The Cognac region, located in Charente, is a true symbol of the art of living in the French way. Between vineyards, gastronomy and natural landscapes where the sea lyme grass, a typical plant of sandy areas, recalls the identity of the territory, this region inspires a new way of cooking outdoors.
With the COEO Trio fire pit, cooking over a wood fire takes on an authentic and friendly dimension, perfect for enhancing local products.
Cognac and Charente: an exceptional terroir
The Cognac region is world-renowned for its spirit, but also for the richness of its gastronomy:
- quality local meats
- nearby seafood
- seasonal vegetables
- Charentais specialities
In these landscapes between vines and nature, where one can notably find the sea lyme grass, a symbol of sandy soils, cooking over a wood fire becomes an obvious choice.
The COEO Trio fire pit: the ideal tool for cooking in Charente
The COEO Trio fire pit is designed to highlight the products of the Charente terroir while offering a unique experience.
Controlled and efficient cooking
- even heat across the entire plancha
- varied cooking zones
- precise management of the wood fire
A friendly experience
- outdoor cooking
- sharing around the fire
- interaction with guests
A design adapted to the local way of life
The brazier fits perfectly into the typical exteriors of Charente, between stone, vine and nature.
Cooking on the brazier in the Cognac region
The COEO Trio brazier allows for a modern take on local recipes:
Grilled and flambéed meats
- Charentais beef
- duck breast
- grilled pork with Cognac
Sea and river products
- grilled fish
- grilled prawns
- aromatic marinades
Local vegetables
- seasonal grills
- gentle cooking on the plancha
- natural caramelisation
An atmosphere inspired by the Charente nature
Cooking on the brazier in the Cognac region, is also about enjoying a unique natural setting. The landscapes combining vines, sand and vegetation, where the sea rush finds its place, enhance this feeling of authenticity.
The wood fire, the aroma of food and the environment create a complete sensory experience.
The COEO brazier, at the heart of culinary trends
Today, cooking over a wood fire appeals through:
- its authenticity
- its conviviality
- its aesthetics
The COEO Trio brazier fully embraces this trend by offering equipment that is both high-performing and stylish, perfectly suited for both amateurs and professionals.
Conclusion: Charente, Cognac and COEO brazier, a natural alliance
Between tradition and modernity, cooking on the COEO brazier fully enhances the riches of the Cognac region in Charente.
In an authentic environment, where the sea rush reminds us of the diversity of landscapes, the brazier becomes a true centre of life, ideal for sharing unique moments around the fire.
Charentaise Rib of Beef
Ingredients:
• 1 rib of beef (approximately 1 kg)
• Olive oil
• Salt, pepper
• Herbs de Provence
Preparation:
1. Brush the rib of beef with olive oil and season with salt, pepper and the herbs.
2. Preheat your plancha.
3. Cook the rib of beef over high heat for 5-7 minutes on each side for rare.
4. Let it rest before slicing.
Flambéed Prawn Skewers with Cognac
Ingredients:
• 500 g of peeled prawns
• 2 tablespoons of Cognac
• 2 cloves of garlic, chopped
• 1 lemon (juice)
• Salt, pepper
• Fresh parsley, chopped
Preparation:
1. Marinate the prawns with the Cognac, garlic, lemon juice, salt and pepper for 30 minutes.
2. Thread the prawns onto skewers.
3. Cook on the plancha over medium heat for 3-4 minutes on each side.
Grilled Seasonal Vegetables on the brazier plancha
Ingredients:
• Courgettes, peppers, aubergines
• Olive oil
• Salt, pepper
• Herbs de Provence
Preparation:
1. Cut the vegetables into slices or pieces.
2. Season with olive oil, salt, pepper and herbs.
3. Cook on the plancha over high heat until they are tender and slightly caramelised.
FAQ: Braziers, Charente and Oyat (plant)
The brazier is perfectly suited to the climate and way of life in Charente. It allows for outdoor cooking while enjoying a convivial moment. Whether in the Cognac region or by the sea, it offers authentic wood-fired cooking, ideal for showcasing local produce.
To cook in Charente, a model like the COEO Trio brazier is particularly suitable. It offers:
- a large cooking surface
- excellent heat distribution
- robustness ideal for regular use
It allows for easy preparation of local recipes, meats, fish or vegetables, typical of the Cognac region.
Oyat is a plant of sandy environments, often found on the Atlantic coast. In Charente-Maritime, it plays an essential role in stabilising dunes.
It is part of the natural landscape of the region and contributes to its identity, between ocean, sand and typical vegetation.
Yes, the brazier integrates perfectly into natural environments like those in Charente, provided certain rules are followed:
- installation on a stable surface
- compliance with local regulations
- vigilance during dry periods
It then becomes a true centre of outdoor conviviality.
In the Cognac region, the brazier allows you to cook:
- grilled meats or flambéed with Cognac
- fish and seafood from the Atlantic
- seasonal vegetables
The COEO brazier is particularly suited to enhance these recipes with wood fire cooking.
Absolutely. The brazier fits perfectly into the art of living in Charente:
- outdoor meals
- conviviality among friends or family
- highlighting local products
In landscapes where you can notably find beach grass, it contributes to an authentic and warm experience.
Yes, more and more restaurateurs and caterers in Charente are using braziers, particularly for:
- events
- outdoor culinary services
- immersive gastronomic experiences
The COEO brazier is designed to meet these demanding uses.
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