Because you have moved and finally had a garden or simply because it is high time to replace Grandpa's barbecue, Laurent Mariotte and his columnists guide you in choosing your new appliance.

Between gas or coal, you will no longer hesitate thanks to the program La Table des bons vivants on Europe 1. 

Barbecuing is quite an art.

To master it well, you must have the right tools.

In 

La Table des bons vivant

 on Europe 1, Laurent Mariotte, Olivier Poels and Charlotte Langrand give us their professional advice for choosing the right device. 

>> Find La Table des bons vivant in podcast and in replay here

Charcoal and the taste of the authentic

"For me, there is no match", announces Olivier Poels.

"The barbecue is obviously charcoal," he slices bluntly.

In a country where barbecue is a "national sport" with 63% of French people equipped, coal is clearly in the lead, ahead of gas and electricity. 

The reason for this choice?

"The taste of embers", replies Laurent Mariotte.

"It is true that without the charcoal, goodbye to the smoky taste that we cherish so much on our merguez and kebabs during the summer."

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But watch out for local regulations. In the South, for example, the choice is very quickly made because charcoal barbecues are prohibited. Before your purchase, check beforehand that no municipal or prefectural decree opposes it. In times of drought, some municipalities prohibit the use of fire to prevent fires, especially in the south of France. In the Alpes-de-Haute-Provence, a prefectural decree was taken last March to establish a 

"red period"

 prohibiting any incineration within 200 meters of sensitive areas, such as forests or green spaces. Also look at the condominium regulations if you live in a building, some clearly state this.

Another downside of the charcoal barbecue that enthusiasts know well: you should not be in a hurry because cooking can take time.

When a few flames do not come to burn the food ...

The gas barbecue, an ally of efficiency

The disadvantage of the charcoal barbecue is precisely the main advantage of the gas barbecue.

With this device, "if the guests are late, it does not impact the preparation of the barbecue and the meal", explains Charlotte Langrand.

It is true that the gas barbecue allows for undeniable cooking precision.

You just need to turn it on like an electric hotplate to start the festivities.

However, do not expect to find that famous roasted charcoal taste.

Indeed, we lose the taste of authentic barbecue.

Three other data should be taken into account when choosing: it requires a lot more maintenance, it is more imposing - it should therefore be avoided in small spaces - and it is more expensive. 

Kamado, the new star of gardens

To impress your guests, go for the Kamado!

"It looks like an egg with a completely ceramic lid," describes Charlotte Langrand.

"It comes from Japan, where it has existed for more than 3,000 years. In the United States, they are crazy about it and it happened in France very recently."

The particularity of this appliance is that it makes barbecue and charcoal smoker. It is not the embers that will heat the food, but the ceramic, which raises the heat. Result? Very healthy cooking and soft meats are obtained. Only downside, the price: it takes around 1,000 euros.