servair, a member of gategroup, announces the launch of its Trendbook 2019; a culinary trendbook to decipher the catering market through 5 major themes.
Designed with the members of the Studio Culinaire Servair and enriched by the expertise and experience of seven personalities from the world of food, the servair Trendbook is an original culinary compendium based around five trends in cuisine and the art of living.
Since its inception, Studio Culinaire has made it its mission to keep abreast of trends, desires, and experiences in the world of cuisine, first and foremost from the point of view of the traveler, but also, more generally, from anyone with a desire to “eat well”. So, it’s only natural that we, the members of this think-tank and world-renowned chefs, should tackle this task with passion, curiosity and humility.
Guy Martin, President of Studio Culinaire Servair
Created in November 2009, the Studio Culinaire Servair brings together Michelin-starred chefs and experts to raise the quality standards of in-flight catering and transpose the codes of haute cuisine to the meals of travelers the world over.
In a playful, graphic spirit, this culinary trend book highlights 5 pillars of gastronomy and the art of living: pleasure, nature, health, consumer expectations and demands, and the quest for meaning. Each of these themes is illustrated by interviews with members of the Studio Culinaire Servair, opinions from experts in the sector and initiatives led by the group, to inspire readers and nourish their thoughts and culinary creations. All this is complemented by studies on consumer trends around the world, showing, for example, that 70% of French consumers have changed their consumption habits in favor of more sustainable products.
The Studio Culinaire is a considerable asset and a perfect illustration of gategroup’s culinary vision. By collaborating with our roster of Michelin-starred chefs, we are able to offer airlines an unrivalled range of products.
Alexis Frantz, servair General Manager
