Michel Roth and Danny Khezzar sign the new TGV Lyria map
TGV Lyria, the line dedicated to journeys between France and Switzerland, has unveiled its new autumn-winter menu. The menu is the work of two chefs: Michel Roth and Danny Khezzar. Together, they have created a menu that is a far cry from the classic meals usually found on trains.
Mentor and disciple join forces for "La Table", a menu served à l'assiette in the Première Signature class on board the Franco-Swiss route.
Gastronomy on board
La Table, TGV Lyria's gastronomic offering, features a seasonal menu inspired by the two countries, signed by chefs Michel Roth and Danny Khezzar. Throughout the day, the meal offer evolves, with brunch, lunch, snacks and dinner, depending on train departure times. The catering service is available Monday to Friday, and from lunchtime on Sundays.
To complete the menu, Juliette Dufetre, winner of the Grand Concours Culinaire TGV Lyria, was able to add her personal touch. She chose to offer a poultry and potato supreme, garnished with walnuts, Gruyère, tarragon and white wine.
On the drinks side, sommelier Antoine Pétrus is in charge of food and wine pairings, combining the two terroirs. At the end of the meal, the La Fleur Nue collection offers teas and infusions with organic flowers that are rare on board.
A menu between two terroirs
Every day, the menus change to ensure a variety of dishes on board, especially for passengers who frequent the line frequently.
for breakfast, passengers can look forward to a flan with Swiss Emmental, forest mushrooms, fresh herbs and paprika, Greek yogurt with granola or polenta with chestnuts, grilled chestnut and citrus juice.
For lunch and dinner, the menu features a starter, several main course options, cheese and dessert, with wine pairings by Antoine Pétrus.
A menu of snacks has also been designed, including vanilla-caramel panna cotta, pita bread topped with broccoli hummus, chickpeas and caraway seeds, and a crunchy bite of turkey, mushrooms and hazelnuts.
