Our partners' stories.
Our tools showcase the expertise of our people and the riches of our regions. We believe that cuisine is a way to transmit a culture of taste and to promote our local areas.
Our documentaries ttell the story of this encounter: that of a sincere cuisine that reveals the richness of the local heritage. Behind every flame, there is a story: that of a market gardener, a fisherman, a farmer, a chef or an informed amateur.
Oysters.
In the heart of the Thau Basin (south of france), our oyster farmer partner elevates an exceptional product: the oyster, a symbol of expertise and the richness of our region.
Here, the tasting takes on a whole new dimension thanks to the use of the QUATRO. Cooking over embers gives the oysters subtle smoky aromas, a melting texture, and a mouthfeel intensity that surprises and delights with every bite.
A bold approach that combines oyster farming tradition and culinary innovation, while highlighting the unparalleled quality of the oysters from the Thau Basin.
Tuna.
We embark on the waters of Sète (South of France) for bluefin tuna fishing. Bluefin tuna fishing is an ancestral practice that skillfully combines tradition and innovation. As a brand from the South of France, deeply attached to our terroir, we are proud to highlight the respect for bluefin tuna, this treasure of the cultural heritage of the Mediterranean Sea. The ceramic barbecue ("kamado") QUATRO used in the kitchens of Michelin-starred chef Denis Martin in Sète.
The Grape Harvest.
Grape harvest at the Domaine Mas de Daumas Gassac (South of France): passion and expertise, days that always end around a meal by the brazier!
Each harvest is a story of precise gestures, patience, and respect for nature. Picking the fruit at maturity, preserving its authenticity, and honouring the craftsmanship passed down through generations. Like the vine, the brasero is a symbol of sharing. Its flame reveals true flavours, enhances local products, and brings guests together in genuine conviviality. Simplicity, authenticity, craftsmanship, and conviviality: the promise of the terroir continues in the flame of the brasero.
Bison meat.
At COEO, we believe that cooking is a playground for experimentation, a space where creativity knows no bounds. Designed for enthusiasts who are not afraid to push the boundaries of taste, our QUATRO barbecues are much more than tools: they are invitations to explore, invent, and master the Art of fire. Each product is crafted for those who dare to step off the beaten path, who want to seize every cooking moment as an opportunity to excel. Robust, innovative, and high-performing, the QUATROs are built to tackle the most audacious culinary challenges, from the classic steak to the complex cooking of surprising dishes. You are not just grilling; you are creating, challenging conventions, and turning every meal into an adventure. COEO: for those who want more than just grilling, but to create, explore, and reinvent outdoor cooking.
Tools designed for the Bold Ones.
We create products designed for the gesture, for the flame, for flavour. Because we spend time in the field, alongside chefs, artisans, and enthusiasts, we understand their expectations and design equipment that enhances local produce.