matferbourgeathk

14/05/2026

🍳 | Precision in every detail. | Perfection in every dish. |

From 1814 till nowadays, Matfer Bourgeat has defined the standard for professional kitchens worldwide.

Our Excellence Stainless Steel line is the culmination of that history—engineered for the chef who demands absolute reliability.

🌟 Why the world’s best kitchens choose Excellence:

✨ Induction-Friendly Precision:

Featuring a specialized magnetized steel bottom, these pans provide rapid, even heat distribution across all cooking surfaces.

✨ Stay-Cool Engineering:

Our insulated, water-tight stainless steel handles remain cool to the touch, ensuring safety and comfort during the most intense service hours.

✨ Unrivaled Durability:

From searing premium proteins to delicate reductions, the Excellence toolkits are built to withstand the rigors of high-volume professional use.

11/05/2026

🍳 “Built for Chefs. Refined for you.”

Since 1814, Matfer Bourgeat has been the heartbeat of the French professional kitchen.

There is a reason the world’s most renowned kitchens have turned to Matfer Bourgeat for over 200 years.

It’s about more than just history;

it’s about precision.


| 100% Made in France |

Each piece carries the legacy of two centuries of French craftsmanship.


🌟 Non-Stick ELITE PRO: Professional performance meets effortless care.

Built for longevity and the high-heat demands of a busy kitchen.

Designed for intensive use, our non-stick coating ensures a perfect release every time—from delicate crêpes to toasted proteins.

Elevate your craft with the tools trusted by Michelin-starred chefs for over 200 years.


💡 Product Detail

high quality thick stainless steel body with mirror polish upper and lower reinforcements.
Three-layer sandwich dispenser base (stainless steel / aluminium / stainless steel) with shape memory for perfect flatness.
Reinforced non-drip rim.
"Cold" frames in stainless steel tubes, welded, without rivets.
Handling without the risk of burns.

21/04/2026

Springtime Waves | Michelin Chef's Strawberry & Vanilla Feast (Recipe Included)

The star of the show is the wave-shaped buckwheat tuile,
paired with the chef's signature Matfer wave mould,
perfectly complementing the ocean-inspired theme

Wave-Shaped Buckwheat Tuiles
Butter 100g | Sea salt 2g | Icing sugar 150g
T55 flour 75g | Buckwheat flour 25g | Egg whites 100g
→ Mix all ingredients until well combined. Shape into 3cm-wide strips.
→ Bake at 160°C for 4 minutes. While still hot, mould into wave shapes using the Matfer mould.

Strawberry Duo
Strawberry Gelée:
Strawberries 250g | Strawberry purée 250g
Pectin 12g | Sugar 50g
→ Bring to a boil, then pipe into a piping bag and chill in the refrigerator.

Concentrated Strawberry Juice:
Strawberries 500g | Sugar 100g
→ Cook slowly in a bain-marie, then strain. Reduce the liquid to a syrup consistency.

Vanilla Trio
Mint & Lemon Verbena Espuma:
Cream 250g | Milk 250g | Lemon juice 50g
Sugar 75g | Mint + Lemon verbena (½ bunch each)
→ Bring milk and sugar to a boil. Infuse with the herbs for 12 hours. Add cream and lemon juice, strain, and pour into a whipping siphon.

Fresh Herb Sorbet:
Water 2000g | Sugar 800g | Glucose powder 200g
Stabiliser 20g | Lime juice 500g
Mint / Basil / Coriander / Parsley / Tarragon (to taste)
→ Combine the sugar syrup with lime juice. Add the fresh herbs and freeze.

✨ Crisp Herb Tuiles:
Parsley / Mint / Tarragon / Coriander / Basil (½ bunch each)
30°B sugar syrup 500g
→ Pour the sugar syrup over the herbs. Dry at 70°C, then break into pieces.

Plating
Start with a wave-shaped buckwheat tuile as the base.
Pipe dots or quenelles of strawberry gelée onto it.
Add small dots or streaks of concentrated strawberry juice.
Finish with a drizzle of the mint verbena espuma.
Garnish with a scoop of herb sorbet, fresh strawberries, and pieces of the crisp herb tuiles.

16/03/2026

16/03/2026

Matfer Bourgeat HK’s latest project — Terrace Boulud

Blending classic French heritage with Hong Kong’s vibrant urban energy, the restaurant offer a refined and contemporary dining experience.

Our kitchenware is honoured to support the team behind the scenes, delivering precision, durability, and performance in the professional kitchen.

Matfer Bourgeat — supporting chefs who pursue culinary excellence

27/02/2026

The Essential Chef's Tool! Matfer Professional Heat-Resistant Spatula

Why has a spatula become a staple in Michelin-starred kitchens?!
Those burnt marks on the pan's edge, that tiny bit of precious, expensive ingredient stuck in the corner of the bowl—
For all those unseen details, the Matfer Elveo rubber spatula handles them with ease.

✨【Heat-Resistant Champion】
Withstands temperatures up to 260°C (500°F)!
Use it directly in hot pans to stir sauces or deglaze – it won't warp or melt.
Easily scrapes away caramelized bits and burnt-on residue from pan walls; no more stubborn black stains.

✨【Square Blade + Square-Tip Design】
This design is a dream for perfectionists!
The square-shaped blade with a square tip,
glides perfectly into the corners of jars, bowls, and containers,
ensuring not a drop of residue or sauce is wasted.

✨【Dishwasher-Safe Durability】
Blade made from thermoplastic elastomer, handle from composite plastic – comfortable, stable grip with excellent flexibility.
Resists staining, won't absorb odors, and never becomes sticky.
Best of all – it's dishwasher safe!

From the professional kitchen to your home kitchen,
The Matfer Elveo spatula, a choice of Michelin-starred kitchens,
Feels professional the moment you pick it up!
Heat-resistant, efficient scraping, easy cleaning – all in one.
Perfect for both baking and stovetop cooking, a worthwhile kitchen investment for the year.

14/02/2026

The "Invisible Hand" of Michelin Chefs | What Determines Flavor Isn't Just Heat Control

The MATFER SKIM‘ALL Multi-Purpose Spider Skimmer holds an irreplaceable place on the prep counters in Michelin-starred restaurant kitchens.

1. An Exact Interpretation of “Precision”
・ 3x3 mm seamless mesh: This isn’t just about not leaking. It’s about being able to separate the finest impurities from the essence without disturbance when clarifying a consommé; when lifting a blanched langoustine from ice water, ensuring all moisture instantly drains away, leaving the shell crisp and the flesh firm, tender, and springy.
・ 120 mm golden diameter: Large enough to reach into the center of a sauce pot, lift a full portion of pasta at once, and allow the starchy water clinging to it to drain back evenly into the pot—completing the perfect emulsion for the sauce. This is the soul of pasta.

2. An Absolute Defense of “Integrity”
・ Its softly domed mesh is like a supporting cloud. When handling a poached egg, pan-seared foie gras, or a piece of lightly fried Japanese tofu, any hard contact with metal would be a disaster. The SKIM‘ALL makes gentle contact; it protects the food's most fragile final state—exactly as it is about to be presented to the guest.

3. Designed for “Endurance”
・ Ergonomic curve and non-slip Exoglass handle: Born from an understanding of high-intensity work. During two hours of continuous service, repeating the skimming motion hundreds of times, a wrist-friendly curve and a completely secure grip are the physical foundation for preventing injury and maintaining consistent performance.
・ Heat resistant up to 220°C and fully immersible: This means it can move instantly from a pot of sizzling oil to an ice bath station, then back into a boiling sauce. It adapts to the rhythm of the kitchen—the kitchen doesn’t have to wait for it.

12/02/2026

Perfectly Recreate Chef Joel's Michelin-Starred Foie Gras and Mushroom Puff

I was truly impressed by the creativity of Chef Joel from Portland's L'Orangerie!
Black trumpet mushrooms embedded in silky foie gras
A scallion lattice garnish, elegant as a work of art

[The Chef's Creative Replication Approach]

1. Preparing the Black Trumpet Mushrooms: Dice the mushrooms and sauté them slowly in butter with thyme to concentrate their savory flavor. Remove and drain excess oil.
2. Seasoning the Foie Gras: Blend high-quality foie gras terrine with an egg and cream mixture into a smooth, velvety paste for a richer texture and complexity.
3. The Crucial Assembly: Blanch the tenderest parts of scallions, then shock them in ice water. Layer them at the very bottom of the Matfer pastry mold. Alternately layer the foie gras mixture and mushroom slices to create distinct strata. Top with a final layer of puff pastry and gently press down.

The secret weapon is here!
✨ The Matfer EXOPAN French Pastry Mold
Its even thermal circulation allows the foie gras fat to gently melt and permeate, while locking in the mushrooms' moisture. This is the key to flavor fusion!

Why do professional kitchens love it?
▫️ Copper Wire Rim Technology
Ensures super-even heat circulation | Achieves perfectly puffed pastry
▫️ The All-Temperature Performer (-20°C to 250°C)
Assemble frozen, then go straight into the oven | No need to temper, ultra-convenient
▫️ Precision Steel + Non-Stick Interior
Thin and lightweight for fast heat conduction | Effortless release every time | Food-safe and worry-free
▫️ Durable Porcelain Enamel Exterior
Wipes clean in a flash | After three years of use, it still looks brand new!

Serious tool enthusiasts can't resist Matfer's attention to detail.
From restaurant kitchens to home cooks,
The right tool truly doubles your culinary inspiration and success rate!

04/02/2026

Kitchen Tech Breakthrough! This Matfer Hook Doubles Your Prep Efficiency

Discover a game-changer for professional kitchens—the Matfer 3D-printed cutting hook!
This isn’t just an accessory; it’s a full efficiency system designed for the back-of-house.
It boosts speed, preserves comfort, ensures hygiene, and can even be customized to fit your exact needs. If you’re serious about professional-level meal prep optimization, this is a worthy investment.

⭐ Key Features:
Speed Redefined
Depending on the knife used, cutting speed can increase by 2–5 times!
The time saved means you can prepare several more dishes in a single shift.

Comfort That Lasts
Made from Exoglass® composite material and designed with ergonomics in mind, it reduces hand fatigue during long sessions and is exceptionally wrist-friendly.

Hygiene First
Fully removable! A must-have for foodservice professionals.
Easy to disassemble and clean thoroughly, meeting the strictest sanitation protocols.

Made for You
Best of all—it’s customizable via 3D printing!
Use our online configurator to select your preferred dimensions and specifications, resulting in a tool tailored just for you, with a perfect fit.

⭐ Real-World Feedback:
Not only does it save significant time, but it also genuinely reduces effort during operation.
Especially during precise, high-volume cutting, the grip feels steadier, and the results are more consistent.
Cleaning is a breeze—simply take it apart and rinse. No hidden corners where grime can build up.

Ideal for professional kitchens, bakeries, culinary studios, or anyone who takes home meal prep to the next level!

02/02/2026

Exclusive Recipe from a Chocolate Master｜Double-Layer Crispy Meringue Knots + Inaya Chocolate Mousse

Recipe for 10 Chocolate Mousse Portions
✅ French Meringue
Egg whites 300g｜Caster sugar 150g｜Sifted icing sugar 150g

✅ Inaya Chocolate Mousse
Inaya 65% dark chocolate 340g｜Butter 170g｜Egg yolks 50g｜Milk 50g｜Egg whites 305g｜Sugar 85g

✅ Nut Crisp Layer
Alunga 41% milk chocolate 190g｜Pure hazelnut paste 220g｜Cocoa nibs 140g

✅ Chocolate Ring Decoration
70% dark chocolate 200g

1. Meringue Shell
・Using an Alphamix stirrer, whip the egg whites and caster sugar until dull and firm.
・Pipe into conical shapes using a Matfer No. 6 round tip onto a Flexipan. Bake at 130°C in a convection oven for 1.5 hours.
・Must be completely dry and easy to unmold. Smooth the surface by gently rubbing with a sieve.
2. Inaya Chocolate Mousse
・Melt butter and chocolate over a water bath to 35°C.
・Add warm milk and egg yolks (at room temperature!).
・Whip egg whites and sugar to soft peaks, then gently fold into the chocolate mixture in batches.
・Fill the baked meringue shells halfway with the mousse.
3. Crisp Layer
・Melt milk chocolate and mix with hazelnut paste and cocoa nibs.
・Roll out to 0.5cm thickness and cut into round discs (about 20g each).
・Place into the meringue shells, pressing onto the mousse, then fill the shells completely with more mousse.
4. Chocolate Ring Decoration
・Temper dark chocolate and spread into a 1mm-thick sheet. Cut into 1cm-wide strips using a Matfer Bicycle cutter.
・Cover with baking paper of the same size and roll around a Matfer plastic roller. Set at 17°C for 4–6 hours.
・Once unmolded, fix around the seam of the meringue shells.
5. Assembly
・After assembly, freeze to set. Dust the surface with raw cocoa powder.
・Secure the chocolate rings tightly around the seams. Store horizontally.