EAT BETTER. fly better

Transcription

1 EAT BETTER fly better

2 FLEURY MICHON GROUP CANADA Fleury Michon America UNITED STATES OF AMERICA US $905 MILLION* CONSOLIDATED TURNOVER MORE THAN 3,800 EMPLOYEES 2 *Based on 2016 average exchange rate EUR/USD.

3 NORWAY Fleury Michon Norge FRANCE Fleury Michon SPAIN Platos Tradicionales SLOVENIA Proconi ITALY Piatti Freschi Italia SWITZERLAND Fleury Michon Suisse NO BRAND IN FRANCE MILLION UNITS SOLD Under the Fleury Michon Brand. Charcuterie Ready-made meals Seafood cuisine products 3

4 Customer-focused FOR OVER 100 YEARS! Fleury Michon, established in 1905, has never waivered of its commitment towards clients. That customer-centric approach is what has made us a dynamic international food company and what will continue to drive our growth into the future. Every day, we share a common goal: Being your partner in Eating Better. Providing nutritious and tasty meals that improve your passengers travelling experience is what we do best. We truly believe that eating better makes flying better, every time! 4

5 TRUSTED CULINARY partner Over 27 years of airline catering experience. Exceptional culinary know-how with an in-house team of international Chefs. State-of-the-art research, design and production facilities in North America and Europe. Taylor-made culinary solutions for first, business and economy classes. Capacity and knowledge to produce a wide variety of ethnic and special meals according to client specifications. 30 million airline meals produced each year. Hundreds of new menu items developed annually. High quality and safety standards include daily meal testing and precise labeling. Flash-frozen meals delivered to airports across the USA (incl. Hawaii), Canada and Europe. 5

6 Chef A DRIVEN COMPANY Fleury Michon s culinary experts make it a priority to stay connected to market trends. Our Chefs master local and international cuisines, including French, Italian, Chinese, Japanese, Korean, Thai and continental. Every year, we develop hundreds of recipes that celebrate the flavors of the world, making every meal a culinary voyage. We regularly host workshops with airline culinary and management teams to create meals that will exceed passenger s expectations. Internationally renowned Chefs Joël Robuchon, Daniel Vézina and Daniel Boulud have been collaborating with us over the years by sharing their invaluable knowledge and expertise with our teams. 6

7 Chef Chang Chuan (Henry) Hsu Chinese cuisine Chef Henry started his career at the 5-star Ritz Hotel in Taipei under esteemed culinary masters from Hong Kong and Europe. He later arrived in North America to perfect his craft, where he led kitchens in California before returning to Vancouver to open his own Bistro, Henry s Kitchen, which received rave reviews from Chinese and local media. Chef Henry collaborates with us to develop authentic Chinese meals. Chef Junichi Ikematsu Japanese cuisine From Kyoto, Chef Junichi trained in Japanese cuisine at Manyoken Brigade, where meals and banquets are served to royal families in Japan. Interested in new culinary trends, he moved to Montreal. Shortly after, he opened his own restaurant, Juni, which celebrates Japanese culinary art. Chef Junichi works with our team to create recipes worthy of the best of Japanese cuisine. Chef Shek Tong (Felix) Yu Chinese cuisine Executive Chef Felix Yu has 43 years of Culinary experience. A Hong Kong native, he first learned his trade at the renowned Spring Deer Restaurant before moving to London in 1980 to work in the acclaimed Zen Central in Mayfair England. In 2008, Felix opened his first restaurant called Felix Yu The Restaurant in Northampton and is now running the Pearl Liang located in London. Felix is a true expert in modern Chinese Cuisine and is proud to mentor up-and-coming new Chefs. 7

8 LEADER IN eating better Quality: Carefully sourced ingredients from our network of trusted suppliers. Strict Nutritional Guidelines: On-staff nutritionist to ensure meals are well-balanced and properly labelled. Transparency: Specification sheets including nutrition and allergen information, ingredient lists, heating instructions and pictures are provided. Information about the origin of each ingredient is also available. Local Suppliers: Infusion of regional trends and flavors as desired. Clean Label: Recipes with no preservatives, additives, artificial coloring or MSG upon request. 8 Social & Environmental Responsibility: Fleury Michon is committed to improve people s wellbeing by fostering healthy eating habits and strong business ethics.

9 CONSISTENT quality WITH ZERO COMPROMISE Daily inspections by Canadian Food Inspection Agency (CFIA) officers at the Fleury Michon North America production site. This facility is approved to export products to the USA in full compliance with USDA and FDA policies. HACCP compliance for all production facilities. Products are tasted daily as part of our Quality Assurance release procedure. Stringent microbiology tests. State-of-the-art X-ray detectors in all production facilities. Controlling and labeling of all food allergens. Traceability of all our ingredients and products. 9

10 Airline CATERING PRODUCTS BUSINESS CLASS Cod Loin with Red Pepper Sauce Meal Received Cod Loin with Red Pepper Sauce Meal Served BUSINESS CLASS Beef Tenderloin Bourbon Demi Glace Meal Received Beef Tenderloin Bourbon Demi Glace Meal Served ECONOMY CLASS 10 Roast Chicken Breast with Mushroom Cream Sauce Pancakes with Cream and Berries Compote

11 ASIAN Beef Tenderloin Strips Shimeji Chinese Meal Served Char Siu Pork Chinese Meal ASIAN Salmon Misoyaki Japanese Meal Served Chicken Bulgogi Korean Meal SPECIAL MEALS LSML - Low Sodium Meal LFML - Low Fat Meal VGML - Vegetarian Meal VLML - Vegetarian Meal (Lacto-Ovo) SPECIAL MEALS GFML - Gluten Free Meal DBML - Diabetic Meal AVML - Asian Vegetarian Meal HNML - Hindu Meal 11

12 Culinary solutions FOR ALL YOUR FLIGHTS DEPARTING FROM EUROPE AND NORTH AMERICA MATTHIEU ROUSSEL Senior Director, Global Business Development Europe and North America Office: (ext. 203) Mobile: DAVID SALONSKY Senior Director, Global Business Development Asia-Pacific Mobile: ELISE GRONDIN Senior Key Account Manager, Business Development North America Office: (ext. 251) Mobile: FLEURY MICHON (AMERICA) 26 J.-Marc-Séguin Street Rigaud, Quebec J0P 1P0, CANADA FLEURY MICHON (EUROPE) BP Pouzauges Cedex Vendée FRANCE fleurymichonairlinecatering.com