sign in sign up
<<
Home , French cuisine, Gourmet

book of Culinary Inspiration servair

2012 Pink peppercorns: inspiring? T hese peppercorns have a peppery-sweet, slightly aniseed taste. Mildly spicy, they give body to a or and with their crunchiness, they bring a new dimension to sauteed or . Crushed with mango vinaigrette, they underline harmony. And in bunches, they color the plate!

Pre-starter Be inspired with Servair!

"Breaking the rules, Servair conceived this book of culinary inspiration as the exact opposite of tradition whereby secret family are not shared! Yes, this book opens the doors to Trend / 4 five global trends in today’s to enable AuthenticityMenu you to master content and contours. You will Round of Seasons see, these trends mutually enrich one another, Round of Regions guided throughout by sharing and generosity, inherent to the spirit of . A spirit which Emotion Trend / 10 must be exemplified for each airline, in a culinary Round of Senses signature at once distinct and developing loyalty. Round which crunches and melts O n behalf of Servair, which holds a taste of the world at , I am proud to wish you an appetizing Wellness Trend / 16 and inspiring journey through these pages." Round of Shape Round of Flavors P atrick Alexandre Trend / 22 Chairman and CEO Conviviality Round of Sharing

Pleasure Trend / 26 Round of Colors / 30 Servair, a Taste of the World

2 I ngrEdients

Five trends to explore s Chairman of Studio culinaire Servair®, A it is a pleasure for me to introduce for innovation... this work. With my associates at Studio, the Servair chefs –foremost among them being Corporate Michel Quissac– along with other chef friends, we have identified and illustrated five trends in contemporary cui- sine: authenticity, emotion, wellness, convi- viality and pleasure.

For each of these trends, we imagined, And eight "rounds" through specific rounds, a whole universe to illustrate them! destined to inspire you. Preferences, ingre- dients, utensils, tips and places to recom- mend abound and come together to, we hope, feed your own future thoughts and culinary creations!

Joël Robuchon Chairman of Studio culinaire Servair®

They share their ideas and hot spots:

m: A ls as wel views fro essayist Jacques Le Divellec Keiko Minamitani, Antoine Heerah Executive Chef perfumer Bruno Goussault Executive Chef at Chamarré at Le Divellec Aliénor Massenet, É gustineric Au Scientific Director and Clocher de Montmartre designer R&D for Créa Mathieu Lehanneur, Servair’s Executive Chef violinist Nicolas Dautricourt, curator Bernadette Caille,

Olivier llinger Rœ Joël buchon Ro Chef at Cancale Michel Quissac Most starred Chef and composer Guy Martin Servair’s Corporate Chef worldwide 3 Executive Chef at GrandRoo Véfour,m Sensing and Cristal A uthenticity Trend A uthenticity of recipes, products, colors... Simplicity of table settings... and of presenting the dish! Cooks and guests go back to their roots, literally and figuratively! Mycryo , in its coat of glitter, has more than one trick up its sleeve! A by-product of cocoa butter, it resists higher cooking temperatures better than conventional butter while maintaining its flavor. It also provides a certain impermeability which helps G uarantee preserve juiciness.

We are proud of tradition handed down by our elders, it’s the secret of a "true original " and the success of handmade and homecooking

We recapture the true taste of products and simple flavors and rediscover the value of seasons with ripe products that offer different tastes GI...) We think about the origin of ingredients (AOC, PDO, P and meet the people and places that produce them We decorate tables and dishes with simplicity: we choose curves, flowers, rustic and natural material (slate, wood, porcelain, glass...) or even transparence (verrines, jars, but also transparence in fine gelées and in herbal teas)

On the grill! Keiko Minamitani, essayist I have met many people through my work, both famous and not. What is powerful and authentic to me is when their stories and words which express what they have lived make me die of laughter

4 book of c ulinary inspiration T he secret of the Staub Casserole? servair Its rimmed lid which allows it to hold water. Once it starts boiling, we lower the flame and pour water on the lid: the B eef, yes, but exceptional! Originally internal condensation is maximized from Gironde (), Bazas , which gives syrupy and consistency with its subtle hazelnut flavor, is a to flavored stocks. Juices and other gastronomic product of long-standing Authenticity are imbued with flavor and tradition dating back to 1283. It concerns the result is delicious! a fatty steer weighing between 800 kg and a ton.The livestock is of 6,000 heads. Certified by the European standard PGI (Protected geographical Trend indication), the meat is very marbled –i.e., finely veined– and is very tender and juicy, regardless of how it is cooked. We appreciate it as much in (prepared a day in advance to degrease it...) as grilled!

I st authentii c when...

we revisit a culinary heritage and reinvent it: regional recipes which adapt to international standards or those of fast we strengthen the identity of exotic dishes we savor good with butter, salts, mustards, crafted oils we invent a new life for tubers and other forgotten we celebrate sure things such as duck from Challans,Ar-Coum black Bigorre, from Aubrac and , Gillardeau and Prat- or foie gras from Perigord we create visual pleasure by presenting true colors we cook with generosity and for others... Keiko Minamitani, essayist or cry with emotion. It is these very moments, so precious, that I seek to share with my compatriots. Authenticity knows no borders.

5 Ai uthent city TREND Round of Seasons T sting!a Start by eating them in season, which runs from early June Do you like tomatoes? eef Heart sorbet, yellow tomato to early October, and be imaginative in honoringB their many varieties. Choice and preparation are unlimited:T agreentin... tomato tartar, coulis, tomato tarte

by Bruno

hot spots! Finistère, France) re to buy + Whe Keller,  Ttreethe s cries of Concarneau for the quality of its catch and... its prices! ( Thomas o eat ) + Where t Prix Goncourt! ( New York) buchon  Always very trendy,American the unique chef setting( and of Per Se in Manhattan: the of Ro the most starred Opera which feeds body and mind, with the ouantDr , legendary near theY oshi in Monte-Carlo, Japanese restaurant owned by Joël  Paris  eTh Influences of the rising sun with Heston Blumenthal (Monaco) The Fat Duck Restaurant, owner Lan’ami, a trueJe ambassador of traditional and regional , located in  erkshire in search of “hip” sensations:  Browse the B (England) Dam: a peaceful spot Inspiration Region, France), above the Chambon + Sources of Oisans (Dauphiné erre Gagnaire ervé This and Pi  eTh view of Mount Meije fromN icholas Kurti, H  of  eTh activity of Club Med where everyone cooks their dish (sauteed, grilled...) and tops it off with herbs and sauces flavor! board Sigpr n cheese Let yourself be tempted by BrieA dembert, Meaux, Murol, Chèvre Sainte-Maure, FourmeRoquefort! d' , Morbier and

board Autumn cheese oeur de Neufchâtel, du Mont d'Or, C cheese, Emmental, Beaufort, , Cabécou,R ocamadour, Laguiole... What could be more comforting?

te OMh h rm ix® Revolutionary! Of the size of a blender, it replaces 12 cooking utensils. But above all, with its emulsion function, it simplifies all your preparations.

6 Bruno's creed

The less we work a product, the better it is. I love the product September“when it is as simple : ideal for cooking as possible. Season Tomato foie gras with salt and Calendar August pepper. A , Roma: the tastiest June perfectly sauteed. Beef Heart: orange, fragile but meaty End of June Salted with a Pineapple tomato: yellow; Early July Tiger tomato: green with Plum tomato: red and elongated; little something yellow stripes Camone "Sardinian": red and green, firm and tasty added for flavor. Full stop. Authenticity In cooking, lemon juice is is the accuracy of authentic: to give a lift to fish, the product –in its to replace vinegar in a summer salad, to make a seasonality and more tender (with a few freshness. The best drops) and a thousand other combinations ... And a lemon way to bring out its squeezer with a handle will save you a lot of time! best is to let it speak for itself!”

Don’t miss Vegetables Meat Dishes the right season and fruit and fish asparagus, morel, , lamb, milk-fed peas, salad, wild garlic, roast and mixed veal, guinea fowl, chick, vegetables... in France! Spring medlar, wild or Gariguette langoustine... ...

summer vegetables, milk-fed lamb, beef, , , , bell turbot, lobster... Summer pepper, peach, plum, grilled meat... fig, cherry, melon, red berrie...

mushroom, , game, marinated meat, cured with lentils, Autumn pumpkin, apple, pear, duck... quince, ... "poule au pot"...

squash, kohlrabi, citrus poultry (, turkey, Winter fruits, dried and exotic cured pork, goose), milk-fed veal, beef ... fruits... shellfish (scallops...)... 7 Ai uthent city TREND Round of Regions

T sting!a Authenticity is not one singleIndia, recipe: seven in China, co-existthere are depending dozens of on Authenticity and variations in recipes. And even inF rance, the country where recipes are most recipes for Cantonese rice found in the region of the same name; inblanquette of veal abound. r the region; in Mexico, there bouillabaisseare thirteen different ovençal(a P fishchilis... soup) and codified (5,700), varieties of

by Michel France) aris, www.epices-roellinger.com ( hot spots! Saint-Malo andP re to buy Rœllinger ) in Cancale, + Whe Épices Rœllinger (  Teasures r from Greenday, for good sense Boulogne-Billancourt, o eat + Where t France) rance) Haute-,  staurantRe with fast aanduts-de- eco-responsibleSeine, F food located in t, France) H (Lo and good taste (Grenand in Megève with its pond on the terrace (  eTh Auberge du Parisian , this one chose to give luster thBo genuine and warm, the Auberge du Pont de l’Ouysse near  Originally part of a movementaris to, modernizeFrance)  Ladea Régal. P and flavor to traditional regional dishes ( Av Paris, France)  rFeyron-style o gastronomic cuisine, which gives pride, F torance) (exquisite mashed potatoes with cheese) and to local beef, the Maison de l'Aubrac ( Paris France and elsewhere  ssietteL’A , good food at an unbeatable price ( ration TV show dedicated to local products in urces of Inspi + So France 5,L es escapades de PetitrenaudAcadémie N:a ationale de Cuisine" which assesses regional products OenchnFr channel Gourmands & Co)  Elizabeth de Meurville /  T’Oroque Magazine d , official magazine of the "  neralGe public cooking shows, the such annual as addressCome Dine book With for Me chefs and true food lovers (  Lguidee des gourmands flavor! white roast For a moist and Infuse milk with a studded onion and a . Bring to the boil. Blanch the pork or veal roast in this preparation a few moments before baking. Moist and white meat guaranteed with this trick which will keep the roast from drying out!

capucin Flame it with a The “capucin” (or “flambadou”) literally singes small poultry and raw shrimp. Heat coals in fireplace to red-hot, then fill the capucin with lard, duck fat or cured ham fat, the capucin will melt the fat into a flame, then pour this over the food to be cooked. t accompanimen Tapenade as an On toast with a red mullet escabeche or in a chaud-froid à la Cannoise on fish, but also with lamb to accompany 8 a stew or directly as a millefeuille in ! Michel's precision

Authentic cooking Round of Regions S prigs of and is cooking right! It’s bay leaves, greens, branch, necessary to respect stems... the bouquet “the rules of the art garni is used to flavor and especially to avoid slow-cooking (stocks, stews) and oven-baked overcooking so food dishes, like rice pilaf. retains its flavor and A mini-bouquet garni presented on a plate nutritional value. serves as decoration For example, the and elicits taste through right cooking time for visual suggestion...! ies of t scallops is one minute ltr ast ou e! on each side in a very P hot non-stick skillet. And that’s it! A breed which almost disappeared and then was ” re-introduced in the 90s, the T ouraine hen is raised for up to six weeks in a straw-strewn T he chicken has been and heated building. It is then registered AOC (certification for released into the open air for French Food Products) and PDO two and a half months; it will (European certification) which weigh about 2.4kg at term! This defines race, territory and rearing black-feathered dame can be conditions. And this does make a eaten in a fricassee or cooked difference: tasty flesh, firm and in a salt crust. marbled, which is ideal for cooking in and morels. Trips through French local regions Sit at the table in ! Starter: itP et pâté ims of Re ! Fish: Pike braised in champagne Meat: All you need for a goodB igorre ham uzy of Bo Cheese: Marbled Coulommiers with from Champagne Starter: Béarnaise garbure with black asque-Style : Champagne-flavored marquise and a pink biscuit Fish: Elver eels, B Meat: Capon with foie gras sau-Iraty and black cherry jam Cheese: Os prunes Dessert: Gascon cake and

9 Em otion Trend E ven before composing a dish, we imagine what the guest will feel and everything that follows: the name of the dish, its fragrance, its flavors, its texture and its colors... AROUSE!

We tell the story of a dish with an evocative name

We enhance the product's taste without altering it and we make it more appetizing through aromas or we exalt regional products with exotic ones from elsewhere by using spices, , teas or chocolates... We play on textures: crispy with moist, tenderness and juiciness, lightness with consistency, freshness with ripeness...

We organize “assortment”, we arrange ingredients in such a way as to transform the plate into a work of art

On the grill! Aliénor Massenet, perfumer

When I create a perfume, I want it to addict, to captivate the wearer as much as those who smell it. For me, it's about creating a joyful

10 book "Shredded crab and virgin of c ulinary inspiration sauce with spring onions servair "Crab, virgin sauce and and the yuzu citrus" citrus fruit marmalade" Guy Martin-style which explains Joël Robuchon-style which the technique and provides speaks only about the details in almost alexandrine "product"; this call to mind verse the title of one of Emotion La Fontaine’s fables The story begins as soon as the dish is named; Trend we recognize the chef s hand in it! "Flaked brown crab "Virgin of crab with in a virgin sauce" citrus fruit" Jacques Le Divellec-style Michel Quissac-style which shows a penchant for which loves to surprise symbolically-rich compositions by being abstract that carry us away

I stiont ei when...mo

the cook draws out the best of each style of cuisine to stir our five senses great classics of traditional cuisine are lightened and modernized Create your effect ordinary or bistro dishes become elegant and seductive appetizers To surprise the ’s recommendations are good Guests love surprises! them withoutT fail,hree do examples: it without losing them! the meal becomes a pure excursion of fun!  classic / chocolate fondant;  ginalori / stuffed in an sauce; O pt for seaweed gelatins.  tmus / "Daniel Chambon’s Potato Surprise" –potato fondant Agar-agar is used in many covered in fine poultry stuffing, preparations, cold or hot, but dressed with slices of – must always be heated to from which creamed potato with more than 90°C. Algin, easier truffle flows when sliced! to use, allows for example the preparation of cold spaghettis flavored with mint or hot gelatines, healthier, to replace egg binding or even to make a revolutionary beef stew!

Aliénor Massenet, perfumer

emotion, different for each person who wears it. Perfume is life. Emotion is life.

11 Em otion TREND Round of Senses T sting!a This Indian dish creates an emotion of spices by combining many of Do you Biryani? them together and is prepared with chicken, lamb, shrimp... or simply rice!

by Éric

Aligre ris).(Pa hot spots! Monge or bubbly Saint-Honoré, picturesque + Where to buy Navarre: lively France and w(rk)N e Yo  Dscover i the markets of of Union Square ance) G arketreenm nt-aux-Dames, Fr Try the organic Paris (Couilly-Po

+ Where to eat Reims, a stop at the gates of On the road to ’s codfish fritters and especially the warm local Michel welcome Bras (Martinique)  Auberge de la Brie. Mamy Nounou French names of regional cooking,  ileWrtane,h in don'tTa miss Aubrac, inL aguiole, land of one of the great rance)  Othen road to Sainte-Marie (F (, France) Sainte Cécile in Moustiers-  eTh gastronomic and regional farm of nspiration + Sources of I  Place of discovery, meeting and initiation, we also findGoût spices by photographer and utensils Mathilde at Du Bruit de l’Écotaisdans la Cuisine and scientist stores www.dubruitdanslacuisine.fr Essence du Le Rouergue)  A journey to the heartPanafieu of emotion (Edited with by l’ Jean-Baptiste de flavor! y Green Thai curr Its hot spice perfectly blends with the silkiness of coconut milk, the roundness of lemon grass, the crunchiness of shrimp or the softness of lamb's lettuce.

n) powder* ane” (Wagon Trai “Grande-carav Cardamom, fenugreek, cinnamon, cumin paired with niora and sesame give an Eastern touch to dishes such as , marinades and "méchoui" (barbecue of whole roast ).

eam) powder* n” (Cochin’s dr “Rêve de Cochi Composed mainly of , cilantro, green anise, cardamom and other spices to a lesser extent (pepper, cinnamon, , jasmine, ginger and cumin),Indian port this onpowder the evokes the smellso b ofe addedspice depotsto fromage at an blanc (soft white Malabar coast. T cheese) or yoghurt or to highlight prepared vegetables for salads or marinated fish.

* It is Olivier Rœllinger who gave complex spices their letters of pedigree. 12 Perfect balance of the compilation of flavors multiplies the seduction of your dishes. Another book of culinary inspiration could be dedicated Éric's to the right combination of food and ! Two rules apply: subtlety tices Free yourself of conventional prac cers! Don’t be afraid of small produ Emotion is an intense and spontaneous translation of what This Microplane grater “we feel. In the meticulously removes kitchen, the balance only the tender parts. For example for lemon peel, it of quantity –mix of will grate only the yellow flavors, cooking, or green parts: the best of seasoning– is crucial the zest! because it creates subtlety. With regard to service and surroundings, it is essential to disconnect guests from their daily worries so they can feel the full emotion of the cuisine.

Shake, shake, shake! ” Thanks to its ceramic ball which crushes and grinds, the Spice Shaker by Jamie Oliver provides the same results as a mortar and pestle in a simpler, faster and more ergonomic way.

Unclassifiable Length Senses Curve Licorice: for its strength Tone Truffles, chutneys, cooked wine Cinnamon: for its Muscovado or cane sugar, vanilla, in Madeira sauce, coconut milk in ambivalence G ger,in wasabi, yuzu juice, Caribbean creamy and velvety textures marinade chili (fragrant and spicy), peppers, cilantro (freshness)

* It is Olivier Rœllinger who gave complex spices their letters of pedigree. Perfect balance of the compilation of flavors multiplies the seduction of your dishes. 13 Em otion TREND

Round which crunches and melts

Tasting! S otlightp on a funny name:On t “heBistronomie menu: friendly”, the atmosphere, union between fresh gastronomic products and sophistication the catch and bistro simplicity. of the day as sure and reassuring values. by Joël

hot spots! Lillo (Paris) Paris) re to buy + Whe Paris) F r omozzarella and burrata, nothing better than Fromagerie  Aladdin's cave in the Marais district (  Primeur Planète Fruits for excellentIzrael ,fruits a real and vegetables, especially Camone tomatoes ( ris)  T eh grocery store of the world, Triangle d'Or” (Pa Italian tradition in the “ Paris) + Where to eat Yves Camdeborde ( , the six Faiola brothers for modern-day  L  Stresae Alicante (Spain)  T eh benchmark for “bistronomie”: le Comptoir de l'Odéon by  N anolínou M , one of the most famous tapas bars in nspiration + Sources of I k), climbing site: for the sea, the effort, the self-transcendence Ifach (Ifach Roc  Peñon de Spain) (Calpe, Gora Kadan and nature, divine creation, calm and serenity (Japan)  T eh traditional "ryokan" www.gorakadan.com Water Lilies by Monet: size, harmony of color, beauty! New York with its  T eh MoMA in flavor! VGE soup Served in 1975 by Paul Bocuse to French president Valéry Giscard d'Estaing, it is composed of poultry , garnished with crunchy grated truffles and tender chunks of foie gras, topped with baked golden puff pastry arranged in a soup tureen from .

stocks Ariaké® . Add a new dimension to your . linguine Shellfish alle vongole stock is essential for seafoodRobuchon, it alsoor exists in poultry, Developed by Joël beef or and must be infused.

Parmesan Tuiles Recipe in a flash. 1. Mix one part bread crumbs and one part grated Parmesan. 2. Arrange several spoonfuls of this mixture on a baking sheet. 3. Place in dry and unventilated oven at 210°C for six minutes. 14 Joël's T he Art and Practice of serving ham in four local truth ways with a Tomme or a wheel of cheese and its jam. Short tour of Europe:  Black Bigorre, Ossau-Iraty, The purest emotion black cherry jam is one which procures  I talian Lui, Parmesan, melon jam simplicity. If my  G erman Westphalia, “mashed potatoes Appenzeller, cranberry jelly are the source of my  S panish Pata Negra from reputation, it means Bellota, Manchego cheese, quince jelly that the simplest, the humblest product can produce the tastiest cuisine. I notice that people want to eat the truth; they want to eat duck that tastes like duck.” T he vacuum-packing machine enables wrapping ingredients to conserve them but also to steam or cook them in a bain-marie. This use allows the “just right” cooking, which guarantees tender and juicy meat, for example, and maintains all flavor in vegetables.

Texture Alliances Crunchy / Soft Tenderness / Juiciness Lightweight / Smoothness Mosaic of grains on fish. Mashed potato Wagyu Beef (Japanese race made in Combined stocks. Shellfish gratins. Gelatines and creams. Candied Australia or New Zealand). In-season emulsion on a creamy lemon and fish. Sweet or savoury fruits and vegetables. Vacuum base. Red berry tiramisu... crumbles. Soups and their garnishes... packing at the right temperature and cooked just right...

15 W ellness Trend Well-being is the sense and mastery of balance, good and healthy ingredients which respect the individual as well as the environment and it is also the right to indulge! REGENERATE! GMOs, pesticides, hormones, antibiotics We cook organic food, we boycott and we explore cosmetology with essential oils

We agree to eat meat and poultry less frequently and to a lesser extent but we expect that they be of high quality and sublimely presented

We contribute to ethical approaches by preferring fair trade products and by being respectful towards local development and by practicing behavior which is in favor of a sustainable environment

On the grill! Mathieu Lehanneur, designer There are two ways to consider well-being: one is short term and aspires to immediate and passing pleasure, the other aspires to an understanding of and attention to the body. We could say that there is

16 book of c ulinary inspiration Wellness servair Trend

O riginating in ancient China, steam cooking avoids additional fat and excess salt. It is particularly recommended for vegetables, fish, and white meat preparation.

I st well-beingi when ...

we offer that contribute to healthy eating or fun tasting we discover and buy directly from small producers of organic products we replace heavy sauces with stocks or we raise awareness on environmental issues by the choice and name of !

Fish Soup from Pérard is Label Rouge certified. It contains at least 40% fish from at least five different species caught off-shore. Flavored with , it is also a source of omega-3 and is rich in vitamin B. Aromiel puts health on your plate! Maintaining its share of royal jelly and integrating 4% essential oils, this is a sweet ingredient with taste and healing virtues. One example: to counter the possible bloating Mathieu Lehanneur, effects of 500g of peas, add a designer tablespoon of Aromiel with essential oils of orange! "Well-being” on one hand and "Being-well" on the other. I am always more interested in the second approach...

17 Wellness TREND Round of Shape T sting!a hoose a fish and be sure of its freshness,The verdict check falls its after eyes cooking: and scales, a fresh don’t fish be willafraid always Fresh fish!?T o c to touch it: it should immediately regain its shape. have an open mouth when it comes outIf ofthey the are oven. open, touch them. For shellfish, always buy them closed. If they do not close immediately, move on!

by Jacques

ochelle hot spots! La Cotinière, La R re to buy + Whe Best Crafts person  F r otheir famous auctions of extra fresh products, the street cries of Lorient (France) Paris, France) and Ambert cheese ( France)  Marie Quatrehomme, the unbeatable artisanFourme creamer d' and cheese-maker,Poitou-Charentes elected ( in France in 2000, she is famous for her  T -airhe open and covered market in Rochefort, the largest in  L e Pavillon de la marée for its hundreds of fresh and/or rare fish from where to draw inspiration France) aris, France) (Rungis, Argentine chef P(

+ Where to eat  Charbon Rouge, for a tour of the best meat on the planet, thanks to its young spiration + Source of In  Corbassière who knows so well how to paint the sea flavor! C tONoc ut wa er Smooth and refreshing, both natural and slightly sweet, it is rich in dietary trace elements. It is the ideal drink for an isotonic and draining action!

Pomegranate seeds Well-known antioxidant, they also add color, texture and acidity to your dishes. Do not hesitate to use them with your fish carpaccios and fruit-based .

Argan oil With sweet flavors and originating in Morocco, this oil is rich in omega-6 and 9, as well as Vitamin E.I t offers cosmetic refinement to our taste.I t can be used to separate caviar or simply to add a few drops on a salad or .

18 Jacques's freedom

T ired of tackling a lobster Everyone has his Round of Shape with a nutcracker? idea of foods that are The company Cinq good or bad and it Degrés Ouest has “can’t necessarily be developed a cold high- pressure technology measured! I love to which extracts shellfish T o season, play with oil talk as much about meat with precision duos! Choose a strong before freezing. Good flavored high quality oil "eating well" as about news when preparing (olive, peanut or hazelnut) "healthy eating". crustaceans that will and mix it with a neutral keep all their flavor and type (grapeseed, sunflower That's why I like organoleptic qualities. or ) for a double seafood. Each brings www.5do.fr advantage: do not saturate a fragrance, a taste; the preparation in taste and most importantly when it’s a world which can heating, it slows down their give us real health: point of degradation. easily digestible oils, dietary trace elements, omega-3... the sea can offer us everything provided we respect it. It is the basis of our life! ”

Benefits from vitamins Benefits and trace minerals Where to find them? A Vision, mucous membranes, skin olk,E gg butter,y sour cream, carrots, vegetables and citrus fruits, tomatoes, apricots and peaches (fresh or dried), and fish oil Functioning of nervous system particularly, B including memory and intellectual faculties germ, whole grains, brewer's yeast, liver, red meat, fish, Did you know? seafood, egg yolk, nuts, dried vegetables Antioxidant, against aging of body cells, We call substances present C immune defenses Raw fruits and vegetables: bell peppers, hot peppers, citrus fruit, in the body in large quantities cabbage family, spinach, , black currants mineral salts, and those present in very small quantities, trace Bones, teeth elements. D In summer, one hour of sunshine per day allows the body to store enough for the whole year!A lso: liver and fish oil (cod, saithe), fatty fish, egg yolk, butter, dairy products Calcium Essential for bones Some mineral waters, dried vegetables, seeds and nuts, black currants, oranges, red currants and kiwis Iron Essential for blood Red meat, , poultry, fish and seafood Magnesium Energy to cells, against cardiovascular disease and arterial hypertension Chocolate, dried vegetables, whole grains, seeds, dark green leafy vegetables 19 Wellness TREND Round of flavors T sting!a The distinction must be made for saturated fats (butter, margarine, dairy products, Omega Objective! Omega-3s are present in algae, delicatessen, meat...) which, when consumed in excessive amounts, can be a source of bad cholesterol. Unsaturated fatty acids rich in omega-3 and 9 are essential to the body. fatty fish, seeds and oils of rapeseed and flax... and omega-9s in , walnuts, peanuts, avocados.

by Guy hot spots! Vendel + Where to buy  Mini-turnips and watercress from Annie Bertin, horticulturist and cultivator in Vilaine, France) Femme" champagne (Ille-et- Tokyo: between dream and reality! (Japan)  T eh tide pavilion in Leroy in Vertus since 1859, still 100% family-owned, for its "  Te h Maison Duval- Ardenne, France) Paris) (Champagne- Hôtel de Noailles,

+ Where to eat  O hen tterrace at the Cristal Room Baccarat, a place full of emotion and history ( ration urces of Inspi + So Paris)  A blank sheet of paper and pencil to take time to reflect upon the menu  The remarkable sculpturesGallery by specialized plastician in artist contemporary Anish Kapoor art and talent scouts ( T eh Kamel Mennour France)  Bouches-du-Rhône,  Françoise Pétrovitch who plunges us into her dreamlike world, full of creatures both human and animal, between childhood and enchantmentEygalières and its explosion Sofavoy, colors France) ( Valley of Chapieux (  T eh "magic" garden of “Alchimiste” in Vaucluse, France)  T eh serenity of glaciers for an escapade in the  T eberonh Lu at sunrise: olfactory sensations guaranteed! ( flavor! vanilla and yuzu Infuse oil with Heat 20cl of grapeseed oil to 60°C, add half a vanilla bean split lengthwise and some zest of yuzu. Let steep at this temperature forYou 30 can min, remove from heat, let cool and filter. To use it to marinate langoustines or scallops. accompany a seafood salad, you can mix it up to make an orange or lime vinaigrette.

p with lime Make mint syru Melt 100g of cane sugar in 15cl of water then add 5cl of lime juice. Once the preparation begins to boil, throw in some chopped mint and blanch; immediately mix this together then allow to cool. This syrup will sweeten and awaken your citrus fruit or red berry salads! 20 Guy's declaration

A dish is never as Round of flavors successful as when it is prepared with love, “like a gift. When I cook for someone, I cook for Indispensable, because it offers perfect their tastes; I know consistency and high what they love. So speed, the mandolin allows us to transform I go in the direction vegetables into strips, of the people for sticks as thin as whom I am cooking. matches, angel hair or endel even julienne. Cooking unifies and + Where to buy it is a moment of  Mini-turnips andrance) watercress from Annie Bertin, horticulturist and cultivator in Vemme" champagne (Ille-et-Vilaine, F D o you love fruits? You'll communion. It is a okyo: between dream and reality! (Japan) adore the fresh fruit  The tide pavilion in Teroy in Vertus since 1859, still 100% family-owned, for its "F moment of exchange T he Maison Duval-L millefeuille which  rance) aris) (Champagne-Ardenne, F oailles, P compresses seasonal and sharing in which fruit, exotic or not. Here: others' tastes must be + Where to eat watermelon, mango,  O n the terrace at the Cristal Room Baccarat, a place full of emotion and history (Hôtel de N kiwi, papaya, pineapple respected. n s of Inspiratio caramelized and raspberries. + Source aris) ”  A blank sheet of paper and pencil to take time to reflect upon the menu  The remarkable sculpturesallery by specialized plastician in artist contemporary Anish Kapoor art and talent scouts (P T he Kamel Mennour G rance)  ouches-du-Rhône, F  Françoise Pétrovitch who plunges us into her dreamlike world, full of creatures both human and animal, ygalières and its explosion of colorsrance) (B between childhood and enchantment alley of Chapieux (, F  T he "magic" garden of “Alchimiste” in E aucluse, France)  T he serenity of glaciers for an escapade in the V  T he Luberon at sunrise: olfactory sensations guaranteed! (V From Mediterranean gastronomy to Cretan diet avorsT he fl of A Cretan diet A sample menu ueT r flavors and ingredients full of life from the sun iginatingO r from Mediterranean Without being a diet plan, it is a ripened on the vine.T his light cuisine, it refers to the eating cuisine combines tasty summer healthy lifestyle which also gives habits of the population of this place to pleasure and indulgence! vegetables, cereals (rice, island whose life expectancy is , ), fresh and/or long, with an almost complete Starter: Caprese salad dried fruit (, pistachios), absence of cardiovascular Fish or meat: Fish carpaccio herbs and/or mild spices. diseases and a lower rate of and eggplant caviar or spring ourse,O f c fish and lean meat lend diabetes and some cancers.L ow guinea fowl themselves particularly well.I t is alcohol consumption and reduced inseparable from olives and their Cheese: Boulgour de Cabri exposure to stress also contribute (goat cheese) famous oil... to this good health! Dessert: Fruit Gratin 21 Conviviality Trend I t’s the communion between cook and guests... It’s also sharing good food around the table, the harmony and camaraderie of family reunions, dinners between friends or with a loved one! GATHER

We dedicate time to cook to make others happy

We visit the market and/or cook products from our vegetable garden or that of a friend We sit down around a unique and generous dish

In , we’re crazy for open and counters where we can nibble and be a little less alone or around people... We prefer decorations which curve and are soft

We participate in dinners where we come with a dish we have prepared or we go lend a hand in the kitchen!

, On the grill! Nicolas Dautricourt violinist My life as a musician leads me to defend the demanding works sometimes dry for the "uninitiated". My privilege is to know how to introduce them with warmth, cheerfulness, optimism and humor,

22 book of c ulinary Although noble, what is more convivial than home- inspiration cooked foie gras? Many recipes: in lobes, lanyards, servair or morsels, terrine-baked, poached, steamed, micro- waved, canned... with muscat, madeira wine, , armagnac or port-wine (preferably white). Those who have a personal recipe or who get it from a book. Those who have expertise and those who are beginners. There is a margin of uncertainty due to the quality of Conviviality the liver which is risky and is only noticed upon tasting with your guests. Didn't quite work out? Mix it with 40% Trend butter and spread it on toast for canapés. I nvivialt's co when...

We make a wild mushroom omeletand thefor ourfruit friends of our harvestusing farm eggs

We stew a shoulder of lamb over gentle heat for seven hours We cook a specialty dish and the guests ask for seconds Explosive cocktail! We can specialize a dish based on our guests’ tastes with help Angostura® is a from a finishing kit (particularly for seasoning) concentrated essence, brown in color and 44° T eh waiter or the chef is very nice and asks how your meal was strong. It is made in Trinidad and prepared from a secret formula which combines spices, D o you play the guitar plant extracts and orange cake? This funny utensil peels, natural herbs, enables a clean and bitter and aromatic consistent cut for all substances. Full of flavor, pastry-based preparations: it is used for cocktails cake or pie. and seasonings.

We prefer decorations which curve and are soft

The “ des Rois” is the time we "draw the kings" at Epiphany in France: a porcelain figurine (“fève”) is hidden inside. The one who gets it is king for the day and , is entitled to don an imitation Nicolas Dautricourt crown. This layer of puff violinist pastry stuffed with frangipane is decorated by making to which conviviality — for me — is directly diamond-shaped slits on the top layer. linked. Hence it gives the opportunity for everything to appear in its best light!

23 Conviviality TREND Round of Sharing T sting!a Guests have their Assembly” cooking gives a wave of freedom. Seasoning and topping. “ choice of oils, salts and peppers, seasonings (light or not), , quantities... this is suitable for salads, vegetables and also hamburgers, raclettes and any other dish!

by Antoine France) hot spots! Pyrénées-Orientales, Eus, Agrumes Bachès ( + Where to buy rance) www.poissonfrais.fr  A nursery specializing in citrus trees located in Finistère, F Guénolé in Penmarc’h ( www.agrumes-baches.com Saint- Pierre Montégut who makes exceptional sweet Jo souarn Lous, a fisherman from  at Château Suduiraut with  ndez-vousRe in pain) Rosas, S pain) Girona, S + Where to eat  Cal Campaner celebratesEl Celler seafood de Canwith Roca intensity, for its yet flavors, with simplicity its setting ( and its service (  eTh perfect balance of www.cellercanroca.com nspiration Paris and a cultural crossroads + Sources of I  Montmartre, extraordinary village in the heart of Française, a “cabinet of wonders”Western  S rengtht of seasons in Corrèze, the contrast between winter and spring when the countryside is reborn Reynière, leader of the movement towards modern  T fficehe o of Muriel Mayette, generalG managerrimod La of the Comédie-  Lanach’Alm des gourmands by cuisine (1750) flavor! Via® ndox The four basic tastes which are Usweet,sed in salty, sauces sour and bitter are all included. and seasonings, it appeals to larger numbers because it plays on all senses of taste. For sauces everyone will enjoy!

Taste of Asia The Umami flavor is the fifth basic taste. More recently identified (1985),Asian foods.we find it in soy sauce and many other

Turkey baster Ingenious for basting meat with precision while cooking, as much on theAnd exterior practical as forthe cleaning interior, without risking burns. the griddle. 24 Playful, fountains for fruit (strawberry, kiwi, banana) and cold fountains for wine-cocktails (sangria, Jacqueline...) during the starter. Antoine's taste

Food is only a part of good moments of conviviality: context is also of great U nbeatable, shared dishes: “importance. It influences  N o preparation: , flavor and enjoyment. As Savoyarde (cheese) or Bourguignonne (meat) Proust explained so well fondue, stone grill, to his madeleine, there barbecue... exists a memory for tastes!  Instant preparation: , ... With family or between  L ong preparation with friends, to celebrate planning: pot-au-feu, 7-hour an event, are they not the leg of lamb, , chicken and vegetable stew, most memorable? couscous... for fir ” est e u F ast preparation and slow Q cooking for the barbecue. Example: a shrimp with a stick of lemon grass which can even char.

F or the plancha, very quick preparation and cooking. Example: a shrimp cooked just right and a stick of whole lemon grass.

The Quality7 beefsteps ingredients to be preparedof in pot-au-feu,pot-au-feu to prepare the day before: And the following days for the sideboard: 1 2 3 4 5 6 7 Marrowbone, Perfectly Meat presented Stewed vegetables Stuffed Shepherd’s Mironton salad toasted croutons and degreased with mustard sauteed in fat from Tomatoes pie or beef terrine Guérande sea salt stock and gherkins the degreased stock in aspic

25 P leasure Trend of , Pleasure is common to all inspirations (authenticity, emotion, wellness, conviviality). From visual perception to taste, without forgetting all the other senses that are aroused. From retro-pleasure which takes us back to childhood... to the most surprising trends. Enjoy! "Pleasure at table is for all ages, all conditions, all countries and all the time; it can be associated with all other pleasures and be the last to console us by their loss” Anthelme Brillat-Savarin

Prefer quality over quantity, without necessarily overeating Appreciation for taste is, in part, linked to memories of pleasures: my grandmother who prepared my favorite dish, a country dish, a dinner in London, a birthday cake...

The obvious pleasure from sweet to salty, more enhanced

On the grill! Bernadette Caille, curator I always try to find harmony between music, sound, light and what is on display. I make sure that every visitor finds what they are looking for, especially enjoyment. For me, pleasure is, about

26 book of c ulinary inspiration servair Cutting knives which cut! In the kitchen, all sizes, each with their use, whether the blade is stainless steel, ceramic or titanium... at table or in the pocket, Laguiole and its horn handle, the Cancalais knife, the Pradel, the Thiers, traditional or Pleasure swing-blade knives.

Trend I leasuret's a p when...

we rediscover ham and elbow macaroni, Blédine, warm we eat regional products proudly bearing their label we discover food with explosive colors: yellow carrots, Vitelotte potatoes, Sicilian violet cauliflower and colorful beets we stroll through a world that is relativelyAntoinette feminine, macaroons where powdered to the crazy sweet-tart candies reign; from Marie- cupcakes of New York and their groupies from Sex and the City... Toblerone® we say yes to Tagada® strawberry candy, Carambar® and

F aster than the kitchen scale, these dosage spoons enable you to measure ingredients with style and precision.

T heabulous f destiny of sugar India, I tportant is an im pleasure but relativelySouth Anew.merica and For thousands of years in The major navigators introduced we extracted it from cane. it in Europe, where we previously sweetenedBlockade, with honey and fruit. In 1812, following the Continental Invest in pleasure: caviar! we extracted it from beet. These sturgeon eggs from Aquitaine (Baeri, 49€/30g), ssertsD e were invented in Italy and spread to Iran (Avruga or Beluga, by Catherine de Médicis. France It is Louis XV 260€/30g) or Siberia (blond King Stanislas of Po 's father-in-law, and the of land, who by discovering the madeleine € Nancy, popularized Osetra, 145 /30g, preferred the taste for sweet desserts. by major chefs) are harvested from October to March and can have a life-span of up to 18 months. They are eaten , young or mature and taste Bernadette Caille and texture vary according to curator their processing. The former is crunchy, the latter, which melts meeting and sharing, in your mouth, has a saltier above anything else. and smokier flavor.

27 P leasure TREND Round of colors T sting!a For a savory meal, it is imperative that the color correspond to the flavors " heLook part". t For sauces: ivory must be cream-colored, green sauce announced by the dish’s name. must be green, corallineA piece sauce of chocolate must be coral-colored, in cola removes guinea acidity, hen must gives be lots served with a brown sauce. of shine and makes the color nicely vinaceous.

by Olivier hot spots! France) re to buy + Whe Homme, oyster farmer for her magnificent hollows and flats (Cancale,  Annick Prod’ Rennes Coucou’s and pigeons... not to mention his fig-and-honey-fedFrance) P aul Renault for his poultry,  Bais, France) rance to churn butter from raw milkdo, F (Machecoul,rance) (Louvigné-de- F Saint-Cast-le-Guil Master butter dish Beillevaire, the last in  Landes, for its and organic cider vinegar (  Ferme des Restaurant where one finds re to eat Belleville, very sensual feminine cuisine. + Whe Raquel and Philippe in Paris) Le Baratin by Paris) Gobin the best selection of natural wines ( , for the spontaneous and straight-forwardIndian Oc eancuisine realized of its by young young Japanese chef chef (  Le petit Verdot  Le Pescator, one of the loveliest cuisinesIsland) of the (Trou aux Biches north of Mauritius  P ujol, for its cooking which is a beautiful interpretation of all watered by different types audelaire in between of beer from Mexico (Mexico) Loti and B Bourin) iration Stevenson, with Edited by François ources of Insp Edouard Nignon ( + S rench Cuisine) by  All works linked to maritime adventuresPraise of from F Conrad to  éloges de la cuisine française ( flavor! ad F iOWEl rs n sal Violet tones:borage, pansy, violet Pink or red:sweet rose petals, poppy, White tones:begonia, nasturtium, patience, primrose, calendula, honeysuckle... on mixed salad greens or crudités. tables of cooked vege Keep the green Two solutions: boiling water + lots of salt (25g salt/liter of water) or boiling water + sodium bicarbonate; throw in some green beans and once they’re cooked al dente, freshen them with ice water (water + ice cubes). ique xtracting techn CHLO PH RO YLL e Cook 400g of parsley in salted boilingRun water. it through Cool a juicer immediately, then drain and pat dry. machine. Garner the pulp of the parsley and spin dry it thoroughly to obtain the chlorophyll extract, which is a strong colorant. For example, half a teaspoon can color a 28 half-liter of sauce for . Two gourmet pleasures

T he macaroon is traditionally a biscuit mixed Olivier's with finely ground almonds and stiff egg whites before happiness being baked for 12 minutes at 200°C. Pierre Hermé has brought them back by coloring them and pasting them back to back with fruit Cooking is not really purées suggestive of their learned. It is lived. color and flavor. We live it and we have a The cupcake, in its “crazy desire to do it. decorative paper liner, is a low-calorie -based And to feel like doing it, or muffin-based cake, you have to love Life, decorated in a colorful because at the end of and very sweet fashion. The topping is dry –made the day, cooking, is from colored royal icing– to prolong the Life of or creamy, covered with flavored and colored cream, everyone, it is to nourish topped with pieces of dried the other, it is an act of fruits or other diverse and Love. To want to make various types of sweets. another happy cannot be learned!”

Mixology "Cocktail " comes from theE Molecular cuisine has alcoholic or not, playing on nliquidglish sugar"cock tail".densityI t is ato mixture produce of color beverages, and light effects with layers or gradations. brought it back in fashion. The syrup comes first, then the juices, water and For froths, alcohol.T here are "short drinks" (daiquiri, margarita), "long drinks" (bloody mary, piña colada, mojito) and "hot drinks" ( and other foams, sweet Ir or savory, hot or cold... we Operating instructions ish coffee). could not manage without Mimosa: 2/3 orange juice, 1/3 champagne, a dash of grenadine. the magic food whipper! A trend? Whipped cream Blue lagoon Silver Fizz: in a shaker, we add egg-white to the classic mix with wasabi. of white rum, Blue Curacao, lemon juice, sugar. Milky color and creamy texture guaranteed. surface. Shake well, you will obtain a pretty foam on the

29 Servair a Taste of the World

French leader and third global player for in-flight catering and airport services, Servair is a key partner of airline companies.

With over 30 years of experience and internationally-recognized know-how, Servair has based its identity on the nobility of a basic human need –to nourish oneself– and responds with the highest quality to the different expectations of its clients. This identity is rooted in profoundly human and professional values which Servair is proud to embody: pleasure, innovation, diversity, responsibility, reliability and performance. Every day, on four continents and over 60 stopovers, 200 Servair chefs have and give the taste of the world. Their daily mission is to transform the food they prepare into a true festival for the senses.

T hroughout the year, Servair meets with the public to share its commitment to pleasure and conviviality inherent to its cooking values. For example, in the streets of New York, in partnership with Air France, or again in Paris-Charles de Gaulle Airport and Orly South for the first Gastronomic Food Festival, in partnership with Aéroports de Paris.

30 Motivated by their statement of belief, "The cooking we love and the cooking which inspires us", Servair chefs never stop creating, surprising and sharing their talent.

Robuchon and composed of internationally recognizedRobuchon, Chaired by Joël Le Divellec, Joël personalities, Studio culinaireFrom left Servair® to right:Gu isy Jacques Martin.aiming for innovation and pleasure to the catering service!Bruno G oussault and Michel Quissac,

In 2012, La Collection Culinaire® will enrich the offer of Servair’s services and establish a major breakthrough in the world of catering by offering genuine assistance to innovation.

Servair // Communications Direction - 2012 book Managing Editor: Boris Eloy of c ulinary Customer Service: +33 (0)1 48 16 23 00 inspiration Design and production: servair Photos: Jérold Partouch - Tulipe noire / Philippe Bauduin / Stéphane Laniray / Gregory Chene / Patrick Delapierre - Air France A big thank you to Franck Lejeune and his team at Établissements Lejeune for their hospitality and the use of their cooking utensils. Thanks also to Marie- Paule Meunier of Communication Promotion at CIVB, Charlène Ribreau of the Chamber of Agriculture 37 and Thermomix company.

31 www.servair-catering.com

Servair Continental Square 4, place de Londres Roissypôle B.P. 19701 95726 Roissy-Charles de Gaulle Cedex France Tel.: +33 (0)1 48 64 85 85 Fax: +33 (0)1 48 64 85 00

Le goût du monde A Taste of the World