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Projects
Commercial foodservice
Project Events
Non commercial foodservice
Commercial catering
Hospitality
Chefs and recipes
Chef’s Interviews
Chef’s recipes
Innovations
Utensils
Table arts
Ephemeral dish
Distribution of meals
Institutionnel
Ecological commitment
Events
sur-mesure
Catalogs
Matfer Bourgeat news
Institutionnel
Visit by the Orne Prefect to the Matfer factory: a journey to the heart of industry
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Events
A glimpse back – Sirha Bake & Snack 2026 exhibition
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Chefs and recipes
Sharing, Passion and Flavours: A look back at the Chefs’ Event in Saint-Tropez
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Institutionnel
STUDENTS FROM THE HIGH SCHOOL OF AGRICULTURE LA MARTELLIERE IN IMMERSION AT BOURGEAT
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Events
EUROPAIN 2020, A REFERENCE TRADESHOW FOR BACKING AND PASTRY PROFESSIONALS
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Matfer Bourgeat Creation
Vitrines pour commerces alimentaires
Caves à vin
Meubles de cuisine chauds et froids pour les étoilés
Les ustensiles de cuisine et de pâtisserie
reportage sur-mesure
Non commercial foodservice
,
Projects
PAPILLOTE ET COMPAGNIE: A SUSTAINABLE REVOLUTION IN COLLECTIVE CATERING
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Business and industry
,
Non commercial foodservice
,
Projects
TOUR ALTO – LA DÉFENSE: A CONTEMPORARY VISION OF THE COMPANY RESTAURANT
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Business and industry
,
Non commercial foodservice
TOUR TRINITY – LA DÉFENSE: MODERN, INVITING DINING AREAS, CUSTOM-BUILT
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INSTAgram
Donnez du relief à vos créations avec notre peigne
[INSITU - ARTS DE LA TABLE - ASSIETTE GALET BLANCH
🍫 Et si vous pouviez produire 12 à 24 tuiles en ch
[ATTELAGE DE DECOUPOIR] Optimisez votre productio
Optez pour la combinaison Caloribac et fourchette
[INSITU - ARTS DE LA TABLE - ASSIETTE ELYSEA - réf
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Chef's recipes
Foie gras with smoked apples. Recipe by Grégoire Berger – Restaurant l’Ossiano – Dubai
Roast suckling pig rib roast, braised lettuce and roasted ceps, pork and shrimp jus flambé with Cognac recipe by Nicolas Beaumann at Maison Rostang 2 ** – Paris
Rabbit with mustard and tarragon sauce, oyster mushroom purses by Chef Dominique Tougne, Chicago
Tourbillon® Frui’thé recipe by Yann Brys MOF 2011
“Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle
Recipe of the Bordeaux brioche des rois by Chef Fabrice Capezzone
Chef's interview
Johnny Besch, chef at restaurant BLVD, Chicago
Chef Beatriz Gonzalez is turning up the heat!
PIERRE ZIMMERMANN La fournette Chicago from the Bas-Rhin, to the americain dream
Chef Spotlight – David Padilla
Chef Spotlight – Vanessa Johnson Mendoza
Chef Spotlight – Sally Camacho Mueller
Read more
Ecological commitment
Biodegradable and industrially compostable packaging and containers
Ecological commitment
Domestically compostable eco-friendly packaging and containers
Ecological commitment
Our Eco-friendly sustainable development range
Ecological commitment
What’s new in 2020 for take-away catering
Distribution of meals
,
Innovations
Stackable cloche for pastry tray
Innovations
,
Utensils
The must-have utensils for restaurants and laboratories: Stirrers, strainers and Skim’all
Innovations
,
Table arts
,
Utensils
A new generation jug fit for any challenge
Distribution of meals
,
Innovations
QUADRA, RANGE OF BUFFETS FOR THE DISTRIBUTION OF MEALS
Distribution of meals
,
taylor
The Taïga refrigerated food preparation table
Innovations
,
Utensils
ISI Nitro Whip for cold brew coffee
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