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Chefs and recipes
Culinary trends
Projects
Innovations
Institutionnel
Ecological commitment
Events
Catalogs
All
Chefs and recipes
Culinary trends
Projects
Innovations
Institutionnel
Ecological commitment
Events
Catalogs
Actualités Matfer Bourgeat
Institutionnel
Visit by the Orne Prefect to the Matfer factory: a journey to the heart of industry
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Chef Spotlight
,
Event
Sharing, Passion and Flavours: A look back at the Chefs’ Event in Saint-Tropez
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Institutionnel
RECYCLED AND RECYCLABLE PLASTIC PACKAGING AT MATFER BOURGEAT
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Institutionnel
OCF, the AERO refrigerated display case – elegance and excellence
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Event
A LOOK BACK AT THE SIRHA 2025
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Matfer bourgeat création, le spécialiste du sur-mesure
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
Mass Catering
,
Self-Service Restaurant
HARMONIE, UNITS THAT MAKE TRAY CLEARING AT THE END OF MEALS EASY
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Five Star Hotel Restaurant
,
Hotel restaurant
OCF’s Inspiration square: Gourmet pleasure begins with the eyes!
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Discover our Projects
,
Open a food business with our help
OCF : The PRESTO display case, sublimate your creations and optimize your space.
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INSTAgram
Journée internationale des cuisiniers ! ✨️ E
Journée mondiale du pain 🥖🍞 Aujourd'hui, n
[INSITU - ARTS DE LA TABLE - CHEF ASSIETTE PLATE -
« Transmission du pâté en croûte au Vietnam »
[MULTICOUPE ROULEAU EXTENSIBLE, RÉFÉRENCE 141010
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Derniers projets & évènements matfer bourgeat
Vous aimerez aussi
Les recettes
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
Nos interviews DE CHEFS
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
Chef Jason MCLAIN at Jonathan Club restaurant, Miami Beach
à lire aussi
Ecological commitment
What’s new in 2020 for take-away catering
Catering Innovations
Stackable cloche for pastry tray
Catering Innovations
The must-have utensils for restaurants and laboratories: Stirrers, strainers and Skim’all
Catering Innovations
A new generation jug fit for any challenge
Catering Innovations
QUADRA, RANGE OF BUFFETS FOR THE DISTRIBUTION OF MEALS
Catering Innovations
The Taïga refrigerated food preparation table
Catering Innovations
Professional Plate Covers
Catering Innovations
,
Hot & Cold Display
Hot and cold temperature control cupboard with the Satellite Range – Matfer Bourgeat
Catering Innovations
,
distribution de repas
Sherpa isothermal container: food carrier box by Matfer Bourgeat
Catering Innovations
,
Kitchen Utensils
The Alphamix food blender
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