{"id":185511,"date":"2024-11-18T17:08:42","date_gmt":"2024-11-18T16:08:42","guid":{"rendered":"https:\/\/www.voyages-d-affaires.com\/?p=185511"},"modified":"2024-12-27T14:16:59","modified_gmt":"2024-12-27T13:16:59","slug":"thierry-marx-fin-sncf","status":"publish","type":"post","link":"https:\/\/www.voyages-d-affaires.com\/en\/thierry-marx-fin-sncf","title":{"rendered":"The SNCF and Thierry Marx are finished!"},"content":{"rendered":"

Updated on 20\/11 at 5pm<\/strong><\/em><\/p>\n\n\n\n

Two years and then it's gone... After two one-year contracts, the SNCF quietly ended its collaboration with Michelin-starred chef Thierry Marx this autumn. for the TGV Inoui bar menu<\/strong>. Gone is the \"potato r\u00f6sti burger with tomato sauce\", which was a big hit with travellers, the \"risotto-style risoni pasta with squid ink\" and the \"melting apples and pancakes\" dessert. Each season, the chef renewed his three dishes, including a vegetarian option, plus a dessert. One of his hot dishes and his dessert are therefore no longer on the menu served to business travellers in Business Premi\u00e8re, particularly on the Paris-Lyon route.<\/p>\n\n\n\n

Prices perceived as too expensive by customers<\/h3>\n\n\n\n

\"\u00a0The agreement was a double-edged sword for SNCF<\/em>\" says an SNCF marketing manager. If these dishes have given quality image<\/strong> of what was on offer on the Inoui TGVs, passengers also had the impression that they were much more expensive.<\/em>\" . Between the first and second year of the collaboration, inflation had also led to an increase of more than 7% in the price of the Thierry Marx menu, comprising a main course, a dessert and a drink. Only the \"Coquillettes au jambon, gruy\u00e8re et Comt\u00e9\" dish created by Thierry Marx will continue to be sold until March 2025, but without the famous chef's name.<\/p>\n\n\n\n

\"Example<\/a>
Example of menus previously designed by Thierry Marx for the SNCF.<\/em><\/figcaption><\/figure>\n\n\n\n

From now on, SNCF intends to play the conviviality card<\/strong> on its in-flight catering offer, with its Jambon-beurre and croque-monsieur staples, more than 640,000 of which are sold every year. \"\u00a0Dishes are still on the menu, but without the collaboration of a top chef<\/em>\" added the SNCF manager. This is because the railway company intends to maintain its commitments with products that are almost exclusively made in France. <\/p>\n\n\n\n

\"\u00a0We no longer have an \u00e0 la carte chef<\/em>confirmed the railway company's press release. Nonetheless, SNCF Voyageurs is continuing to offer increasingly responsible, high-quality catering.<\/em>\" . SNCF Voyageurs and Newrest have chosen to bring together brands from French regional producers, committed to environmentally-friendly manufacturing. As a result, 92 % of the products are manufactured in France, including 65% by SMEs and VSEs, while around 35 % of them are certified organic, from sustainable agriculture or from a High Environmental Value farm.<\/p>\n\n\n\n