The “rôtissage” is a mode of cooking consisting of cook the food immediately at the heat and without dampness. A piece of meat right roast will be grilled and well colored outside and very rare at the core. In fact, exposed to an intense heat, the juices are concentring at the core. It’s without doubt the mode of cooking giving the more flavour to the piece of meal, and this for 2 reasons: the meals never soak in her drippings but let those slowly strain and the heat is share out uniformly around. Almost everything can be roasting, including big fishes like bass, cod fish, grouper….