Servair was recently featured in YAM magazine, a leading publication in the world of gastronomy.
The article highlights our expertise, our chefs, our culinary innovations, and the passion that drives our teams around the globe:
At the crossroads of high-end gastronomy and logistical engineering, Servair is redefining the standards of airline catering. A blend of technical expertise and ambition — to deliver an emotional experience at 10,000 meters.
The real challenge is to design recipes that can make it through the entire logistical chain while preserving their integrity, texture, flavors — and above all, emotion.
François Adamski, Servair Corporate Chef
The meal becomes a landmark. It helps structure time on board. It can even ease jet lag. It’s a moment of comfort, almost intimate.
Boris Eloy, Deputy CEO in charge of Marketing, Innovation, and Development at Servair
This recognition underscores servair’s unique position at the intersection of fine dining and airline catering.
Find the full article in issue no. 84 of YAM magazine, November/December 2025: click here
