Why planchas are becoming France's favourite outdoor cooking choice
A recent visit to Leroy Merlin revealed a transformation in the outdoor cooking section: planchas have taken over, quietly becoming France's favourite way to cook outdoors. The trend reflects a broader shift in French kitchenware preferences, with the country's cooking equipment market valued at approximately €2.47 billion in 2024 and projected to grow at 6.2% annually through 2033, driven by French consumers viewing cooking at home as self-care, creative expression and an important part of cultural identity.
Plancha simply means "plate" in Spanish. The cooking surface is a thick, flat metal plate, usually chrome or stainless steel, capable of reaching 300°C, far hotter than a domestic oven or electric grill. Unlike a barbecue, there is no grate, no charcoal, no flare-ups and no significant smoke. This is a particular advantage for those in listed villages where open fires are forbidden.
Basque origins and French adoption
This type of cooking is especially popular in the southwest, because the plancha has its origins in Spain and arrived in France through the Basque Country, where cooking on a flat iron plate has been part of local culinary tradition since at least the 19th century. It spread gradually across the southwest and, over the past two decades, into French gardens nationwide. The plancha market in France is now described by industry sources as buoyant and in full expansion, with specialized manufacturers competing alongside major barbecue brands like Weber and Campingaz that are diversifying into planchas.
The barbecue is not being replaced; it has its devoted followers, and rightly so. For everyday summer cooking, though, the plancha is simply more practical. It heats up quickly, with none of the waiting around that comes with charcoal, and produces almost no smoke, which matters if you live in a town or have neighbours with laundry hanging out. Cleaning up is straightforward too: scrape the surface with a metal spatula while it is still hot, rinse, then wipe it down.
Peak season ingredients
Late summer is peak plancha season, and the markets put the best possible ingredients in front of you. Seafood is where the plancha truly excels. Chipirons à la plancha are a Basque classic, seasoned with garlic, chopped parsley and a squeeze of lemon. Prawns and tuna steaks are equally at home here. Many vegetables take beautifully to the plancha: courgettes sliced lengthways, aubergine rounds, thick slices of red and yellow pepper, and clusters of cherry tomatoes still on the vine.
Give them a coating of oil and season well with salt, pepper and herbs; a squeeze of lemon or a drizzle of vinegar before serving keeps them fresh and lively. For meat, the options in France are endless. Sausages, obviously, but individual cuts work best: lamb côtelettes, chicken thighs butterflied flat and magret de canard.
The plancha surface must be hot before you add the ingredients, and these should be oiled beforehand. This is where marinades earn their place, providing both heat protection and flavour. Once cooking, resist the urge to turn too soon; browning will happen, and patience is rewarded.
Choosing quality equipment
When buying a plancha, look for a plate thickness of at least 4-6mm and a chrome surface, which heats evenly, is non-reactive and cleans easily. A 60cm plate is the minimum for four people; go smaller and you will be cooking in batches, which defeats the purpose. Both gas and electric planchas from reputable manufacturers reach 300°C; gas gives better heat control and is the standard outdoor choice, while electric is a practical option for balconies or indoor use.
For build quality, look for sturdy legs, a raised rim channelling fat towards the drip tray, independently controlled heat zones and controls that feel solid. Respected French manufacturers include Forge Adour, Krampouz and Le Marquier. Forge Adour, headquartered in Bayonne in the Pyrénées-Atlantiques department at the heart of French Basque Country, produces approximately 50,000 planchas annually at its modern factory in northern Spain. Le Marquier distinguishes itself by manufacturing all its planchas entirely in France from conception to construction. Both Forge Adour and Krampouz are now owned by Groupe SEB, which acquired Krampouz in 2019 and Forge Adour in 2025, making the French appliance giant the European leader in planchas.
Premium French manufacturers offer extended warranties, with some brands like Le Marquier providing lifetime guarantees on cooking plates and spare parts availability for up to 20 years after purchase. All three brands are widely available online and in garden centres.
Professional endorsement
The plancha has admirers well beyond the garden. Camille Delcroix, winner of Top Chef Season 9 in 2018, opened his restaurant Le Bacôve in Saint-Omer in December 2021 and received his first Michelin star in March 2024. He devoted an entire book to plancha cooking: Viva la Plancha (Larousse). Earlier this year, food critic François-Régis Gaudry served as patron of the second edition of the World Plancha Championship, held May 15-17 in Hossegor (Landes) and organized by Le Marquier as part of their Good Food Good Mood festival. The first edition attracted 3,500 visitors. Interest has even reached America, where Steven Raichlen devoted his most recent book, Project Griddle (Workman, 2025), to griddle cooking.
Raichlen argues that the plancha is one of three griddle traditions at the heart of the world's great cuisines. On a warm August evening in a French garden, a platter of sizzling seafood on the table and a glass of something chilled nearby, it is not hard to see his point.
The magic of a simple marinade
A plancha marinade has one job: protect the food and let its natural flavours shine. Simplicity is the point. Oil, fresh herbs and lemon zest are the classics; a squeeze of lemon juice just before serving adds freshness and helps keep moisture out of the marinade.
A few guidelines: pat food dry before it goes on the plate, as damp surfaces steam rather than sear. Oil the food directly rather than the surface, and keep the coating light. Use a neutral oil such as sunflower or grapeseed rather than extra virgin olive oil, which has a lower smoke point; save the good stuff for drizzling after cooking. Finally, piment d'Espelette loses its delicate fruity flavour at high heat, so add a dusting just before serving: an authentic Basque kick in place of pepper.
