Spatulas and maryse are used in the kitchen for smoothing, spreading, scraping or mixing. Find the spatula you can't live without by browsing our range! They come in all sizes and shapes and in different materials. Let us help you to decide which spatula or maryse is best for you.
We propose the essential multi-purpose Exoglass spatula, the traditional stainless steel spatula for baking, the angled spatula for the most meticulous, and many other models, such as maryse, the more "professional" Elvéo or the thermometer spatula, which will enable you to progress and succeed in a flash with your creams, pastries and other gourmet recipes!
Multipurpose spatula (mixing, everyday cooking)
The Exoglass Spatula
The must-have in the kitchen, the Exoglass spatula is dimensionally stable, unbreakable and perfectly hygienic! Chef Philippe recommends choosing a with a rounded tip, in an intermediate size so that it is easy to handle, and at the same time, it fits all types of containers.
The Exoglass allows you to mix and to scrape your dishes clean!
Exoglass is an appellation protected by the Matfer-Bourgeat Company. It is an ultra-resistant composite material (up to +220°C), which meets food standards. Of course, it does not scratch your pans, dishes, casseroles.
We have which, unlike the Exoglass spatula, has a 'soft' rubber tip, allowing you to completely retrieve your preparation from a mixing bowl or any other dish without damaging it! The composite handle is very robust and the paddle can withstand a temperature of 70°C. It is of course dishwasher safe, like all other spatulas.
The Elvéo spatula
Very similar to maryse, the is even more resistant to temperature: up to 260°C and therefore has more functions. Many professionals use it!
The spatula thermometer
For the more meticulous, and those who want to save time, there is also the spatula thermometer. Ideal for working with sugar and chocolate with its heat resistance from -20°C to +200°C. You can choose one of the two Matfer models: the one with a rigid tip or the model with a soft tip.
The spatula for spreading, smoothing, baking....
The straight stainless steel spatula
The "great classic"! Very practical for spreading frosting, cream, butter, etc. The spatula is very strong with its , and ergonomic handle. Depending on the size of your pastries, you can choose a small spatula of less than 20 cm, which will be much more "handy" and practical, for smoothing or decorating your preparations, or a larger spatula for smoothing the surface of a large cake, for example.
The angled spatula
Even more practical for smoothing preparations in a shallow dish. The angled spatula is also available in different materials: angled spatula in stainless steel or Exoglass angled spatula. It depends on what you are going to use it for. Don't forget the mini spatula for precision work!
The spatula for scraping, manipulating...
The triangular spatula
The is not quite as useful as the classic spatulas. It allows you to scrape the plates, to handle larger pieces, such as hamburgers or stuffed vegetables, or to mix your preparations on a plancha, for example.
The perforated spatula
The perforated spatula helps to remove food without juices or fat, which remain in the dish. It is also ideal for turning large pieces, such as fish fillets. Choose between an Exoglass or stainless steel model.