In February the airport authority announced stage one in the modernisation of its two terminals: exciting, eclectic catering services sure to get everyone on board.
"To provide the most surprising commercial experience in a European airport," is how Filip Soete, director of Aéroports de la Côte d'Azur's Commercial Business Unit, describes the vision behind the extensive renovation now getting underway. Part of a strategy to boost the airport's competitiveness competitiveness, it includes doubling the retail and comfort zones: +1200m2 for T1, by May 2016, and +4000m2 for T2, by May 2017. Stage one, announced this February, covers the catering. Filip Soete: "We went to a lot of trouble to seek out both simple and high-end concepts that are exciting and high quality, but also that have a close connection with our region since they represent signature products." The partners selected for that mission are Relay France and SSP. Relay is a subsidiary of Lagardère Services, a worldwide catering operator in transport locations with 650 outlets in 30 countries including 160 airports; it will call on the group's internal brands (Bread & Co, Chez Jean...) plus international brands (Petrossian, Starbucks, Burger King, Eric Kayser...), and most important of all one of French gastronomy's biggest names: Thierry Marx. SSP is a world leader in the sector, operating in 130 airports and 270 railway
stations; its offering will target a broad gamut of consumers who appreciate eclectic catering ranging from Mauro Colagreco and Jamie Oliver to socca specialist Chez Pipo and La Tarte Tropézienne.
Runway stars
L'Estivale by Mauro Colagreco
fancies, the Argentinian chef from the 2-Michelin-star Mirazur in Menton brings a bistronomic concept focused on the flavours, colours and fragrances of Nice's back country. The menu will offer tapas-style starters at €5 and main dishes of local inspiration, in a modern inn décor.
Situé en salle d'enregistrement T2 - Ouverture juin 2017
Jamie's Italian
The British cookery scene's enfant terrible is to take over 559m2 so travellers can enjoy his take on the "Italian way of life", in a trattoria décor with a menu concentrating on simple produce and traditional delicatessen meats.
Hall départ + mezzanine salle d'embarquement – Ouverture juin 2017
La Plage de Thierry Marx
The chef of Sur Mesure, the 2-Michelin-star restaurant in the Mandarin Oriental, Paris, brings a two-part concept. First, a restaurant along the lines of a beach bar – think Voile Rouge and Club 55 – serving breakfasts and chic snacks, with a lounge and children's play area. Second, a Cuisine Mode d'Emploi(s) cookery school providing 12 weeks' free training for unqualified youngsters; of capital importance to Marx, this social commitment earned him the Légion d'Honneur in 2012.
Salle d'embarquement T1 – Ouverture 1er décembre 2015
By Alexandre Benoist
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