Once again this year, servair Réunion took part in the “Le Grand Repas” initiative, which highlights the culinary heritage of different regions.
And for the 2025 edition, there was a major first: the Grand Repas menu was served on board an Air France long-haul commercial flight!
Passengers on flight AF671 from Réunion to Paris were able to enjoy a version of the menu designed by the sponsoring chefs Jofrane Dailly and Gérard Anacoya, offered both in the Air France lounge and on board the aircraft.
At boarding, passengers were welcomed by chefs Jofrane Dailly (also Air France’s Signature Chef departing from Réunion) and Vincent Taochy, who handed out galabé candies to set the tone for the event.
On the menu:
- Economy Class: cucumber, tomato and watermelon salad “tataki style,” turmeric swordfish escalope, and a choux pastry filled with sweet potato cream.
- Business Class: tomato rougail “illusion” with its gazpacho, watermelon tataki, Patagonian toothfish, pumpkin stew, Larson broth, and a sweet potato Saint-Honoré dessert.
Community restaurants managed by SIA Assistance et Restauration also joined in by adapting the menu for collective catering.
And this year, Servair Guadeloupe joined the adventure for the very first time!
Under the guidance of chefs Jimmy Bibrac and Rudy Lollia, the teams created a local menu served in schools, their snack bar, and staff restaurants. Guests loved this tribute to Guadeloupean products and flavors.
Congratulations to all the teams in Réunion and Guadeloupe for their participation and their commitment to promoting the culinary richness of our regions!
