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OUR CSR COMMITMENT
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Projects
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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
EUROPAIN 2020, A REFERENCE TRADESHOW FOR BACKING AND PASTRY PROFESSIONALS
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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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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
Amusement & recreation
,
Non commercial foodservice
HARMONIE, UNITS THAT MAKE TRAY CLEARING AT THE END OF MEALS EASY
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5 stars
,
Hospitality
OCF’s Inspiration square: Gourmet pleasure begins with the eyes!
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Commercial foodservice
,
Projects
OCF : The PRESTO display case, sublimate your creations and optimize your space.
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INSTAgram
[GOBELET ALPHA, RÉFÉRENCE 701186-91] Découvrez le
[CHAUFFE SIPHON, REFERENCE 675008] Gardez vos sau
[SUPPORT PASSE SAUCE EXOGLASS®, REFERENCE 017363]
[FOUET A SAUCE EXOGLASS®, RÉFÉRENCE 111022-26] ➡️
[INSITU - ARTS DE LA TABLE - Assiette Duetto - réf
[FOCUS SUR LES METIERS DU GROUPE : SOUDEUR - OCF/
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Chef's recipes
Entremet Praliné Noisette recipe by Paul Hayward
Caribbean inspired seabass by Margarita Vaamonde
French Meringue and Inya light Chocolate Mousse recipe by Philippe Marand
Recipe for pork ribs with honey, spices and yellow curry
RECIPE: THE SARDINE FROM HEAD TO TAIL BY CHRISTOPHER COUTANCEAU
RECIPE: FRESH WAVE OF STRAWBERRIES AND GARDEN HERBS BY BENOIT GODILLON
Chef's interview
Spotlight on Chef Jean-Baptiste Lavergne-Morazzani, La Table du 11 – Versailles
Spotlight on Chef Calum Franklin, Holborn Dining Room
Dimitri Fayard,Pastry chef the Peninsula hotel,Chicago
MEG GALUS, PASTRY CHEF AT SOMERSET & BOKA, CHICAGO
NICOLAS HAELEWYN, Karamel and addiction
Johnny Besch, chef at restaurant BLVD, Chicago
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Innovations
,
Utensils
SKIM”ALL MULTI-PURPOSE MESH SKIMMER/SPIDER STRAINER
Innovations
,
Institutionnel
,
Projects
CHEF LIST: The revolutionary digital tool for equipping your project in just a few clicks
Innovations
,
Utensils
NEW: TONGS TO RELEASE STACKED GASTRONORM CONTAINERS
Innovations
INNOVATION CENTER
Innovations
,
Utensils
MULTI-CUT SUPPORT PREP CHEF
Innovations
,
Projects
Auchan’s “new generation” hypermarket at la Cloche d’Or
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
,
Takeaway
Our Eco-friendly sustainable development range
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