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 chef Samir Balia 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

Estivale

The Estivale restaurant in Terminal 2 at Nice Côte d'Azur Airport is open to inbound and outbound passengers as well as non-travelling customers. We teamed up with two-starred chef Bruno Oger to work alongside resident chef Nicolas Vie on the menus. The two chefs share a taste for local Mediterranean products sourced from regional producers with menus that evolve with the seasons.
Soon, the restaurant will also have a coworking space offering a full range of snacks and drinks to provide travellers with a comfortable place to rest and work within the airport.

Brand case study

Ti’Plage

Our ambition with the The Ti'Plage bar, located at the Martinique Aimé Césaire airport, was to create a new establishment with a beach bar spirit that would showcase the culture of Martinique. To capture the colour and flavours of true Creole cuisine, we collaborated with one of Martinique's most popular and talented chefs - Nathanaël Ducteil.
His cuisine, largely inspired by local Creole products, is full of creativity and audacity, while remaining open and accessible and this is reflected in a menu that includes delicious finger food and cocktails.

Brand case study

Pierre Hermé

The Pierre Hermé Café at the Gare de Lyon in Paris offers travelers the chance to experience the brilliance of a great pastry chef as they travel through. Before boarding the train, travelers heading south or east can take a gourmet break (on the spot or to take away) in this bustling setting. The Pierre Hermé Paris café also offers great gift selections that passengers can take with them to give to friends and family - a sweet present! With pastries, macaroons, chocolate assortments and gourmet drinks on offer, it's a generous menu with something for everyone at any time of day.