In the world of professional French cookware, two names dominate the discourse: Mauviel and Matfer Bourgeat. At first glance, both brands hail from Normandy, share centuries-old heritage, and serve Michelin-starred kitchens worldwide—but beyond surface similarities, their philosophies, material science, and culinary roles diverge sharply. After 14 years of hands-on testing, metallurgical analysis, and chef interviews…