Servair is proud to announce its contribution to the success of Gate Gourmet Helvetia (its rail company within gategroup’s SEA region), which has won the major tender to manage catering and services on board TGV Lyria trains between France and Switzerland. This collaboration will run until December 2030.
The decision to renew the partnership was based on several decisive criteria: service quality, operational management, culinary creativity, CSR commitments and daily support for on-board teams.
The creation of the Atelier Lyria Gourmet
With over 17 daily departures linking Paris to Basel, Zurich, Geneva and Lausanne, TGV Lyria aims to offer its passengers an exceptional culinary experience. At the heart of Gate Gourmet Helvetia’s offer lies the creation of the Atelier Lyria Gourmet, a veritable laboratory dedicated to gastronomic innovation, production, analysis, and nutritional quality.
It includes two dining menus designed and renewed throughout the seasons (spring, summer, autumn and winter):
- On the one hand, the “Le Bistrot” menu, which travelers can find in the car-bar, with original recipes and locally selected products that respect seasonality.
- Secondly, “La Table”, with an exceptional menu now served on the plate for an even more upscale experience.
To bring this gastronomic adventure to fruition, Gate Gourmet Helvetia – with the support of the Servair Culinary Studio – has surrounded itself with renowned chefs, combining tradition and modernity to offer refined, innovative cuisine: Michel Roth, Meilleur Ouvrier de France and Bocuse d’Or, and Danny Khezzar, promising young chef and Top Chef France 2023 finalist. Together, they form a team combining the audacity of contemporary cuisine with the elegance of French and Swiss gastronomic traditions. Their collaboration is a skillful blend of influences, subtly marrying the flavors of two emblematic cultures.
To enhance onboard gastronomy, Antoine Pétrus, twice Meilleur Ouvrier de France in sommelier and service, has lent his experience and knowledge of Grand Cru wines, proposing harmonious food and wine pairings. He will also play an essential role in training onboard teams, ensuring attentive, refined service that lives up to customer expectations.
