Wood-grilled fish is a dish that evokes authentic flavors, those of a good summer meal that you take the time to enjoy with family and friends. This recipe offers many…
About
Sylvain Pesce
Cogérant Ephrem FusionJe suis cogérant de la Manufacture Ephrem depuis 2019, avec mon épouse et associée Virginie Pesce.
Amateur de cuissons au feu de bois et passionné par mon métier, je souhaite démocratiser le vrai four à bois traditionnel, montrer ses multiples fonctionnalités, et communiquer sur l'évolution de notre activité.
Ephrem fabrique des fours à bois pour les particuliers, les professionnels de la restauration et les boulangers depuis près de 50 ans. Notre volonté est de valoriser ce savoir-faire historique, tout en modernisant notre image et notre offre.
Latest posts
Wood-grilled fish: our recipe and tips
Grilling over a wood fire: our tips
The crackle of the flames, the smell of the wood fire, the mouth-watering scent of grilled meat, fish and vegetables… There’s nothing like a barbecue party to offer your guests…
Wood-fire grilling: all our tips
The crackling of flames, the scent of wood smoke, the mouthwatering aromas of grilled meats, fish, and vegetables… Nothing beats a barbecue party to give your guests a truly convivial…
How to light a wood-fired oven efficiently? Practical advice and key steps
Lighting a wood-fired oven is quite an art. Particularly if it’s the first time you light it, during which the temperature rise must be gradual. Mastering the lighting of a…
7-Hour Wood-Fired Lamb: The Traditional Recipe
Lamb à la 7h is a traditional French dish that is often served for Easter. Cooking in a wood-fired oven not only results in tender meat with a melt-in-your-mouth texture,…
Energy Crisis for Bakers: Wood-Fired Ovens Are Gaining Ground
This bakery, run by Laurent ROTTIER, had to choose a wood-fired oven in order to keep its business going, as rising electricity costs were unfortunately making it difficult to operate.…
Participation in the Vivre Côté Sud trade show (June 23)
From June 2 to 5, we took part in the Salon Vivre Côté Sud: here’s a photo recap of the Le Flambeur wood-fired oven, where Manu Barthélémy from Le Pichotome…
Roasted Chestnuts on a Wood Fire: Our Recipe
From the end of September, chestnuts can be found in the forest or on market stalls. The fruits of the chestnut tree have been known since Antiquity for their many…
What’s the difference between L’Authentique Pizzaiolo and Le Gastronome?
Are you hesitating between these two ovens without understanding their differences? They’re the same size, they look very similar, and yet these two ovens are very different. One is an…
Which is the preferred method of insulation for your wood-fired oven: dome or box?
Insulation is undoubtedly the most important part of building a pizza oven or a bread oven. While the current standard assembly is in a box (cubical) structure, others also opt…
Winners of the Réseau Entreprendre Alpes du Sud (09/21)
Visit from the Réseau Entreprendre at our premises on 09/21 following our nomination as Laureates of the Alpes du Sud network 🎉
Ephrem takes part in Les Terres de Jim event (09/21)
From September 10 to 12, 2021, the Manufacture Ephrem presented its various wood-fired ovens to the public: domestic, professional, and bakery ovens. The event featured a demonstration supported by bread…