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Projects
Commercial foodservice
Project 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
Matfer Bourgeat news
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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Chefs and recipes
Sharing, Passion and Flavours: A look back at the Chefs’ Event in Saint-Tropez
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Institutionnel
STUDENTS FROM THE HIGH SCHOOL OF AGRICULTURE LA MARTELLIERE IN IMMERSION AT BOURGEAT
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Events
EUROPAIN 2020, A REFERENCE TRADESHOW FOR BACKING AND PASTRY PROFESSIONALS
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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
reportage sur-mesure
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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Business and industry
,
Non commercial foodservice
TOUR TRINITY – LA DÉFENSE: MODERN, INVITING DINING AREAS, CUSTOM-BUILT
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INSTAgram
Donnez du relief à vos créations avec notre peigne
[INSITU - ARTS DE LA TABLE - ASSIETTE GALET BLANCH
🍫 Et si vous pouviez produire 12 à 24 tuiles en ch
[ATTELAGE DE DECOUPOIR] Optimisez votre productio
Optez pour la combinaison Caloribac et fourchette
[INSITU - ARTS DE LA TABLE - ASSIETTE ELYSEA - réf
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Chef's recipes
2020 Easter Special : Vincent Guerlais’s Gorilla
CHOCOLATE TART AND JERUSALEM ARTICHOKE ICE CREAM by Alexia Duchêne
Recipe for 2020 Saint-Valentine tart by Jérémy Del Val
Blue lobster recipe by Daniel Nuss
Citrus Yule log by Nina METAYER
CHOCOLATE TRIANGLE YULE LOG RECIPE
Chef's interview
At the head of “l’Auberge de Flora”, Flora Mikula is famous for not having her tongue in her pocket! Discover his daily life.
ECO-FRIENDLY CUISINE, THE AMBITION OF CHEF CHRISTOPHER COUTANCEAU, ** RESTAURANT
Spotlight Grégoire Berger, from Brittany to Atlantis The Palm Dubai
Nicolas Beaumann, from tradition to creativity.
A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE
Yann Brys, a whirlwind of talent
Read more
Innovations
TOWING KIT FOR SATELLITE 4G CABINETS
Innovations
,
taylor
VENTILATED NEGATIVE DISPLAY CASE
Innovations
,
taylor
BORÉALE, LARGE-CAPACITY WALL-MOUNTED REFRIGERATED DISPLAY CASE
Ecological commitment
Zero waste
Innovations
,
Utensils
The Ergo range of large tools
Innovations
,
taylor
HARMONIE : THE SORTING TABLE THAT FACILITATES YOUR KITCHEN’S ORGANISATION
Distribution of meals
,
Innovations
TRANSPORT AND STORAGE TROLLEY FOR GASTRO STAINLESS STEEL TRAYS
Distribution of meals
,
Innovations
SESAME
Innovations
SELF-LEVELLING TROLLEY FOR GLASS TRAYS
Innovations
,
Utensils
ELVEO FLEXIBLE SPATULA WITH DIGITAL THERMOMETER
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