COEO at Sirha: The French Brasero Startup Transforming Outdoor Cooking with QUATRO

In a rapidly evolving market, where the search for conviviality, authenticity and culinary experience has become central, the brasero is now establishing itself as a must-have piece of equipment for outdoor cooking, and it is within this context that we, at COEO, position ourselves as an innovative French startup, specialized in high-end braseros, planchas and barbecues, whose presence at the Sirha trade show in Lyon marks a key milestone in our development and in our recognition by gastronomy professionals.

Through our participation in this leading international trade show, we reinforce our positioning in the high-end brasero market in France by introducing a new vision of wood-fire cooking that brings together design, technical performance and a truly convivial experience, while meeting the expectations of chefs, caterers and discerning private clients alike.

Sirha Lyon: the global event for gastronomy and professional barbecue

Sirha Lyon stands out as a must-attend international platform for professionals across the restaurant, hospitality and food industries, bringing together hundreds of thousands of visitors and thousands of exhibitors around the innovations shaping the future of cuisine, and now represents a true showcase of emerging trends, particularly in the fields of barbecue, brasero and outdoor cooking. 

In this environment where gastronomic excellence, technological innovation and culinary creativity meet, the presence of COEO comes as a given, offering a modern interpretation of the brazier and barbecue, perfectly aligned with the evolution of uses and market expectations.

COEO at Sirha: the brasero as a new culinary experience

By participating in Sirha, we were able to showcase our vision of the brasero plancha and design barbecue, highlighting an approach focused on experience, where cooking becomes a moment of sharing and culinary staging, going far beyond the simple preparation of food.

Unlike the traditional barbecue, often perceived as an individual tool, the brazier allows for:

• gathering guests around the fire,
• cooking live with interaction,
• creating a visual and sensory atmosphere,
• offering an immersive experience.

This experiential dimension is now at the heart of the expectations of gastronomy professionals, who seek to offer differentiating and memorable concepts.

COEO in Midi Libre: reinventing wood-fired cooking

Our approach was highlighted by the regional newspaper Midi Libre, which emphasized our ability to reinvent the pleasure of wood-fired cooking by placing conviviality, sharing and the emotion of cooking over fire back at the heart of the experience. 

This article also highlights a fundamental point of our vision: the brazier is not just a cooking tool, but a vector of social and gastronomic experience.

By allowing several people to cook simultaneously around the fire, the brazier profoundly transforms the way of hosting, creating a collective moment where everyone becomes an actor in the kitchen.

A French startup revolutionizing the brasero and barbecue market

Since our creation in the Cévennes, we have built COEO with the ambition of becoming a key player in the high-end brasero market in France, by developing products designed to meet the evolving expectations of both private individuals and professionals.

We position ourselves today as:

• a manufacturer of French design braziers,
• an innovative brand in barbecues and planchas,
• a player in premium outdoor cooking,
• a startup that transforms the culinary experience.

This positioning is based on a unique combination:

• contemporary and differentiating design,
• sustainable and high-end materials,
• advanced cooking performance,
• user experience centred around fire and sharing.

COEO and chefs: a collaboration at the heart of culinary innovation

Our development also relies on close collaborations with chefs and gastronomic institutions, who use our fire pits and barbecues to experiment with new approaches to cooking over fire.

These collaborations allow us to:

• continuously improve our products,
• adapt our equipment for professional use,
• integrate the requirements of haute cuisine,
• position the fire pit as a fully-fledged culinary tool.

This relationship with chefs strengthens our credibility and confirms that the high-end fire pit is now a key element of contemporary gastronomy.

Brasero, plancha and barbecue: a revolution in outdoor cooking in France

We are currently observing a rapid transformation of the market in France, with a growing enthusiasm for:

• the plancha fire pit,
• the high-end barbecue,
• design outdoor cooking,
• and cooking over wood fire.

This evolution can be explained by several factors:

• the search for authenticity and taste,
• the desire for convivial moments,
• the importance of customer experience,
• the upgrading of outdoor equipment.

In this context, COEO establishes itself as a brand capable of meeting these new expectations by offering innovative and differentiating solutions.

COEO France: a leading name in high-end braseros

Thanks to our positioning, our presence at events like Sirha, and our media visibility in newspapers like Midi Libre, we are now asserting ourselves as a reference for the brazier in France, capable of competing with international brands while maintaining a strong identity and local roots.

Our ambition is clear: to become an essential player in the brazier, plancha, and high-end barbecue market, in France and internationally.

The COEO brasero: far more than a barbecue, a true experience

Beyond technical performance, what distinguishes our braziers is their ability to transform cooking into a holistic experience, where:

• the fire becomes a central element,
• cooking becomes a spectacle,
• the guests become actors,
• the moment becomes memorable.

It is this vision that guides our development and explains our growing success in the market.

A new era for outdoor cooking

By participating in Sirha and collaborating with chefs and professionals, we are actively contributing to a profound transformation of outdoor cooking, offering an approach where the brazier becomes the heart of the modern culinary experience.

The flame of the Cévennes, carried by COEO, continues to shine, embodying a new way of cooking, sharing, and experiencing gastronomy, both local in its roots and international in its ambition.