{"id":17627,"date":"2025-10-02T11:12:00","date_gmt":"2025-10-02T09:12:00","guid":{"rendered":"https:\/\/four-ephrem.com\/?p=17627"},"modified":"2025-10-06T14:35:20","modified_gmt":"2025-10-06T12:35:20","slug":"cooking-outdoors-the-trend-thats-taking-gastronomy-by-storm","status":"publish","type":"post","link":"https:\/\/four-ephrem.com\/en\/cooking-outdoors-the-trend-thats-taking-gastronomy-by-storm\/","title":{"rendered":"Cooking outdoors: the trend that’s taking gastronomy by storm"},"content":{"rendered":"\n
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When outdoor cooking offers a new culinary experience<\/h2>\n\n
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Cooking outdoors means returning to our origins while opening up to new horizons. Instinctive and refined, outdoor cooking is now conquering gourmet tables and taking center stage. This article explores the trends in outdoor cooking and reveals why the wood-fired oven is becoming the ideal tool for chefs. <\/p>\n\n

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In the world of hotels and restaurants, outdoor events are on a roll. Nowadays, guests expect not just a meal, but an experience in its own right: sharing, savoring and escaping in a natural or unusual setting. Cooking and gathering outside for a meal means rediscovering the sincerity of gestures, the emotion of moments, and also reconnecting with a more sustainable approach, respectful of seasons and resources. <\/p>\n\n

Outdoor cooking is becoming a major trend: it’s becoming more theatrical, claiming a return to basics and anchoring itself in a more responsible approach.<\/p>\n\n

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  1. The dramatization of cooking<\/strong>: outdoor cooking becomes an experience in its own right. Popularized by Argentine chef Francis Malmann(Ch\u00e2teau La Coste<\/a> and Restaurante Garzon<\/a>) and his sublime wood-fired dinners, outdoor cooking transforms every meal into a sensory ritual. Bright flames, glowing embers, fragrant smoke: the spectacle is as much visual as it is olfactory, and it brings people together around a shared emotion. In Marseilles and throughout the Bouches-du-Rh\u00f4ne department, chef Emmanuel Perrodin organizes D\u00eeners Insolites<\/a> every summer in July, a large table featuring a 4-hand menu, with local chefs and producers. Recently, he collaborated on the Ardent dinner<\/a>, the very 1st gastronomic dinner in a wood-fired oven, held in the workshops of the Ephrem factory<\/a>. The program included dinner under the stars, Occitan a cappella songs and a Saint John’s bonfire. <\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n\n
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    1. Back to basics and instinctive cooking:<\/strong> outdoor cuisine is all about sharing, valuing the “handmade”, local produce and traditional know-how. Diners seek this direct, almost raw, link to the product and tradition. The example of chef \n Tetsuro Hoshino<\/a>\n<\/strong>with his restaurant \n Txipsa<\/strong>\n<\/a>is a perfect illustration of this trend: his Basque cuisine combines fire and local produce to create a sincere and memorable experience. In Menorca, \n Casa Humo Menorca<\/g>\n<\/g> offers a chic, rural cuisine centered on wood-fired cooking. The result: skilfully staged culinary encounters, where the flame inspires a high-flying cuisine, designed by Gabriel Gonzalez Andrade. <\/li>\n<\/ol>\n\n
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      3. Sustainability and local roots<\/strong>: outdoor meals are part of a more respectful approach, while bringing diners together in a convivial atmosphere. By giving priority to local produce and short supply chains, some restaurants are strengthening their sense of responsibility and their ties to the region. In this vein, chef \n Nadia Sammut<\/strong>\n<\/a>head of the restaurant \n La Feni\u00e8re<\/strong>\n<\/a> in Provence, illustrates this return to origins with a cuisine rooted in the terroir, sincere and deeply committed. <\/p>\n<\/div>

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      In this context, the wood fire is one of the most emblematic expressions of these trends<\/strong>: it combines visual and sensory spectacle, artisan sincerity and sustainable conviviality. This is why it has become a major asset for hotel-restaurateurs who want to stand out from the crowd. <\/p>\n\n

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      The wood-fired oven: the new playground for chefs<\/h2>\n\n
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      A wood-fired oven is not just a cooking method: it becomes a signature tool, capable of transforming the experience of guests, marking the identity of a place and opening up new culinary perspectives.<\/p>\n\n

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      Spectacle & hospitality<\/strong>: the flame captivates and reenchants the art of entertaining. For chefs, it’s not just a decoration, but a living, demanding raw material. Cooking over a wood fire means reconnecting with the original cooking method, one that has spanned the millennia and shaped the gestures of all the world’s cuisines. In a restaurant, the ember is not just a tool: it becomes the symbol of rediscovered authenticity, embodied hospitality and a memorable experience for the guest. With \n Woodend<\/a>\n<\/strong>installed in the heart of the Maroma Hotel in Mexico, chef Curtis Stone has transformed this age-old memory into a contemporary signature. Here, everything is born of fire: meats grilled with precision, vegetables seared in the embers, fish caressed by smoke. The experience is total, multi-sensorial, conceived as a journey that links the plate to the elements. <\/p>\n\n

      This approach is more than just technical prowess: it’s a commitment. Recognized by the Michelin Guide, the chef’s approach is rooted in dialogue with local farmers and fishermen, whose products are enhanced by wood-fired cooking. <\/p>\n\n

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      Authenticity & taste<\/strong>: wood-fired gastronomy is enjoying a new lease of life. While pizza and barbecue have long been the embodiment of this convivial and universal cooking method, chefs now see it as a much wider creative field, enabling them to explore this primitive cooking method with contemporary technicality. Francis Mallmann laid the foundations with his spectacular banquets in Patagonia; Lennox Hastie in Sydney (\n Firedoor<\/a>\n<\/strong>), has built an entire restaurant where every dish, from delicately seared fish to gently smoked vegetables, is born exclusively from the flame. In Spain, Victor Arguinzoniz (\n Asador Etxebarri<\/a>\n<\/strong>) has elevated the grill to the rank of culinary art, developing an absolute mastery of embers to sublimate raw products, from caviar to seasonal vegetables. <\/p>\n\n\n\n

      Today, these new approaches show that fire is not just an ancestral cooking method: it is a creative tool, a raw material that demands precision and know-how, and opens up a unique sensory field.<\/p>\n<\/div><\/div>\n\n

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      Differentiation & culinary storytelling<\/strong>: in Corsica, \n A Cucina di Providenza<\/a>\n<\/strong> combines agriculture, culinary creation and artistic expression for one summer. Part farm, part chef and artist residency, this singular place tells a story. Here, the wood-fired oven becomes the guiding thread for experiences where terroir, innovation and sharing meet to redraw the contours of a very contemporary gastronomy. Eneko Atxa (\n Azurmendi<\/a>\n<\/strong>3 Michelin stars, Basque Country) is renowned for his culinary storytelling<\/strong>: each dish tells a story about his territory, its producers and Basque memory. For him, fire (grilling, smoking, embers) is used not only as a technique, but as a metaphor for transmission<\/strong>. He takes diners on a journey that begins in his restaurant’s vegetable gardens, even before they sit down to eat. <\/p>\n\n

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      The wood-fired oven is much more than a tool: it’s a scene, an identity and an experience. Its strength: it adapts to each location and reveals incomparable value for those who bring it to life. <\/p>\n\n

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      The Flambeur Pro: the revival of the traditional wood-fired oven<\/strong><\/h2>\n\n
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      To combine immersive experience and culinary signature, Ephrem has imagined Le Flambeur<\/strong> Pro<\/strong><\/a>a professional wood-fired oven that’s more than just a tool. With its sculptural lines and contemporary aesthetic, Le Flambeur Pro<\/g> becomes a centerpiece, designed to capture the eye and structure the space. Installed both indoors and out, it embodies both culinary power and design presence, transforming every venue into a memorable experience. <\/p>\n\n

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