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OUR CSR COMMITMENT
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Projects
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
All
Projects
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
Actualités Matfer Bourgeat
Institutionnel
Visit by the Orne Prefect to the Matfer factory: a journey to the heart of industry
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Innovations
Matfer Siphon Heater : keep your sauces at the right temperature throughout service
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Institutionnel
RECYCLED AND RECYCLABLE PLASTIC PACKAGING AT MATFER BOURGEAT
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Matfer bourgeat création, le spécialiste du sur-mesure
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
,
Projects
OCF : The PRESTO display case, sublimate your creations and optimize your space.
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INSTAgram
[MATFER - GAMME TRADITION, RÉFÉRENCE 681014] 👉 Tr
[INSITU - ARTS DE LA TABLE - Collection “La Mer” –
[FOCUS SUR LES METIERS DU GROUPE : ASSEMBLEUR- OCF
[CHAUFFE SIPHON, REFERENCE 675008] Gardez vos sau
[DOUILLE SAINT HONORÉ, RÉFÉRENCE 167141] Choisiss
[FOCUS SUR LES METIERS DU GROUPE MATFER BOURGEAT :
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Derniers projets & évènements matfer bourgeat
Vous aimerez aussi
Les recettes
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
Nos interviews DE CHEFS
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
à lire aussi
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
Distribution of meals
,
Innovations
New Front Cooking: Mobile Kitchen Unit
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