COEO, the brand of barbecue plancha braziers from the Cévennes, based near Nîmes and Montpellier, presented on French television.
The world of barbecuing is undergoing a significant transformation. Once seen merely as a convivial cooking tool, it is now becoming a true pillar of modern gastronomy. This evolution is particularly evident in Lyon, the gastronomic capital, where the brazier, kamado, and barbecue are gradually establishing themselves in chefs' practices.
In Lyon, the world capital of gastronomy, the expectations regarding cooking, precision and culinary experience are among the highest. In this context, the kamado has today established itself as the reference barbecue for chefs in Lyon, particularly within institutions such as the Institut Lyfe (formerly Institut Paul Bocuse).
The barbecue is evolving, and in Lyon, this transformation is already a reality. The kamado Lyon is no longer just a cooking appliance, but a true gastronomic tool, used as much by chefs as by discerning enthusiasts.
The brazier, the kamado, and the barbecue: pillars for today's and tomorrow's chefs
Why the barbecue has become a gastronomic tool
The barbecue is no longer limited to grilling. It has today established itself as a complete culinary tool, capable of offering different levels of cooking, technical precision and a unique taste signature.
For chefs, it represents a new way of working with the product, integrating fire as a central element of creation.
The return of fire in haute cuisine
Wood fire cooking is coming back to the forefront. It allows for a renewed sense in cooking, enhancing the raw material and bringing a strong sensory dimension.
Fire becomes a language. It structures taste, texture and the overall experience.
The kamado: an essential tool for modern cooking
An unparalleled mastery of temperature
The kamado barbecue, thanks to its ceramic design, allows for extremely precise management of heat and air. This thermal stability is essential for technical cooking, particularly at low temperatures or for smoking.
A key versatility for chefs
With a kamado, the culinary possibilities are numerous. It allows for grilling, roasting, smoking, or simmering in a single piece of equipment. This versatility makes it a central tool for modern kitchens, where creativity and precision are essential.
The brazier: between cooking, spectacle and experience
A visual and interactive tool
The brasero brings a unique dimension to cooking. It allows for open, visible cooking, which encourages interaction between the chef and the guests.
In a restaurant or at an event, it becomes a true element of staging.
A direct and instinctive cooking method
Unlike the kamado, the brasero offers a more direct approach to fire. It highlights the gesture, instinct, and immediate relationship with the flame. This complementarity between brasero and kamado is now essential for chefs.
Lyfe Institute in Lyon: training chefs in the mastery of fire
Why schools integrate the kamado and the brasero
The Lyfe Institute, an international reference based in Lyon, trains the chefs of tomorrow by integrating new culinary practices. Cooking with fire, via the kamado and the brasero, is now part of it.
A new generation of chefs trained in barbecue
Future chefs learn to :
- master the heat
- understand air circulation
- adapt their cooking
- develop a culinary signature around fire
The barbecue becomes a true technical tool, taught at the same level as other cooking methods.
COEO on BFM TV: a national recognition
A presence at the heart of culinary innovation in Lyon
The highlighting of COEO on BFM TV, as part of its intervention at the Lyfe Institute, confirms a strong trend. The kamado and the brazier are establishing themselves as references in contemporary cooking.
The kamado QUATRO as a symbol of this evolution
The kamado QUATRO developed by COEO embodies this new generation of barbecue. Designed to be versatile, precise, and high-performing, it meets the demands of both chefs and enthusiasts.
It allows for the following:
- low-temperature cooking
- smoking
- grilling
- roasting
This level of mastery completely transforms the approach to barbecuing.
Why the kamado has become essential in Lyon
The kamado Lyon: precision and performance for chefs
The kamado, thanks to its ceramic design and precise temperature control, allows Lyonnaise chefs to perfectly master their cooking, whether it be grilling, smoking, slow cooking, or roasting.
In a city where gastronomy is an art, the kamado becomes a standard. It allows for:
- consistent cooking
- an aromatic intensity linked to wood fire
- a precision close to professional equipment
A barbecue adapted to the demands of Lyonnaise gastronomy
Lyon is a city where the product is central. The kamado barbecue enhances:
- premium meats
- fish
- seasonal vegetables
Thanks to controlled fire cooking, each ingredient is valued without being altered.
Kamado and the Lyfe Institute (Paul Bocuse): training the chefs of tomorrow
Why the kamado is taught in Lyon
At the Lyfe Institute (Paul Bocuse Institute), future chefs are trained in modern techniques, including cooking over fire. The kamado Lyon thus becomes an essential teaching tool for learning:
- the mastery of fire
- temperature management
- advanced cooking techniques
A new generation of chefs trained in barbecue
The chefs of tomorrow can no longer ignore the barbecue. In Lyon, they learn to use:
- the kamado for precision
- the brasero for experience
This dual approach allows for the development of a modern culinary signature.
COEO and kamado Lyon: a reference for chefs
The kamado QUATRO used in training and demonstration
The COEO kamado QUATRO, used in professional and educational contexts, establishes itself as a reference in Lyon thanks to:
- its versatility
- its thermal stability
- its award-winning design (Red Dot, iF, German Design Award)
BFM TV and the recognition of the kamado in Lyon
The promotion of COEO on BFM TV in Lyon, at the Lyfe Institute, confirms a strong trend:
the kamado Lyon is at the heart of modern gastronomy.
Kamado Lyon: a new standard for high-end barbecue
Why choose a kamado in Lyon
Choosing a kamado in Lyon means making the choice:
- of a professional barbecue
- of controlled cooking
- of a complete culinary experience
The kamado goes beyond the simple barbecue to become a true cooking tool.
The future of barbecuing in Lyon
In Lyon, the kamado and the brasero are establishing themselves as the standards of tomorrow.
They meet the expectations of chefs:
- authenticity
- precision
- creativity
- customer experience
FAQ : Kamado, brasero et barbecue à Lyon
Pourquoi les chefs utilisent-ils de plus en plus le kamado ?
What is its main advantage in professional cooking?
The kamado allows for extremely precise temperature control and offers versatility that makes it indispensable for complex and consistent cooking.
Le brasero est-il adapté à la gastronomie moderne ?
Why is it used in restaurants?
The brasero allows for both quality cooking and a staging of the fire, creating an immersive experience for customers.
Pourquoi parle-t-on d’une révolution du barbecue ?
What changes concretely?
The barbecue becomes a complete culinary tool, capable of replacing or complementing a traditional kitchen.
Quel rôle joue l’Institut Lyfe dans cette évolution ?
Why is Lyon at the centre of this transformation?
The Lyfe Institute trains chefs in new techniques incorporating fire, positioning Lyon as a centre of gastronomic innovation.
Pourquoi COEO est présent sur BFM TV ?
What does this recognition represent?
It confirms that COEO equipment is now considered a reference in contemporary cooking.
Conclusion
Through its presence in Lyon, at the Lyfe Institute, and its promotion on BFM TV, COEO is fully part of a profound transformation in cooking where the brasero, the kamado, and the barbecue become essential tools, not only for today's chefs but also for those of tomorrow, thus redefining the standards of contemporary gastronomy around fire, mastery, and experience.
FAQ – Kamado Lyon, chefs and Lyfe Institute (Paul Bocuse)
Why is the kamado used by chefs in Lyon?
What is the link between kamado and Lyonnaise gastronomy?
In Lyon, the capital of gastronomy, chefs are looking for tools that can provide precision and culinary identity. The kamado perfectly meets this requirement by allowing controlled cooking over fire, with a unique aromatic richness suited to contemporary gourmet cooking.
Is the kamado taught at the Paul Bocuse Institute (Lyfe Institute)?
Why are cooking schools integrating the kamado today?
The Lyfe Institute (formerly Paul Bocuse Institute) now incorporates fire cooking into its programmes, as the kamado and the brasero have become essential for training the chefs of tomorrow in new culinary techniques, blending tradition and innovation.
Which chefs use the kamado in Lyon?
Is the kamado used in professional catering?
Yes, more and more chefs and restaurants in Lyon are using the kamado for its performance and its ability to offer precise cooking, particularly for meats, vegetables, and smoked preparations.
Is COEO a partner of the Lyfe Institute?
What is COEO's role with chefs in training?
COEO intervenes in the training ecosystem around fire by providing its equipment, notably the QUATRO kamado and the fire pits, allowing students to work in real conditions and master tools used in professional kitchens.
Why choose a kamado in Lyon for high-end cooking?
Is the kamado suitable for demanding chefs and enthusiasts?
The Lyon kamado stands out as an ideal solution for those seeking a technical barbecue, capable of grilling, smoking, roasting, and simmering with precision, while integrating into a gastronomic approach.
What is the future of barbecuing for chefs?
Will the kamado and fire pit become standards?
The kamado and fire pit are already considered essential tools in the training and practice of chefs, particularly in Lyon and at the Lyfe Institute, as they meet modern demands for culinary creation, customer experience, and authenticity.
Our barbecue braziers.