In "La France Bouge", on Europe 1, Régis Flusin, president of the house Le Marquier, ensures that the French now prefer to buy a plancha than a barbecue.
For him, this is explained in particular by the fact that the plancha is easier to use, and also allows for healthier cooking.
INTERVIEW
Who says summer holidays also means the return of barbecues ... but also planchas.
More and more French people are also opting for this outdoor hob to cook their meat, but also their fish and vegetables.
This growing success is directly observed by Régis Flusin, president of Le Marquier, which specializes in the manufacture of barbecues and planchas.
"When you ask the French, 52% of them say they prefer to buy a plancha rather than a barbecue," he said, guest of
La France bouge on
Friday
.
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But how to explain this attraction for the plancha rather than for the traditional barbecue?
"It's a very simple way of cooking", explains Régis Flusin.
"It's contact cooking, just on a plate. You turn a knob and it's hot ... You need very little fat ... It couldn't be simpler," he continues.
Another advantage of the plancha: no need to spend too much time cleaning it.
"It washes off in a minute with water."
"Very healthy cooking"
In addition, the growing success of the plancha can also be explained by the "particular" taste that it gives to food: "the Maillard effect".
"On the plate, the food will char and give a slightly caramelized taste", specifies the guest from Europe 1.
Finally, the plancha "corresponds to the fashion of today", notes Régis Flusin.
"It's a very healthy cooking, with no contact with the flame. And naturally, we will cook a lot of fish, vegetables, shellfish, a lot of fashionable things today to take care of yourself."
La plancha has yet to establish itself internationally
For Le Marquier, it now remains to better export internationally.
Because if the market is "buoyant" in France, abroad, the French plancha remains unknown.
"A German is not calibrated to understand what a plancha is. We have to educate him," he says.
But where is this work of setting up abroad?
"We are in the process of establishing a very strong presence in the Benelux", replies Régis Flusin.
"We have very good contacts to start in Canada, and then it will be the United States".
"We are going country by country, and I hope that between three and five years, it will be at least 30% of our turnover", concludes Régis Flusin.