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OUR CSR COMMITMENT
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OUR CSR COMMITMENT
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meal distribution
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All
Projects
Commercial Food Service
Foodservice
Hotel Food Service
Food Retail
Project Events
Chefs and recipes
Chef’s Interviews
Chef’s recipes
Innovations
utensils
Table arts
meal distribution
Custom Furniture and Cafeteria
Digital tools
Institutionnel
CSR Commitment
Events
Taylor
Catalogs
Matfer Bourgeat news
Hotel Food Service
,
Luxury Hotels
,
Projects
George V: A Chocolate Scallop by Guillaume Cabrol and Michael Bartocetti
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Institutionnel
Matfer – Longny au Perche: When CSR Comes to Life Around World Bee Day
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Equipment for Corporate Cafeterias
,
Foodservice
BANQUE POPULAIRE — TWO CORPORATE CAFETERIAS DESIGNED BY MATFER BOURGEAT
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Commercial Food Service
,
Projects
L’Instant Gourmand: the new snack corner at the Leclerc Center in Nœux-les-Mines, designed by OCF of Matfer Bourgeat Création
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Events
A Photo Recap of the Patiss’Art 2025 Trade Show: Creativity and Delicious Treats Abound
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Matfer Bourgeat Creation
Vitrines pour commerces alimentaires
Caves à vin
Meubles de cuisine chauds et froids pour les étoilés
Les ustensiles de cuisine et de pâtisserie
reportage
Food Retail
,
Projects
PASTRY & CHOCOLATE DISPLAY CASE – BERNACHON CHOCOLATIER BY OCF MATFER BOURGEAT CREATION
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Baking Equipment
,
Food Retail
,
Projects
PASTRY & CHOCOLATE SHOWCASE: YANN BRYS – TOURBILLON PASTRY BY OCF MATFER BOURGEAT CREATION
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Bakery Equipment
,
Food Retail
,
Projects
White Project in La Baule: The Elegance of a Custom Design by OCF
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INSTAgram
T’as enfin trouvé la solution aux siphons qui refr
[USINE OCF - MATFER BOURGEAT CREATION] OCF by @ma
[Au coeur de l’usine OCF, groupe Matfer Bourgeat C
[INSITU - ARTS DE LA TABLE - SPHERE MODELE BLANCHE
Et si vos desserts se démoulaient parfaitement à c
[INSITU - ARTS DE LA TABLE - TASSES BIKOLOR PANACH
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Chef's recipes
Citrus Yule log by Nina METAYER
CHOCOLATE TRIANGLE YULE LOG RECIPE
Entremet Praliné Noisette recipe by Paul Hayward
Caribbean inspired seabass by Margarita Vaamonde
French Meringue and Inya light Chocolate Mousse recipe by Philippe Marand
Recipe for pork ribs with honey, spices and yellow curry
Chef's interview
Stéphane Glacier and Fabrice Capezzone, committed artisan pastry chefs
Spotlight on Chef Jean-Baptiste Lavergne-Morazzani, La Table du 11 – Versailles
Spotlight on Chef Calum Franklin, Holborn Dining Room
Dimitri Fayard,Pastry chef the Peninsula hotel,Chicago
MEG GALUS, PASTRY CHEF AT SOMERSET & BOKA, CHICAGO
NICOLAS HAELEWYN, Karamel and addiction
Read more
Events
A glimpse back – Sirha Bake & Snack 2026 exhibition
Innovations
,
utensils
Matfer Siphon Heater : keep your sauces at the right temperature throughout service
Events
Sharing, Passion and Flavours: A look back at the Chefs’ Event in Saint-Tropez
Innovations
,
utensils
EXOGLASS® BOUILLON STRAINER HOLDER
Custom Furniture and Cafeteria
,
Innovations
HARMONIE, UNITS THAT MAKE TRAY CLEARING AT THE END OF MEALS EASY
Institutionnel
Visit by the Orne Prefect to the Matfer factory: a journey to the heart of industry
Institutionnel
STUDENTS FROM THE HIGH SCHOOL OF AGRICULTURE LA MARTELLIERE IN IMMERSION AT BOURGEAT
Events
A LOOK BACK AT THE SIRHA 2025
Innovations
,
meal distribution
SESAME, STAINLESS STEEL GN PANS
CSR Commitment
RECYCLED AND RECYCLABLE PLASTIC PACKAGING AT MATFER BOURGEAT
