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Servair, a company dedicated to enhancing the culinary experience of travelers, is adapting to the evolving expectations of passengers. By collaborating with members of its Culinary Studio, Servair seeks to incorporate emerging trends into its menu offerings.
The company has identified four significant trends shaping its culinary direction:
1. **Time Travel**: Consumers are increasingly drawn to authentic and simple cuisines that evoke shared memories and nostalgia. Bruno Goussault, a sous-vide cooking expert and engineer, noted, "The trend is towards food that is both good, healthy and nutritional." Régis Marcon, a 3-star Michelin chef at Régis et Jacques Marcon, emphasized that "cooking can only be good when it takes us back to the basics."
