Michelin-Starred Al Fresco: A Luxury Restaurant's Secret Weapon
At Chef Laurent's seaside bistro in Nice, the custom Kamado grill is the centerpiece of their "Elemental Tasting Menu." The kitchen staff exploits its precision for tableside theatrics: binchotan charcoal sears wagyu A5 at exact 158°F internal temperature, while the smokebox infuses oysters with lapsang souchong tea vapors.
The grill's modular design allows chefs to simultaneously manage a 12-hour veal stock reduction (using residual heat) and flash-grill spot prawns. Patrons rave about the "Smoke Illusion" dessert—vanilla custard smoked with applewood under the dome for 90 seconds. With zero flare-ups and consistent heat, the Kamado delivers restaurant-grade repeatability, earning a mention in the Michelin Guide for "mastery of live-fire technique."
