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Projects
Commercial catering
Non commercial foodservice
Hospitality
Commercial foodservice
Project Events
Chefs and recipes
Chef’s Interviews
Chef’s recipes
Innovations
Utensils
Table arts
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Digital tools
Institutionnel
Ecological commitment
Events
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Catalogs
Matfer Bourgeat news
Innovations
,
Utensils
Exoglass® Cutter set : Gain comfort and performance.
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Institutionnel
Visit by the Orne Prefect to the Matfer factory: a journey to the heart of industry
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Events
A glimpse back – Sirha Bake & Snack 2026 exhibition
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Events
Sharing, Passion and Flavours: A look back at the Chefs’ Event in Saint-Tropez
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Events
A LOOK BACK AT THE SIRHA 2025
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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
custom report
Projects
Domaine de Lou Capitelle – A Culinary Experience by Matfer Bourgeat
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Non commercial foodservice
,
Projects
PAPILLOTE ET COMPAGNIE: A SUSTAINABLE REVOLUTION IN COLLECTIVE CATERING
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Business and industry
,
Non commercial foodservice
,
Projects
TOUR ALTO – LA DÉFENSE: A CONTEMPORARY VISION OF THE COMPANY RESTAURANT
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INSTAgram
Et si vous transformez chaque plat en une expérien
[SUPPORT PASSE SAUCE EXOGLASS®, REFERENCE 017363]
Prêts à découvrir de nouvelles créations pour la p
Sous le soleil de la Méditerranée, au coeur du por
Les Chefs à Saint-Tropez fêtent les producteurs es
🔥 Et si vos sauces restaient parfaites du début ju
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Chef's recipes
RECIPE: THE SARDINE FROM HEAD TO TAIL BY CHRISTOPHER COUTANCEAU
RECIPE: FRESH WAVE OF STRAWBERRIES AND GARDEN HERBS BY BENOIT GODILLON
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
Chef's interview
Johnny Besch, chef at restaurant BLVD, Chicago
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
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Digital tools
Digital catalog of the Matfer Bourgeat Group
Innovations
,
Utensils
MULTI-CUT SUPPORT PREP CHEF
Innovations
,
Utensils
professional tools essential for working with chocolate
Innovations
Bourgeat Wash-hand basin: indispensable during the Coronavirus period
Ecological commitment
Biodegradable and industrially compostable packaging and containers
Innovations
,
Utensils
ISI Nitro Whip for cold brew coffee
Innovations
,
Utensils
Stackable cloche for pastry tray
Innovations
,
Utensils
The must-have utensils for restaurants and laboratories: Stirrers, strainers and Skim’all
Innovations
,
Table arts
,
Utensils
A new generation jug fit for any challenge
Distribution of meals
,
Innovations
QUADRA, RANGE OF BUFFETS FOR THE DISTRIBUTION OF MEALS
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