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PURVEYORS of HANDCRAFTED FRENCH RANGES SINCE 1908

creating
CULINARY ART
creating
CULINARY ART

THE INGREDIENTS BEHIND THE

 

MASTERPIECE

 

Delightful dishes don’t happen by chance. You need the right mix of ingredients to create a culinary masterpiece that balances taste, texture, and presentation. Striking that balance is part art, part science.

That’s why La Cornue celebrates both the art and the science of cooking. Our ranges are scientifically designed to precisely cook whatever culinary masterpiece you can imagine. That’s why La Cornue has been the range of choice of culinary masters for more than 100 years. Nothing inspires like La Cornue.

And to stoke the fires of creativity, we’re gathering recipes, tips, and photos from your fellow culinary artists. Whether you’re preparing a simple weekday meal or a multi-course dining experience party for a crowd, get inspired right here. Make the culinary masterpieces you dream of with La Cornue.

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CHÂTEAU COOKING
& CLEANING TIPS
DOWNLOAD
CORNUFÉ COOKING
& CLEANING TIPS

A LA CORNUE EXCLUSIVE AND PATENTED TECHNOLOGY

 

G4 GAS & ELECTRIC OVEN

 

The result of four years of research and development, the RCC (Radiation, Convection, and Conduction) disc now provides all our gas stoves with even more consistent and flavourful cooking. Its combination of a circular burner and an enamelled cast iron disc creates one oven with three possible cooking modes: radiation (heat is reflected on the internal walls), convection (homogeneous circulation of air around the dish) and conduction (direct simmering on the disc). This last mode of cooking—mivoûtage—is original and unique to La Cornue, and gives dishes an exceptional flavour and tenderness. The new G4 electric oven has seen many innovations as well, now offering you the chance to choose between several cooking modes for all your pastry needs. With faster temperature response and improved cooking performance, you can open the door to new culinary options.

PATENTED GAS OVEN WITH RCC

 

R = Radiation  /  C = Convection  /  C = Conduction

Grand Vaulted Gas Oven (180, 165, 135 and 90cm units): 22.6"W x 19.8"D x 11.8"H

Vaulted Gas Oven (150, 120, 75 cm units): 16.8"W x 19.8"D x 11.8"H

 

Important Note for GAS oven only:

Always insert the flat black tray in rack position 3 unless you are braising directly on the RCC

ELECTRIC MULTIFUNCTION CONVECTION OVEN

 

There are 7 Functions (see functions here)

Grand Vaulted Electric Oven (180, 165, 135 and 90cm units): 22.6"W x 17.5"D x 11.8"H

Vaulted Electric Oven (150, 120, 75 cm units): 16.8"W x 17.5"D x 11.8"H

 

Important Note for ELECTRIC oven only:

Always preheat the oven using the convection or fan assisted mode

THE CHÂTEAU RANGETOP COMPONENTS
Power Burner
2 Gas Burners
Large Plaque “French Top”
Lava-Rock Grill
Petite Plaque “French Top”
Teppanyaki
Ceramic Glass Induction
Power Burner

One oversized brass burner set inside an enameled drip tray with an enamel-coated cast iron grate. Ideal for oversized sauce pans, searing, sautéing, and high heat cooking.   

2 Gas Burners

Two brass burners set inside an enameled drip tray and topped with an enamel-coated cast iron grate. 

Large Plaque “French Top”

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.  

Lava-Rock Grill

Linear gas burner running front-to-back set beneath a bed of natural lava rocks and topped with an enamel-coated open-style grill. 

Petite Plaque “French Top”

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.  

Teppanyaki

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.  

Ceramic Glass Induction

Ceramic glass induction hob features 2 identical cooking areas, 220 x  180 mm 2100 watts, 3700 watts max

Product Selector
Power Burner
2 Gas Burners
Large Plaque “French Top”
Lava-Rock Grill
Petite Plaque “French Top”
Teppanyaki
Ceramic Glass Induction