Kamado Quatro M: The Compact BBQ Designed for High-End Chefs A culinary signature between nature and gastronomy in the Cévennes In the heart of the Cévennes, a raw and preserved territory in the south of France, the chef Florian Chekroun develops a unique appro... CHEFS & RESTAURANTS 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
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
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
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
Fire Pit Catering Nanterre: United Kitchens & COEO Plancha À Nanterre, au cœur du Château de Nanterre, United Kitchens s’impose aujourd’hui comme une référence du traiteur événementiel innovant, en proposant une approche unique mêlant gastronomie, créativité ... BRASEROS CHEFS & RESTAURANTS FOR PROFESSIONALS TRIO98
Kamado QUATRO at Villa La Coste: The Choice of Michelin-Star Chefs In the world of fine dining and exceptional establishments, every detail matters, and cooking equipment becomes a true tool of creation. Among them, the COEO QUATRO Medium kamado stands out today as a... CHEFS & RESTAURANTS FOR PROFESSIONALS KAMADOS QUATRO M
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
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
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