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CHEF SPOTLIGHT: JASON MCCLAIN

   

Matfer Bourgeat is delighted to feature Executive Chef Jason McClain in this month’s Chef Spotlight. At the Jonathan Club, Chef Jason McClain has revolutionized the menus and created a phenomenal rooftop herb and vegetable garden that is the talk of the town. For an autumn harvest twist, Chef Jason McClain highlights his Maine Lobster & Sweet Corn Agnolotti that combines the sweetness of the corn with the earthy flavors of shaved chanterelles and truffle nage using a few of his favorite Matfer tools!  

Q: As an established Executive Chef, what inspires you?
A: The freshest of fresh seasonal ingredients. I am so fortunate that I am able to cultivate partnerships with amazing local purveyors whose philosophies match our high standards. Those ingredients allow me to create dishes that appeal to the diverse tastes of the Jonathan Club members.

Q: What is the story behind about your renowned rooftop garden at the Jonathan Club?
A: This has been an amazing project to do. I love that I can take the freshest of herbs and vegetables straight from our rooftop to our tabletops! The position of the roof has just enough shade and sun to allow the vegetables and herbs to thrive. It’s an urban greenery wonderland that emphasizes the farm to table concept.


Q: You are in charge of all of the dining facilities at the Jonathan Club, from two major venues (downtown and at the beach) as well as private events, large and small. How do you do it?
A: I have a fantastic team and we all work together to make sure everything we do is a success. They all know I work by three must-do principles that are posted throughout the kitchens. They are: Source the Best Ingredients. Cook with Passion. Taste the Difference. By following these principles, we succeed.

Q: What is it about the Matfer products that make a difference to the outcome of your different entrees?
A: Matfer products are great! Early in my career, my pastry chef friends all used these incredible whisks that I noticed while I was cooking savory dishes. They were Matfer. I started using the whisks and the spatulas and then the pans in my preparations and everything came out perfectly. The items are durable and classic yet modern. If you want the best outcome you need to start with the best of everything from the tools to the ingredients.

Q: What are your favorite Matfer must-have tools?
A: My must-have and go to Matfer tools are the Rigid Whisk and the Exal aluminum Non-Stick Baking Sheet. Also, the Exoglass® Pelton Spatula - it is durable, lightweight an easy to use!

   

   

Above: Chef Jason McClain using Matfer Bourgeat's Exoglass® Pelton Spatula, Exoglass® Skimmer, and a Fisher Scaler.

Q: What was an essential part of the process when creating your Maine Lobster & Sweet Corn Agnolotti dish?
A: A drying rack is such a simple yet perfect tool to make perfect pasta. The air-drying prevents the pasta sheets from sticking which makes cutting the squares for the fresh agnolotti so much easier. And then when stuffed and sealed, the pasta is soft and delicate before cooking. The grater curled my chanterelles beautifully!

 

 

For precision of placing the kernels of corn & the garnish chef Jason McClain uses Matfer Chef Tweezers in style.


Q: What is your favorite entrée to prepare?                                                                         
A: I love crafting great food with terrific fresh from the garden vegetables and herbs. Besides the Maine Lobster & Sweet Corn Agnoloti, I’d have to say Surf and Turf is fun to do because I get to prepare the best of both, a hand selected Waygu Filet or Dry Aged Rib Eye with a Crab Cake or ½ Main Lobster. And the members love the combo whether downtown or at the beach.

Q: The poet William Blake became famous for the quote” The thankful receiver bears a plentiful harvest” - Do you agree?
A: Absolutely! I have the best job in the world. I am very thankful. I love creating dishes for the Jonathan Club members that are creative as well as classic using prime ingredients.  I wish everyone a Happy Thanksgiving.


About Executive Chef Jason McClain
A graduate of the Culinary Institute of America, Jason McClain, Jonathan Club Executive Chef, creates unique and delicious dining experiences for members to enjoy. He has earned high accolades during his tenure at the Four Seasons Hotels and Resorts in Philadelphia, as Chef de Cuisine at the Four Seasons restaurant Fifty-Seven Fifty Seven, as Chef/Owner of 8 ½ his restaurant in Miami Beach, and as Assistant Executive Chef at MGM Grand Resort. At the Jonathan Club, he has revolutionized the menus and created a phenomenal rooftop herb and vegetable garden that is the talk of the town.

Featured Spotlight - Patrice Mora

This month, in celebration of our 200 year anniversary, we are proud to feature Patrice Mora, President of Matfer Bourgeat Group. We spoke with Patrice about the history of Matfer and what we have to look forward to in the next 200 years!  

Q: Approximately how many product innovations has Matfer created over the course of its 200 year history?

A: We have created more than 20,000 products in the course of our history.


Q: What was the first product Matfer Bourgeat ever created?

A: Matfer’s first product ever created was a made to measure (custom) copper pastry mold.


Q: What is the longest standing product that Matfer still sells?

A: Our Tin pastry molds!


Q: Who is using Matfer products today?

A: Leading executive chefs and pastry chefs from the finest culinary arts programs, restaurants and hotels worldwide use our products. We are proud of our client base that includes customers such as The Four Seasons®, The Wynn® Las Vegas and The Culinary Institute Le Notre (Houston, Texas).


Q: Matfer is celebrating over 200 Years of Innovation and it is still going strong! What is Matfer Bourgeat most proud of?

A: I would have to say our Exoglass® product line. It is a new generation of molds that is exclusive to Matfer. The material’s extra heat resistancy keeps its original shape and will not lose its form. And the Exoglass® mold has excellent heat diffusion for the most complex recipes.


Q: You mentioned there have been over 20,000 number of product innovations from Matfer over the course of your history. What does Matfer use as a basis for new product innovation?

A: We base our new product development upon creation, direct feedback and suggestions from executive and pastry chefs who use our products.


Q: Are there any new product innovations Executive and Pastry Chefs can look forward to this year?

A: We are looking forward to releasing our new wedding cake mold and stand this year.


Q: If there was one thing you would like new to Matfer chefs know about your products . . what would it be?

A: I believe new as well as current chefs who use Matfer products would be interested in knowing about the introduction of new materials such as Exoglass® that we offer within our product lines.


Q: Looking into the next 25-200 years . . . What is Matfer most excited about?

A: We are truly excited about the opportunity to continue to support fine pastry and cuisine worldwide.


JOIN MATFER AS WE CELEBRATE 200 YEARS WITH 200 WINNERS!

We've cooked up some great prizes to celebrate Matfer's 200th Anniversary!

What better way to create your culinary masterpieces than when using Matfer tools in your professional kitchen.  To celebrate Matfer's Bicentennial there are over 200 FREE Matfer must-haves available as prizes for you!! Enter the Matfer Celebrates 200 Years Contest Today!  Click here 

A Passion for Taste Continues, 200 Years Later… MATFER BOURGEAT Celebrates 200 Years of Innovation and Quality by Honoring Tastes and Traditions.

By Mara Papatheodorou, Your Tastes & Traditions Expert

Matfer Bourgeat 200 Year History 1814 Matfer Bourgeat 200 Year History

It all began with tin and two hundred years later the impressive Matfer spirit of innovation continues to thrive. Founded in 1814, in Paris amidst butchers, tavern keepers and truck farmers, the Matfer tradition of fine quality and product development began as tin and coppersmiths made the best bowls, pans and knives for tradesmen around Les Halles.

Today, the company remains in the family and continues to adhere to those initial principles and philosophy so that our products do what they are meant to do better than ever. Whether a chef is baking or basting, slicing or dicing, whisking or whipping, scooping, sifting or spreading, Matfer kitchen tools deliver. From premium quality copper, stainless steel or silicone products, the Matfer team stays ahead in the culinary and catering world thanks to meticulous research and surveys. In this way, Matfer products have earned the confidence of chefs around the world as they continue to meet their ever-changing desires and demands to complement each professional’s needs and talents.

MATFER MAKES ITS MARK!!
DID YOU KNOW…..?
• Matfer now exports to over 100 countries worldwide
• Almost 1000 new MATFER products are launched per year
• In the 1980's we were one of the first companies to use Exoglass® in items like our pastry cutters
• With whisks, in 1989, MATFER was the first industrial food company to change the handle from wood to stainless steel to Exoglass®
• We are a very environmentally friendly and conscientious in their use of water, gas and electricity with all of industrial size products
• In September 2013, MATFER earned a listing in the Guinness Book of World Records for making the most pounds (13723 lbs.!) of French fries at once

JOIN MATFER AS WE CELEBRATE 200 YEARS WITH 200 WINNERS!

We've cooked up some great prizes to celebrate Matfer's 200th Anniversary!

What better way to create your culinary masterpieces than when using Matfer tools in your professional kitchen.  To celebrate Matfer's Bicentennial there are over 200 FREE Matfer must-haves available as prizes for you!! Enter the Matfer Celebrates 200 Years Contest Today!  Click here 

CHEF SPOTLIGHT: JEAN-FRANCOIS FAYS

Matfer Bourgeat is delighted to feature Jean-François Fays, the esteemed French Executive Chef for Le Parfait Paris, in this month’s Chef Spotlight. A native of Southern France, Jean-François worked at the refined Aix En Provence Hotel and relocated to San Diego just over one year ago. He is about to open the Le Parfait Paris Patisserie in San Diego.  He spoke about Matfer, pastry and this month’s special dessert the MilleFeuille à la Framboise or the newly coined Millefeuille Odette named in honor of his grandmother who inspired him to pursue his passion for pastry as a career.  

Q: Did you always want to be a pastry chef?

A: I always found making pastry and sweets interesting from cakes to MilleFeuilles to petit-fours and macaroons. My grandmother made a lot of pastry so I watched and learned from her.

           

Q: Why do you like making this MilleFeuille dessert?

A: I love the precision and delicacy of puff pastry. I don’t cut corners. I do everything by hand. I love being able to layer the sheets with pastry cream and various fruits and purees that can create different tastes at each layer.

           

Q: What is it about the Matfer products that make a difference to the outcome of your different pastry specialties?

A: In pastry, precision is vital. You must invest in your pastry tools to create and guarantee your best work and a precise outcome. I have found the Matfer products are very durable and never let me down. I have used their products since the beginning of my career. I don’t like to use anything else. Each item does specifically what it is meant to do and does it very well.

 

Q: What are your favorite Matfer must-have tools?

A: Besides the baking mat, I love their big oven mitts. For preparation, I really like their mixing bowl and tilting stand, the funnel for fruit puree and their pastry bags and tips. For this dessert, I used Tip # 8.

Jean-Francois FaysJean-Francois Fays Mixing BowlJean-Francois Fays

 

Q: What do you think of the Matfer Non-Stick Baking Mat?

A: Puff pastry is very delicate and especially when making MilleFeuille. Using the mat, I am very pleased that each and every time I make it the baked version of sheet upon sheet comes out perfectly smooth with no bumps or ridges. This is very important when I am adding and spreading the pastry cream later. During the baking, the heat disperses itself very evenly so the result is a beautiful golden color.

 

Q: What is your favorite dessert to prepare?

A: There are two I really like to do. The first dessert I learned to make is Gateau St Honore thanks to my grandmother. It was her favorite and her specialty.  The other one is a MilleFeuille. I love making puff pastry, working with the choux pastry and piping in the pastry cream filling. I use the Matfer bag & tips all of the time!

 

Q: You added a seasonal summer touch to this MilleFeuille with fresh raspberries but also the beautiful pink fondant and the raspberry jell in the pate choux.  What made you think of that?

A:  I love the element of surprise when you do a layered dessert like this MilleFeuille. So I thought “hiding” the raspberries in between the layers of puff pastry with the pastry cream will taste good and then adding a plank of pate choux filled with raspberry jelly to the layers would complement the fresh fruit. All of these flavors are perfect for a summer dessert.

 

Q: And your favorite dessert to eat?

A: Any tart or cake with pralines.

 

Q: What do you consider the ultimate classic dessert?

A: The MilleFeuille!  But I like anything with puff pastry. I even make my tarts with puff pastry. 

 

Q: The cookery book author Eugene Briffault said, “To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist.” Do you agree?

A: Yes! There is a lot of precision and sculpting with fine desserts and they need to look pretty and taste good to make them a success too. 

           

Q: You are opening Le Parfait Paris Patisserie and Bistro in September in San Diego which is very exciting! What will make your establishment different?

A: I don’t know about different. I just know that my personal philosophy and way of working will be on display every day with every pastry, macaroon, petit four, cake and MilleFeuille I make.

Every item and ingredient will be authentically French from the Normandie butter, to the organic flour and fruits, chocolate and creams. We will make everything daily and in small quantities so quality never suffers. When we run out that day of an item we run out until the next day!!

Jean-Francois Fays Matfer Bourgeat USAJean-Francois Fays Matfer Bourgeat USAJean-Francois Fays Matfer Bourgeat USA

Jean-Francois Fays Matfer Bourgeat USAJean-Francois Fays Matfer Bourgeat USA

Jean-Francois Fays Matfer Bourgeat USAJean-Francois Fays Matfer Bourgeat USA

Matfer Exopat Baking Mat

Jean-Francois Fays

Millefueille Matfer

Many thanks to Chef Jean François Fays and CEO Guillaume Ryon from Le Parfait Paris, San Diego for sharing an inspirational afternoon with us. 

TASTES & TRADITIONS: MILLEFEUILLE

By Mara Papatheodorou, Your Tastes & Traditions Expert

Who knew the worlds of nature and pastry could go hand in hand? MilleFeuille, French for a thousand leaves, received its special name because of the similarity of fine flaky leaves to delicate puff pastry when stacked and layered in dessert form.

MilleFeuille began as a vital component in pastry making but has gone on to become a stand-alone delicious dessert unto itself. It was the ancient Greeks who first started fiddling with pastry and recognized the difference between a pastry maker and a bread baker. But it was the French who took it to another level. Chef La Varenne took note of how piling the airy leaves topped with pure or flavored crème pastissiere created tantalizing tastes while renowned pastry chef Careme was known for using puff pastry to enhance his elaborate concoctions at banquets. This flaked dessert design supposedly hails from Hungary but it was the late 18th century French and Italian pastry chefs whom perfected the culinary part by adding vanilla crèmes, custards and fruit purees to their crispy layers of puff pastry and topping them with colorful glazes or whipped cream. Today, marvelous MilleFeuille masterpieces are beautiful to admire and even better to savor each and every bite!  

As a pastry chef, you are guaranteed a perfect outcome for your own MilleFeuille creation when you use Matfer's DISPOSABLE PLASTIC PASTRY BAGS and GASTROFLEX® MINI CAKES MOLD.

This months A Passion for Taste featured Chef Jean-François Fays, has this to say about pastry and his summer sensational creation the Millefeuille Odette.

CHEF SPOTLIGHT: JEAN-MARC TOUYA

Matfer Bourgeat is delighted to feature pastry chef Jean-Marc Touya in this month’s A PASSION FOR TASTE.

  Jean-Marc Touya 3 Matfer Jean-Marc Touya 4 Matfer

A native of France, Jean-Marc is a World Pastry Silver Medalist and holds the esteem privilege of being a two time finalist in the MOF (Meilleurs Ouvriers de France), competition. He hails from an established family of pastry specialists. Training in France and Switzerland, he further cultivated his impressive sugar skills at Maison de Douceurs, his family run patisserie in Cognac before making his way to the United States.  We spent a delicious and informative afternoon with Jean Marc at Normandie Bakery in Los Angeles where he is head pastry chef. The bakery is renowned for its authentic French pastries, petit fours and petit gateau. Jean-Marc spoke about Matfer, his passion for pastry and his delight about the forthcoming opening of the Normandie Cooking School where he will run the baking division.  He has added his own very special summer twist to this month’s Taste & Traditions: Tarte Tatin


Q: As a successful award winning pastry chef what inspires you?

A: Sugar and cream and all of the ways you can work with them to develop perfect flavors and textures.

           

Q: What do you think of the Matfer GastroFlex® Tatin Molds?

A: I think they are fantastic. The flexibility and durability of the material is incredible. What I especially like is that I can use the molds for both the hot and the cold preparations of my tatin. It saves time and the outcome is always perfect.

           

Q: Why do you like making the Tarte Tatin? 

A: I like that it is a French country classic dessert. Caramelizing the fruits and the sugar allow the purity of the flavors to come through in each bite. I also like that it is a dessert that can be made big or as small individual servings.

       

Q: Your personal touch and twist to this Tarte Tatin is the alluring addition of apricots and an apricot caramelized glaze with roasted hazelnuts for garnish. What made you think of that?

A: Apricots are such a perfect summer fruit that I wanted to use them in my tatin to honor the season. I also believe the flavor blends beautifully with caramel that is an important part of the traditional tatin taste. Adding an apricot compote into the caramel mixture complemented the apple part of the dessert. And I made a hazelnut cream as a base for the tarte so I like carrying the taste through from top to bottom.

           

Q: What is it about the Matfer products that make a difference to the outcome of your different pastry specialties?

A: Matfer products make everything easier to do. I have the utmost confidence in the tools that I use because the quality and the design of the various items I need are always at the top of the market.  Matfer respects a chef’s needs and pays attention to all of the necessary details whether big or small so I can create the best pastry possible.

           

Q: What is in your Matfer Tool Box?

A: I use the Matfer pastry bags & tips all of the time as well as the spatulas, whisks and various sized rings. When I work with fruit like I do in this dessert I love the serrated fruit peeler, the Parisian spoon (Matfer's ExoGlass Double Vegetable Baller) and the Exopat Nonstick Baking Mat that I use as a cover lets the fruit soften gently.

 

Here is a list of Chef Jean-Marc’s Matfer "Must-Have" Tools of Taste for the Tarte Tatin with a Summer Twist:

GastroFlex® Tatin Molds

Piping Bags

Pastry Tips  

25cm Whisk  

Offset Spatula

Serrated Peeler

ExoGlass Double Vegetable Baller

Flexipan Cover Mat

Exopat Nonstick Baking Mat

                              

Q: What is your favorite dessert to eat?

A: An Éclair.

 

Q: What do you consider the ultimate classic dessert?

A: Anything with pastry cream. But I think éclairs are especially French and I like experimenting with the different fillings and glazes.

           

The Normandie Bakery is opening its Cooking School in September and you will be leading pastry classes for beginning to advanced students.  Congratulations!

Q: What excites you about the opening of the school?

A: I am excited to share my knowledge about pastry with anyone that wants to learn. There are special techniques to teach that make the world of pastry that much more delicious for any and all students.

Matfer Bourgeat Jean-Marc Touya

Jean-Marc Touya Matfer

Jean-Marc Touya Matfer

Jean-Marc Touya Matfer

Jean-Marc Touya Matfer

Jean-Marc Touya Matfer

Jean-Marc Touya Matfer

Jean-Marc Touya

Jean-Marc Touya

Jean-Marc Touya

Jean-Marc Touya Matfer

Jean-Marc Touya

Jean-Marc Touya Matfer

Jean-Marc Touya Matfer

Jean-Marc Touya Matfer

TASTES & TRADITIONS: TARTE TATIN

By Mara Papatheodorou, Your Tastes & Traditions Expert

Matfer Bourgeat Tarte Tatin Jean-Marc Touya

Legend says that one busy day in 1888, the family owned Hotel Tatin in LaMotte-Beuvron just outside of Sologne, 100 miles south of Paris, was fully occupied. Inn owners and sisters, Caroline and Stephanie Tatin, had a stressful afternoon tending to the arrival of guests and their needs. The oven was warm and the apples were simmering stovetop in brown butter and sugar when a distracted Stephanie Tatin messed up what was going to be an apple pie. With little time before dinner, she augmented the preparation, placed the uncooked crust over the apples in the heated skillet and finished baking it in the oven. She hoped no one would question or notice this different type of dessert. Imagine her joy and suprise when the patrons raved about the evening's sweet finish - an upsdie down beautiful tart featuring perfectly caramelized apples. Voila the senstaional and now culinary classic Tarte Tatin. It became the hotel's signature dessert and is still served there today. Two fans of this sweet creation were renowned French epicure Curnosky, also known as the Prince of Gastronomy, and Louis Vaudable, the owner of Maxim's, who claimed to have tasted it at the Hotel Tatin. He never forgot its magical taste and had it recreated as Tarte des Demoiselles Tatin (tart of the two unmarried sisters), in honor of Stephanie and Caroline. It later became Tarte Tatin on their menu too and the rest as they is delicious history.

As a pastry chef, you are guaranteed a perfect outcome for own Tatin creation when you use Matfer's GASTROFLEX® TATIN MOLD.

Jean-Marc Touya, this month’s A Passion for Taste’s featured chef, speaks with Matfer about his love for pastry and his summer sensational twist on a classic Tarte Tatin! Read the feature>

TASTES & TRADITIONS: TARTE BOURDALOUE

By, Mara Papatheodorou, Your Tastes & Traditions Expert


It all started with the pear!! 

Eighteenth century French horticulturists cultivated this cousin of the apple to refine the taste and texture of what became a fruit favorite. A classic never goes out of style and Tarte Bourdaloue is exactly that! This refined creation is still the star at its namesake Patisserie Bourdaloue named for Rue Bourdaloue, the 9th arrondissement street in Paris on which this small pastry shop calls home.  Created by French patissier Coquelin in 1909, this is a delectable sweet marriage of elegantly sliced pears and delicate frangipane (almond cream) atop a golden brown pate sucree.

Matfer Tart Bourdaloue Stephane Treand


As a pastry chef, you are guaranteed a perfect outcome for your own Tart creation when you use Matfer's EXOGLASS® TART RINGS (3 1/6", Height 3/4" 346705).


In this month’s A Passion for Taste, read what featured chef Stephane Treand has say about pastry and his modern twist on a Tarte Bourdaloue classic! > Read the featured spotlight

CHEF SPOTLIGHT: STEPHANE TREAND

Matfer Bourgeat is delighted to feature 2008 World Pastry Champion and pastry chef Stephane Treand in this month’s A PASSION FOR TASTE. A native of France, Stephane holds the esteem privilege of being an MOF (Meilleurs Ouvriers de France), the highest honor a pastry chef in his country can earn. We spent a delicious and informative afternoon with Stephane at his Pastry School, The Art of Pastry, where he spoke about Matfer, pastry and this month’s Taste & Traditions: Tarte Bourdaloue!  

Q: Your creations are amazing! What inspires you?

A: Pastry, sugar and chocolate!!

 

Q: What do you think of the Matfer Exoglass Tart Rings?

A: I love the fiberglass component and the smooth sides. I like that the height of the ring’s side is higher than other makes which makes the baked tart rim stronger. It held the heat and distributed it really well so it is golden all the way around.

 

Q: Why do you like making the Tarte Bourdaloue?

A: I love making tartes using a pastry base with some traditional pastry cream and then being creative in the presentation. The Tarte Bourdaloue is a classic French tart that I have been making throughout my career. I love pears and almond together and the mix and balance here in flavor is perfect and getting the texture right is most important. I teach that to my students all of the time!

 

Q: You added a personal look and touch to your tarte with this beautiful green circle that is chocolate! What made you think of that?

A: Well I love chocolate and I am also a master chocolatier so I like getting chocolate into my desserts.  Pears and chocolate naturally go together in something like a Poire Helene so I thought this would be a modern touch with a bit of elegance with the gold leaf on a golden classic.

 

Q: What is it about the Matfer products that make a difference to the outcome of your different pastry specialties?

A: Matfer products are the best of the best! . I have used their products since the beginning of my career. They are classic but stay ahead of the trend in what might make my job easier and the durability of the items are fantastic. If you want the best outcome you begin with the best of everything from the tools to the ingredients. It is the quality of all of the Matfer tools and products that make a huge difference in the preparation and outcome of each dessert. In fact, each student in my class receives a Matfer Tool Box of essentials to get their education and career as a pastry chef off to the right start.

 

Q: What essentials do you make sure is in a student’s Matfer ToolBox?

A: A large spatula, a medium whisk, a 25 cm palette, a pastry brush & rolling pin to name a few! And they receive 8 pastry tips to get started.

Q: What is your favorite dessert to prepare?

A: An Éclair. I love working with the choux pastry and piping in the pastry cream filling. I use the Matfer pastry bag & tips all of the time! I love thinking of new looks for the éclair too.

 

Q: And your favorite dessert to eat? 

A: An Éclair Café

 

Q: What do you consider the ultimate classic dessert?

A: Éclairs I like that it is a classic French dessert but you can always put a new twist on it with the filling or the icing or glaze on top.

 

Q: The writer Ernestine Winer became famous for the quote "life is uncertain, eat dessert first" Do you share that same philosophy?

A: Bien sur! Something sweet is always the most important part of the meal! 

 

Q: What would that dessert be?

A: An éclair.

 

Q: What are your favorite Matfer must-have tools?

A: The Whisk and the Offset Spatula. I also really like their pastry bags and tips. They also have a piping bag holder that’s great.

STEPHANE TREAND’S COLORFUL CHOCOLATE TWIST ON A TARTE BOURDALOUE

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand


Matfer Chef Highlight Stephane Treand


Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand


Matfer Chef Highlight Stephane Treand

Dont Miss The June Chef Pastry Challenge!

Send us your inspirational Tarte Bourdaloue creation for a chance to win a FREE Matfer Pastry product.

To view more of this month’s inspirational pastry submissions visit Matfer Bourgeat on Pinterest.

Want to join the Matfer Chef Challenge? Click here to get started!


PASTRY CHEF CHALLENGE - JUNE 2014 TARTE BOURDALOU

JOIN THE FUN! ENTER THE MATFER PASTRY CHALLENGE! Submit your inspirational Tarte Bourdaloue Pinterest board by June 30, 2014 and we’ll choose the most creative and inspirational examples to share with our community. If yours gets picked, we’ll send you a FREE Matfer Bourgeat pastry product to create even more amazing pastries!

As a pastry chef, you know that Tarte Bourdaloue is a French classic dessert made with pears. What’s your modern take or seasonal twist for this tantalizing tart?

See how chef Stephane Treand added colorful chocolate twist on his inspirational Tarte Bourdaloue. 

PARTICIPATION STEPS:

1)      Subscribe (Register) on Matfer Bourgeat

2)      Follow us on Pinterest and like us on Facebook

3)      Create a board on Pintrest called “Matfer Pastry ChallengeTarte Bourdaloue” 

4)      Upload pics of your culinary masterpiece (be sure to add #matferpastrychallenge in the

         description)

5)      Email us a link to your board at matferbourgeatusa@gmail.com. Also include your name, submission title, and pastry

         description.


PINTREST BOARD TIPS:

To view more of this month’s inspirational pastry submissions visit Matfer Bourgeat on Pinterest.

1. Your full name   

2. Photos of your pastry

3. Submission Title

4. Short description to make each pin special

Disclaimer: No purchase is necessary to win. Participants must be 18 or older and a US citizen or legal resident. For details, see Chef Challenge Rules.