News
Servair Formation renews its Qualiopi certification
Servair Formation confirms the quality of its training programs with the renewal of its Qualiopi certification, following a surveillance audit carried out with zero non-conformities. This achievement recognizes…
How are French astronaut Sophie Adenot’s “bonus foods” made?*
Developed in collaboration with chef Anne-Sophie Pic, these gourmet dishes were adapted and produced by our teams to meet the highly demanding constraints of space missions—without ever compromising…
Servair, Partner of the “Le BON en Avant” Competition
The national final of the “Le BON en Avant” competition, organized by the Les Insatiables association*, recently took place. The event celebrates professionals in the institutional catering sector…
Luxury in Gastronomy: The vision of the Studio Culinaire servair
What does luxury in cuisine mean today? How does it translate onto a plate, into service, into an experience? For this fourth edition of the Studio Culinaire servair…
Servair provides hospital catering services in Benin
We are delighted to announce that servair will now be providing catering services for staff and patients at the Centre Hospitalier International de Calavi (CHIC), a leading hospital…
Street Food & Food Porn: The New Inspirations of the Studio Culinaire servair
In the face of digital culture and fast-paced urban lifestyles, Street Food and Food Porn have become major sources of inspiration for contemporary gastronomy. More and more Michelin-starred…
