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Commercial catering
Non commercial foodservice
Commercial foodservice
Hospitality
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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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5 stars
,
Hospitality
,
Projects
Domaine de Lou Capitelle – A Culinary Experience by Matfer Bourgeat
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Institutionnel
STUDENTS FROM THE HIGH SCHOOL OF AGRICULTURE LA MARTELLIERE IN IMMERSION AT BOURGEAT
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Events
A LOOK BACK AT THE SIRHA 2025
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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
custom report
5 stars
,
Hospitality
,
Projects
Domaine de Lou Capitelle – A Culinary Experience by Matfer Bourgeat
Read more
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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INSTAgram
🍫 Et si vous n’aviez plus à tempérer votre chocola
[INSITU - ARTS DE LA TABLE - ASSIETTE XELIS - réf
Pour Pâques, sublimez vos créations 🍫 Nos moules
[IMMERSION USINE BOURGEAT - FOCUS FABRICATION BASS
Attention... Tentation chocolatée en vue pour Pâqu
Donnez du relief à vos créations avec notre peigne
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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
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Innovations
,
Utensils
MULTI-CUT SUPPORT PREP CHEF
Innovations
Bourgeat Wash-hand basin: indispensable during the Coronavirus period
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
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