Why planchas are becoming France’s favourite outdoor cooking choice

Ahighlight of homeownership in France is the regular foray to the shrine of DIY, Leroy Merlin. On a recent visit, I noticed that the outdoor cooking section has been taken over by planchas, which, if Leroy Merlin is anything to go by, have quietly become France’s favourite way to cook outdoors.

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, which is 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 of us in listed villages where open fires are forbidden.

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.

Easy to use

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.

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.

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. All offer a full range of options and are widely available online and in garden centres.

The plancha has admirers well beyond the garden. 

Camille Delcroix, winner of Top Chef Season 9 and now a Michelin-starred chef, devoted an entire book to it: Viva la Plancha (Larousse). Earlier this year, food critic François-Régis Gaudry served as patron of the World Plancha Championship in Hossegor; 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 I add a dusting just before serving: an authentic Basque kick in place of pepper.