After Alexia Duchêne in 2021 is Thierry Marx which signs the new TGV InouiTwo hot dishes and a cold salad, plus two desserts. It was at his catering school in the 20th arrondissement of the capital that the famous chef, surrounded by his seconds, presented his achievements on Tuesday evening in the presence of the heads of the SNCF and the service provider Newrest whose kitchens at Le Bourget will be responsible for preparing all the meals served on the TGVs. " Proposed by Newrest, Thierry Marx is an excellent choice. The SNCF shares a number of values with him, includingsocial commitment including training young people. But it's also about eating well and eating good food. It favours local products yet we serve the territories" explains Alain Krakovitch, Director of TGV-Intercités. In fact, 95% of the products come from France, and Newrest points out that almost 50% already come from organic farming. " We work with seasonal produce from France's terroirs. They are sourced, so we know who the farmer is, what the farming model is..." confirms Thierry Marx.
Chef's dishes at affordable prices
Two other cards are already planned for the spring and summer. " The aim is to keep these simple, popular dishes within an affordable price range [€14.80 for the menu]." adds the chef. The stakes are high for the SNCF with one in every 5 bar customersThe company has frequently been criticised in the past for the quality of its products and their excessive prices. To remedy this, since 2016 the company has been calling on renowned chefs and has revised the recipe for its traditional croque-monsieur, 650,000 of which are sold each year. " I have no great fears about the success of this new collaboration." adds Alain Krakovitch, who is delighted with the record sales achieved this summer thanks to the excellent TGV service. And he reminds us that " this rebound follows two complicated years with periods of bar closures during the pandemic" .
The cold dish joins the Business 1st menu
It should be noted that desserts as well as Thierry Marx's cold vegetarian dish will be offered to passengers on the Business Première on Paris-LyonThis service has been experimenting for several months with a on-site catering included in the ticket price. Following the return of business travellersThis service has already undergone a number of adjustments, with a tray service replacing the cardboard box, and certain products - brioche in particular - being offered in larger quantities. Despite the improvement in passenger satisfaction in this class, the rail company has no current plans to extend this service to other routes with Business 1st.
