Just curious... Are there any old-style restaurants in Paris that eschew gas and induction, and continue with woodstoves and/or open-heath cooking?
At Robert et Louise, they cook the steak in the fireplace.
I don't think wooden stove were common in professionnal kitchens. Even fifty years ago, it was coal, not wood.
It is the same appliance. You can put either coal or wood in a woodstove. So are there restaurants in Paris still cooking on that? Not that I know of.
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