In a world where passenger expectations are constantly evolving, servair is committed to putting travelers at the heart of its culinary concerns. Working with members of the Culinary Studio, servair teams strive to identify and integrate emerging trends into their menu designs.
Here’s a closer look at these 4 trends:
1. Time travel
In recent years, consumers have been looking for authenticity, a desire to return to their roots, to a simple cuisine imbued with shared memories. The idea is not to go all out, but rather to gather around products that are both humble and comforting, reminding us of another time.
“The trend is towards food that is both good, healthy and nutritional, the word nutritional being understood in the sense that cooking provides us with what we need.” Bruno Goussault, Sous-vide cooking expert and engineer
“Cooking can only be good when it takes us back to the basics.” Régis Marcon, 3-star Michelin chef, Régis et Jacques Marcon
2. Wellness travel
In today’s fast-paced, digitized and transformed society, where health crises are on the increase, consumers’ need for naturalness has never been greater. Our ongoing quest to reconnect with ourselves, with nature and with the simple things in life favors a cuisine imbued with naturalness, and products that are as unprocessed as possible. This quest for naturalness is also reflected in our social relationships and in the way we consume: country-style dining and bucolic picnics are all the rage!
“We have to succeed in combining products that are herbaceous and rich in fiber, but still tasty. It has to be healthy and ecological, but without sacrificing taste, flavor or texture, which remain the basis of cooking.” François Adamski, Servair Corporate Chef
“There’s a kind of ambiguity today, between the desire for abundance and the desire for well-being.” Guy Martin, Founder, Le Grand Véfour
3. Extraordinary travel
The beautiful, the extraordinary, the “Instagramable” are at the heart of the Food trend. A beautiful plate, a flower, pop colors, anything is good to photograph to share the experience. This societal phenomenon is pushing chefs, caterers and restaurateurs to innovate so that the experience is constantly renewed. Whether you’re an influencer or an anonymous user, the hottest trend on social networks is “Food Porn”. It aims to showcase gourmet dishes that make you instantly hungry. Burgers, melt-in-your-mouth cheeses, red meats, gourmet desserts and even vegetables – no dish is exempt.
“Plates are transformed into masterpieces. Colors blend, shapes intertwine. Each element is carefully arranged to create a unique visual and taste experience.” Michel Roth, President of servair Culinary Studio, 1 Michelin star chef, Bayview
4. Engaging travel
In the face of ecological and climatic disruption, and because food produces a third of the world’s greenhouse gas emissions, gastronomy and its stakeholders are rethinking the way they make and cook food. It’s a more virtuous approach, aimed at changing the way we produce, serve and consume food. The aim is to minimize environmental impact, for greater sustainability. Choosing responsible, and if possible local, products means doing something for the planet without sacrificing pleasure or taste. It makes the journey sweeter to do things right.
“I’m a fan of new, more natural flavors. My cooking is virtuous, because I’ve always been a forager and we have gardens for our herbs and flowers. And as Drôme is one of the leading departments, if not the leading department, for organic produce, I naturally call on local organic producers.” Anne-Sophie Pic, 3-star Michelin chef, Maison Pic
To find out more about our vision and values, please consult our Manifesto : https://www.servair.fr/en/our-expertises/cuisine/
