Regularly on its long-haul flights, Air France invites its customers to discover a “Chefs on board” event. This is an opportunity for a chef from Servair, a subsidiary of Air France and the leading airline caterer, to meet passengers and share their impressions on the meals served on board and also explain how airline catering works.
This week, Servair chef Michel Quissac, is the special guest on board flight AF718 on 15 June 2015 between Paris-Charles de Gaulle and Dakar (Senegal) and on the return flight AF719 on 16 June 2015.
Throughout the flight, the Chef invites passengers to share their impressions on the meals served on board and he can use this opportunity to explain how the chefs adapt dishes to the constraints of airline catering. Every day, Servair offers meals that preserve the spirit and the original flavor of the dishes on offer on board.
The chef Michel Quissac also passes on his expertise and know-how to the crew to ensure dishes are presented in an optimum way.
An ambassador of the culinary brand Servair, chef Michel Quissac’s mission is to promote taste, quality, hygiene and conformity. Michel Quissac, in collaboration with the Culinary Research & Development department, encourages innovation especially via the Servair® culinary studio that brings together renowned Chefs from all over the world. He helps to share culinary expertise between Servair Chefs, promotes the brand’s gastronomic identity and represents Servair outside the company as a Corporate Chef.