spectacle de boucane, from the Le Boucan butchery team, promises to elevate your ribs or pork tenderloin recipe.

How to liven up the famous hot dog on the barbecue? With this Caribbean-inspired recipe.

Feeling adventurous? We try seafood, here oysters, on the grill.