From the left : Jacques Le Divellec, Joël Robuchon, Michel Quissac, Bruno Goussault and Guy Martin
Raising quality standards for airline catering
Deeply entrenched in its culinary traditions, Servair wishes to enrich its offer and expertise, and thus provide its airline passengers greater culinary pleasure and creativity, thanks to its culinary Studio.
“Servair, which remains true to its values of innovation and pleasure, has always implemented and operated structures that enable us to constantly raise our quality standards and improve our product offering.” says Patrick Alexandre, Chairman and Chief Executive Officer of Servair. “In a world that is moving at an increasingly rapid pace, the Servair culinary Studio will provide professional chefs’ expert views and ideas on culinary issues so that we may continue to best meet the needs of our clients as well as offer top of the line French cuisine.”
The culinary Studio brings together four internationally renowned personalities from the world of ‘haute cuisine’
Joël Robuchon , “Exceptional simplicity”
He was awarded the title of ‘Meilleur ouvrier de France’ (Best French Craftsman) in cuisine as well as "Chef of the Century" by the Guide Gault Millau. In 2009, he is the chef that has the highest number of Michelin stars, with a total of 25.
Guy Martin , “High standards for gastronomy”
This self-taught prodigious chef, who boasts two Michelin stars for the Grand Véfour restaurant in Paris, will bring his extensive expertise to the Servair culinary Studio.
Jacques Le Divellec , “Taste of the sea”
The historical chef consultant for Servair and a member of the Toques du Ciel association has been an authentic seafood chef since 1958
Bruno Goussault , “Mastering food processing”
A specialist in sous-vide cuisine and an expert in the food industry, Bruno Goussault is head of the CREA (Center for Food Studies and Research).
They have joined the culinary Studio, with the corporate Chef of Servair, Michel Quissac. The culinary Studio is jointly run by Claude Thénevin, Associate Managing Director of Commercial Marketing and Innovation.
Genuine culinary ambassadors, these chefs will share their expertise through think tank initiatives, audit and quality control sessions.
They will regularly meet to discuss a specific theme, connected to developments in culinary technologies, in order to speak about new culinary trends or respond to a particular request from an airline.
As Chef Consultants for Servair, they will also propose innovative recipes that are adapted to in-flight meals, adding to the Servair product offering, season after season.
The Servair culinary Studio Credos
- Gastronomy
- Creativity and innovation
- Business intelligence and expertise
- Sharing experiences
- Training