From May 3 to 5, we had the pleasure of taking part in Les Chefs à Saint-Tropez, on the legendary Place des Lices. Three intense days, punctuated by culinary demonstrations, tastings, encounters and above all… wood-fired cooking, at the heart of our universe.
For this 2026 edition, our ambassador, Chef Manuel Barthélémywas on hand from dawn to dusk to thrill diners with his generous, deeply Mediterranean cuisine, focused entirely on the taste of the product.
From the very first hours, one batch followed another: fougasses with anchovy, navettes with orange blossom, Provencal macaroons, wood-fired vegetables, leg of lamb from the Metzger brothers… A lively, sincere cuisine, driven by the mastery of the flame and the pleasure of sharing.
Inspiring chefs around the wood-fired oven
Over the three days, a number of talented chefs did us the honor of cooking alongside us, reinterpreting classics from the Mediterranean heritage.
On Saturday evenings, Michelin-starred chef Jean-François Bérard offered his gastronomic vision of the emblematic tomato tart, combining elegance with apparent simplicity.
On Sunday, the famous Pain Bagnat took on a whole new dimension thanks to the creativity of Michelin-starred chef Justin Schmitt and Kevin Vernetthe 2025 French Pizza a Due champion. On a crisp, soft padellino base, their revisit blended homemade pickles, fresh herbs and Mediterranean toppings in a balance that was both modern and deeply sunny.
The same day, Manu Barthélémy also offered barquettes with blettes and brousse du Rove, a gourmet tribute to the flavors of Provence.
Finally, on Mondays, chef Emmanuel Perrodin revisited the mythical pissaladière with his singular sensibility, always between popular tradition and contemporary interpretation.
Fire as a meeting point
This year’s edition of Chefs à Saint-Tropez was more than just a plateful, it was a time of exceptional human and culinary encounters.
We had the pleasure of talking with a number of passionate chefs and craftsmen, including Philippe Etchebest, Fabrice Bonnot, Arnaud Donckele, Glenn VielJérémie Barret, and Laurent Azoulaywhose wood-fired kitchen is a particular source of inspiration.
On Saturday evening, at a party held at theHôtel de Paris Saint-Tropezwe set up a Flambeur Pro 120 to accompany demonstrations and discussions on wood-fired cooking. Kevin Vernet made his pizzas while Manu Barthélémy raised the oven temperature in an atmosphere as convivial as it was demanding.
These moments of exchange around the fire are a reminder of why we do what we do: to create cooking tools that become places for sharing, transmission and culinary creation.
An unforgettable 2026
This participation in Chefs à Saint-Tropez will remain a particularly memorable event for us. Because it brought together committed producers, passionate chefs, authentic cooking and a public curious to discover a generous and lively gastronomy.
Thanks to the organizers of this event for their warm welcome, to all the chefs present for their confidence and availability, and to the teams and partners who made these three days possible.
And above all, thanks to all those who came to share a moment around the oven. The fire continues to bring people together.
