Press & news
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…
Launch of a brand-new program “Les talents servair” to support the chefs who will shape the gastronomy of tomorrow
Servair, the French leader in airline catering and a long-standing partner of the greatest chefs, announces the launch of the “Les talents servair” award—created in partnership with Le…
Servair returns to space with Sophie Adenot and Anne-Sophie Pic!
In 2026, during her first long-term mission aboard the International Space Station (ISS), French astronaut Sophie Adenot from the European Space Agency (ESA) will take with her culinary…
