Second season of Opération Culin’Aires
Last spring, the companies Areas, Autogrill, Sighor and SSP, launched an innovative project across France’s motorway network. This unique culinary experience, known as Culin’Aires, is based on the chef’s recipes featuring quality, seasonal French products, and designed to promote simple, good and gourmet food.
The aim of Culin’Aires is to provide a unique catering solution that everyone can afford at standard prices for all outlets across France, with sandwiches at €5.90 and main courses at €11.90.
MARC VEYRAT’S SUMMER RECIPES
After his spring menu, featuring a beef & fresh basil sandwich and a verrine-style main dish of quinoa with ratatouille, Marc Veyrat has designed two new recipes for the summer season:
– A whole wheat bread sandwich made from Red-Label quality flour, filled with French roast turkey, the chef’s special anchovy and caper sauce, carrot hummus, fresh basil and fava beans.
– A detox salad with citrus bio lentils, white bio turmeric sauce garnished with fresh mint, heart of French sucrine salad, eggs*, seasoned with the chef’s special grenadine-verbena salad dressing.
The Culin’Aires project
Benefiting from their expertise in travel catering, four companies, Areas, Autogrill, Sighor and SSP have pooled their experience to mount an ambitious project offering travellers a culinary experience underpinned by the local, natural products used by chef Marc Veyrat in his gourmet recipes.
For Areas, Autogrill, Sighor and SSP, Culin’Aires underscores their expertise as caterers and promotes their initiatives and goals to foster healthy eating.
The aims of the Culin’Aires project are to make the refreshment break a tastier experience, transmit the French way of life and promote quality products, while fostering a taste for local produce.
For more information, visit www.culin-aires.com