Chef Spotlight, Chef's recipes

Recipe for 2020 Saint-Valentine tart by Jérémy Del Val

Chef Spotlight, Chef's recipes

Blue lobster recipe by Daniel Nuss

Chef Spotlight, Chef's recipes

Citrus Yule log by Nina METAYER

Chef Spotlight, Chef's recipes

CHOCOLATE TRIANGLE YULE LOG RECIPE

Chef Spotlight, Chef's recipes

Entremet Praliné Noisette recipe by Paul Hayward

Chef Spotlight, Chef's recipes

Caribbean inspired seabass by Margarita Vaamonde

Chef Spotlight, Chef's recipes

French Meringue and Inya light Chocolate Mousse recipe by Philippe Marand

Chef Spotlight, Chef's recipes

Recipe for pork ribs with honey, spices and yellow curry

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Chef’s recipes

Nicolas Beaumann, from tradition to creativity.

Nicolas Beaumann is the art of compromise in the kitchen: tradition and creativity, classicism and modernity. At Michel Rostang's side for twenty years, this hyper-athletic forty-something has found his place in a family with which he shares personal values.

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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

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

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Cook a pan-fried dish – professional cooking utensils – Matfer Bourgeat

Thanks to Matfer Bourgeat’s kitchen utensils, chefs can cut vegetables and mushrooms with precision and mix them in professional quality pans and woks.

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Rabbit with mustard and tarragon sauce, oyster mushroom purses by Chef Dominique Tougne, Chicago

Discover the Rabbit with mustard and tarragon sauce, oyster mushroom purses recipe by Chef Dominique Tougne, La Voûte, Chicago

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A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE

This epicurean ensures to have "fallen into the pot" during childhood. Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves. Interview with a chef who doesn’t count his time or words when it comes to sharing.

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Tourbillon® Frui’thé recipe by Yann Brys MOF 2011

Discover the Tourbillon® Frui’thé recipe by Yann Brys MOF 2011, a recipe that will seduce our readers for Saint Valentine's Day.

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Yann Brys, a whirlwind of talent

At the head of a Tourbillon boutique, in the Essonne, this Best Craftsman in France - MOF 2011, who notably worked for Dalloyau, also has a little jewel in the heart of the 16th district of Paris, in the recently opened Hotel Brach.

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2019’S CULINARY TRENDS IN BAKING

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.

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2019’S CULINARY TRENDS IN CATERING

Discover our new products for your entire brigade, prepare in no time, stand out with originality, optimize your cuts, here are the 2019 resolutions.

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CULINARY TRENDS FOR TAKE-AWAYS IN 2019

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.

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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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