“We believe in a style of cuisine that makes the world a better place”: the Chefs at Studio Culinaire Servair are committed to sustainable cuisine.
At their annual meeting, the members of Studio Culinaire Servair Manifesto drew up and signed a “Manifesto for a committed and sustainable cuisine”. This Manifesto sets out how they view cuisine and the contribution it makes to society. Since 2009, Studio Culinaire Servair has been developing and expanding the culinary vision of Servair (a subsidiary of the gategroup) by involving a number of major Michelin-starred chefs. Through this Manifesto, the affirmation of a sustainable view of gastronomy bolsters Servair’s objectives as part of its ongoing progress initiative and its commitment to responsible cuisine.
This Manifesto has been shared with Servair’s chefs and employees and is in line with a responsible progress initiative implemented by Servair alongside its clients.
Signatories of the Manifesto for a committed and sustainable cuisine
Régis Marcon, Chairman of Studio Culinaire Servair, Restaurant Régis & Jacques Marcon, 3 Michelin stars, 1995 Bocuse d’Or and Relais et Châteaux Grand Chef.
Massimo Bottura, Osteria Francescana, 3 Michelin stars, Best Restaurant in the Word 2016 and Best in Europe 2017.
Bruno Goussault, founder of the CREA (center for food research and studies), worldwide known cuisine innovation expert.
Guy Martin, Chef of the historical restaurant Le Grand Véfour.
Anne-Sophie Pic, Maison Pic, one of the only women with 3 Michelin stars and the one with the most stars worldwide (9 Michelin stars).
Michel Roth, Bayview – Président Wilson Hotel, 1 Michelin star,1991 Bocuse d’Or and Meilleur Ouvrier de France (MOF).
François Adamski, Corporate Chef Servair, 2001 Bocuse d’Or and Meilleur Ouvrier de France (MOF)