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Ephemeral dish
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Matfer Bourgeat news
Institutionnel
Visit by the Orne Prefect to the Matfer factory: a journey to the heart of industry
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Events
EUROPAIN 2020, A REFERENCE TRADESHOW FOR BACKING AND PASTRY PROFESSIONALS
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Chefs and recipes
Sharing, Passion and Flavours: A look back at the Chefs’ Event in Saint-Tropez
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Institutionnel
STUDENTS FROM THE HIGH SCHOOL OF AGRICULTURE LA MARTELLIERE IN IMMERSION AT BOURGEAT
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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 sur-mesure
Amusement & recreation
,
Non commercial foodservice
HARMONIE, UNITS THAT MAKE TRAY CLEARING AT THE END OF MEALS EASY
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5 stars
,
Hospitality
OCF’s Inspiration square: Gourmet pleasure begins with the eyes!
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Commercial foodservice
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Projects
OCF : The PRESTO display case, sublimate your creations and optimize your space.
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INSTAgram
[GOBELET ALPHA, RÉFÉRENCE 701186-91] Découvrez le
[CHAUFFE SIPHON, REFERENCE 675008] Gardez vos sau
[SUPPORT PASSE SAUCE EXOGLASS®, REFERENCE 017363]
[FOUET A SAUCE EXOGLASS®, RÉFÉRENCE 111022-26] ➡️
[INSITU - ARTS DE LA TABLE - Assiette Duetto - réf
[FOCUS SUR LES METIERS DU GROUPE : SOUDEUR - OCF/
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Chef's recipes
Foie gras with smoked apples. Recipe by Grégoire Berger – Restaurant l’Ossiano – Dubai
Roast suckling pig rib roast, braised lettuce and roasted ceps, pork and shrimp jus flambé with Cognac recipe by Nicolas Beaumann at Maison Rostang 2 ** – Paris
Rabbit with mustard and tarragon sauce, oyster mushroom purses by Chef Dominique Tougne, Chicago
Tourbillon® Frui’thé recipe by Yann Brys MOF 2011
“Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle
Recipe of the Bordeaux brioche des rois by Chef Fabrice Capezzone
Chef's interview
Chef Beatriz Gonzalez is turning up the heat!
PIERRE ZIMMERMANN La fournette Chicago from the Bas-Rhin, to the americain dream
Chef Spotlight – David Padilla
Chef Spotlight – Vanessa Johnson Mendoza
Chef Spotlight – Sally Camacho Mueller
Chef Jason MCLAIN at Jonathan Club restaurant, Miami Beach
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Ecological commitment
What’s new in 2020 for take-away catering
Innovations
Stackable cloche for pastry tray
Innovations
The must-have utensils for restaurants and laboratories: Stirrers, strainers and Skim’all
Innovations
A new generation jug fit for any challenge
Innovations
QUADRA, RANGE OF BUFFETS FOR THE DISTRIBUTION OF MEALS
Innovations
The Taïga refrigerated food preparation table
Innovations
Professional Plate Covers
Distribution of meals
,
Innovations
Hot and cold temperature control cupboard with the Satellite Range – Matfer Bourgeat
Innovations
Sherpa isothermal container: food carrier box by Matfer Bourgeat
Innovations
,
Utensils
The Alphamix food blender
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En savoir plus
![[GOBELET ALPHA, RÉFÉRENCE 701186-91]
Découvrez le gobelet Alpha®, la nouvelle référence en matière de gobelets éco-responsables !
Avec sa technologie exclusive Qwarzo®, mélange de cellulose pure et de revêtement minéral innovant. Ce gobelet crée une barrière ultra-performante, 100% biosourcée, sans plastique ni PFAS, et entièrement recyclable ♻️
💡 Pourquoi opter pour le gobelet Alpha ?
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✅️Robuste : solide, étanche, fiable à chaque utilisation
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La Gamme Alpha®, la solution pratique et responsable pour vos boissons !
#gobelet #gobeletAlpha #ecoresponsable #sansplastique #recyclable #zerodechet #ecoinnovation #boissonschaudes #coffee #ecofriendly](https://blog.matferbourgeat.com/wp-content/plugins/instagram-feed/img/placeholder.png)
