France\nsurrenders to the charms of the Josper, the charcoal oven chosen by the best\nSteakhouses, Bistro-caf\u00e9s and Brasseries around the world, to satisfy its most\ndemanding customers. In France, from three-Michelin-starred restaurants, such\nas Auberge du Vieux Puits (Fontjoncouse) to the newly opened brasserie in the\ncentre of Paris, Sur la Braise, or The Beef Club, one of the best steakhouses\nin the French capital, just about everyone has entrusted JOSPER to bring the\ncharcoal grill into their kitchens where they can experiment with its high\ntemperatures and smoke. Prestigious French chefs working in other parts of the\nworld, such as Raymond Blanc in England and Romain Fornell in Barcelona, have\nalso surrendered to this magic box, the Rolls-Royce of the kitchen.<\/p>\n\n\n\n
Auberge du Vieux Puits<\/strong><\/p>\n\n\n\n In\nFontjoncouse, a small town located in the Aude region (Languedoc-Rousillon),\nyou can find the Auberge du Vieux Puits (5, Av. Saint Victor), a gastronomic\nhotel-restaurant where chef Gilles Goujon welcomes his guests in a bucolic\nenvironment, far from the madding crowds. Every year since 2010 the restaurant\nhas received three Michelin stars, the highest culinary recognition.<\/p>\n\n\n\n In his kitchen,\nthe use of seasonal products stands out. His relationship with the techniques\nof the gastronomic JOSPER charcoal oven comes from afar, as he himself mentions\nin the interview which you can see in full in the following video: The JOSPER\ncharcoal oven in Auberge du Vieux Puits, with Gilles Goujon. \u201cI learned about\nthe JOSPER oven through another chef friend, Fran\u00e7ois Will, from the restaurant\nLa Chaumi\u00e8re de Font Romeu. I found the oven to be fantastic from the very\nfirst moment, as in the preparation I found the flavour of the barbecue as well\nas spontaneous cooking in a closed oven with a very special flavour. With the\nJOSPER I get fantastic results\u201d, concludes the chef.<\/p>\n\n\n\n Sur la Braise<\/strong><\/p>\n\n\n\n Among the\nrecent JOSPER openings in France, Sur la Braise (19 Rue Br\u00e9a, Paris), with its\nexceptional JOSPER grilled meats, stands out. In this establishment, headed up\nby chef Alexandre Sanchez, modern cuisine is the focus with the JOSPER oven in\nthe centre, dominating everything.<\/p>\n\n\n\n The Beef Club<\/strong><\/p>\n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nThe Beef Club (58 rue Jean Jacques Rousseau,\nParis), one of the best steakhouses in the capital, is also the place for\ncharcoal grill fans. Influenced by traditional English brasseries, The Beef\nClub allows you to savour top-quality meats, from classic entrec\u00f4tes to\nhamburgers with unique textures and juiciness, all prepared in the JOSPER\n\n\n\n<\/p>\n\n\n\n Les Chenus<\/strong><\/p>\n\n\n\n The restaurant\nLes Chenus stands out for being in the Courchevel ski resort in the French\nSavoie region at an altitude of 2,300 m. From its terrace, the restaurant\noffers its guests spectacular views of the mountainous enclave in which it is\nlocated. In the cosy interior, the diner gets a closeup grilling experience.\nThe result: traditional and very tasty cuisine, using the JOSPER.<\/p>\n\n\n\n In this\nexceptional location, diners can delight in exquisite dishes through the unique\nflavor of charcoal: omlettes, pizzas, grilled asparagus, steamed mussels,\nstuffed aubergines, nachos with cheese and French onion soup, among others, all\ncooked in the JOSPER.<\/p>\n\n\n\n Interview in Le Chenus<\/p>\n","protected":false},"excerpt":{"rendered":" France surrenders to the charms of the Josper, the charcoal oven chosen by the best Steakhouses, Bistro-caf\u00e9s and Brasseries around the world, to satisfy its most demanding customers. In France, from three-Michelin-starred restaurants, such as Auberge du Vieux Puits (Fontjoncouse) to the newly opened brasserie in the centre of Paris, Sur la Braise, or The […]<\/p>\n","protected":false},"author":4,"featured_media":25789,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1450,1488],"tags":[1788,37,1789,38,39,1790],"class_list":["post-6315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-restaurants-and-chefs","tag-lyon-en","tag-lyon","tag-sirha-en","tag-sirha","tag-sirha-2015","tag-sirha-2015-en"],"acf":[],"yoast_head":"\n