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Commercial foodservice
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Non commercial foodservice
Commercial catering
Hospitality
Chefs and recipes
Chef’s Interviews
Chef’s recipes
Innovations
Utensils
Table arts
Ephemeral dish
Distribution of meals
Institutionnel
Ecological commitment
Events
sur-mesure
Catalogs
Chef's Interviews
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Chefs and recipes
Nicolas Beaumann, from tradition to creativity.
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Chef's Interviews
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Chefs and recipes
A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE
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Chef's Interviews
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Chefs and recipes
Yann Brys, a whirlwind of talent
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Chef's Interviews
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Chefs and recipes
Stéphane Glacier and Fabrice Capezzone, committed artisan pastry chefs
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Chef's Interviews
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Chefs and recipes
Spotlight on Chef Jean-Baptiste Lavergne-Morazzani, La Table du 11 – Versailles
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Chef's Interviews
Spotlight on Chef Calum Franklin, Holborn Dining Room
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Chef's Interviews
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Chefs and recipes
Dimitri Fayard,Pastry chef the Peninsula hotel,Chicago
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Chef's Interviews
MEG GALUS, PASTRY CHEF AT SOMERSET & BOKA, CHICAGO
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Page 2
Chef’s Interviews
Chef’s Interviews
Chef’s recipes
consulter les articles populaires
5 stars
,
Hospitality
OCF’s Inspiration square: Gourmet pleasure begins with the eyes!
Commercial foodservice
,
Projects
OCF : The PRESTO display case, sublimate your creations and optimize your space.
Institutionnel
Vauconsant, Europe’s leading manufacturer of meal distribution equipment.
Projects
PAPILLOTE ET COMPAGNIE: A SUSTAINABLE REVOLUTION IN COLLECTIVE CATERING
Non commercial foodservice
,
Projects
BIN BAG REMOVAL TROLLEY
Institutionnel
OCF, the AERO refrigerated display case – elegance and excellence
Innovations
STEEL ROUND BOTTOM MIXING BOWL
Institutionnel
ONE YEAR WITHOUT ACCIDENTS AT VAUCONSANT
Innovations
EXOGLASS® STAINLESS STEEL SAUCE WHISK
Institutionnel
BOURGEAT, equipment manufacturer for hot and cold links.
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