Kamado in Lyon at the heart of the Lyfe Institute (formerly Paul Bocuse) In Lyon, the historical capital of French gastronomy, a profound transformation of contemporary cuisine is taking place, and this evolution now involves the reintegration of fire, barbecue, and kamado... Actualités COEO Chefs Kamados Professionnels
Fire Pits and Kamados in Culinary School: COEO at Institut Lyfe with Chef Florent Boivin in Lyon Within the Lyfe Institute, formerly the Paul Bocuse Institute and a global reference in the training of chefs and gastronomy professionals, the COEO plancha braziers and kamados are integrated into th... Actualités Braseros Chefs Professionnels
COEO at the Tour de France in Occitanie: Designer Fire Pits for Events, Caterers and Local Producers On the occasion of the Tour de France stages in Occitanie, COEO plancha fire pits were selected to support official events and highlight local gastronomy, enabling chefs, caterers, and regional produc... Actualités COEO Chefs Professionnels
COEO at SIRHA Lyon: Braseros at the Heart of Chefs and Restaurant Trends In Lyon, the capital of gastronomy, outdoor cooking equipment such as fire pits and kamados are increasingly appealing to chefs and restaurants. At major events like SIRHA, these new ways of cooking a... Actualités Chefs Professionnels
Braseros in the Cévennes: Sébastien Rath cooks at the Apple & Onion Fair The brazier in the Gard stands out as a reference for outdoor cooking and gastronomy enthusiasts. Between Cévennes tradition and modern techniques, it allows you to cook like a chef over a wood fire. ... Actualités Braseros Chefs Professionnels
The Michelin-starred chef Denis Martin elevates his events with the COEO brasero In the south of France, between Hérault and Gard, gastronomic events are reaching a new level thanks to the COEO brasero. Michelin-starred chef Denis Martin has chosen this exceptional equipment to st... Actualités Braseros Chefs Professionnels