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Ecological commitment
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Our Eco-friendly sustainable development range
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Commercial catering
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Ergonomics at Le Fournil de Pierre
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Commercial catering
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A sandwich bar at Töst
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Commercial catering
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Fresh cut at the fresh dairy
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Commercial catering
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Using the Prep Chef fry cutter in Eric Kayser’s kitchen
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Commercial catering
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A wine cellar at the Museum Café
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Commercial catering
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hot and cold at easy 24
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Our Eco-friendly sustainable development range
Sustainable development at the heart of our concerns.
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Ergonomics at Le Fournil de Pierre
Pure, designer looks. Here, everything has been designed to show off...
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A sandwich bar at Töst
Quality and good looks are totally compatible with fast food.
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Fresh cut at the fresh dairy
Soft, curving lines and bold colors have been chosen to blend in seamlessly with the...
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Using the Prep Chef fry cutter in Eric Kayser’s kitchen
Éric Kayser offers an innovative bakery concept.
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A wine cellar at the Museum Café
In the café of this cultural landmark, the idea was to elegantly integrate a wine cellar behind the bar counter...
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hot and cold at easy 24
At Easy 24, the challenge was not so... easy, since it involved designing in a small space...
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consulter les articles populaires
Innovations
Matfer Siphon Heater : keep your sauces at the right temperature throughout service
Chefs and recipes
Sharing, Passion and Flavours: A look back at the Chefs’ Event in Saint-Tropez
Innovations
,
Utensils
EXOGLASS® BOUILLON STRAINER HOLDER
Amusement & recreation
,
Non commercial foodservice
HARMONIE, UNITS THAT MAKE TRAY CLEARING AT THE END OF MEALS EASY
Institutionnel
Visit by the Orne Prefect to the Matfer factory: a journey to the heart of industry
Institutionnel
STUDENTS FROM THE HIGH SCHOOL OF AGRICULTURE LA MARTELLIERE IN IMMERSION AT BOURGEAT
Chefs and recipes
A LOOK BACK AT THE SIRHA 2025
Chef's recipes
Lobster recipe, scallops with American sauce
Innovations
SESAME, STAINLESS STEEL GN PANS
Institutionnel
RECYCLED AND RECYCLABLE PLASTIC PACKAGING AT MATFER BOURGEAT
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