“
BY OBLIGING MANKIND TO EAT TO LIVE, THE CREATOR LEADS HIM BY HIS APPETITE AND REWARDS HIM WITH
pleasure. BRILLAT-SAVARIN
”
P. 8
COMMERCIAL
FOODSERVICE Take-away
10
Product concepts 26 Café & bistro 38 Fine dining 50
P. 70
NON-COMMERCIAL
FOODSERVICE School district, college 72
Business and industry 80 Hospitals and healthcare facilities
94
P. 98
HOSPITALITY 100
P. 112
COMMERCIAL
FOODSERVICE Bakeries
114
Pastry-making
126
P. 134
EVENTS Training
136
Leisure facilties 146
COMMERCIAL
FOODSER foodser 8
VICE vice A passion for taste 9
TAKE-AWAY
10
“Food
on
the go”
A passion for taste 11
SA N DW I C H E S
at TÖST
GROUPE BLACHÈRE - AVIGNON By Vauconsant
FRESHNESS MODERNITY URBAN
Quality and good looks are totally compatible with fast food. This shared belief was elegantly put into practice through a combination of standard and custom units and a fine, highly functional selection of kitchen tools.
Drinks display development
Clarity and efficiency: At a glance, customers can choose the ingredients for their salad, toast, fruit or vegetable juice or smoothie.
12
An inviting outside space
An efficient central counter for both preparing and serving meals A passion for taste 13
ERGONOMICS
FOURNIL DE PIERRE LONDON
Pure, designer looks. Here, everything has been designed to show off products while making them easily accessible and, most crucially, mouth-watering! 14
By Vauconsant
PREMIUM COMFORT OPTIMIZED FLOWS
When a bakery and sandwich shop finds itself sharing a space with a brand as prestigious as Harrods in the heart of London, it has no choice but to be the last word in taste.
In this always-bustling area, customers are demanding and busy. This is why it is essential to select personalized ergonomic solutions when designing the staff’s serving area.
A passion for taste 15
FRESH CUTS
at LA FRAĂŽCHERIE RONCQ
By Solyref
CUSTOM CONCEPT GUARANTEED FRESHNESS
A gently curving design and vibrant colors were selected so that this section of the grocery store where fruit and vegetables are freshly cut is both successfully embedded and shown at its best. Alternate straight and angled displays with two levels of ventilated refrigeration optimise the product presentation space and make items highly visible.
When your dining concept is all about freshness, you have to do everything you can to reassure your clientele. The group has also mobilized multiple resources so that these professionals can work in totally transparent conditions that meet the highest hygiene and product storage standards.
16
Prep’Chef for cutting and preparing food
Light-filled, well puttogether working spaces
and storage spaces whose ergonomic design and temperature have been honed to suit every type of product and process.
A passion for taste 17
VA R I E D S T O R A G E P R E S E N TAT I O N S A total solution that includes kitchen tools, tableware, refrigerated units and self-service counters – in other words, everything required for a successful project.
18
Specially adapted ergonomic storage spaces to suit specific needs for each task.
A passion for taste 19
Fresh, crispy chips whenever customers want, thanks to Prep’Chef
20
R E S TA U R A N T A N D TA K E - AWAY
at ERIC KAYSER BERCY VILLAGE - PARIS
By Matfer and In Situ
BAKERY DINING F R O M B R E A K FA S T TO DINNER
Eric Kayser offers customers an innovative bakery concept with a comprehensive, high-quality restaurant range that covers everything from breakfast to dinner.
A passion for taste 21
Hygiene and working conditions as seen by the customer are just as high quality as in kitchens. The result is ideally designed ergonomic work stations.
From totally custom design to prototype development, performance tests and the final manufacturing process, nothing was left to chance.
Staff can make appetizing hot and cold sandwiches in front of customers in total comfort.
22
H OT A N D CO L D
at EASY 24 OSLO
By Vauconsant
STORAGE ERGONOMICS C U S T O M E R C O N TA C T
The challenge was not actually so easy at Easy 24: a complete range of equipment was needed for preparing and storing hot and cold sandwiches in front of customers, and it all had to fit into a limited space.
A passion for taste 23
Storing chilled bottles at head height makes waiting staff’s jobs easier, as they no longer have to constantly bend down to serve customers.
Custom temperatures kept at just the right degree, irreproachably well-made units.
24
WINE BAR
CAFÉ DU MUSÉE MUSÉE DU LOUVRE - PARIS
By Pi Création
STORAGE ERGONOMICS
In this cafe, in an iconic cultural destination, the aim was to elegantly integrate a wine bar behind the bar itself and to create a harmony between sober metal tones and warmer wood notes.
A passion for taste 25
PRODUCT CONCEPTS
26
“At last, concepts you can
taste�
A passion for taste 27
Seltz ISI water siphon
Boréalet bread bin and pizza plate - In Situ Création.
28
TA B L E WA R E A N D K I TC H E N TO O L S
at IL RISTORANTE NOYELLES-GODAULT
By Matik
C R E AT I V E S H O C K - R E S I S TA N T S TA C K A B L E
This fabulous chain of restaurants has a resolutely contemporary atmosphere. Here, all the finest jewels of traditional Italian cuisine are prepared using always-fresh produce straight from the country itself. The kitchen is also equipped with essential tools for creating home-made items. As for the tableware, it was carefully chosen to present dishes at their most appetizing.
Clélia plates – In Situ Création
A passion for taste 29
TA B L E WA R E
at LÉON DE B. PARIS
By Matik
CUSTOM AT T R A C T I V E CONTEMPORARY
30
This new brand wanted to express its youthful, urban, technologically savvy spirit. The emphasis was placed on topquality dishes and beautiful looks.
Some containers have been specially designed, others are exclusive to the brand. Materials have been processed to meet requirements such as corrosion protection. High standards are maintained right down to the smallest details.
“
Multi-recipe meal platters especially designed for the brand. Reversible, environmentally friendly (paper-based) and made to hold different dishes.
We have designed the modular meal platters so that they can be adapted to melamine containers. � LÊon de B project team at Matik
A passion for taste 31
FOOD LINE
at LA CITÉ DU CHOCOLAT VALRHONA TAIN L’HERMITAGE
By Vauconsant
UNIQUE DESIGN CUSTOM C O M PAC T EASY TO USE
32
Food lines are an environmentally friendly system for serving meals. They are totally modular and made up of grouped areas with refrigerated, heated or neutral shelving. Their key advantages are that they are compact, appetizing, high-performing and modular.
“
Because they reset every hour, hot and cold temperatures are entirely maintained all through the day. ” Mr. Portal, chef
“All the staff at Valrhona agree that the restaurant has a real “wow factor”, and in large part that’s thanks to the food line,” Mr. Jouhaud, product manager
The original project sketch
A food line was the obvious choice for this magnificent space in the heart of the Drôme area of France where visitors come to explore chocolate in all its forms.
A passion for taste 33
F O O D P R E PA R AT I O N COUNTER
LE CAPUCIN MICHEL BRAS - TOULOUSE By Vauconsant
SHOW-COOKING VISIBILITY DESIGN
34
Le Capucin has been designed as an ode to visibility. At the preparation counter, the chef puts on a culinary show in front of customers. By maintaining constant visibility, the counter helps to welcome in customers, as well as aiding service and sales relationships.
Discovering the revolutionary show cooking concept known as “new front cooking” was a decisive moment in chef Michel Bras’ career. He immediately opted to adopt it for his Toulouse-based fast cooking brand.
To make the project a success, all the different technical aspects needed to be designed and created to measure.
A passion for taste
35
DINING A R E A A N D K I TC H E N
at DEL ARTE PIZZERIA VERT-SAINT-DENIS By Matik
STORAGE FUNCTIONALITY R E F R I G E R AT E D P R E S E N TAT I O N
Our teams were truly delighted to work with the staff at this famous chain of Italian restaurants. At the heart of Del Arte’s process is product sampling. It was important to open up continual dialogue in order to gain a genuine understanding of the restaurant’s needs.
A cross-departmental approach brought a whole host of improvements, from panna cotta molds with extra flexibility to hermetically sealed caps for siphons and specially designed bread dough-baking baskets.
36
A passion for taste 37
CAFÉ &
BISTRO
38
“Serving up
creativity”
A passion for taste 39
40
BESPOKE BAR A N D TA B L E WA R E
at À TABLE THOIRY By Pi Création
INVITING O P T I M I Z E D S PAC E AT T R A C T I V E
As a chef, Eric Léautey is as well-known as he is passionate. In 1995, he opened his restaurant in Thoiry, in the heart of the Yvelines area near Paris. He puts his sense of humor and kindness to good use, serving innovative, seasonal, top quality cuisine centered around local produce.Because the bar has a custom design, the space was not just optimized but made more inviting. As for the tableware, it plays a perfect supporting role, highlighting the quality of the cuisine.
The kitchen opens onto the light-filled dining area A passion for taste 41
K I TC H E N A N D B A R
BISTROT DU 11 JB-MORAZZINI - VERSAILLES
By Pi Création
M AT E R I A L S H I G H S TA N D A R D S PREMIUM
42
The location’s inherent restrictions and the chef’s high expectations were all taken into account when completely revamping the restaurant and its wine bar. The outcome was a multi-faceted design featuring quality materials and perfectly optimised spaces.
A refined, elegant custom bar with a stainless steel superstructure and a black Zimbabwe granite worktop.
The serving area opposite the oven has a unique black Zimbabwe granite top and a custom granite runway for serving dishes. A passion for taste 43
Airy, well-structured preparations with the FMC whisk
44
Fine flavor thanks to a high-temperature flexible spatula
Precision decoration thanks to stainless steel nozzles
The finishing touch is added using the chef’s tongs
K I TC H E N A N D D I N I N G S PA C E
at LE CHRISTINE PARIS
By Matfer and In Situ
MODERN MINIMALIST COSY
Freshness and product quality are key in this restaurant in the heart of St-Germain-des-Prés, which offers a new twist on traditional French cuisine. To bring out every last flavor with exactitude and subtlety, the chef opted for a high performance material and a refined tableware collection to get guests’ mouths watering.
Acacia serving board, with a warm wooden feel Soft-touch pepper mill, Bormiolo Rocco crystal tumblers and wine glasses
Studio Print collection plates A passion for taste 45
TABLEWARE AND KITCHEN TOOLS
at CAVATELLO LYON
By Matfer and In Situ
TRADITION MODERNITY
46
The creativity of the tableware collections works in perfect harmony with the Italian-inspired bistro cuisine that Cavatello offers. He makes a clever array of authentic Sicilian dishes with a twist and more contemporary creations made with passion and precision, with help from specially suited kitchen tools.
Burger Chic - In Situ CrĂŠation, black porcelain plate, transparent composite and cork food cover dome
A passion for taste 47
PRECISION TECHNIQUE P R E PA R AT I O N
Precision displays on the TX weighing scales
Tools specially adapted to the chef’s precise techniques
“Tradition” series pan, compatible with induction heating 48
Extra fine white Natura porcelain plate. The subtle textures on the rim are a stylish take on bamboo.
A passion for taste 49
FINE
DINING
50
“Masterpieces
worth
savouring�
A passion for taste 51
52
BRIGHT K I TC H E N
at L’HÔTEL DE LA MONNAIE GUY SAVOY** - PARIS
By Pi Création
O P T I M I Z E D S PAC E T I M E - S AV I N G PRECISION
In the Hôtel de la Monnaie’s six lounges, Guy Savoy found the ideal setting to let his talent shine. The chef needed a kitchen even more superb than the Hôtel. This large, attractive, lightfilled and spacious creation was designed to finesse the chef’s work and movement around the space while maintaining the highest safety conditions, especially during busy times.
A passion for taste 53
KITCHEN P R E PA R AT I O N ERGONOMICS
Cupboards increased from 600 mm to 750 mm, for easy bottle tidying.
Mixed design of doors and refrigerated drawers for the fish work station, in response to the chef’s organisational needs.
Heated food hatch with 1050 mm tall sloping surface, for a more standard view when serving. Includes a plate-tidy for serving purposes. 54
V E G E TA B L E P R E P S TAT I O N F I S H P R E P S TAT I O N
The fish work station has been designed for optimal cleaning. Fish are descaled before filleting and portioning, which means that the preparation process facilitates waste collection. An integrated container lets users position a cutting board and perforated container.
Food hatch with heated slope.Refrigerated, ventilated units with anti-corrosion double flow and evaporator system.
A passion for taste 55
A customised serving area opposite the oven, with a black granite top.
Kitchen opens onto the dining area
Serving area with a stainless steel superstructure and a custom black Zimbabwe granite top.
56
HIGH PERFORMANCE KITCHEN
LA TABLE DU 11 JB-MORAZZINI - VERSAILLES
By Pi Création
INVITING S PAC I O U S UNIQUE
Aged just 26, this talented young chef already has an impressive roster of awards. One example is the Michelin star he won just a year after opening his first establishment. He wanted a more spacious, higher-functioning and better equipped working area for his restaurant, a chic, plush setting in the Cour des Senteurs, right by the Château de Versailles. His cuisine makes good use of vegetable ingredients and has a real emphasis on quality produce, and the kitchen opens onto the dining area.
A passion for taste 57
Oven with a bespoke stainless steel splashback
58
The dishwashing area has a unique, custom stainless steel top with back and side wall protection, and an embedded central sink with two spaces for glass washers and ice makers.
An easy-to-work automatic packaging machine and a Matfer piping bag roller
Roller Grill Salamander and stainless steel Matfer Roll Box for simplified work spaces
A passion for taste 59
60
K I TC H E N
SPACIOUS KITCHEN AT LE CLARENCE CHRISTOPHE PELÉ - PARIS
By Pi Création
S PAC E ELEGANCE MAJESTY
Right in the heart of Paris’ golden triangle, L’Hôtel Dillon – an outstanding townhouse renovated by HRH Prince Robert of Luxembourg – is home to gourmet restaurant Le Clarence. This inviting, refined setting reflects all the finery of France’s terroirs and it has a passionate chef at its helm, Christophe Pelé. He leads a team of young talent in a kitchen dreamed up and designed with our teams.
Natural light for a spacious kitchen made up of two central islands that provide optimal working space
A passion for taste 61
62
THE SAKE BAR S I G N AT U R E P R O J E C T
DASSAÏ
BY JOËL ROBUCHON - PARIS
By Pi Création
CUSTOM HIGH-END STORAGE
For his partnership in 2018 with Dassai - a prestigious Japanese sake producer - Joël Robuchon wanted to make a big impact in order to showcase this lesser-known rice-based alcohol in France. To store and enhance the bottles, Robuchon chose Matfer Bourgeat for the custom design of the refrigerated display cases.
Matfer Bourgeat designed this very high-end sake cellar, made entirely of custom-fitted shelves and back-lit doors. Similar to open cupboards, the design helped keep the bottles as a focus point while keeping them at the right temperature, ready for serving. A passion for taste 63
Matfer Bourgeat created a custom. high-tech wine cellar to align with the height of the sake bar of the JoĂŤl Robuchon shop. The cellar featured back lighting, controlled dehumidification, and double-glazed doors that were mounted on pivot hinges with removable magnetic seals.
The design of this custom sake cellar had its theoretical challenges: it had to match the spirit of the subtle and delicate Japanese lifestyle with the luxury of a top-end restaurant.
64
A refrigerated showcase was outfitted with a ventilated cold tank, polished stainless steel and UV-treated glazing. The design highlights the pastries with a clean, modern touch.
Chic and functional storage was perfectly suited for the sale of dry products and pastries.
A passion for taste 65
S I G N AT U R E K I T C H E N 3 M I C H E L I N S TA R
PAVILLON LEDOYEN YANNICK ALLÉNO - PARIS
By Pi Création
UNIQUE ERGONOMIC DESIGN
When Chef Yannick Alléno needed a one-of-a-kind signature kitchen - one that would create a modern and comfortable environment for his brigade - he turned to DS Automobiles and Matfer Bourgeat.
This project began with an in-depth study to best understand the needs and use of the Chef and brigade. From that, Matfer Bourgeat produced a totally ergonomic, creative and unique kitchen design and delivered it in record time. When you first step into the kitchen, you feel the space and clarity. Every element was thought out to the smallest detail to ensure a modern workspace, quality equipment and practical features that became the perfect showcase of French gastronomy. 66
The kitchen at the 3-Michelin-star Pavillon Ledoyen provides almost 650 square feet of high design to enhance acoustics and provide LED lighting that can change with the time and mood of Chef AllĂŠno.
A passion for taste 67
This exceptional kitchen is innovative, ergonomic and designed for intensive daily use. It is one that inspires creativity and sophistication, and allows a fast-moving brigade to easily find their way. Black granite worktops, central islands with integrated ranges and angled corners facilitate circulation and comfortable points of support throughout service. Large storage spaces and concealed technical areas keep things in their place and allow easy maintenance and cleaning.
68
A passion for taste 69
NON-COMMERCIAL
FOODSERV foodserv 70
VICE vice A passion for taste 71
S C H O O L D I S T R I C T,
COLLEGE
72
“Make
your taste buds
fizz�
A passion for taste 73
CO LO R F U L SELF-SERVICE
at L’ÉCOLE PRIMAIRE DU XXe PARIS
By Vauconsant
S U S TA I N A B L E DEVELOPMENT FUN
74
The aim here was to provide more space and greater comfort for workers, while guaranteeing that food preparation and service standards were respected. Local authorities are very keen to create a cheerful, friendly atmosphere, without ever forgetting sustainable development aims. This project was as wide-ranging as it was gratifying!
The children love their self-service area with its curving front and beautiful bright colours.
The new serving area provides quality service which respects temperature maintenance standards.
“
The response has been unanimously positive since it was installed. From the mayor to pupils, parents and kitchen staff, everyone has praised it for its originality, functionality and good looks!� School principal
A passion for taste 75
H I G H -T E C H EQUIPMENT
at L’ÉCOLE ST-PIERRE de CHANDIEU LYON
Made by Bourgeat
TECHNOLOGY RELIABILITY PRECISION
76
The aim here was to provide children with a quality school canteen that would educate them about good food while respecting all relevant standards. Mission accomplished!
S AT E L I T T E 4 G TA Ï G A AQUARIS
The Taïga chilled preparation table is a genuine substitute for fridge units, allowing users to prepare food on a work surface set above a continuous flow of air at 3°C. As a worktop, it is compact and mobile and can easily be positioned in limited spaces. It has refrigerated units in its lower section to ensure a stock of fresh products is always available.
“
Everyone loves washing their hands at the start of the day because it’s so gentle and pleasant. It’s a really lovely, comforting way to start the working day!” Marie-Elisabeth Chevalier, Head chef
The modular Satellite 4G solution allows users to take the utmost care of preparations, preventing them from drying out or losing texture.
“
Aquaris is an innovative system that saves soap and significantly reduces water use. It uses 10 times less water than standard washing equipment. Economical and ecological!
With its well-designed, pre-configured programmes, the Satellite 4G cabinet always provides ideal results, which means I can take as much care of the Mayor’s meals as I can for my little primary schoolers!” Marie-Elisabeth Chevalier, Head chef
A passion for taste 77
WO O DWO R K
at THE CROUS DE NICE By Vauconsant
DESIGN CUSTOM WOODWORK
78
Once, the CROUS student canteen in Nice was synonymous with basic facilities. Now, a premium restaurant has been created and it includes the greatest possible number of technical units and mobile cabinets, so that only the tiniest hint of stainless steel is on show.
Unit joined as a piece in stainless steel and wood, thanks to advanced carpentry techniques.
The project was designed to be completely custom, with a particularly attractive look.
A passion for taste 79
BUSINESS AND
INDUSTRY
80
“Making lunch the most
delightful time of
day�
A passion for taste 81
An easy flow of people and time savings are certainly one of the greatest achievements in this development project.
The tray holders’ ergonomic design has helped to make the project a success.
82
SELF-SERVICE
at ARTE STRASBOURG
By Vauconsant
R E N O VA T I O N FLUIDITY ERGONOMICS
This assisted service company restaurant needed a fresh new look. Transforming it into a self-service eatery brought multiple benefits.
A passion for taste 83
The Scramble is an ideal system of islands designed for serving meals. It performs better than linear systems in areas with heavy footfall.
84
SCRAMBLE
at METRO NANTERRE
By Vauconsant
SERVICE CUSTOMER FLOWS EASE OF ACCESS
Initially, workers queued in a line to access their meals, but renovating the staff restaurant improved the flow of employees and visitors. It was installed in just one week, which also helped to make the project a success.
A passion for taste 85
C U S T O M D E TA I L S
at PLASTIC OMNIUM LYON
By Vauconsant
I N T E G R AT E D H O T AND COLD
86
The devil is in the details. Every section was made to measure and designed right down to the tiniest element so that each one fitted seamlessly into the setting.
Because it is clear where all the different sections are (such as hot and cold), people move through faster and can make their choice more easily.
The design lends itself to the quality service expected of a great corporate restaurant.
A passion for taste 87
HIGH-END SELF-SERVICE
at A LEADING COSMETICS BRAND SWITZERLAND
“
I called in MATFER BOURGEAT because I have total confidence in them. They are responsive, they respect deadlines and they are expert makers of custom, designer products. Their after-sales service is also very effective. ” Hugo Servant, director of Schéma-TEC SA Ingénierie & Design
88
By Vauconsant
S O P H I S T I C AT E D DESIGNER FLUID FLOWS LUXURY FINISHES
The customer requested a practical redesign of the work space for the chef and his team. It needed to be luxurious, just like the brand, offering light, balanced meals to suit employees' needs.
3D plan for the restaurant
The site was renovated in two weeks.
A passion for taste 89
FRESH HOMEMADE BUFFET
at API PARIS
90
The cold buffet was completely redesigned. The emphasis was placed on modernity, choice, space for walking and presentations that made the food look both beautiful and appetizing.
By Matik
LUNCH SALAD BAR H E A LT H Y
A passion for taste 91
The teams adroitly analysed all the issues and looked at the project as a whole to meet the objectives of making it easier for teams to work in the kitchen and improving efficiency while preparing several hundred meals a day.
KITCHEN P R E PA R AT I O N STORAGE 92
To improve workplace dining’s image, a top-of-the-range approach was used, with beautifully personalised tableware specially designed for each recipe.
D I S P L AY S YO G U R T B A R BUFFET A passion for taste 93
H O S P I TA L S A N D
HEALTHCARE FACILITIES
94
“ for
health
and
nourishment”
A passion for taste 95
MOVEABLE TROLLEY ERGONOMICS DESIGN Customers are impressed by dining room service that uses the handy, hotel-style Nomad trolley.
96
RAISING T H E T E M P E R AT U R E
at LA CLINIQUE DES VALLÉES ANNEMASSE
By Bourgeat and Solyref
TRANS’THERM OVEN HIGH-PERFORMANCE DESIGN
This kitchen and its service system is a perfect example of how different teams at Matfer Bourgeat work together to design, install and manufacture products so that we provide just the right comprehensive solution.
Food can be heated precisely and efficiently thanks to the easy-to-use Trans’therm oven and its vitro soft touch ergonomic control panel. A passion for taste 97
HOSPITALI hospitali 98
ITY ity A passion for taste 99
5
S TA R S
100
“Making
your
dishes the
star�
A passion for taste 101
Restaurant l’Oiseau Blanc 102
C U S TO M K I TC H E N S A N D B A R S
at LE PENINSULA PARIS
By Pi CrĂŠation
LUXURY GOURMET CUSTOM
Le Peninsula is a deliciously Parisian luxury hotel ideally located in the heart of the French capital, just yards from the Arc de Triomphe and some of the most famous historic sites, museums and luxury boutiques in the world. This iconic Haussmann building has 200 dreamily beautiful rooms, including 86 suites that number among Paris’ most spectacular.
A rooftop patio bar, designed and specially made for exteriors. It is also modular, making it ideal for receptions.
A passion for taste 103
Built-in technical equipment and compressor unit, with screen-front doors for aesthetic purposes and to avoid build up of dirt.
A set of custom refrigerated work units. No technical equipment takes up too much space, reducing the risk of dirt. Handles are integrated into the unit front.
A waste bin underneath the preparation space, superbly integrated into the unit.
HIGH-PERFORMANCE KITCHENS FINISHES The refrigerated drawers and their magnetic hinges can be fully dismantled to fit gastronome containers.
104
Restaurant LILI, serving superb Cantonese cuisine. Its sophisticated decor beautifully blends Chinese and French styles.
A set of custom refrigerated work units. Units made with 100 mm tall crafted bases to make it easier to mop floors.
A passion for taste 105
An entirely independent kitchen, with food preparation units with splashbacks, cook top set back on the worktop and a service area.
106
PA S T R Y- M A K I N G ERGONOMICS H YG I E N I C
A custom pastry-making unit with an embedded ice cream storage container in the granite top.
Project development, from designs to reality
Project designs 108
3D project simulation
DESIGNER BUFFET
at L’HÔTEL ROYAL LUXEMBOURG By Pi Création
HIGH-END RANGE AT T R A C T I V E
Le Royal is a 5-star establishment which has been welcoming its customers in Luxembourg since 1983. Its ideal location provides quick access to museums, historic sites and the cathedral. The hotel was partially renovated, but the restaurant was totally redesigned. Table service is now a thing of the past. Guests help themselves to a buffet set upon a unit whose contemporary, sophisticated style boasts voluptuous curves.
A passion for taste 109
110
Redesigning and transforming the set-up so customers can help themselves has meant the staff can be redeployed from serving to roles which add more value.
Thanks to our expertise and ability to respond to complex specifications while respecting deadlines, the hotel can now provide its customers with a luxury designer restaurant space.
A passion for taste 111
COMMERCIAL
FOODSERV foodserv 112
VICE vice A passion for taste 113
BAKERIES
“Give everyone the bread
they love�
A passion for taste
Ergonomic blowtorch.
Alphamix 5 litre food mixer: kneads just like a large mixer. ExoglassÂŽ bread molds, a Matfer innovation for modern bread-making.
Fermentation on layered linen mats.
116
K I TC H E N EQUIPMENT
at ERIC KAYSER BOÉTIE - PARIS
By Matfer
H I GH -P ER FORM AN C E E Q UI P M ENT A F ULL RANGE
Eric Keyser learned his expert baking skills from his own father. He opened his bakery in 1996, and it was to be the first of more than 130 around the world. Matfer Bourgeat has supported the company’s constant rise to the top by supplying equipment. In these top-quality bakeries, all the bread is made using natural liquid yeast.
A passion for taste 117
Prep’Chef, a multi-use “sous-chef” for quick, even cutting of fruit and vegetables.
Quality utensils, suitable for food preparation and serving.
118
Serrated knife for precise cutting.
XL Swing salad tosser, effortlessly prepare super-fresh salads.
Exopat cooking mat, practical, non-stick.
A passion for taste 119
K I TC H E N TO O L S
at DE PÂTE À PAIN JOUARS PONTCHARTRAIN
By Matfer
LUXURY TRANSPAR ENCY LO C AL
120
Antonia and Richard Ildevert met at the Ecole Lenôtre and they opened their bakery in June 2016. Their store is sophisticatedly restrained, cheerful and bright in style, and it opens onto a cutting-edge kitchen. It is here that they make all their delicious products by hand.
Easy turning out, no greasing needed, thanks to Exopan moulds
Tools suited to chef’s techniques.
A passion for taste 121
Tools designed for intensive use.
For easy cutting of desserts.
Airy whipped cream with the Alphamix beater.
122
A sieve used upside down to grate and level tart bases.
ExoglassÂŽ cutter: comfort and precision.
A passion for taste 123
124
K I TC H E N EQUIPMENT
for BAKERIES VIETNAM
Made by EuroChef Worldwide
H I GH -P ER FORM AN C E E Q UI P M ENT A F ULL RANGE
Since the mid-19th century when the French started to make their mark on the country, baking has been an integral part of Vietnamese culinary arts. Thanks to the famous bánh mì – small, wheat and rice flour baguettes – traditional bread is also undergoing a renaissance with a little help from passionate, expert bakers such as David Broutin. Matfer naturally wanted to support and guide this culinary passion.
Trained baker and pastrymaker David Broutin went to Vietnam in 1997, and he’s never looked back since. He’s always keen to share his passion, and over the past 20 years he’s gathered plenty of followers! A passion for taste 125
PASTRY-MAKING
126
“The
cherryon the
cake�
A passion for taste 127
128
PA S T R Y- M A K I N G K I TC H E N
at la MERINGAIE
BENOIT BARDON - PARIS
By Pi CrĂŠation and Matfer
OPTI M ISED KI TC H EN PE RF E CT ME RI N GUE A S S E M B LY
Benoit Bardon is proud of his work, and it is certainly true that no-one else makes meringues quite like him. He has also designed his pastry-making and assembly workshops to be ergonomic, compliant with health and safety rules, and visible to his customers.
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GOURMET D I S P L AY S
at KL PÂTISSERIE KEVIN LACOTE - PARIS
By Pi Création
PRE MIUM PASTR IE S GL ASS & BR ASS E L E G ANCE
130
After working as a pastry chef for Michelin-starred restaurants and renowned boutiques, Kevin Lacote has now taken up residence in Paris’ 17th arrondissement. He expresses his love for gourmet pastry through mini masterpieces imbued with finesse and elegance. As such, it is no great surprise that he wanted his store’s displays to show off his brilliant creations at their best.
Satin-look granite top, refrigerated for improved product visibility.
Bespoke bonded glass displays with single-piece distressed-look brass edging
His pastries are so remarkable, Kevin Lacote was named pastry-maker of the year 2017 by Gault et Millau.
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Exopat baking mat. Long, flexible, natural silk brush, for spreading out products without damaging them
ExoglassÂŽ tartlet rings: Even heat distribution for perfect baking.
132
K I TC H E N TO O L S
at KARAMEL NICOLAS HAELEWYN - PARIS
By Matfer
SURPRISE PRE C ISION GOURMET PRO D U CTS
Nicolas Haelewyn has been obsessed with caramel of all kinds since he was a boy, so he created the Karamel Paris brand in homage to childhood days in Normandy, France. This fresh, young brand and its creative concept are resolutely on-trend. He makes varieties of all types of gourmet caramel – some you would not even be able to imagine – but to do this, he needs innovative, top quality equipment.
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events EVENTS 134
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TRAINING
136
“Never leave
flavor to
chance�
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S H OW B A K I N G
at l’ACADÉMIE DES EXPERTS DGF - CHANTELOUP-LES-VIGNES
By Matfer and Vauconsant
A PA S T R Y KITCHEN
138
When equipping a cooking school, there is no end of considerations to take into account. Four kitchens and one conference space were all designed for professional training purposes.
In the chocolate workshop, molds, all kinds of utensils and Alphamix are all available for use.
C H O C O L AT E WORKSHOP F U L LY E Q U I P P E D PRECISION
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Whether the kitchen is used for making pastries or any other product, the whole food-preparation process has been catered for: technical and kitchen equipment, kitchen tools, and cleaning and storage facilities.
PA S T R Y- M A K I N G ERGONOMIC EXPERTISE
R E C E P T I O N S PAC E S 140
The kitchen for cooking savoury dishes has custom mid-height drawers.
Each kitchen has the latest digital technology.
LECTURE HALL
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K I TC H E N AND DINING AREA
at l’ÉCOLE HÔTELIÈRE FERRIÈRES-EN-BRIE
By Matfer and In Situ
142
In its eponymous chateau at the gateway to central Paris, L’Ecole Hôtelière Ferrières aims to be the embodiment of French culinary excellence. Here, the luxury hospitality and restaurant professionals of the future are trained. Thanks to the quality equipment and tools, right from the start, the students find themselves in an ideal learning space within this highly demanding college.
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MODULAR KITCHEN
at GAMME DES CHEFS By Matfer and Vauconsant
E VE NTS C USTO M IZABLE PRAC TICAL
Gamme des Chefs offers a range of buffet solutions made to match the criteria of a premium hotel clientele in terms of quality, presentation and flavor. As excellent service is key to this specialist catering industry, it was important to create the ideal tool to facilitate winning demonstrations in front of a professional audience. The aim was to design a customizable set-up that could quickly and easily be adapted to different thematic sequences during events.
The central island is made up of wood-panelled stainless steel furniture and offers a demo space visible from the reception area. Its custom design means all parts of the island can be quickly moved around to suit staff’s’ needs.
144
Black Zimbabwe granite worktops
Stainless steel refrigerated unit. Refrigeration that uses the latest technology and new environmentally friendly fluids. Vibration-polished stainless steel dishwashing space: attractive and durable.
Furnishings fitted with hinged sliding doors.
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LEISURE FA C I L I T I E S
146
“There’s
nocelebration
without
gourmet
food” A passion for taste 147
R E F R I G E R AT E D D I S P L AY S
at the FUTUROSCOPE
POITIERS
By Vauconsant
R E F R I G E R AT E D P R E S E N TAT I O N NO GLASS F U L LY C O N T R O L L E D S TAT I C R E F R I G E R AT I O N TECHNOLOGY
148
After 20 years of unyielding service, this restaurant was ready for a facelift!
The customer specifically wanted to serve cold dishes without any kind of glass display. All refrigerated service is done with help from static refrigeration containers and chilled presentation areas.
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Lovers of fine flavor: this is document is essential reading material for you! It shows off everything culinary artists like you and partners such as Matfer Bourgeat can do when they work together. It is full of innovative, functional, designer projects, all of which have been implemented recently, but it is also a source of inspiration when it comes to expressing fine flavour in your store or restaurant.
MATFER BOURGEAT, PASSIONATE ABOUT FLAVOR FOR 200 YEARS Over its two centuries as a 100% French industrial group, Matfer Bourgeat has become a world leader in kitchen and professional workshop equipment. We owe our success to our intensely French passion for flavor and quality, as well as our insatiable appetite for innovation.
Our teams HAVE A TWIN FOCUS: YOUR NEEDS AND WIDER TRENDS. Never have cooking and flavors been as open to influences from around the world. Our food habits are also changing, as we want to eat faster, better and in a way that does less damage to the world. Just like you, our teams are nurturing these trends to identify your needs and develop contemporary, specially designed concepts.
Total expertise Our subsidiaries have staff that focus resolutely on customers, and it is thanks to them that the group is extending its expertise to other food businesses that complement our existing work. Matfer concentrates on food preparation, Bourgeat and Vauconsant focus on preservation and distribution, In Situ and Flo get people’s mouths watering, and Pi CrÊation takes care of bespoke projects. We do all this so that we can offer specialist products and services to each and every market, from food stores to classic and luxury hotels and restaurants, via all sorts of catering operations.
Check out our new website: www.matferbourgeat.blog.com
This document is a Matfer Bourgeat publication 9/11 rue du Tapis Vert BP 75 - 93261 LES LILAS CEDEXTel. + 33 (0)1 43 62 60 40 - www.matferbourgeat.com - Printing: Graph’Imprim 9-11 rue Sinclair - 94000 CRÉTEIL - End of print run: November 2017 Photo credits: © Matfer Bourgeat, all rights reserved © Rithideth KITISRIVORAPHANH - © David BROUTIN - © Bertrand DUGARDIN © Delphine CONSTANTINI - © Emilie ALBERT. Shutterstock, Istock.