We hang out there for breakfast on early departures or dinner on late returns. At the beginning of each trip, the “barista” reminds the travelers of his existence.in the center of the train with 4 or 14 cars“. A meeting point for first and second class, the TGV bar car has seen its layout evolve over the last forty years, over the years and with each train overhaul.
With the reduction of transport time, catering in trains loses its importance. From the 1950s to the 1980s, some national prestige trains (Mistral, Capitol, etc.) and luxury Trans-Europa-Express trains included a dining room. Meals are cooked on board and served on a set table. The service was then operated by the Compagnie internationale des wagons-lits, the same company that created the Orient-Express in 1883.
After the arrival of the TGV in 1981, the restaurant gave way to a bar where the offer was limited to salads, croque monsieur and the famous “SNCF sandwiches”. Counters and high tables, often without seats, invite you to eat. The latest versions of the bar car, however, emphasize comfort with a neat design and more spacious and bright spaces. Proof of this is the return of standing tables on the TGV Océane, which has been in circulation since 2017. Equipped with a giant screen and spread over two levels, the TGV M bar, expected in 2024, promises to be a real life place. for travelers. We are looking forward to this.
[Publié en octobre 2021, cet article a fait l’objet d’une mise à jour.]
Source: Le Figaro
