Studio Culinaire Servair Manifesto for a committed and sustainable cuisine
“We believe in a style of cuisine that makes the world a better place”: the Chefs at Studio Culinaire Servair are committed to sustainable cuisine.
At their annual meeting, the members of Studio Culinaire Servair Manifesto drew up and signed a “Manifesto for a committed and sustainable cuisine”. This Manifesto sets out how they view cuisine and the contribution it makes to society. Since 2009, Studio Culinaire Servair has been developing and expanding the culinary vision of Servair (a subsidiary of the gategroup) by involving a number of major Michelin-starred chefs. Through this Manifesto, the affirmation of a sustainable view of gastronomy bolsters Servair's objectives as part of its ongoing progress initiative and its commitment to responsible cuisine.
This Manifesto has been shared with Servair's chefs and employees and is in line with a responsible progress initiative implemented by Servair alongside its clients.
Signatories of the Manifesto for a committed and sustainable cuisine
Régis Marcon, Chairman of Studio Culinaire Servair, Restaurant Régis & Jacques Marcon, 3 Michelin stars, 1995 Bocuse d’Or and Relais et Châteaux Grand Chef.
Massimo Bottura, Osteria Francescana, 3 Michelin stars, Best Restaurant in the Word 2016 and Best in Europe 2017.
Bruno Goussault, founder of the CREA (center for food research and studies), worldwide known cuisine innovation expert.
Guy Martin, Chef of the historical restaurant Le Grand Véfour.
Anne-Sophie Pic, Maison Pic, one of the only women with 3 Michelin stars and the one with the most stars worldwide (9 Michelin stars).
Michel Roth, Bayview - Président Wilson Hotel, 1 Michelin star,1991 Bocuse d’Or and Meilleur Ouvrier de France (MOF).
François Adamski, Corporate Chef Servair, 2001 Bocuse d’Or and Meilleur Ouvrier de France (MOF).
The Manifesto for a committed and sustainable cuisine from Studio Culinaire Servair
We believe in a style of cuisine that makes the world a better place
By paying constant attention to achieving a balance between enjoyment, aesthetics, well-being and nutrition
By factoring in the environmental and health considerations associated with diet
By respecting our ecosystem, our products and our producers, and by making the right choices in the design and production of our menus.
Through the inspiration which drives us and the daring to innovate so as to create a cuisine that is both more aesthetic and more appealing
Through the passion and expertise of our chefs and our teams, and their ability to commit to taking action for all of our clients
By educating people about dietary issues, so that everybody can make informed choices about what is best for them
Through our desire to maintain an open mind in relation to other cuisines, other cultures and other types of expertise that enables us to engage with the world around us and helps us feel a sense of wonder.