On the occasion of the renewal until 2030 of its catering agreement with Gate Gourmet Helvetia, Lyria has decided to raise its culinary standards by improving the quality of its onboard offer and the creativity of its dishes. More particularly in Business 1st. For the past few days, two menus have been available on board 17 daily TGV trains running between Paris, Geneva, Zurich, Lausanne and Basel.
Passengers travelling in Business 1st benefit from the "La TableLyria offers an original menu of French and Swiss dishes that changes with the seasons and is served on a small white tablecloth. Lyria's resident chef Michel RothThe winner of the 1991 Bocuse d'Or, Meilleur ouvrier de France, is now joined by Danny Khezzar, a young chef and finalist in the Top Chef France 2023 competition, with whom he shares the kitchens of the Michelin-starred Bayview restaurant in Geneva.
As part of the CSR commitmentsThe duo's aim is to use short distribution channels and seasonal produce from France and Switzerland. " Our aim is to develop modern cuisine on trains, taking into account the various constraints: transport, preservation, texture, etc." explains Michel Roth. Several dishes are on offer, such as "Parmentier of duck with celeriac, mushrooms, red onions, mashed carrots and Parmesan shortbread", "Mousseline of scallops with citrus zest, lobster juice, mushroom duxelles, pan-fried carrots and broccoli" or "Ravioles of wild mushrooms, celeriac coulis with tartuffon, roasted hazelnuts, roasted leek whistle". A 'Brunch' menu is served to passengers in this class on TGVs running outside mealtimes. In addition, sommelier Antoine Pétrus, twice Meilleur ouvrier de France, selects wines from the regions travelled through, and Chloé Foglierini selects teas.
The club car offer soon to be delivered instead in Standard 1st and Standard
Travellers in other classes, Standard 1st and Standardare not forgotten with the "Le Bistrot available in a bar car or online with direct collection from the bar or delivery to your seat on the train from January 2025. The menu is as original as ever, with Michel Roth's "Zurich-style veal", "salad of green lentils, quinoa, winter vegetables, soft-boiled egg and Swiss Emmental cheese" and "Alpine croque with raclette cheese" to name but a few.
To create these two menus, Gate Gourmet Helvetia is committed to the creation of L'Atelier Lyria GourmetTGV Lyria will be setting up a new laboratory dedicated to "gastronomic initiatives, production, analysis and nutritional quality". Eric Dehlinger, Managing Director of TGV Lyria, is delighted with this agreement. He added: " Thanks to internationally renowned culinary talents, we offer our travellers a unique gastronomic adventure, a blend of tradition and Franco-Swiss audacity. Each journey becomes a true sensory experience, where the pleasure of the table blends with the comfort of the journey." .
