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Commercial foodservice
Events
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
Chefs and recipes
Cook a pan-fried dish – professional cooking utensils – Matfer Bourgeat
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Chef's recipes
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Chefs and recipes
Rabbit with mustard and tarragon sauce, oyster mushroom purses by Chef Dominique Tougne, Chicago
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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 recipes
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Chefs and recipes
Tourbillon® Frui’thé recipe by Yann Brys MOF 2011
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Chef's Interviews
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Chefs and recipes
Yann Brys, a whirlwind of talent
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Chefs and recipes
2019’S CULINARY TRENDS IN BAKING
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Chefs and recipes
2019’S CULINARY TRENDS IN CATERING
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Chefs and recipes
CULINARY TRENDS FOR TAKE-AWAYS IN 2019
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Accueil
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Page 5
Chefs and recipes
Chef’s Interviews
Chef’s recipes
consulter les articles populaires
Innovations
,
Utensils
NEW: TONGS TO RELEASE STACKED GASTRONORM CONTAINERS
Innovations
INNOVATION CENTER
Institutionnel
Digital catalog of the Matfer Bourgeat Group
Innovations
,
Utensils
MULTI-CUT SUPPORT PREP CHEF
Chef's recipes
,
Chefs and 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
Innovations
,
Projects
Auchan’s “new generation” hypermarket at la Cloche d’Or
Innovations
Bourgeat Wash-hand basin: indispensable during the Coronavirus period
Chef's recipes
,
Chefs and recipes
2020 Easter Special, Vincent Guerlais’ strawberry basket
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