Outdoor Cooking Show

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Outdoor cooking shows !

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the Outdoor Cooking shows !

Attend live demonstrations held by real Barbecue Masters from all over the world! With their experience they will be there to give you all the tricks of the trade for a successful barbecue! It is always interesting to discover the cooking tools in application. Whether it's on a barbecue, brazier, plancha, Kamado, wood-fired ovens or smokers, our Grill Masters will be delighted to cook in front of you! Count on them to amaze your senses, and especially your taste buds!

 Wood partner for the expo.

Presentation of our
Chefs and Pitmasters

Steven Raichlen

Author, journalist, speaker and television host Steven Raichlen is the man who revolutionized barbecue cooking. His 32 books include the international bestsellers The Barbecue Bible and How to Grill (over 2M copies sold; 100K in French) and Project Smoke (Les Pros du Barbecue, Editions du Gerfaut, (already 12000 copies sold in France). His latest book, How to Grill Vegetables-Tous les légumes au barbecue, Editions du Gerfaut, May 2022), is dedicated to grilling vegetables from around the world. His books (6 million copies sold) have won 5 James Beard Awards and 3 IACP Julia Child Awards and have been translated into 17 languages.

Raphaël Guillot

My name is Raphaël and I had a real passion for barbecue when I went to Quebec. There, I discovered a kind of outdoor culinary pleasure that was done in summer and winter.

So I started my blog on barbecue to make people discover that it is possible to make great convivial meals on the barbecue by doing something else than the endless sausage and brochette platters. My goal is to share my knowledge with you throughout the year.

Stéphane Nowowiejski

  • Barbecue & vous

My name is Stéphane Nowowiejski and I am originally from Eastern France. I am curious and passionate about discovering new flavors. I developed a passion for wine, then world cuisine and this led me to Barbecue and I became a big fan of smoking. For me, cooking and barbecuing allow me to create a moment of conviviality and sharing.

Our community barbecue & you is a French-speaking meeting place for all the passionate of the embers and the home-made. It's a place to exchange and share ideas, bringing together amateurs, curious people and experts in smoking and grilling.

The Grilling Bastards

In 2013, "The Grilling Bastards" concept is simple American and Mexican recipes with good grilling techniques. Always looking for innovative recipes that people could replicate at home with their family and friends. The very particular humor that characterizes them has become over time the tone of "Bastardo". The "Bastardo" proposal is aimed at all barbecue lovers who want to start giving life and using their grill properly, as well as at all those who are tired of the classic recipes of beef steaks, sausages, merguez and soulless recipes.

Rohan Hennebert

  • Smokehouse.be

Crazy lover of the Blues, I had the opportunity to go regularly to the south of the USA. I discovered there extraordinary people, and a rich, simple and friendly cuisine.

One thing leading to another, I gradually became passionate about this cuisine, and the complexity of BBQ. I bought my first Weber BBQ, then my first Smoker, then 2, then 3, ... Finally, I decided to share my passion and my knowledge in Belgium and France by building this website.


Brother's Lavoie

Meet the Lavoie brothers, coming directly from Quebec! Max and JP founder of the company BBQ Quebec will be present for incredible cooking shows. Thanks to them, people discover new techniques and recipes and new products. The tips they offer are also intended to simplify the life and cooking of "pitmasters" and allow them to maximize the use of their appliance. Beginners and experts alike have a place to discover these two passionate BBQ brothers.

Pierre et Laurent

We are from the Bordeaux region...passionate, for many years, about cooking and mainly outdoor cooking. We recently launched our Youtube channel whose objective is to share and present a way of life around the barbecue and more generally around summer cooking: presentation of different types of barbecues, the main cooking methods, recipes and everything that revolves around summer cooking. Our two participations in the French BBQ championships have resulted in podiums....We love these moments of sharing and conviviality. Our philosophy: a little bit of barbecue, a lot of way of life!

Carlos Bear

Chef, author, culinary anthropologist and passionate, Carlos loves stories by the fire and conviviality. It is during an initiatory journey that he learns his future profession of . When he returned to France, he decided to open his own establishment and worked hard to share his passion for smoked meat. First European to join the prestigious team of the "traeger collective", alongside Kendrick barbecue, DivaQ and Matt Pittman, "More American than the Americans themselves", crowned in 2022 in Salt Lake city MVP (must valuable player) 2k22 by Jeremy Andrus himself, he is noticed in France as well as in the United States, by his technique, his knowledge of barbecue and his colorful personality.

Guillaume Redon

My name is Guillaume Redon, I am 31 years old, of Italian origin on my mother's side and Ardèche on my father's. I have been immersed in the kitchen since my childhood. In love with an authentic cuisine, true and close to nature, I like to work the products of our soil. After several experiences in the world of gastronomy in various restaurants I needed a change. That's when I fell in love with this new cooking tool: the brasero. So I set up my outdoor catering company "Braz&bro's", a cuisine punctuated by flames and crackling.

Fabricio Delgaudio

Born in Sao Paulo, Brazil, Fabricio fell in love with French gastronomy French gastronomy. He decided to come to France to live from his passion. His goal ? To make the lovers of fine, original and tasty food salivate. Flavor is probably the spearhead of Fabricio Delgaudio who likes to take the time to choose his products. Whether it is a blue lobster, a truffle, a Bresse poultry, or a fish freshly freshly caught in the Mediterranean by small local fishermen, he always always works with the same attention to exalt the tastes, the colors of his dishes. 

Manu Chavassieux

Emmanuel Chavassieux is the artisan of the Auvergne sausage made from 100% organic pork and without any additives. He has made a name for himself in several countries for his unique know-how with both professionals and individuals. He varies our pleasures around the sausage on all its forms to obtain products that stand out at the first bite and to end up saying "it's a Chavassieux that we eat!"

Sylvain Courivaud

After four years with Top Chef Matthias Marc at SUBSTANCE, a nugget of the group headed by Stéphane Manigold, Sylvain took the reins and opened BRAISE, a restaurant where everything goes through the smokehouse before the grill or the barbecue.

Lulu Berlu

I'm LuluBerlu aka BerluBBQSmok, passionate about BBQ since 2007. I participated to the Nantes Born to grill festival, content creator on YouTube, Instagram and Facebook for 3 years now. I like to combine passion and humor around a good barbecue, I'm preparing for the BBQ championships, I love indoor and outdoor cooking. I am a colorful person and epicurean, Ambassador of the Quebec brand Father's Cooker, the main thing for me is to have fun while enjoying. I like to discover new things, to experiment with new recipes and cooking techniques. And as I like to say, don't forget to enjoy yourself.

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partenaires officiels de Barbecue Expo