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Choosing a meal
On certain long-haul flights from Paris, Air France gives passengers in Premium Economy and Economy the choice between the daily menu and a selection of À la Carte menus, which can be reserved up to 24 hours prior to departure: four menus created by Servair chefs (Tradition, Italia, Océan or Bio) and a “Sélection Lenôtre.” The Tradition, Italia and Océan menus are also available for flights departing Fort-de-France, Pointe-à-Pitre, Cayenne and Saint-Denis. For special dietary needs, remember to order your meal at least 48 hours prior to departure. Starred chef Joël Robuchon heads up the Studio culinaire Servair® (prestigious members include Guy Martin and Jacques Le Divellec), which is constantly working on innovative cuisine. It is an interprofessional service, as Air France has always been an ambassador of gastronomy and the French art de vivre. The menus selected by Air France embrace world cuisine, offering authentic flavors, irreproachable quality and food and wine pairings, with the aim of maintaining excellence through an expanded choice of dishes, notably in La Première class. Once the production units have received the Air France orders, they transform the raw ingredients into cold or hot meals, following the written instruction from the chefs to the letter, using illustrated manuals detailing each measurement and each procedure. The plating kitchens then take over, monitoring uniformity by comparing the trays to photos of the standard plate requested by the airline. Chefs regularly come to the centers where their recipes are being created to check compliance and quality of service provided by the Servair staff. 50,000 analyses per year Health standards are monitored strictly, from the conception of dishes and supply of ingredients to the production units. All certified ISO 9001, these units maintain the cold chain and keep raw and processed products strictly separate, to prevent cross-contamination. They have also adopted the HACCP (Hazard Analysis Critical Control Point) method, which determines and monitors a number of critical steps. Servair employs 40 hygiene, microbiology and quality experts. A laboratory certifies new suppliers, approves menus, monitors the food chain and conducts 50,000 analyses per year in the production centers. Servair created a scientific committee of seven international experts to examine issues concerning toxicology, food safety, microbiology, nutrition, allergy treatment, public health and tropical diseases. Loading, the last step Everything is ready, cooked, checked, verified and in compliance. The final, critical step involves loading everything onto the aircraft. Once the containers are filled, several precautions must be taken, notably when connecting to the aircraft. Serving recommendations are also given to the flight crew. From the selection of each ingredient to the food service, the company that serves the sky aims to be an ambassador of food from around the world, working to make in-flight meals a moment of pure pleasure and relaxation for each passenger.
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Ouverte sur toutes les cuisines, Servair adapte son offre au goût et à la culture de chacun de ses clients. En haut, un choix de plats libanais. Offering all styles of food, Servair adapts its menus to the taste and culture of each of its clients. Above, a selection of Lebanese dishes. Deux plats créés par Guy Martin : Lieu jaune au jus de moules et zestes de citron avec mitonnée de légumes ; Duo de crevettes et supions sauce homardine estragon, sur riz rouge et pousses d'épinards. Two dishes created by Guy Martin: Pollack with mussel juice and lemon rind with slowly stewed vegetables; Duo of shrimp and small squid, tarragon lobster sauce over red rice and baby spinach.
© Laurence Vidal/Servair - Sylvain Cambon