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Chefs and recipes
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Chefs and recipes
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Institutionnel
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Chef Spotlight
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Chef's recipes
Rabbit with mustard and tarragon sauce, oyster mushroom purses by Chef Dominique Tougne, Chicago
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Chef Spotlight
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Chefs Interviews
A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE
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Chef Spotlight
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Chef's recipes
Tourbillon® Frui’thé recipe by Yann Brys MOF 2011
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Chef Spotlight
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Chefs Interviews
Yann Brys, a whirlwind of talent
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Chef Spotlight
2019’S CULINARY TRENDS IN BAKING
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Chef Spotlight
2019’S CULINARY TRENDS IN CATERING
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Chef Spotlight
CULINARY TRENDS FOR TAKE-AWAYS IN 2019
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Chef Spotlight
THE 2019 TABLEWARE TRENDS THAT WHET THE APPETITE
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consulter les articles populaires
Catering Innovations
INNOVATION CENTER
Institutionnel
Digital catalog of the Matfer Bourgeat Group
Catering Innovations
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Kitchen Utensils
MULTI-CUT SUPPORT PREP CHEF
Chef Spotlight
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Chef's recipes
Mont-Blanc from the Cedric Grollet Opéra store, by Yohann CARON
Chef's recipes
RECIPE OF THE APPLE TART BY CEDRIC GROLET
Culinary trends
professional tools essential for working with chocolate
Catering Innovations
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Auchan’s “new generation” hypermarket at la Cloche d’Or
Catering Innovations
Bourgeat Wash-hand basin: indispensable during the Coronavirus period
Chef Spotlight
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Chef's recipes
2020 Easter Special, Vincent Guerlais’ strawberry basket
Chef Spotlight
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Chef's recipes
2020 Easter Special, Vincent Guerlais’s raspberry entremets
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