Catering that takes flavours and our commitments on a journey.
On board TGV Lyria trains, the journey is extended right to your plate. We know that eating well also means making better choices, which is why we’re designing more sustainable menus that highlight seasonal products, local expertise and the wide variety of French and Swiss local cuisine.
Our changing seasonal menus offer you tasty dishes that have been designed in collaboration with passionate chefs and artisans with a focus on locally and regionally sourced ingredients. From the Bistrot, accessible to all passengers, to La Table, our gastronomic experience in Première Signature class, both options are a testament to our commitment to more sustainable and creative cuisine while never forgetting our gourmet touch.
Products that have travelled fewer miles before landing on your plate
Are you feeling a bit peckish between Paris and Lausanne? Or do you fancy a full lunch before you arrive in Zurich? Both the Le Bistrot and the La Table cards will accompany you throughout your journey with the same promise – to offer quality products, prepared as near as possible to our routes.
As it stands:
- 70% of our products or recipes are French and 30% are Swiss
- Over 90% of the products we use are produced in France!
- 85% of our sandwiches, snacks and dishes are made to order, featuring creations and recipes designed specifically for TGV Lyria
- 100% of our meat is French, 80% of our products are from sustainable or organic farming, and 20% of these are certified organic
- 43% of our meals are vegetarian, with at least one vegetarian dish in each category
- 6% of our dishes are gluten-free and 3% of our dishes are vegan products, enhancing our menu on board
- 100% of our fish is MSC certified in order to support sustainable fishing
- 80% of our cups, cutlery and plates are biodegradable or compostable
Choosing suppliers in nearby regions also means limiting the distances that products travel and reducing their CO₂ emissions. A simple way to move our catering forward... in the right direction.
And because every meal counts, any sandwiches and hot dishes that we don’t sell are given a second life thanks to our partnership with Phenix, an app committed to fighting food waste. In 2025, we saved 919 kg of food, providing 1,839 meals and saving 2,712 kg of CO₂.
Suppliers that make travel as delicious as it is fun
More sustainable catering also starts with choosing the right partners. Throughout the year, we work with gatesolutions, our long-standing partner for on-board catering. Together, we select products and producers who share our commitment to always do better, focusing in particular on French expertise and more sustainable approaches.
From organic tea to biscuits made from rescued ingredients and beer made from repurposed bread – discover the products that add flavour to your journey and the partners who bring them to your plate.
In Première Signature:
- La Fleur Nue teas by Chloé Flogierini
To accompany your journey, we’ve chosen artisanal, French and organic teas. An exquisite break, with true expert knowledge seeping into each cup. - Our chefs and Festin de Bourgogne
Our dishes are made by our chefs in collaboration with Festin de Bourgogne. A collaboration guided by four pillars: inclusion, responsibility, integrity and transparency. This ensures that these high standards make it all the way to your plate.
In the buffet coach:
- Kignon: feeling peckish? We have Kignon biscuits on board. The brand offers products made in France with an inclusive approach focused on reducing waste. A delicacy that feels right – down to the last bite.
- Rebelle sweets: to sweeten up your break, these sweets contain no added sugar and have a Nutri-Score of A. A little sweetness that fits into in your journey easily.
- Ramdam: savoury biscuits made in France with a commitment to social responsibility. Part of their revenue is donated to associations: something to nibble on while sharing a little more solidarity.
- Mie: what if your next beer started... in a bakery? The Mie is made from repurposed bread. An original idea that gives bread a second life and is a true testament to more sustainable catering.
These producers each have their own story, their own knowledge and their own way of breaking new ground. What do they have in common? They add a little more meaning to what you enjoy on board. After all, the journey between France and Switzerland is also happening on your plate, too.
