Servair EN

A new illustration of Servair's culinary image and an important part of our business development strategy.

Servair, the leading French provider and number three in the world for in-flight catering and airport services, invests more than ever before in its culinary image for its development strategy.

And so from the beginning of June, Air France, through its subsidiary Servair, is offering Business Class passengers on all long-haul flights departing from Paris-Charles de Gaulle the chance to try an exclusive range of dishes created by Guy Martin. In order to ensure the excellent quality of service offered by Air France, and that the meals remain authentic and consistently faithful to the original dish conceived by Guy Martin, Servair's chefs have been training alongside the award-winning Head Chef of the Grand Véfour Restaurant in Paris, to learn how to prepare his unique brand of contemporary dishes. The initiative is a continuation of a partnership which began in 1998 between Servair and starred chefs. Its pursuit is a key element of the company's approach to the culinary side of its business.

Guy Martin trains Servair's Chefs
As part of the launch of the new Guy Martin menu aboard Air France flights, Servair's chefs have been trained by the man himself in the preparation of dishes. Seventeen chefs from various Servair centres along with sixteen plate-dressers then put their new knowledge into practice at Guy Martin's cooking workshops, side by side with the chef's own teams and Servair's 'teaching chefs'. With this goal in mind, each centre was put in charge of the production and presentation of four different dishes.

As a member of France's Académie Culinaire, Guy Martin works toward the advancement of French cuisine, inspired by tastes which come from afar. The origins of Chef Martin's cuisine are surprisingly diverse: memories of travels, colours, scents, sensations and emotions all inspire him to create dishes that are traditional and yet innovative, joyful associations of delicate tastes and flavours. This partnership with Servair is a new illustration of the natural link between 'travel' and 'culinary inspiration'.

In-flight catering is a constant technical challenge, combining the difficulties chefs usually face on the ground with those of serving meals far from their points of preparation. Guy Martin is taking up the challenge to become the new French ambassador of airborne cuisine, taking over the role from Joël Robuchon until November 2012 …

Check out the video of a training session with Guy Martin & the Servair chefs

Servair's culinary identity, a key area of strategic development

Beyond the notion of gourmet cooking, culinary identity constitutes—especially in view of trends towards diversification and globalisation—a fundamental departure for Servair in terms of strategic development.

Whether it’s French cuisine or world food, culinary innovation is at the heart of Servair’s identity and culture. That's why in Servair's kitchen's, chefs from France, Japan, China, Korea or India work side by side and menus are developed to cater for specific tastes: flavours of the world (49 culinary traditions altogether), cooking for particular cultures (kosher and halal meals), AB-certified organic menus, adapted diets (vegetarian or medical dietary requirements), a wine cellar…

Le goût du monde [The taste of the world], Servair's signature range, perfectly illustrates this ambition.

Servair expertly combines culinary tradition and ingenuity to create large volumes of quality dishes 10,000 feet up in the air!

A team of 200 Chefs strives every day to create gourmet dishes within the constraints inherent to airline catering, such as serving meals far from their points of preparation.

Servair and starred Chefs: a long-lasting partnership

The Servair Culinary Studio: The Studio brings together four internationally renowned names from the world of haute cuisine, Joël Robuchon, Guy Martin, Jacques Le Divellec and Bruno Goussault. Within the Studio they work together with Servair's Head Chef, Michel Quissac. As true culinary ambassadors, they share their expertise during the course of discussions as well as audits and inspections. They meet regularly to discuss certain topics relating to changes in cooking technology, examine new trends or respond to specific requests from particular airlines.

The Cahier d’Inspiration Culinaire Servair ('Servair Culinary Inspiration Notebook') is a publication dedicated to cooking trends, published by in-flight catering professionals. Having enlisted the help of top chefs, the journal explores in its amusing, informative style, five trends in contemporary cuisine: Authenticity, Emotion, Well-being, Conviviality, and Pleasure. As culinary ambassadors, the chefs share the benefits of their expertise as well as some useful addresses throughout the revue. The 'Servair culinary inspiration notebook' is a concentrate of textures, sensations and tastes. To check it out, click below.

120 airlines entrust their catering needs to Servair. With its range of over 5,300 dishes, Servair offers each of them the chance to develop a culinary personality of its own.