Press & news
Plating in Gastronomy: The Studio Culinaire servair’s Perspective
What makes a successful plating? How does it come to life, at the intersection of inspiration, technique, and the chef’s personality? For this fifth edition of the Servair…
servair unveils the first four winners of the Talents servair competition
Four chefs, four projects, one shared ambition: showcasing French gastronomy. On the occasion of the 40th Le Chef Trophies ceremony, servair unveils the winners of the first edition…
Servair Formation renews its Qualiopi certification
Servair Formation confirms the quality of its training programs with the renewal of its Qualiopi certification, following a surveillance audit carried out with zero non-conformities. This achievement recognizes…
How are French astronaut Sophie Adenot’s “bonus foods” made?*
Developed in collaboration with chef Anne-Sophie Pic, these gourmet dishes were adapted and produced by our teams to meet the highly demanding constraints of space missions—without ever compromising…
Servair, Partner of the “Le BON en Avant” Competition
The national final of the “Le BON en Avant” competition, organized by the Les Insatiables association*, recently took place. The event celebrates professionals in the institutional catering sector…
Luxury in Gastronomy: The vision of the Studio Culinaire servair
What does luxury in cuisine mean today? How does it translate onto a plate, into service, into an experience? For this fourth edition of the Studio Culinaire servair…
