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 are becoming essential.
COEO is fully part of this dynamic, offering a modern and high-end vision of cooking over fire.
Lyon and SIRHA: an unmissable meeting for chefs
SIRHA Lyon is one of the largest international trade shows dedicated to catering and hospitality. It brings together:
- thousands of chefs
- restaurant professionals
- culinary innovations from around the world
It is in this context that fire pits and kamados are experiencing growing success, in response to new culinary expectations.
Fire pits and kamados: the new stars of professional kitchens
Today, chefs are looking for equipment that can combine:
- performance
- creativity
- customer experience
The fire pit: conviviality and spectacle
The fire pit appeals to restaurants for:
- authentic wood fire cooking
- direct interaction with customers
- the presentation of dishes
The kamado: precision and versatility
The kamados provide:
- controlled cooking at low or high temperature
- great versatility (grilling, smoking, slow cooking)
- energy efficiency
COEO: a modern vision of the brazier for chefs
In response to these trends, COEO stands out with its designer braziers, designed for professionals in the catering industry.
A response to the demands of restaurants
- large cooking surface
- robustness for intensive use
- cooking precision
A design suited to high-end venues
COEO braziers find their place:
- on restaurant terraces
- at gastronomic events
- during culinary demonstrations
A strong trend revealed at trade shows like SIRHA
Les salons professionnels comme le SIRHA Lyon ou les événements BBQ montrent une évolution claire :
- rise in wood-fired cooking
- search for immersive culinary experiences
- hybridisation between braziers and kamados
Chefs use this equipment to offer a more vibrant, more visual, and more authentic cuisine.
Why are restaurants adopting braziers and kamados?
In restaurants, this equipment offers many advantages:
Experience client
- visible cooking
- warm atmosphere
- interaction with the chef
Cooking quality
- unique taste of wood fire
- controlled textures
- natural cooking
Being different
- original concept
- strong identity
- increased attractiveness
Lyon, the capital of fire and culinary innovation
In Lyon, the meeting of gastronomic tradition and innovation gives rise to new practices.
The braseros and kamados are the perfect illustration, combining:
- culinary heritage
- modernity
- sensory experience
COEO is part of this dynamic by offering solutions tailored to the expectations of modern chefs.
Conclusion : COEO, a key player in brasero and restaurant trends
La montée en puissance des braseros et kamados dans les restaurants, notamment à Lyon et lors du SIRHA, confirme une transformation profonde de la gastronomie.
With its stylish and high-performance equipment, COEO becomes a privileged partner for chefs wishing to offer a unique culinary experience.
FAQ: SIRHA Lyon, braseros and catering chefs
The brasero has become essential at SIRHA Lyon because it meets the new expectations of chefs and caterers: cooking over wood fire, visual experience, and interaction with customers. It is part of a strong trend towards a more authentic and friendly gastronomy.
Yes, more and more chefs are adopting the brasero in restaurants and at events. It allows for:
- live cooking
- showcasing products
- creating an immersive experience
It is a highly appreciated tool in modern gastronomy.
Caterers use the brasero for:
- outdoor events
- high-end services
- services for large groups
The brazier allows cooking for many guests while offering a true culinary spectacle.
At SIRHA Lyon, several pieces of equipment are presented (ovens, planchas, kamados…), but the brazier stands out for:
- its authentic wood fire cooking
- its conviviality
- its spectacular visual aspect
It combines cooking and customer experience.
Lyon, the capital of gastronomy, hosts SIRHA, a global event that influences restaurant and catering trends. Innovations like braziers develop there before spreading throughout France and internationally.
Chefs use the brazier for a wide variety of dishes:
- grilled meats
- fish and seafood
- seasonal vegetables
- revisited gourmet recipes
Cooking over a wood fire brings flavour and intensity.
Yes, modern braziers are designed for professional use:
- large cooking capacity
- robustness
- thermal performance
They are perfectly suited to the needs of restaurants, chefs, and caterers.
Yes, the brazier is part of sustainable trends:
- return to authenticity
- wood-fired cooking
- strong customer experience
These elements are now essential for chefs and caterers.