Maître Pierre : Exceptional
since 1985.

Three new recipes join our Tartes Fines range: Classics.

Tarte Fine Pepperoni, Tarte Fine 4 Cheese, Tarte Fine Mushroom & Emmental. Three classics, chosen precisely because they need no explanation: these are the recipes guests recognize at a glance and that leave nobody out. On a menu, on the shelf or on the plate, they are safe bets.

Beneath the topping, the base remains ours: a thinly stretched pastry, crisp once baked, and that hand-braided edge which signs every tart leaving our Sarrebourg workshop. A gesture we have preserved since 1985 and that no machine replaces.

These recipes come from our in-house R&D department, where engineers and product development specialists work each year on new combinations — close to 15% of our references are new products.

The three Classics are available frozen, in grocery retail, foodservice and private label from 2025.

To discover the full range or receive our catalog, contact our sales team.

From 23 to 27 January 2025, Maître Pierre exhibited at Sirha Lyon, at Eurexpo. The global gathering for foodservice and hospitality, the show brought together 257,363 professionals this year — up 25% on the previous edition — 56% of them decision-makers. Facing them, 2,300 exhibitors representing 4,700 brands from 40 countries.

Five days of conversations that confirm the appetite of French and international buyers for frozen flammekueche and tarte fine. Our teams presented the know-how that has been the company’s signature since 1985: a pastry stretched to around one millimeter thick, a generous topping, and above all that hand-braided edge which makes a Maître Pierre flammekueche recognizable at a glance.

The show was an opportunity to meet our long-standing partners and to open new conversations, in France and for export — a market that today accounts for 70% of our production, in Germany, Belgium, Switzerland, the United Kingdom and North America.

Thank you to everyone who stopped by. Sirha Lyon is held every two years; the next edition runs from 21 to 25 January 2027.

Our Sarrebourg production site has renewed its IFS Food certification, at Higher Level.

Created in 2003 by the Fédération des Entreprises du Commerce et de la Distribution and its German counterpart, the IFS Food standard is recognized by the GFSI (Global Food Safety Initiative). It assesses an industrial site’s ability to produce safe food that complies with regulations and with its customers’ specifications — a defining requirement for a manufacturer working in private label.

The certification distinguishes two levels. Higher Level, the highest, is awarded only from 95% compliance with the standard’s requirements, and subject to meeting the ten so-called KO requirements, deemed critical. The certificate is valid for twelve months: it therefore requires a full recertification audit every year, at least one audit in three being unannounced.

This renewal falls under version 8 of the standard, applicable to all certified sites since January 2024.

A requirement shared across Groupe MAS, whose production sites are all certified IFS Food at Higher Level.