Less than six months after its reopening, the Jules Verne received its very first Michelin star. Watch the interview with its Chef, Frédéric Anton, who doesn’t plan to stop there.
Contacted by Cofidis to imagine and create a staff restaurant different from what you would usually find, Matfer Bourgeat created a personalized and modular Food Line.
Foodline le self-service design qui s’invite à l’Établissement Catholique d’Enseignement Sasserno de Nice pour plus de modernité.
With its status and experience as a specialist in catering and professional kitchen equipment, Matfer Bourgeat has designed a tailor-made self-service array for the Clearstream Luxembourg bank.
For his partnership with Dassaï, Joël Robuchon wanted to see things in a big way and sublimate this still unknown rice-based alcohol with a unique and custom design of refrigerated display cases conceived by Matfer Bourgeat.
With the ambition to create a unique working environment for his brigade, a modern and especially comfortable kitchen, Yannick Alléno turned to DS Automobiles and Matfer Bourgeat.
It is with this desire to delight its customers with the FOODLINE self-service that the Grand Hotel Casino Dieppe addresses the complete renovation of its space dedicated to breakfast.
Discover Boréale display cabinets whet customers’ appetites in shopping areas – Takeaway food in a Parisian Grand Hotel
