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Commercial foodservice
Project 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
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2020 Easter Special : Vincent Guerlais’, new -style Mendiant Egg
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Chefs and recipes
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Chefs and recipes
Chef’s Interviews
Chef’s recipes
Chef Beatriz Gonzalez is turning up the heat!
Meeting with this Mexican cheffe which makes sparks …
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Potato gnocchi by chef Béatriz Gonzalez using our professional masher
The sparkling Cheffe Béatriz Gonzalez puts us in appetite with her potato gnocchi à la crème de Parmesan
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Brioche with champagne from Pierre Zimmermann
The Bakery World Champion Pierre Zimmermann sparkles the taste buds of the Americans with his brioche with champagne recipe.
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PIERRE ZIMMERMANN La fournette Chicago from the Bas-Rhin, to the americain dream
For eight years now, this bakery world champion has been a reference for chefs and local customers whom he delights with his Brioche with Champagne.
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Chef Spotlight – David Padilla
For a fresh twist and healthy start to 2015, Executive Chef David Padilla has taken root vegetables to a whole new level.
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Chef Spotlight – Vanessa Johnson Mendoza
As an executive chef, you know that less is more and fresh is best !
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Chef Spotlight – Sally Camacho Mueller
For a holiday twist, Executive Pastry Chef Sally Camacho Mueller has taken a classic and added a California...
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Chef Jason MCLAIN at Jonathan Club restaurant, Miami Beach
Matfer Bourgeat is delighted to devote these few pages to chef Jason McClain...
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