In the heart of Charente, between the lands of Cognac and the coast of Royan, outdoor cooking over a brazier becomes an obvious choice for all those who wish to fully enjoy local produce, the mild climate, and the conviviality of al fresco dining, creating unique moments where gastronomy, nature, and the art of living come together around the fire.
From Cognac to Royan: an ideal area for outdoor meals
Between the vineyards of Cognac, known worldwide for their exceptional brandy, and the beaches of Royan lined with dunes and marram grass, this region of Charente offers an exceptional natural setting for organising outdoor meals around a brazier, enjoying both the richness of local produce and an environment conducive to relaxation and sharing.
The landscapes of dunes stabilised by the sea lyme grass, these emblematic plants of the Atlantic coast, help to create a unique atmosphere where outdoor cooking makes perfect sense, reconnecting diners with nature and the elements.
The COEO brazier: at the heart of convivial meals in Charente
In this context, the COEO plancha fire pit naturally becomes the focal point of outdoor meals, allowing for cooking over wood fire while bringing diners together around an immersive, visual, and warm culinary experience.
Thanks to its circular cooking surface and the management of different heat zones, the fire pit allows for the simultaneous preparation of several recipes, highlighting local products and encouraging exchanges between guests, in a typically Charentais atmosphere where conviviality is essential.
Local products and recipes on the brazier: the soul of Charente
The Cognac and Charente region is full of local products that are perfectly suited for cooking on the fire pit, whether they are seafood, meats, or regional specialities.
Among the iconic recipes to be made on the plancha fire pit, we find notably:
- mussels in white wine, prepared directly on the plancha with garlic and parsleyl
- the confit duck thighs, reheated and crispy over the fire
- the grilled white pudding, accompanied by fruit for a perfect balance
These simple and authentic recipes highlight local flavours while being perfectly suited for outdoor cooking on the fire pit.
Royan, Atlantic Ocean and wood-fired cuisine
On the side of Royan, the proximity of the Atlantic Ocean adds an extra dimension to outdoor cooking, with seafood that finds its full expression on a brazier, particularly thanks to a quick and controlled cooking method that preserves textures and flavours.
Organising a meal on the brazier facing the ocean, surrounded by dunes and marram grass, creates a complete sensory experience, where the sound of the waves, the smells of cooking, and the warmth of the fire combine to offer a unique moment.
The joy and the art of outdoor living in Charente-Maritime
Marram grass, an emblematic plant of the dunes of Charente-Maritime, perfectly symbolises the balance between nature, coastal protection, and the outdoor way of life, creating spaces conducive to relaxation and al fresco dining.
In this environment, the brazier naturally integrates by allowing for the extension of moments spent outdoors, even at the end of the day, by providing warmth, light, and conviviality.
Why are meals cooked over a brazier so appealing in Charente and Cognac?
The success of the brazier in regions like Charente, Cognac, or Royan can be explained by several factors that perfectly match current expectations:
- a search for authenticity in cooking
- a desire to enjoy outdoor spaces
- the willingness to share convivial moments
- the promotion of local products
Thanks to the brazier, the meal becomes a holistic experience, where preparation, cooking, and tasting are experienced together.
Brasero, terroir and culinary experience: a new way of hosting
By combining the products of Charente, the landscapes of Royan, and local gastronomic traditions, COEO's brazier cooking offers a new way of hosting, where each meal becomes a moment of sharing and discovery.
Whether it's a lunch in the vineyards of Cognac, a dinner facing the ocean, or a summer evening outdoors, the brazier transforms every moment into a memorable experience, centred around conviviality and the joy of cooking.
FAQ – Charente, Cognac, Royan and brasero
Why use a fire pit in Charente for outdoor meals?
The brazier is ideal in Charente for outdoor meals, as it allows cooking over a wood fire while enjoying the climate, landscapes, and local produce in a friendly atmosphere.
What recipes to make on the brazier in Cognac and Charente?
Among the typical recipes to prepare on the brazier in Charente, there are mussels in white wine, confit duck, grilled meats, and seafood, which highlight the local terroir.
Why is Royan an ideal place for cooking over a brazier?
Royan, with its coastline, pleasant climate, and landscapes of dunes and sea lyme grass, provides a perfect setting for organising outdoor meals around a brazier, particularly with seafood.
What is oyat and what is its connection to outdoor cooking?
The sea lyme grass is a dune plant that symbolises the landscapes of the Charente coast, and contributes to creating a natural environment conducive to outdoor meals and cooking on the brazier.
Why is wood-fired cooking so appealing?
Cooking over a wood fire is appealing because it brings unique flavours, a complete sensory experience, and a strong convivial dimension, bringing guests together around the fire.
Conclusion
Between Cognac, Royan, and the natural landscapes of Charente, COEO's brazier cooking stands out as an obvious choice for anyone wishing to combine local products, outdoor meals, and conviviality. More than just a way of cooking, the brazier becomes a true experience, where the terroir, nature, and sharing come together around the fire to create unique moments.
Mussels on the plancha barbecue
Ingredients :
• 1 kg of mussels
• 2 cloves of garlic (sliced)
• 1 bunch of parsley (chopped)
• 100 ml of white wine
• Huile d’olive
Préparation :
1. Clean the mussels.
2. Heat the olive oil on the plancha of the barbecue, add the garlic and sauté lightly.
3. Add the mussels and the white wine, then cover for a few minutes until they open.
4. Sprinkle with parsley before serving.
Confit duck leg
Ingredients :
• 2 confit duck legs
• Herbes de Provence
• Potatoes (to accompany)
Préparation :
1. Preheat the plancha.
2. Heat the duck legs, skin side down, until crispy.
3. Cook the potatoes, turning them regularly.
4. Serve hot with the potatoes.
Grilled white pudding on the barbecue
Ingredients :
• 4 white puddings
• Apples (to accompany, optional)
Préparation :
1. Heat the plancha.
2. Grill the white puddings until golden brown, about 5-7 minutes on each side.
3. Serve with sautéed apple slices if desired.
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