Servair embraces culinary trends focusing on authenticity and sustainability

Events

Denis Brongniart Human Resources | Servair

By Sky Industry News

Nov 1, 2024

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."

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2. **Wellness Travel**: In response to modern societal changes and health concerns, there is a growing demand for natural and minimally processed foods. François Adamski, Servair's Corporate Chef, highlighted the need to combine herbaceous products rich in fiber with taste. Guy Martin from Le Grand Véfour observed an "ambiguity today between the desire for abundance and the desire for well-being."

3. **Extraordinary Travel**: The trend of visually appealing dishes suitable for social media sharing is on the rise. Michel Roth, President of Servair Culinary Studio and a 1 Michelin star chef at Bayview stated that "plates are transformed into masterpieces," focusing on creating unique visual experiences.

4. **Engaging Travel**: As environmental concerns grow, there is a shift towards sustainable gastronomy practices aimed at reducing ecological impact while maintaining flavor. Anne-Sophie Pic from Maison Pic shared her approach by using local organic produce in her cooking.

For more information about Servair's vision and values, their manifesto can be accessed online.