SPLIT & MIX LARGE: THE COMPLETE MULTI-LEVEL COOKING SYSTEM FOR KAMADOS If the kamado is renowned for its exceptional versatility, its potential is often limited by a traditional cooking setup consisting of a single grill. The Split & Mix Large has been designed to overco... KAMADO ACCESSORIES KAMADOS QUATRO L
Professional Kamado and Brasero: Outdoor Restaurant Concept In a context where competition between each restaurant continues to intensify, it becomes essential to offer much more than a simple classic culinary offer, by creating a true customer experience capa... BRASEROS CAGE FOR BRASERO FOR PROFESSIONALS KAMADOS QUATRO L TRIO98
Fire Pit and Kamado Restaurant in Montpellier: Live Fire BBQ Concept Montpellier is today one of the most dynamic cities in the South of France, where gastronomy, sharing, and friendliness are an integral part of daily life. Thanks to its Mediterranean climate and its ... BRASEROS CAGE FOR BRASERO FOR PROFESSIONALS KAMADOS QUATRO L TRIO98
Kamado Grilled Oysters: Innovation at Bassin de Thau with Atelier N’Co In the South of France, in the heart of the Thau Basin, an emblematic territory of oyster farming, a new way of consuming oysters is emerging: cooking oysters on a kamado barbecue, an approach that bl... CHEFS & RESTAURANTS FOR PROFESSIONALS KAMADOS QUATRO L
Why Top Chefs Choose the kamado quatro – The Domaine de Verchant Brunch Experience in Montpellier In a sector as demanding as gourmet catering and high-end hospitality, where the customer experience relies as much on culinary quality as on the emotions felt, chefs are constantly seeking equipment ... CHEFS & RESTAURANTS FOR PROFESSIONALS QUATRO L
Kamado Lyon: Premium BBQ for Chefs at Institut Lyfe (Paul Bocuse) COEO, the brand of barbecue plancha braziers from the Cévennes, based near Nîmes and Montpellier, presented on French television. Watch the video The world of barbecuing is undergoing a significant tr... BRASEROS COEO KAMADOS NEWS QUATRO L QUATRO M
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