Creative Kitchens
Another world, another small world
The rich, the royals and the recognised fly into Nice. They want the best and they want it now. Jo Austin enjoys a canapé with Private Catering in Nice
Catering can be a challenge, especially when the very best is expected to be delivered at a moment’s notice. This is the name of the game for Private Catering in Nice where 50-100 staff make a tight-knit quick-response team. “All our food is home-made,” says head chef Bruno Schmidt, who used to work in a 2 star Michelin restaurant. “We are situated next to the market and try to buy local produce whenever possible. Our challenge is that we never know what we will be doing tomorrow. We have three teams of staff working 24 hours a day in the summer and run two shifts in the winter.” Orders can be for any number of people. The biggest private jet to date was a Boeing 747 and plans are afoot to welcome Mr Ali Wallid from Saudi Arabia in 2012 with his very own A380. ”Ethnic, Arabic and Russian meals are in high
“Our real challenge is that we never know what we will be doing tomorrow. We have two teams working 24 hours a day in the summer and two shifts in the winter”
demand and we are currently producing around 700 meals a year. We have a Lebanese chef who creates special bread and dips for our popular Arabic mezze and a pastry chef for our luxury collection of Viennoiseri. Desserts are also our speciality with the most popular choice being Le Private, three flavours and three textures composed of layers of soft hazelnut biscuits, a crisp prasline and chocolate mousse Jivara served
chilled with a caramel sauce and salted butter. “Our royal wedding takes place in the principality of Monte Carlo in July this year and this will involve a huge amount of catering for the private jets of the royal guests. The Prince already keeps his own jet here. “And it is not just food. Our slogan is: “The
best for your jet”, says gm Muriel Tsingos. “This can mean flowers, music, toiletries, pet food, newspapers (in 46 languages), wine and even swimming costumes! This morning we were asked to find a bottle of Orangina to be served in a bespoke Orangina glass.” “We have a fridge van enabling us to deliver
fresh food directly to the aircraft. This is especially important in the hot summer months when our highest sale is fresh sliced fruit.”
www.private-catering.com
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www.onboardhospitality.com
Photography: ©Rachel Smith, BMI Publishing Ltd
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