Four catering firms—Autogrill, Areas, SSP and Sighor—have partnered with French chef Marc Veyrat to start a new concept, called Culin’Aires, for motorway restaurants.
Culin’Aires will feature gourmet dishes created by Veyrat based on local and natural produce for the French motorway network. Under the project, the four firms will combine their expertise in travel catering to develop the Culin’Aires concept.
The restaurant concept will be introduced to 160 cafeterias and sandwich bars across the motorway network in France on 5 April, with Veyrat designing the first menu of the concept.
Culin’Aires’ menu will feature main course meals priced at €11.90 and sandwiches for €5.90.
The main course will be made using seasonal French produce, including quinoa cooked in a citrus vegetable stock with raisins, ratatouille and French truffled eggs. Sandwiches will feature whole wheat bread produced from Label Rouge flour, and contain French beef, basil, rocket salad, béarnaise sauce and crushed tomatoes.
Recently, SSP France opened a new restaurant with French chef Michel Roth in Gare de Metz station in France.
The restaurant, named Terroirs de Lorraine, serves over 130 diners, with additional terrace seating for the summer and features décor which combines the historic building with modernity.
Areas, an international brand of Elior Group in travel catering, currently operates more than 2,000 locations in 14 countries across Europe, the US, Mexico and Chile.
