COEO Cévennes: Enhancing Local Terroir with Fire Cooking At the origin of COEO, there is not just a brand, but a territory deeply rooted in the identity and philosophy of fire cooking, that of the Cévennes, in the south of France, where nature, the rhythm o... COEO FOR PROFESSIONALS KAMADOS QUATRO M
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
COEO at Host Milano: Outdoor Cooking, Brasero & Kamado Showcase On the occasion of Host Milano in Italy, a leading international trade fair bringing together professionals from the restaurant, hospitality and culinary industries from around the world, COEO had the... FOR PROFESSIONALS
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
Bordeaux: fire pits, griddles, barbecues & kamados COEO at the International Fair of Bordeaux. As a French brand, we are proud to meet both individuals and professionals to present them with all the features... FOR PROFESSIONALS
Chef Jérôme Nutile in Nîmes Highlights COEO Fire Pit Plancha Cooking In a context where contemporary gastronomy is reinventing itself around the product, fire, and customer experience, the plancha brazier is gradually establishing itself as an exceptional cooking tool,... CHEFS & RESTAURANTS FOR PROFESSIONALS TRIO98
COEO, the Southern French Brand Blending Engineering, Design and Culinary Lifestyle COEO is a Southern French brand specialized in the design of cooking tools, accessories, and stainless steel kitchen furniture for both private individuals and professionals; yet beyond this functiona... COEO NEWS
Harvest Season in a Wine Estate: Why Fire Pits Are Becoming Essential for Both Guest Experience and Vineyard Teams The grape harvest period represents a strategic and deeply symbolic moment in the life of a vineyard, where technical requirements, tradition, transmission, and the emotion of the terroir come togethe... BRASEROS
Kamado Manufacturing Process: How Ceramic Grills Are Made The manufacturing of a ceramic kamado is a demanding process, where every detail directly influences cooking performance, durability, and user experience. At COEO, the QUATRO kamado, also known as a J... COEO KAMADOS
In Morocco, in Rabat, the brazier ignites the events Reinventing fire cooking: a new trend in Morocco In Morocco, gastronomy is evolving towards increasingly immersive experiences, where customers are no longer just looking to eat, but to live a unique ... CHEFS & RESTAURANTS FOR PROFESSIONALS QUATRO M TRIO82
COEO at Pic Saint-Loup: A Southern Brand Inspired by Hortus and Pic Saint Loup Mountains Originating from the south of France, COEO naturally fits into a territory where nature, stone, and fire shape a true identity, and it is at the foot of Pic Saint-Loup that the brand today asserts its... BRASEROS COEO KAMADOS
France at the Sirha in Lyon Sirha Lyon: an unmissable event in global gastronomy Sirha Lyon is now recognised as one of the most influential international events in the Food Service and hospitality sector, bringing together for ... FOR PROFESSIONALS