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 into the most demanding culinary practices. COEO is fully engaged in this dynamic by collaborating with the Lyfe Institute, formerly known as the Paul Bocuse Institute, where the kamado is used both in the training of future chefs and in real conditions within the Michelin-starred restaurant Saisons..

In this city where precision, technique and gastronomic tradition are essential, the integration of the kamado and the brasero marks a major turning point, confirming that the barbecue is no longer just a tool, but becomes a true pillar of modern cuisine.

Lyon and the Lyfe Institute: a new centre of excellence for cooking over fire

The kamado at the heart of chef training in Lyon

At the Lyfe Institute, an international reference for culinary training, the kamado today stands out as a central teaching tool, as it allows students to learn to master cooking over fire in all its complexity, understanding temperature management, air circulation and the thermal balances essential for precise and reproducible cooking.

This integration of the kamado into teaching confirms that cooking over fire techniques are no longer peripheral, but become essential in chef training, and in Lyon, this evolution takes on a particular dimension, as it is part of a demanding gastronomic tradition.

Real-world use at the starred restaurant Saisons

Au-delà de la formation, le kamado est également utilisé au sein du restaurant Saisons, qui est aujourd’hui le seul restaurant étoilé de l’Institut Lyfe, et cette présence en cuisine gastronomique confirme que le kamado est capable de répondre aux standards les plus élevés en matière de précision, de régularité et de qualité culinaire.

In this context, the kamado becomes a tool of continuity between learning and excellence, allowing future chefs to work with equipment they will find in demanding professional environments.

The kamado Lyon: a new tool for today's chefs

An essential cooking precision in gastronomy

In Lyon, where every cooking process must be mastered with precision, the kamado provides a particularly suitable technical solution, as it allows for temperature stabilization over long periods, while offering great finesse in fire adjustment.

This ability to control cooking precisely, whether for slow cooking, smoking or quick searing, perfectly meets the expectations of chefs and explains the growing adoption of the kamado in Lyon's gastronomic environments.

A versatility that goes beyond the traditional barbecue

The kamado is not limited to grilling, as it also allows for roasting, simmering and smoking, making it an extremely versatile tool, capable of replacing several pieces of equipment and responding to a wide variety of culinary situations.

In Lyon, this versatility is essential, as it allows chefs to develop creative cuisine while maintaining impeccable technical mastery.

The kamado QUATRO: a reference tool for Lyon

A tool designed for demanding environments

In this particularly demanding Lyon context, we designed the kamado QUATRO as a tool capable of meeting the expectations of chefs and culinary schools, offering a unique combination of thermal stability, precision and versatility.

The QUATRO allows for grilling, smoking, roasting and simmering with exceptional consistency, making it a tool perfectly suited for use in training as well as in fine dining.

The best tool for learning and mastering fire

By collaborating with the Lyfe Institute and partners like Florent Boivin, we confirm that the QUATRO is not simply a barbecue, but a learning and progression tool, which allows one to understand fire, master it and use it as a true creative lever.

It is this ability to support the user in their progression that leads us to consider the QUATRO as one of the best tools on the market for cooking over fire, particularly in an environment as demanding as Lyon.

The brazier in Lyon: complement to the kamado in modern cooking

A more direct and sensory approach to fire

In addition to the kamado, the brazier plays an important role in contemporary cooking in Lyon, as it allows for direct cooking facing the fire, in a more instinctive and visual approach.

This duality between kamado and brazier allows chefs to vary techniques and create richer culinary experiences.

A tool suited to the gastronomic experience

The brazier also brings a visual and emotional dimension that meets the current expectations of gastronomic establishments, where the customer experience is as important as the result on the plate.

COEO and Lyon: a partnership between innovation and gastronomy

In Lyon, by working with the Lyfe Institute and being present in an environment as demanding as the Michelin-starred restaurant Saisons, COEO is part of an approach where the barbecue, the kamado, and the brazier become structuring tools of modern cooking.

This presence in a high-level gastronomic ecosystem confirms that cooking over fire is no longer marginal, but is becoming a standard for the chefs of tomorrow.

FAQ – Kamado Lyon, Lyfe Institute and chefs

Why the kamado is used in Lyon by chefs

The kamado is used in Lyon because it allows for precision and versatility suited to the demands of gastronomy.

Why does the Lyfe Institute use the kamado in training?

The Lyfe Institute uses the kamado to train chefs in mastering fire and new culinary techniques.

Is the kamado used in fine dining restaurants?

Yes, the kamado is used at the Michelin-starred restaurant Saisons, which confirms its level of performance.

Why is the QUATRO kamado a reference?

The QUATRO is a reference because it allows for stable, precise, and versatile cooking suitable for both chefs and students.

Is the brasero used in Lyon?

Yes, the brasero is used in conjunction with the kamado for a more direct and visual approach to fire.

What is a kamado and why is it essential?

The kamado is a ceramic barbecue of Japanese origin, recognised for its ability to provide precise and versatile cooking. It allows for grilling, smoking, roasting, and low-temperature cooking.

Today, it is considered a reference in the world of high-end barbecues..

Conclusion

In Lyon, at the Lyfe Institute and the Michelin-starred restaurant Saisons, the kamado, brasero, and barbecue are now established as essential tools, and this evolution marks a profound transformation in gastronomy, in which COEO is involved by offering equipment capable of supporting chefs and future chefs in a new way of cooking with fire, where mastery, precision, and experience become the pillars of a modern and demanding cuisine.

What are the advantages of a kamado compared to a traditional barbecue?

A kamado is distinguished by :

• excellent mastery of temperatures
• reduced charcoal consumption
• homogeneous and regular cooking

Unlike a traditional barbecue, it also allows for long cooking methods such as smoking or low-temperature cooking.

Why take a kamado cooking class?

A kamado cooking class allows you to quickly master the essential basics :

• temperature management
• direct and indirect cooking techniques
• use of smoking

It is the most effective way to fully exploit the possibilities of your equipment.

What can you learn in a kamado barbecue class?

In a barbecue class, participants learn to :

• light and stabilise a kamado
• master slow cooking (low & slow)
• achieve precise grilling
• cook meats, fish and vegetables

Some classes also draw inspiration from gastronomy techniques.

Is the kamado suitable for beginners?

Yes, the kamado is accessible to beginners, but it requires initial learning, particularly on air and temperature management.

Taking an introductory course allows you to progress quickly and avoid common mistakes.

Can you do gourmet cooking on the barbecue?

The kamado allows you to create a gourmet barbecue cuisine thanks to :

• a high cooking precision
• the ability to cook at low temperatures
• advanced smoking techniques

It is now used by both enthusiasts and professionals.

Can you do gourmet cooking on the barbecue?

The kamado allows you to create a gourmet barbecue cuisine thanks to :

• a high cooking precision
• the ability to cook at low temperatures
• advanced smoking techniques

It is now used by both enthusiasts and professionals.

What dishes can you make with a kamado?

A versatile kamado allows you to cook :

• meats (rib of beef, brisket, poultry)
• smoked fish
• grilled vegetables
• pizzas and bread

It transforms the barbecue into a true outdoor kitchen.

Does the kamado consume a lot of charcoal?

Thanks to its ceramic design, an economical kamado retains heat and consumes less charcoal than a traditional barbecue.

Who are the kamado barbecue courses aimed at?

The barbecue cooking courses are aimed at :

• enthusiastic individuals
• gastronomy lovers
• professionals

They are suitable for all levels, from beginner to advanced.

Why invest in a high-end kamado?

A premium kamado offers :

• significant durability
• high cooking precision
• a complete culinary experience

It is a relevant choice for those who wish to combine performance and quality.