Of course, the croque-monsieur is still very much on the menu. But purists will no doubt cry sacrilege as it has been revisited by the young chef. Alexia Duchêne who signs the recipes for the dishes marketed since 14 October on board TGV Inoui of the SNCF. Her fellow pastry chef Nina Métayer with a selection of gourmet desserts. TV presenter and food critic Julie Andrieu supervises the catering services offered by the Intercity trains with a more hearty cuisine that celebrates the regions we've travelled through.
Products from sustainable agriculture or a High Environmental Value farm
In order to keep up with the times for a seasonal, sourced, quality cuisinethe restaurant group Newrest which manages this activity on behalf of SNCF, has also called on French producers (for 94% of products), giving pride of place to organic products, which now account for 44% card. A vegetarian and gluten-free dish cooked in Drome by La Fabric sans gluten, a social enterprise, is also on the menu. " The SNCF has chosen to give a high profile to the SMEs and VSEs that will manufacture 42% of the products offered to customers." underlines Alain Krakovitchthe director of SNCF Travel. The yoghurts are made in Machecoul in the Vendée by fromagerie Beillevaire, the organic orange juice in Normandy by Mimouna citronnades, the compotes by confiturier Lucien Georgelin, and the shortbread and cookies by Les Deux gourmands, a small biscuit factory in the Yvelines recently set up by two young entrepreneurs, both sons of farmers. The volumes required to supply the entire TGV high-speed train network - over 50,000 cookies a month, 25,000 yoghurts and 10,000 lemonades - represent a major boost for these local food companies, which will have to keep up the pace while maintaining quality.
The water bottle goes green
However, the ecological aspect does not only concern the sourcing of products, as the SNCF is also committed to reducing the use of fossil fuels. plastic. Gone are the 2 million plastic bottles sold each year on board, replaced from now on by L'eau Neuve, a water from the Ariège region packaged in an eco-responsible 100% recycled and recyclable cardboard or aluminium container. Selective sorting will gradually be introduced in each train to recycle all this waste. And food waste will be reduced as much as possible through a new logistics scheme for the delivery of fresh produce.
Touch-screen kiosks to facilitate sales
In order to reduce waiting times at the bar - a source of exasperation for many customers - a number of digital terminals will be installed in the trains by 2023 to place and pay for your order before collecting your purchases from the barista via a express line. From self-service coffee machines will also be gradually rolled out for passengers in a hurry. This service has long been offered on the Paris-Lille where the short journey time justifies the absence of a bar car. Finally, a low-price Express package has been introduced, including water and a sandwich for €7. " The same price as at the station" Alain Krakovitch points out that the SNCF has regularly been criticised for the price of its bar dishes, which sometimes leave something to be desired in terms of taste. A harsh judgement, which the transport operator hopes to put behind it once and for all by playing the card of these young chefs and choosing regional producers to give taste and consistency to its catering offer.
