Discover Flora Mikula's recipe for pork ribs with honey, spices and yellow curry. A chef who takes us on a journey with a richly flavored recipe
At the head of "l’Auberge de Flora", Flora Mikula is famous for not having her tongue in her pocket! Discover his daily life at the head of his company but also as Executive Chef in the Millésime group
Discover the recipe of the sardine from head to tail by Christopher Coutanceau.
Discover the recipe "freshness wave with strawberries and herbs from the garden" by Benoit Godillon of the two-star restaurant Christopher Countanceau
Discover Michelin-starred chef Christopher Coutanceau, his values, notably for eco-friendly cuisine that he defends with one of his signature recipes.
This cold brew nitrogen coffee may just be the very next thing to appear on your café, bar or restaurant menu. With the new Nitro Whip, Cold Brew is being transformed into Nitro Coffee!
From one ocean to another, it is only a step that this young Breton took four years ago to settle in Dubai. At 32, Grégoire Berger is the chef at Ossiano, a table in the most breathtaking setting …
Discover the foie gras with smoked apples recipe by Grégoire Berger, Restaurant l’Ossiano, Dubai
Discover Roast suckling pig rib roast, braised lettuce and roasted ceps, pork/shrimp jus flambé with Cognac by Nicolas Beaumann at Maison Rostang 2 ** – Paris
Thanks to Matfer Bourgeat’s kitchen utensils, chefs can cut vegetables and mushrooms with precision and mix them in professional quality pans and woks.
Discover the Rabbit with mustard and tarragon sauce, oyster mushroom purses recipe by Chef Dominique Tougne, La Voûte, Chicago
Discover the Tourbillon® Frui’thé recipe by Yann Brys MOF 2011, a recipe that will seduce our readers for Saint Valentine's Day.
Would you like to enrich or renew your bakery or patisserie offering, your catering menu or your hotel's tea time buffet? Here, Matfer Bourgeat presents some of its new products for 2019.
Discover our new products for your entire brigade, prepare in no time, stand out with originality, optimize your cuts, here are the 2019 resolutions.
Is it possible to offer its customers cutlery, plates, trays and other catering accessories that are both aesthetic and eco-responsible? This is precisely what the Flo brand from the Matfer Bourgeat group proposes.
The beginning of the year 2019 rings the arrival of our catalogs, which says new catalogs, says novelties. Discover the latest culinary trends of this new year that will delight the taste buds of your customers.
Discover the “Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle recipe by Yannick ALLÉNO, 3 star chef, PAVILLON LEDOYEN
Discover the recipe of the Bordeaux brioche des rois by Chef Fabrice Capezzone

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