Chef Spotlight, Chefs Interviews

NICOLAS HAELEWYN, Karamel and addiction

Chefs Interviews

Johnny Besch, chef at restaurant BLVD, Chicago

Chef Spotlight, Chefs Interviews

Chef Beatriz Gonzalez is turning up the heat!

Chef Spotlight, Chefs Interviews

PIERRE ZIMMERMANN La fournette Chicago from the Bas-Rhin, to the americain dream

Chef Spotlight, Chefs Interviews

Chef Spotlight – David Padilla

Chef Spotlight, Chefs Interviews

Chef Spotlight – Vanessa Johnson Mendoza

Chef Spotlight, Chefs Interviews

Chef Spotlight – Sally Camacho Mueller

Chef Spotlight, Chefs Interviews

Chef Jason MCLAIN at Jonathan Club restaurant, Miami Beach

Accueil / Chef Spotlight / Chefs Interviews

Chefs Interviews

THE 2019 TABLEWARE TRENDS THAT WHET THE APPETITE

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.

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“Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle

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

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Recipe of the Bordeaux brioche des rois by Chef Fabrice Capezzone

Discover the recipe of the Bordeaux brioche des rois by Chef Fabrice Capezzone

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Yuzu apple galette recipe by Chef Stéphane Glacier MOF 2000

Discover the Yuzu apple galette recipe by Chef Stéphane Glacier MOF 2000

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Stéphane Glacier and Fabrice Capezzone, committed artisan pastry chefs

Stéphane Glacier has accumulated the titles of Best Craftsman in France (Meilleur Ouvrier de France – MOF) Pastry 2000 and World Champion 2006. Fabrice Capezzone, artisan pastry chef and baker, passionate about the product and driven by conveying his knowledge. Animated by the same values, they defend, with about sixty other members, the maintenance of artisan craft through "Tradition Gourmande", an association presided by Stéphane Glacier.

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RECIPE: Cod, butternut squash and black garlic rouille by Jean-Baptiste Lavergne-Morazzani

Discover the recipe of Cod, butternut squash and black garlic rouille by Jean-Baptiste LAVERGNE MORAZZANI

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Spotlight on Chef Jean-Baptiste Lavergne-Morazzani, La Table du 11 – Versailles

At the age of 23, Jean-Baptiste Lavergne-Morazzini was awarded his first Michelin star at la Table du 11. Three years later, we find him in his "gastro" since transferred to the prettily paved courtyard of la Cour des Senteurs in Versailles. More space, more comfort …

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The essential tools for making unique Yule logs – Matfer Bourgeat

Christmas is approaching and you are going to make your logs? Matfer Bourgeat presents its most innovative log molds, enough to revisit this culinary tradition according to your creativity.

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Spotlight on Chef Calum Franklin, Holborn Dining Room

Prodigious master chef in the art of doughs, Calum Franklin scintillates at the helm of the invigorating cuisine at the Holborn Dining Room, located in one of London's historic districts. A true work of art, his pâté en croûte, with delicious wild scents, unlike those found anywhere else, has imposed himself as one of the great chefs of his generation. We encountered this rising figure of bistronomy in his den - his Pie room - who maintains his rank without fitting in the mold...

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Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin

Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin

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The must-have Sunday meal: brunch! – Matfer Bourgeat

Brunch, contraction between breakfast and lunch, popular concept in Anglo-Saxon countries, this meal that can be both sweet and salty becomes a must in the weekend in France. How to adapt the concept so that it finds its place on the restaurant tables? Discover the essentials, gourmet coffee, brunch plate or bread basket design!

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Cocktail glass, aperitif platter, verrine: for a successful aperitif! – Matfer Bourgeat

Plate appetizer for sustenter, cocktail glass or pool glass to cool off, during the summer your customers will have eyes only for the aperitif! Get equiped!

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Travel cake recipe with chocolate, orange and praline, by Dimitri Fayard

Travel cake recipe with chocolate, orange and praline by Chef Dimitri Fayard.

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Dimitri Fayard,Pastry chef the Peninsula hotel,Chicago

Dimitri Fayard has an impressive record. Having settled in Chicago for the past fifteen years, he learned his trade from the top pastry chefs before becoming in turn an international reference. A disconcerting simplicity behind an immense perfectionism.

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PROFESSIONAL EQUIPMENT FOR ARTISAN ICE CREAM & SORBET: ESSENTIAL FOR CHEFS! – MATFER BOURGEAT

The quality frozen desserts are part of this desire to eat good and healthy, so it requires professional quality utensils: professional ice cream maker, specific tableware, small cardboard pot for ice cream, sorbet or Ice-Roll.

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PROFESSIONAL JUICER, GLASS, JUICE FOUNTAIN: STARS OF THE SUMMER – MATFER

Fresh, tasty and healthy, the detox juices made with a professional juicer, presented in a juice fountain, by the glass, or still to be carried in a PET bottle are the stars of the summer!

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MEG GALUS, PASTRY CHEF AT SOMERSET & BOKA, CHICAGO

Meg Galus could have become an actress but finally, it's in the kitchen where her hyperactivity gives free rein to her talent. As the head of the pastry and sweet range at the all-new Somerset and trendy Boka in Chicago, this reserved young chef works behind the scenes to create original and gourmet pastries.

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Banana and gianduja Tartelet by Chef Meg Galus

Banana and gianduja Tartelet by Chef Meg Galus, Boka group.

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