Cloche table smoker

485€

In stock

CLOCHE is a table smoker designed by designer Guillaume Bloget for cold smoking food from aromatic plants or wood chips. It preserves the flavors intrinsic to each food while flavoring them with 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 format. Turned in beech by Luis Morgado, a French craftsman, CLOCHE is a more poetic and convivial alternative to electric smokers and barbecues.

Comes with a recipe book.

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Design
Savoir-faire
Small series
Made in France

How to use it:

1_Place your ingredients on the metal parts of the smoker

2_Fill the fireplace with the aromatic plants or pine needles that you
wish to smoke, very dry and untreated. Preferably place the hearth on the
top shelf

3_Light the fire in the fireplace using a match or blowtorch

4_Once the fire is lit, gently close the smoker with the cover in
wood, the fire will go out quickly

5_Leave for about 30 minutes, then remove the wooden bell. Taste!

"What I particularly like about turning is the fact of sculpting the wood without mechanical or electrical tools. It's really the human hand that shapes the wood, which gives rise to the curves." Luis Morgado

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 quarters of the clementine supreme and separate the grains from the pulp

3_ In a bowl, mix the oysters, the clementine, 2 dashes of lemon and fill with 4 oyster shells

4_ Arrange them on the 2 levels of the smokehouse. Fill the hearth with the very dry pine needles. Light the fire in the hearth. Once the fire has taken hold, close the smoker with the wooden bell. Leave for at least 30 minutes.

5_ Add the mint leaves and the Salinu in addition.