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Cloche table smoker
485€
In stock
Cloche is a tabletop smoker designed by Guillaume Bloget for cold smoking foods using aromatic plants or wood chips. It preserves the intrinsic flavors of each food while adding a smoky note.
The smokehouse becomes both a preparation and presentation utensil. Placed on a table, it establishes a kind of ritual. We arrange the food, we light the fire in the hearth, then we put out the fire with the bell to smother the combustion and create the smoke. After about thirty minutes, the bell is lifted, a net of residual smoke escapes and reveals the food ready to be tasted.
Originally created for the Local Ware exhibition project led by OROS and ii (initial initiatives), this smoker now finds its place in kitchens and on tables thanks to its compact size. Turned in beech by French craftsman Luis Morgado, Cloche is a more poetic and convivial alternative to electric smokers and barbecues.
Comes with a recipe book.
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Recipe SOUR OYSTERS, smoked with pine needles
Ingredients
8 oysters, 1 lemon, 1 Corsican clementine, mint leaves, Salinu (Cervioni hazelnut salt), dry and untreated pine needles
Instructions
1. Remove the 8 oysters and cut them into pieces.
2. Cut 4 segments of the clementine into supremes and separate the seeds from the pulp.
3. In a bowl, mix the oysters, clementine, 2 dashes of lemon and fill with 4 oyster shells
4. Arrange them on the 2 levels of the smoker. Fill the firebox with very dry pine needles. Light the fire in the firebox. Once the fire has caught, close the smoker with the wooden cover. Leave for at least 30 minutes.
5. Add the mint leaves and Salinu as a complement.
