Discover Roast suckling pig rib roast, braised lettuce and roasted ceps, pork/shrimp jus flambé with Cognac by Nicolas Beaumann at Maison Rostang 2 ** – Paris
Thanks to Matfer Bourgeat’s kitchen utensils, chefs can cut vegetables and mushrooms with precision and mix them in professional quality pans and woks.
For his partnership with Dassaï, Joël Robuchon wanted to see things in a big way and sublimate this still unknown rice-based alcohol with a unique and custom design of refrigerated display cases conceived by Matfer Bourgeat.
Discover the Rabbit with mustard and tarragon sauce, oyster mushroom purses recipe by Chef Dominique Tougne, La Voûte, Chicago
This epicurean ensures to have “fallen into the pot” during childhood. Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves. Interview with a chef who doesn’t count his time or words when it comes to sharing.
Discover the Tourbillon® Frui’thé recipe by Yann Brys MOF 2011, a recipe that will seduce our readers for Saint Valentine’s Day.
At the head of a Tourbillon boutique, in the Essonne, this Best Craftsman in France – MOF 2011, who notably worked for Dalloyau, also has a little jewel in the heart of the 16th district of Paris, in the recently opened Hotel Brach.
You want to enrich your offer within your bakery, Matfer Bourgeat presents the culinary trends 2019.
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