32
2012 BOOK OF CULINARY INSPIRATION SERVAIR
2012
book of Culinary inspiration servair
Be inspired with Servair!
"breaking the rules, servair conceived this book of culinary inspiration as the exact opposite of tradition whereby secret family recipes are not shared! yes, this book opens the doors to five global trends in today’s cooking to enable you to master content and contours. you will see, these trends mutually enrich one another, guided throughout by sharing and generosity, inherent to the spirit of gastronomy. a spirit which must be exemplified for each airline, in a culinary signature at once distinct and developing loyalty.on behalf of servair, which holds a taste of the world at heart, i am proud to wish you an appetizing and inspiring journey through these pages."
patrick alexandreChairman and Ceo
Authenticity Trend / 4
Round of Seasons
Round of Regions
Emotion Trend / 10
Round of Senses
Round which crunches and m
elts
Wellness Trend / 16
Round of Shape
Round of Flavors
Conviviality Trend / 22
Round of Sharing
Pleasure Trend / 26
Round of Colors
Servair, a Taste of the Worl
d / 30
Pre-starter
2
Menu
Pink peppercorns: inspiring?these peppercorns have a peppery-sweet, slightly aniseed taste. Mildly spicy, they give body to a sauce or carpaccio and with their crunchiness, they bring a new dimension to sauteed foie gras or scallops. Crushed with mango vinaigrette, they underline harmony. and in bunches, they color the plate!
Michel Quissac
Servair’s Corporate Chef
Bruno GoussaultScientific Director
for Créa
Guy Martin
Executive Chef at Grand Véfour,
Sensing and Cristal room
éric augustine
Servair’s Executive Chef r&D
Olivier rœllingerChef at Cancale
and spice composer
antoine Heerah
Executive Chef at Chamarré
and Clocher de Montmartre
Joël robuchonMost starred Chef
worldwide
Jacques Le DivellecExecutive Chef
at Le Divellec
s Chairman of Studio culinaire Servair®, it is a pleasure for me to introduce
this work. With my associates at Studio, the Servair chefs –foremost among them being Corporate Chef 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, through specific rounds, a whole universe 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®
3
five trends to explore
for innovation...
and eight "rounds" to illustrate theM!
ingredientsa
they share their ideas and hot spots:
as well as views froM:
Keiko Minamitani, essayist
aliénor Massenet, perfumer
Mathieu Lehanneur, designer
Nicolas Dautricourt, violinist
Bernadette Caille, curator
authentiCity of reCipes, produCts, Colors...siMpliCity of table settings... and of presenting the dish!Cooks and guests go baCk to their roots, literally and figuratively!
4
authentiCity trend
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
On the gRill!
We are proud of tradition handed down by our elders, it’s the secret
of a "true original recipe" 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
We think about the origin of ingredients (AOC, PDO, Pgi...)
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 broth gelées and in herbal teas)
Mycryo butter, 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 preserve juiciness.guarantee
Keiko Minamitani,
essayist
5
authentiCity trend
the secret of the Staub Casserole? its rimmed lid which allows it to hold water. once it starts boiling, we lower the flame and pour water on the lid: the internal condensation is maximized which gives syrupy and consistency to flavored stocks. Juices and other sauces are imbued with flavor and the result is delicious!
it is authentiC when...
we strengthen the identity of exotic dishes
we savor good bread with butter, salts, mustards, crafted oils
we invent a new life for tubers and other forgotten vegetables
we celebrate sure things such as duck from Challans, black Bigorre,
veal from aubrac and Salers, Gillardeau and Prat-ar-Coum
oysters or foie gras from Perigord
we revisit a culinary heritage and reinvent it: regional recipes which adapt
to international standards or those of fast food
we create visual pleasure by presenting true colors
or cry with emotion. It is these very moments, so precious, that I seek to share with my compatriots. Authenticity knows no borders.
we cook with generosity and for others...
Keiko Minamitani,
essayist
beef, yes, but exceptional! originally from gironde (france), Bazas beef, with its subtle hazelnut flavor, is a gastronomic product of long-standing tradition dating back to 1283. it concerns 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 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 stews (prepared a day in advance to degrease it...) as grilled!
book of Culinary inspiration servair
6
authentiCity trend
Round of Seasonstasting!
hot spots!
flavor!
Do you like tomatoes? start by eating them in season, which runs from early June
to early october, and be imaginative in honoring their many varieties. Choice and
preparation are unlimited: green tomato tartar, beef heart sorbet, yellow tomato
coulis, plum tomato tarte tatin...
+ WheRe tO Buy
the street cries of Concarneau for the quality of its catch and... its prices! (finistère, france)
+ WheRe tO eAt
always very trendy, the unique setting and menu of Per Se in Manhattan: the kitchen of thomas keller,
the most starred american chef (new york)
Drouant, legendary restaurant near the opera which feeds body and mind, with the prix goncourt! (paris)
the influences of the rising sun with yoshi in Monte-Carlo, Japanese restaurant owned by Joël robuchon
(Monaco) l’ami Jean, a true ambassador of traditional and regional cuisine, located in paris
browse the berkshire in search of “hip” sensations: the Fat Duck Restaurant, owner heston blumenthal
(england)
+ SOuRCeS OF inSPiRAtiOn
the view of Mount Meije from oisans (dauphiné region, france), above the Chambon dam: a peaceful spot
Molecular gastronomy of nicholas kurti, hervé this and pierre gagnaire
the activity of Club Med where everyone cooks their dish (sauteed, grilled...) and tops it off with herbs
and sauces
autuMN CHEESE BOarD
Coeur de Neufchâtel, Vacherin du Mont d'Or,
Beaufort, Cantal, reblochon cheese, Emmental,
Cabécou, rocamadour, Laguiole... What could be
more comforting?
SPriNG CHEESE BOarD
Let yourself be tempted by Brie de Meaux,
Chèvre Sainte-Maure, Fourme d'ambert, Murol,
Camembert, Morbier and roquefort!
tHE tHErMOMix®
revolutionary! Of the size of a blender, it replaces
12 cooking utensils. But above all, with its emulsion
function, it simplifies all your preparations.
by Bruno
7
Don’t miss the right season in France!
The less we work a product, the better it is. I love the product when it is as simple as possible. Season foie gras with salt and pepper. A scallop, perfectly sauteed. Salted rice with a little something added for flavor. Full stop. Authenticity is the accuracy of the product –in its seasonality and freshness. The best way to bring out its best is to let it speak for itself!
“
”
Junebeef heart:
orange, fragile but meaty end of Junepineapple tomato: yellow; tiger tomato: green with yellow stripes
early July plum tomato: red and elongated; Camone "sardinian": red and green, firm and tasty
Augustroma: the tastiest
Septembernormandy: ideal for cooking
tomato Calendar
Vegetables and fruit
DishesMeat and fish
Spring
Summer
Autumn
Winter
roast and mixed vegetables...
cured pork with lentils, "poule au pot"...
cured pork, beef stew...
couscous, grilled meat...
milk-fed lamb, beef, turbot, lobster...
escargot, lamb, milk-fed veal, guinea fowl, chick,
langoustine...
game, marinated meat, duck...
poultry (capon, turkey, goose), milk-fed veal,
shellfish (scallops...)...
asparagus, morel, peas, salad, wild garlic,
medlar, wild or gariguette strawberry...
summer vegetables, eggplant, zucchini, bell
pepper, peach, plum, fig, cherry, melon, red
berrie...
mushroom, chestnut, pumpkin, apple, pear,
quince, grape...
squash, kohlrabi, citrus fruits, dried and exotic
fruits...
in cooking, lemon juice is authentic: to give a lift to fish, to replace vinegar in a summer salad, to make a pastry dough more tender (with a few drops) and a thousand other combinations ... and a lemon squeezer with a handle will save you a lot of time!
Bruno's creed
8
tasting!
hot spots!
flavor!
Authenticity and variations in recipes. authenticity is not one single recipe: in China, there are dozens of
recipes for Cantonese rice found in the region of the same name; in india, seven curries co-exist depending on
the region; in Mexico, there are thirteen different chilis... and even in france, the country where recipes are most
codified (5,700), varieties of bouillabaisse (a provençal fish soup) and blanquette of veal abound.
FLaME it WitH a CaPuCiN
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.
FOr a MOiSt aND WHitE rOaSt
infuse milk with a studded onion and a bouquet garni.
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!
taPENaDE aS aN aCCOMPaNiMENt
On toast with a red mullet escabeche or in a chaud-froid
à la Cannoise on fish, but also with lamb to accompany
a stew or directly as a millefeuille in goat cheese!
+ WheRe tO Buy
treasures from Épices Rœllinger (rœllinger spices) in Cancale, saint-Malo and paris, www.epices-roellinger.com (france)
+ WheRe tO eAt
restaurant with fast and eco-responsible food located in boulogne-billancourt, greenday, for good sense
and good taste (hauts-de-seine, france)
the Auberge du grenand in Megève with its trout pond on the terrace (haute-savoie, france)
both genuine and warm, the Auberge du Pont de l’Ouysse near rocamadour (lot, france)
la Régalade. originally part of a movement to modernize parisian brasseries, this one chose to give luster
and flavor to traditional regional dishes (paris, france)
for aveyron-style gastronomic cuisine, which gives pride to aligot (exquisite mashed potatoes with cheese)
and to local beef, the Maison de l'Aubrac (paris, france)
l’Assiette, good food at an unbeatable price (paris, france)
+ SOuRCeS OF inSPiRAtiOn
on french channel france 5, les escapades de Petitrenaud: a tv show dedicated to local products in france and elsewhere
toque d’Or Magazine, official magazine of the "académie nationale de Cuisine" which assesses regional products
general public cooking shows such as Come Dine With Me
le guide des gourmands, the annual address book for chefs and true food lovers (elizabeth de Meurville / gourmands & Co)
by Michel
authentiCity trend
Round of Regions
Poultries of taste!
All you need for a good gascony meal!
Starter: béarnaise garbure with black bigorre ham
Fish: elver eels, basque-style
Meat: gers Capon with foie gras
Cheese: ossau-iraty and black cherry jam
Dessert: gascon pastis cake and agen armagnac prunes
9
Trips through French local regions
sprigs of thyme and bay leaves, leek greens, celery branch, parsley stems... the bouquet garni is used to flavor slow-cooking (stocks, stews) and oven-baked dishes, like rice pilaf. a mini-bouquet garni presented on a plate serves as decoration and elicits taste through visual suggestion...!
the Bresse chicken has been registered aoC (certification for french food products) and pdo (european certification) which defines race, territory and rearing conditions. and this does make a difference: tasty flesh, firm and marbled, which is ideal for cooking in vin jaune and morels.
a breed which almost disappeared and then was re-introduced in the 90s, the touraine hen is raised for up to six weeks in a straw-strewn and heated building. it is then released into the open air for two and a half months; it will weigh about 2.4kg at term! this black-feathered dame can be eaten in a fricassee or cooked in a salt crust.
Authentic cooking is cooking right! It’s necessary to respect the rules of the art and especially to avoid overcooking so food retains its flavor and nutritional value. For example, the right cooking time for scallops is one minute on each side in a very hot non-stick skillet. And that’s it! ”
“Michel's precision
Sit at the table in Champagne!Starter: petit pâté of reimsFish: pike braised in champagneMeat: Coq au vin of bouzyCheese: Marbled Coulommiers with truffles from ChampagneDessert: Champagne-flavored marquise and a pink biscuit
Round of Regions
even 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...
10
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, coffees,
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
arouse!
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
On the gRill! Aliénor Massenet,
perfumer
eMotion trend
"Crab, virgin sauce and citrus fruit marmalade"Joël Robuchon-style which speaks only about the "product"; this call to mind the title of one of La Fontaine’s fables
"Virgin of crab with citrus fruit"Michel Quissac-style which loves to surprise by being abstract
"Shredded crab and virgin sauce with spring onions and the yuzu citrus"Guy Martin-style which explains the technique and provides details in almost alexandrine verse
"Flaked brown crab in a virgin sauce"Jacques Le Divellec-style which shows a penchant for symbolically-rich compositions that carry us away
great classics of traditional cuisine are lightened and modernized
ordinary or bistro dishes become elegant and seductive appetizers
the sommelier’s recommendations are good
the cook draws out the best of each style of cuisine to stir our five senses
opt for seaweed gelatins. Agar-agar is used in many preparations, cold or hot, but must always be heated to more than 90°C. Algin, easier 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!
11
it is eMotion when...
The story begins as soon as the dish is named; we recognize the chef s hand in it!
Create your effect
Guests love surprises! to surprise
them without fail, do it without
losing them! three examples:
classic / chocolate fondant;
original / stuffed olives in an
olive sauce;
must / "Daniel Chambon’s Potato
Surprise" –potato fondant
covered in fine poultry stuffing,
dressed with slices of truffle–
from which creamed potato with
truffle flows when sliced!
emotion, different for each person who wears it. Perfume is life. Emotion is life.
the meal becomes a pure excursion of fun!
Aliénor Massenet,
perfumer
eMotion trend
book of Culinary inspiration servair
12
tasting!
hot spots!
Do you Biryani? this indian dish creates an emotion of spices by combining many of
them together and is prepared with chicken, lamb, shrimp... or simply rice!
“rêVE DE COCHiN” (COCHiN’S DrEaM) POWDEr*
Composed mainly of nutmeg, cilantro, green anise,
cardamom and other spices to a lesser extent (pepper,
cinnamon, coffee, jasmine, ginger and cumin), this powder
evokes the smells of spice depots at an indian port on the
Malabar coast. to be added to fromage blanc (soft white
cheese) or yoghurt or to highlight prepared vegetables
for salads or marinated fish.
+ WheRe tO Buy
discover the markets of france and navarre: lively Saint-honoré, picturesque Monge or bubbly Aligre (paris).
try the organic greenmarket of union Square (new york)
+ WheRe tO eAt
Auberge de la Brie. on the road to reims, a gourmet stop at the gates of paris (Couilly-pont-aux-dames, france)
while in tartane, don't miss Mamy nounou’s codfish fritters and especially the warm local welcome (Martinique)
on the road to aubrac, in laguiole, land of one of the great french names of regional cooking, Michel Bras
(aveyron, france)
the gastronomic and regional farm of Sainte Cécile in Moustiers-sainte-Marie (france)
+ SOuRCeS OF inSPiRAtiOn
place of discovery, meeting and initiation, we also find spices and utensils at Du Bruit dans la Cuisine stores
www.dubruitdanslacuisine.fr
a journey to the heart of emotion with l’essence du goût by photographer Mathilde de l’Écotais and scientist
Jean-baptiste de panafieu (edited by le rouergue)
flavor!
* 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.
GrEEN tHai Curry
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.
“GraNDE-CaraVaNE” (WaGON traiN) POWDEr*
Cardamom, fenugreek, cinnamon, cumin paired with niora
and sesame give an Eastern touch to dishes such as tajines,
marinades and "méchoui" (barbecue of whole roast sheep).
by Éric
eMotion trend
Round of Senses
13
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.
Éric's subtlety
Emotion is an intense and spontaneous translation of what we feel. In the kitchen, the balance of quantity –mix of flavors, cooking, seasoning– is crucial 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.”
Sensesginger, wasabi, yuzu juice, Caribbean
chili (fragrant and spicy), peppers,
cilantro (freshness)
Muscovado or cane sugar, vanilla,
creamy and velvety texturestruffles, chutneys, cooked wine
in Madeira sauce, coconut milk in
marinade
licorice: for its strength
Cinnamon: for its ambivalencetone
Curvelength
unclassifiable
“this Microplane grater meticulously removes only the tender parts. for example for lemon peel, it will grate only the yellow or green parts: the best of the zest!
another book of culinary inspiration could be dedicated to the right combination of food and wine! two rules apply:
* 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.
FRee yOuRSelF OF COnVentiOnAl PRACtiCeS
DOn’t Be AFRAiD OF SMAll PRODuCeRS!
14
Round which crunches and melts
hot spots!
flavor!
tasting!spotlight on a funny name: “Bistronomie”, the union between gastronomic sophistication
and bistro simplicity. on the menu: friendly atmosphere, fresh products and the catch
of the day as sure and reassuring values.
ariaKé® StOCKS
add a new dimension to your risottos. Shellfish stock
is essential for seafood risotto or linguine alle vongole.
Developed by Joël robuchon, it also exists in poultry,
beef or vegetable and must be infused.
VGE SOuPServed in 1975 by Paul Bocuse to French president
Valéry Giscard d'Estaing, it is composed of poultry stock,
garnished with crunchy grated truffles and tender chunks
of foie gras, topped with baked golden puff pastry arranged
in a soup tureen from Lyon.
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.
by Joël
+ WheRe tO Buy
for mozzarella and burrata, nothing better than Fromagerie lillo (paris)
Primeur Planète Fruits for excellent fruits and vegetables, especially Camone tomatoes (paris)
the grocery store of the world, izrael, a real aladdin's cave in the Marais district (paris)
+ WheRe tO eAt
le Stresa, the six faiola brothers for modern-day italian tradition in the “triangle d'or” (paris)
the benchmark for “bistronomie”: le Comptoir de l'Odéon by yves Camdeborde (paris)
nou Manolín, one of the most famous tapas bars in alicante (spain)
+ SOuRCeS OF inSPiRAtiOn
Peñon de ifach (ifach rock), climbing site: for the sea, the effort, the self-transcendence
(Calpe, spain)
the traditional "ryokan" gora Kadan and nature, divine creation, calm and serenity (Japan)
www.gorakadan.com
the MoMA in new york with its water lilies by Monet: size, harmony of color, beauty!
eMotion trend
the art and practice of serving ham in four local ways with a tomme or a wheel of cheese and its jam. short tour of europe: Black Bigorre, ossau-iraty,
black cherry jam
italian lui, parmesan, melon jam
� german Westphalia, appenzeller, cranberry jelly
� spanish Pata negra from Bellota, Manchego cheese, quince jelly
15
the 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.
Joël's truth
The purest emotion is one which procures simplicity. If my mashed potatoes are the source of my reputation, it means 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.”
Texture AlliancesMosaic of grains on fish. Mashed potato gratins. gelatines and creams. Candied lemon and fish. sweet or savoury crumbles. soups and their garnishes...
wagyu beef (Japanese race made in australia or new Zealand). in-season fruits and vegetables. vacuum packing at the right temperature and cooked just right...
Combined stocks. shellfish emulsion on a creamy shallot base. red berry tiramisu...
Crunchy / Soft tenderness / Juiciness lightweight / Smoothness
“
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!
We cook organic food, we boycott gMOs, pesticides, hormones, antibiotics
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
regenerate!
16
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
On the gRill! Mathieu Lehanneur,
designer
wellness trend
17
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 effects of 500g of peas, add a tablespoon of rosemary aromiel with essential oils of orange!
originating in ancient China, steam cooking avoids additional fat and excess salt. it is particularly recommended for vegetables, fish, seafood and white meat preparation.
"Well-being” on one hand and "Being-well" on the other. I am always more interested in the second approach...
it is well-being when ...
we discover and buy directly from small producers of organic products
we replace heavy sauces with stocks or broths
we raise awareness on environmental issues by the choice and name of foods!
we offer menus that contribute to healthy eating or fun tasting
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 saffron, it is also a source of omega-3 and is rich in vitamin b.
Mathieu Lehanneur,
designer
wellness trend
book of Culinary inspiration servair
18
tasting!
hot spots!
flavor!
Fresh fish!? to choose a fish and be sure of its freshness, check its eyes and scales, don’t be afraid
to touch it: it should immediately regain its shape. the verdict falls after cooking: a fresh fish will always
have an open mouth when it comes out of the oven.
for shellfish, always buy them closed. if they are open, touch them.
if they do not close immediately, move on!
+ WheRe tO Buy
for their famous auctions of extra fresh products, the street cries of la Cotinière, la Rochelle
and lorient (france)
Marie Quatrehomme, the unbeatable artisan creamer and cheese-maker, elected best Crafts person
in france in 2000, she is famous for her fourme d'ambert cheese (paris, france)
the open-air and covered market in Rochefort, the largest in poitou-Charentes (france)
le Pavillon de la marée for its hundreds of fresh and/or rare fish from where to draw inspiration
(rungis, france)
+ WheRe tO eAt
Charbon Rouge, for a tour of the best meat on the planet, thanks to its young argentine chef (paris, france)
+ SOuRCe OF inSPiRAtiOn
Corbassière who knows so well how to paint the sea
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 desserts.
COCONut WatEr
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!
arGaN OiLWith sweet almond flavors and originating in
Morocco, this oil is rich in omega-6 and 9, as well
as Vitamin E. it offers cosmetic refinement to our
taste. it can be used to separate caviar or simply
to add a few drops on a salad or tajine.
by Jacques
wellness trend
Round of Shape
Benefits Where to find them?
19
to season, play with oil duos! Choose a strong flavored high quality oil (olive, peanut or hazelnut) and mix it with a neutral type (grapeseed, sunflower or rapeseed) for a double advantage: do not saturate the preparation in taste and most importantly when heating, it slows down their point of degradation.
Everyone has his idea of foods that are good or bad and it can’t necessarily be measured! I love to talk as much about "eating well" as about "healthy eating". That's why I like seafood. Each brings a fragrance, a taste; it’s a world which can give us real health: 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!”
tired of tackling a lobster with a nutcracker? the company Cinq Degrés Ouest has developed a cold high-pressure technology which extracts shellfish meat with precision before freezing. good news when preparing crustaceans that will keep all their flavor and organoleptic qualities. www.5do.fr
“Jacques's freedom
A
B
C
D
CalciumIron
Magnesium
egg yolk, butter, sour cream, carrots, vegetables and citrus fruits, tomatoes, apricots and peaches (fresh or dried), liver and fish oil wheat germ, whole grains, brewer's yeast, liver, red meat, fish, seafood, egg yolk, nuts, dried vegetables
raw fruits and vegetables: bell peppers, hot peppers, citrus fruit, cabbage family, spinach, strawberries, black currants
in summer, one hour of sunshine per day allows the body to store enough for the whole year! also: liver and fish oil (cod, saithe), fatty fish, egg yolk, butter, dairy productssome mineral waters, dried vegetables, seeds and nuts, black currants, oranges, red currants and kiwis
red meat, offal, poultry, fish and seafoodChocolate, dried vegetables, whole grains, seeds, dark green leafy vegetables
vision, mucous membranes, skin
functioning of nervous system particularly, including memory and intellectual faculties antioxidant, against aging of body cells, immune defenses
bones, teeth
essential for bones
essential for bloodenergy to cells, against cardiovascular disease and arterial hypertension
Did you know? We call substances present
in the body in large quantities
mineral salts, and those present
in very small quantities, trace
elements.
Benefits from vitamins
and trace minerals
Round of Shape
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tasting!
flavor!
Omega Objective! the distinction must be made for saturated fats (butter, margarine, dairy products,
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. omega-3s are present in algae,
fatty fish, seeds and oils of rapeseed and flax... and omega-9s in olive oil, walnuts, peanuts, avocados.
hot spots!+ WheRe tO Buy
Mini-turnips and watercress from Annie Bertin, horticulturist and cultivator in vendel
(ille-et-vilaine, france)
the tide pavilion in tokyo: between dream and reality! (Japan)
the Maison Duval-leroy in vertus since 1859, still 100% family-owned, for its "femme" champagne
(Champagne-ardenne, france)
+ WheRe tO eAt
on the terrace at the Cristal Room Baccarat, a place full of emotion and history (hôtel de noailles, paris)
+ SOuRCeS OF inSPiRAtiOn
a blank sheet of paper and pencil to take time to reflect upon the menu
the remarkable sculptures by plastician artist Anish Kapoor
the Kamel Mennour gallery specialized in contemporary art and talent scouts (paris)
Françoise Pétrovitch who plunges us into her dreamlike world, full of creatures both human and animal,
between childhood and enchantment
the "magic" garden of “Alchimiste” in eygalières and its explosion of colors (bouches-du-rhône, france)
the serenity of glaciers for an escapade in the valley of Chapieux (savoy, france)
the luberon at sunrise: olfactory sensations guaranteed! (vaucluse, france)
MaKE MiNt SyruP WitH LiME
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!
iNFuSE OiL WitH VaNiLLa aND yuzu
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 for 30 min,
remove from heat, let cool and filter. you can
use it to marinate langoustines or scallops. to
accompany a seafood salad, you can mix it up to
make an orange or lime vinaigrette.
by guy
wellness trend
Round of flavors
21
+ WheRe tO Buy
Mini-turnips and watercress from Annie Bertin, horticulturist and cultivator in vendel
(ille-et-vilaine, france)
the tide pavilion in tokyo: between dream and reality! (Japan)
the Maison Duval-leroy in vertus since 1859, still 100% family-owned, for its "femme" champagne
(Champagne-ardenne, france)
+ WheRe tO eAt
on the terrace at the Cristal Room Baccarat, a place full of emotion and history (hôtel de noailles, paris)
+ SOuRCeS OF inSPiRAtiOn
a blank sheet of paper and pencil to take time to reflect upon the menu
the remarkable sculptures by plastician artist Anish Kapoor
the Kamel Mennour gallery specialized in contemporary art and talent scouts (paris)
Françoise Pétrovitch who plunges us into her dreamlike world, full of creatures both human and animal,
between childhood and enchantment
the "magic" garden of “Alchimiste” in eygalières and its explosion of colors (bouches-du-rhône, france)
the serenity of glaciers for an escapade in the valley of Chapieux (savoy, france)
the luberon at sunrise: olfactory sensations guaranteed! (vaucluse, france)
A dish is never as successful as when it is prepared with love, like a gift. When I cook for someone, I cook for their tastes; I know what they love. So I go in the direction of the people for whom I am cooking. Cooking unifies and it is a moment of communion. It is a moment of exchange and sharing in which others' tastes must be respected.”
the flavors of Mediterranean cuisine true flavors and ingredients ripened on the vine. this light cuisine combines tasty summer vegetables, cereals (rice, semolina, pasta), fresh and/or dried fruit (almonds, pistachios), herbs and/or mild spices. of course, fish and lean meat lend themselves particularly well. it is inseparable from olives and their famous oil...
A Cretan diet full of lifeoriginating from Mediterranean cuisine, it refers to the eating habits of the population of this island whose life expectancy is long, with an almost complete absence of cardiovascular diseases and a lower rate of diabetes and some cancers. low alcohol consumption and reduced exposure to stress also contribute to this good health!
indispensable, because it offers perfect consistency and high speed, the mandolin allows us to transform vegetables into strips, sticks as thin as matches, angel hair or even julienne.
do you love fruits? you'll adore the fresh fruit millefeuille which compresses seasonal fruit, exotic or not. here: watermelon, mango, kiwi, papaya, pineapple caramelized and raspberries.
“guy's declaration Round of flavors
From Mediterranean gastronomy to Cretan dietA sample menu from the sunwithout being a diet plan, it is a healthy lifestyle which also gives place to pleasure and indulgence!Starter: Caprese saladFish or meat: fish carpaccio and eggplant caviar or spring guinea fowlCheese: boulgour de Cabri (goat cheese)Dessert: fruit gratin
it’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!
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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 restaurants, we’re crazy for open kitchens and counters where we can nibble
and be a little less alone or around people...
gather
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!
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,
On the gRill! Nicolas Dautricourt, violinist
Conviviality trend
23
do you play the guitar cake? this funny utensil enables a clean and consistent cut for all pastry-based preparations: cake or pie.
We prefer decorations which curve and are soft
and the fruit of our harvest
We stew a shoulder of lamb over gentle heat for seven hours
We cook a specialty dish and the guests ask for seconds
We can specialize a dish based on our guests’ tastes with help
We make a wild mushroom omelet for our friends using farm eggs
it's Convivial when...
from a finishing kit (particularly for seasoning)
although noble, what is more convivial than home-cooked foie gras? Many recipes: in lobes, lanyards, or morsels, terrine-baked, poached, steamed, micro-waved, canned... with muscat, madeira wine, cognac, 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 the liver which is risky and is only noticed upon tasting with your guests. didn't quite work out? Mix it with 40% butter and spread it on toast for canapés.
the “galette 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 crown. this layer of puff pastry stuffed with frangipane is decorated by making diamond-shaped slits on the top layer.
Nicolas Dautricourt, violinist
the waiter or the chef is very nice and asks how your meal was
explosive cocktail! Angostura® is a concentrated essence, brown in color and 44° strong. it is made in trinidad and prepared from a secret formula which combines spices, plant extracts and orange peels, natural herbs, bitter and aromatic substances. full of flavor, it is used for cocktails and seasonings.
to which conviviality — for me — is directly linked. Hence it gives the opportunity for everything to appear in its best light!
Conviviality trend
book of Culinary inspiration servair
24
tasting!
hot spots!
Seasoning and topping. “assembly” cooking gives a wave of freedom. guests have their
choice of oils, salts and peppers, seasonings (light or not), butters, quantities... this is
suitable for salads, vegetables and also hamburgers, raclettes and any other dish!
taStE OF aSia
the umami flavor is the fifth basic taste. More
recently identified (1985), we find it in soy
sauce and many other asian foods.
ViaNDOx®the four basic tastes which are sweet, salty,
sour and bitter are all included. used in sauces
and seasonings, it appeals to larger numbers
because it plays on all senses of taste.
For sauces everyone will enjoy!
turKEy BaStEr
ingenious for basting meat with precision while
cooking, as much on the exterior as the interior,
without risking burns. and practical for cleaning
the griddle.
flavor!
by Antoine
+ WheRe tO Buy
a nursery specializing in citrus trees located in eus, Agrumes Bachès (pyrénées-orientales, france)
www.agrumes-baches.com
Jo loussouarn, a fisherman from saint-guénolé in penmarc’h (finistère, france) www.poissonfrais.fr
rendez-vous in bordeaux at Château Suduiraut with pierre Montégut who makes exceptional sweet wines
+ WheRe tO eAt
Cal Campaner celebrates seafood with intensity, yet with simplicity (rosas, spain)
the perfect balance of el Celler de Can Roca for its flavors, its setting and its service (girona, spain)
www.cellercanroca.com
+ SOuRCeS OF inSPiRAtiOn
Montmartre, extraordinary village in the heart of paris and a cultural crossroads
strength of seasons in Corrèze, the contrast between winter and spring when the countryside is reborn
the office of Muriel Mayette, general manager of the Comédie-française, a “cabinet of wonders”
l’Almanach des gourmands by grimod la reynière, leader of the movement towards modern western
cuisine (1750)
Conviviality trend
Round of Sharing
Quality beef ingredients to be prepared in pot-au-feu, to prepare the day before: And the following days for the sideboard:
Marrowbone, toasted croutons and
guérande sea salt
Meat presented with mustard and gherkins
perfectly degreased
stock
stewed vegetables sauteed in fat from
the degreased stock
shepherd’s pie
stuffed tomatoes
Mironton salad or beef terrine
in aspic
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The 7 steps of pot-au-feu
Antoine's taste
Food is only a part of good moments of conviviality: context is also of great importance. It influences flavor and enjoyment. As Proust explained so well to his madeleine, there exists a memory for tastes! With family or between friends, meals to celebrate an event, are they not the most memorable?”
1 32 4 65 7
Qu
est for fire
“unbeatable, shared dishes:
no preparation: raclette, savoyarde (cheese) or bourguignonne (meat) fondue, stone grill, barbecue...
instant preparation: sauerkraut, paella...
long preparation with planning: pot-au-feu, 7-hour leg of lamb, cassoulet, chicken and vegetable stew, couscous...
fast preparation and slow cooking for the barbecue. example: a shrimp with a stick of lemon grass which can even char.
playful, hot chocolate fountains for fruit (strawberry, kiwi, banana) and cold fountains for wine-cocktails (sangria, Jacqueline...) during the starter.
for the plancha, very quick preparation and cooking. example: a shrimp cooked just right and a stick of whole lemon grass.
of Course, 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.
"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
26
enJoy!
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
On the gRill! Bernadette Caille, curator
pleasure trend
the fabulous destiny of sugar
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 relatively feminine, where powdered
sweet-tart candies reign; from Marie-antoinette macaroons to the crazy
cupcakes of New york and their groupies from Sex and the City...
we rediscover ham and elbow macaroni, Blédine, warm croissants
it's a pleasure when...
we say yes to tagada® strawberry candy, Carambar® and toblerone®
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meeting and sharing, above anything else.
Bernadette Caille, curator
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 oyster knife, the pradel, the thiers, traditional or swing-blade knives.
invest in pleasure: caviar! these sturgeon eggs from aquitaine (baeri, 49€/30g), iran (avruga or beluga, 260€/30g) or siberia (blond osetra, 145€/30g, preferred 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 and texture vary according to their processing. the former is crunchy, the latter, which melts in your mouth, has a saltier and smokier flavor.
it is an important pleasure but relatively new.
for thousands of years in south america and india,
we extracted it from cane. the major navigators introduced
it in europe, where we previously sweetened with honey
and fruit. in 1812, following the Continental blockade,
we extracted it from beet.
desserts were invented in italy and spread to france by Catherine de Médicis. it is louis xv's father-in-law, king stanislas of poland, who by discovering the madeleine and the macaron of nancy, popularized the taste for sweet desserts.
faster than the kitchen scale, these dosage spoons enable you to measure ingredients with style and precision.
pleasure trend
book of Culinary inspiration servair
28
tasting!
hot spots!
flavor!
"look the part". for a savory meal, it is imperative that the color correspond to the flavors
announced by the dish’s name. for sauces: ivory must be cream-colored, green curry sauce
must be green, coralline sauce must be coral-colored, cola guinea hen must be served
with a brown sauce. a piece of chocolate in wine sauce removes acidity, gives lots
of shine and makes the color nicely vinaceous.
+ WheRe tO Buy
Annick Prod’homme, oyster farmer for her magnificent hollows and flats (Cancale, france)
Paul Renault for his poultry, rennes Coucou’s and pigeons... not to mention his fig-and-honey-fed capons
(louvigné-de-bais, france)
Master butter dish Beillevaire, the last in france to churn butter from raw milk (Machecoul, france)
Ferme des landes, for its cider and organic cider vinegar (saint-Cast-le-guildo, france)
+ WheRe tO eAt
�le Baratin by raquel and philippe in belleville, very sensual feminine cuisine. restaurant where one finds
the best selection of natural wines (paris)
le petit Verdot, for the spontaneous and straight-forward cuisine of its young Japanese chef (paris)
le Pescator, one of the loveliest cuisines of the indian ocean realized by young chef gobin
(trou aux biches north of Mauritius island)
Pujol, for its cooking which is a beautiful interpretation of all Mexican cuisine watered by different types
of beer from Mexico (Mexico)
+ SOuRCeS OF inSPiRAtiOn
all works linked to maritime adventures from Conrad to stevenson, with loti and baudelaire in between
Éloges de la cuisine française (praise of french Cuisine) by edouard nignon (edited by françois bourin)
FLOWErS iN SaLaD
Violet tones: borage, pansy, violet
Pink or red: sweet rose petals, poppy, hibiscus
White tones: begonia, nasturtium, patience, primrose,
calendula, honeysuckle... on mixed salad greens or crudités.
CHLOrOPHyLL ExtraCtiNG tECHNiQuE
Cook 400g of parsley in salted boiling water. Cool
immediately, then drain and pat dry. run it through a juicer
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
half-liter of sauce for mayonnaise.
KEEP tHE GrEEN OF COOKED VEGEtaBLES
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).
by Olivier
pleasure trend
Round of colors
"Cocktail" comes from the english "cock tail". it is a mixture of beverages, alcoholic or not, playing on liquid sugar density to produce color and light effects with layers or gradations. the syrup comes first, then the juices, water and alcohol. there are "short drinks" (daiquiri, margarita), "long drinks" (bloody mary, piña colada, mojito) and "hot drinks" (irish coffee).Operating instructions Mimosa: 2/3 orange juice, 1/3 champagne, a dash of grenadine.Blue lagoon Silver Fizz: in a shaker, we add egg-white to the classic mix
of white rum, blue Curacao, lemon juice, sugar. Milky color and creamy texture guaranteed. shake well, you will obtain a pretty foam on the surface.
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Mixology
Cooking is not really learned. It is lived. We live it and we have a crazy desire to do it. And to feel like doing it, you have to love Life, because at the end of the day, cooking, is to prolong the Life of everyone, it is to nourish the other, it is an act of Love. To want to make another happy cannot be learned!”
the macaroon is traditionally a biscuit mixed with finely ground almonds and stiff egg whites before 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 purées suggestive of their color and flavor.
the cupcake, in its decorative paper liner, is a low-calorie yogurt-based or muffin-based cake, decorated in a colorful and very sweet fashion. the topping is dry –made from colored royal icing– or creamy, covered with flavored and colored cream, topped with pieces of dried fruits or other diverse and various types of sweets.
Molecular cuisine has brought it back in fashion. for froths, whipped cream and other foams, sweet or savory, hot or cold... we could not manage without the magic food whipper! a trend? whipped cream with wasabi.
“Olivier's happiness
Two gourmet pleasures
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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.
throughout 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.
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.
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.
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.
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servair // Communications direction - 2012Managing editor: boris eloy Customer service: +33 (0)1 48 16 23 00design and production: photos: Jérold partouch - tulipe noire / philippe bauduin / stéphane laniray / gregory Chene / patrick delapierre - air francea 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.
Chaired by Joël robuchon and composed of internationally recognized
personalities, Studio culinaire Servair® is aiming for innovation and pleasure
to the catering service! from left to right: Jacques le divellec, Joël robuchon,
Michel Quissac, bruno goussault and guy Martin.
book of Culinary inspiration servair
ServairContinental Square4, place de Londres Roissypôle B.P. 1970195726 Roissy-Charles de Gaulle CedexFrance
Tel.: +33 (0)1 48 64 85 85Fax: +33 (0)1 48 64 85 00
www.servair-catering.com
Le goût du mondeA Taste of the World
