We believe in cooking that makes the world a better place.
Studio Culinaire Servair chefs commit to sustainable cuisine.
At their annual meeting, the members of the Studio Culinaire Servair drew up and signed a “Manifesto for committed and sustainable cuisine”. This Manifesto expresses their vision of cuisine and its contribution to society. Since 2009, the Studio Culinaire Servair has been nurturing and developing a haute cuisine vision of servair, a gategroup subsidiary, through the involvement of top Michelin-starred chefs. The affirmation of a sustainable vision of gastronomy, through this Manifesto, reinforces servair’s objectives in its approach to continuous progress and responsible commitment.
This Manifesto was shared with servair’s Chefs and employees, and is part of the responsible progress approach taken by servair, alongside its customers.
Manifesto signatories
Régis Marcon, President of Studio Culinaire Servair, Restaurant Régis & Jacques Marcon, 3 stars, Bocuse d’or 1995 and Grand Chef relais et châteaux.
Massimo Bottura, Osteria Francescana, 3 stars, Best Restaurant in the World in 2016 and in Europe in 2017.
Bruno Goussault, founder of CREA, a world-renowned specialist in innovative cooking techniques and methods.
Guy Martin, Chef of the historic restaurant Le Grand Véfour.
Anne-Sophie Pic, Maison Pic, one of the rare 3-star female chefs and the most starred in the world (10 stars).
Michel Roth, Bayview, hôtel président Wilson, 1 star, Bocuse d’or 1991 and Meilleur Ouvrier de France (MOF).
François Adamski, servair Corporate Chef, Bocuse d’or 2001 and Meilleur Ouvrier de France (MOF).
The Studio Culinaire Servair’s Manifesto for committed and sustainable cuisine
We believe in cooking that makes the world a better place…
- By paying constant attention to finding the balance between pleasure, aesthetics, well-being and nutrition
- By taking into account environmental and health issues related to food
- By respecting our ecosystem, our products and our producers, and by making the right choices in the design and production of our menus.
- By the inspiration that drives us and the boldness to innovate for a cuisine that is both more ethical and more seductive.
- Through the passion and expertise of our chefs and teams, and their commitment to serving all our customers
- By educating people about the challenges of food, enabling them to make an informed choice about what is best for them
- By keeping an open mind to other cuisines, cultures and skills that bring us closer to the world and nourish our capacity for wonder.
