At the age of 23, Jean-Baptiste Lavergne-Morazzini was awarded his first Michelin star at la Table du 11. Three years later, we find him in his “gastro” since transferred to the prettily paved courtyard of la Cour des Senteurs in Versailles. More space, more comfort …
Christmas is approaching and you are going to make your logs? Matfer Bourgeat presents its most innovative log molds, enough to revisit this culinary tradition according to your creativity.
Boréale display cabinets for whetting appetites in a shopping and take-away section in a top Parisian hotel – Matfer Bourgeat
Discover Boréale display cabinets whet customers’ appetites in shopping areas – Takeaway food in a Parisian Grand Hotel
En restauration, la gestion de la température est particulièrement importante. Découvrez notre Gamme Satellite composée d’armoires de maintien en température chaude et froide pour professionnels.
Grâce à notre conteneur isotherme professionnel Sherpa, il n’a jamais été aussi simple de transporter les préparations culinaires et les aliments en chaud ou en froid sans en altérer le goût.
Prodigious master chef in the art of doughs, Calum Franklin scintillates at the helm of the invigorating cuisine at the Holborn Dining Room, located in one of London’s historic districts. A true work of art, his pâté en croûte, with delicious wild scents, unlike those found anywhere else, has imposed himself as one of the great chefs of his generation. We encountered this rising figure of bistronomy in his den – his Pie room – who maintains his rank without fitting in the mold…
Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin