Banana and gianduja Tartelet by Chef Meg Galus, Boka group.
The season of weddings, baptisms, communions is in full swing and you, are you ready? The opportunity for the group MATFER BOURGEAT to recall the sure values to succeed the festivities. The spectacular arrival of
By his own admission, Nicolas Haelewyn fell into the caramel pot as a child. A childhood in Normandy and grandparents who raised dairy cows sealed his fate once and for all: after a decade criss-crossing
In this culinary landscape where we run after mobility and good health, the salad bar is needed. Combine equipment, distribution, fresh and healthy products, our challenge!
Tartelet “Karamel of toasted nuts”by Nicolas Haelewyn
Duck liver parfait with elder flower gelée, spiced pumpkin seed and flowers recipe by chef Johnny Besch, BLVD, Chicago.
It was in June of last year that BLVD, the buzz of Chicago opened its doors in the West Loop, a previously seedy neighborhood turned into the haunt for up and coming chefs. At the
Pastry Chefs, make Wedding-Cakes as beautiful as they are good with Matfer cake kits. For a majestic wedding cake, simply discover our tips.
