Brand case study

Le train bleu

The station buffet which later became Le Train Bleu was built in 1900, with the hope to create an unmissable gourmet experience in a luxurious, modern and legendary setting.

In 1963, the buffet was given the name Le Train Bleu as a tribute to the legendary train line “Paris-Vintimille”. In 1972, some of Le Train Bleu’s spectacular rooms were listed as historical monuments.

Since 2018, we’ve brought together the two-Michelin-Starred Chef Michel Rostang with Le Train Bleu executive chef to create new menus for each season of the year. Their recipes take their inspiration from the legendary ‘buffet de gare’ to provide guests with wonderful French cuisine in its purest form using traditional techniques and local ingredients.

Brand case study

The Speakeasy

Located in the Terminal 1 of Charleroi Airport, The Speakeasy is more than just a bar, it offers a cosy, elegant escape where travellers can unwind before boarding. Its refined scenography and warm, intimate atmosphere invite relaxation. The menu features cocktails and mocktails crafted by a bartender, Barista-style coffee, teas, hot chocolate, fresh fruit juices, as well as a selection of beers, wines and champagne.

Brand case study

Brioche Dorée

Brioche Dorée, a true French reference in bakery catering, welcomes travellers who are looking for a simple, quick and reassuring gourmet break. Present in many train stations and airports, the brand offers a wide range of pastries, sandwiches, salads and cakes inspired by France's popular culinary heritage. Operated by SSP, it benefits from solid know-how, recognised efficiency and expertise that guarantees consistent quality and service tailored to the pace of travellers.

Brand case study

Daniel & Denise en voyage

Daniel & Denise en Voyage invites travellers at Gare de Lyon Part-Dieu station to discover generous, authentic French cuisine created by Joseph Viola, Meilleur Ouvrier de France (Best Craftsman in France). Designed to offer a gourmet break at any time of day, the restaurant serves iconic dishes made on site using quality produce, such as quenelle de brochet sauce Nantua or the World Champion pâté en croûte. In a warm and welcoming setting, where tradition and modernity meet, Daniel & Denise en Voyage offers a comforting and refined culinary experience, ideal for travellers in search of quality and pleasure.