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... CHEFS & RESTAURANTS COEO FOR PROFESSIONALS KAMADOS NEWS QUATRO M
COEO Interviewed by Le Tour des Terroirs in Lyon: French Fire Pits at the Heart of Gastronomy In Lyon, the emblematic city of French gastronomy, the association Le Tour des Terroirs honours the actors who evolve cuisine and promote local products, and it is in this context that the French bran... CHEFS & RESTAURANTS COEO FOR PROFESSIONALS
In Toulouse: the plancha brazier on the menu of the caterer Tontons Gourmands In Toulouse, a city of gastronomy and conviviality, where the art of hosting combines creativity and demand, the fire pit is today an obvious choice for caterers wishing to offer a culinary experience... BRASEROS CHEFS & RESTAURANTS FOR PROFESSIONALS TRIO98
Brasero Montpellier: COEO, the Startup Redefining Premium Outdoor Cooking In the south of France, between Montpellier, Nîmes and the authentic landscapes of the Cévennes, the startup COEO is gradually establishing itself as an essential reference in the world of fire pits, ... BRASEROS CHEFS & RESTAURANTS COEO FOR PROFESSIONALS
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 o... CHEFS & RESTAURANTS COEO FOR PROFESSIONALS NEWS
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... BRASEROS CHEFS & RESTAURANTS FOR PROFESSIONALS NEWS QUATRO L QUATRO M TRIO98
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... CHEFS & RESTAURANTS COEO FOR PROFESSIONALS NEWS
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... CHEFS & RESTAURANTS FOR PROFESSIONALS NEWS
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. ... BRASEROS CHEFS & RESTAURANTS FOR PROFESSIONALS NEWS
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... BRASEROS CHEFS & RESTAURANTS FOR PROFESSIONALS NEWS TRIO98