Brazier & kamado at the Halles de Montpellier

In Montpellier, chef Bertrand Dubois cooks his meat, vegetables and fish on the kamado barbecue.

The innovative concept in Montpellier: the kamado barbecue at the centre of the kitchen

In Montpellier , chef Bertrand Dubois has integrated the kamado barbecue into the center of his cuisine

We were able to accompany chef Bertrand Dubois in the realization of his cuisine. He contacted us as soon as the plans were being drawn up, and we collaborated with him and his team on the best solution for integrating his kamado QUATRO Large 21″ into his kitchen.

In this restaurant in Montpellier, the chef’s recipes are made with a kamado barbecue:

In Montpellier, the brazier animates all the evenings of the summer at the Halles du Verger

Mussels, kebabs, ribs of beef, vegetables and fish, the teams of the Halles de Montpellier restaurant cook all the local products in the brazier.