To create these menus, the cooks work along with Servair, the world chief in in-flight catering, utilizing recent, native produce that change with the seasons.
From April 2024, Air France is unveiling new in-flight menus, created by distinguished new names on the planet of delicacies. As an envoy for French fantastic eating, the corporate continues to showcase French haute delicacies world wide.
On departure from Paris, the triple Michelin-starred French cooks Glenn Viel and Arnaud Lallement will likely be creating distinctive new dishes within the La Première and Enterprise cabins, alongside famend pastry cooks Philippe Rigollot and Nina Métayer. Within the Premium Economic system cabin, the one Michelin-starred chef Frédéric Simonin continues to thrill the airline’s clients along with his scrumptious new recipes.
As a part of the airline’s dedication to extra accountable catering, the meat, poultry, milk merchandise and eggs on every menu are of French origin, and the fish sourced from sustainable fisheries on departure from Paris. Vegetarian menus are additionally systematically out there within the totally different cabins on all of the airline’s flights.
Glenn Viel and Philippe Rigollot within the La Première cabin on departure from Paris
For the very first time, the triple Michelin-starred French chef Glenn Viel is signing the complete menu within the La Première class, the corporate’s most unique journey cabin. Ingeniously combining his Breton roots with Provençal delicacies, this lover of native produce has created a complete of twelve distinctive dishes to be loved over the approaching months, together with Mediterranean bread with preserved peppers and rosemary, cream cheese, rocket and pickled lemon, sea bream fillet, fondant potatoes, mussels and lemon sauce, and guinea fowl topped with a crunchy zucchini mosaic, and caramelized onion compote.
“I’m proud to be working with Air France, which has established itself because the flagship of French aviation and highlights our nation and French gastronomy all through the world. For the corporate’s La Première clients, I wished to focus on the French artwork de vivre, excessive requirements, class and refinement”, acknowledged Glenn Viel.
As for desserts, the Meilleur Ouvrier de France and world pastry champion Philippe Rigollot will take over the French dessert menu, that includes a collection of lightly-textured, scrumptious candy pastries. Strawberry gateau, Black Forest gateau, and an apricot tartlet and rosemary whipped cream are among the many six desserts to steadily seem on the menu.
“For Air France, I labored on gentle treats fabricated from cream and sugar. I wished to introduce totally different flavours and textures to the travellers of our fantastic airline. It’s a pleasure to serve you!” stated Philippe Rigollot.
Arnaud Lallement and Nina Métayer within the Enterprise cabin on departure from Paris
Within the long-haul Enterprise cabin, the triple Michelin-starred French chef Arnaud Lallement is creating new culinary delights for Air France clients. The chef proposes a recent and gourmand delicacies infused with emotion, with a collection of 9 new gourmand creations. Dishes together with polenta on stir-fried greens, creamy eggplant and purple pepper coulis, crab and shrimp ravioli, Brittany curry sauce, and stir-fried spinach will delight passengers.
“For Air France, I wished to recollect the seasons, to let my unconscious communicate, as if in hypnosis. Sharing with travellers a gourmand pleasure marked by emotion and indulgence”, defined Arnaud Lallement.
Within the Enterprise cabin, since 2023, Air France has additionally been entrusting its dessert menu to a signature pastry chef. Topped World Pastry Chef 2023, chef Nina Métayer will likely be signing three new candy treats for the corporate’s clients. The chef’s caramel, hazelnut and velvety darkish chocolate slice, coconut lime mango slice, and the “Individuel” gourmand chocolate delight are the irresistible delicacies that clients can take pleasure in throughout their journey.
“I created these desserts as actual journey companions. My gourmand but gentle pastries are designed to supply travellers a feast for the senses whereas evoking the allure of faraway locations”, stated Nina Métayer.
Frédéric Simonin within the Premium Economic system cabin on departure from Paris
Within the Premium Economic system cabin, the one-starred chef Frédéric Simonin continues to thrill Air France clients as a part of an on-going partnership initiated with the corporate in November 2023. A perfectionist at coronary heart, he has created a brand new sequence of dishes ready with the best respect for the merchandise chosen. The chef’s scrumptious new menus together with mini scallops, citrus sauce with tapioca pearls and asparagus pasta, or peas with savory, spinach and glazed pearl onions are actually out there on board.
“For Air France clients, I’ve rigorously chosen every product from our French areas that I can remodel with delicacy and precision, for a particular culinary expertise”, says Frédéric Simonin.
Signature dishes on departure from locations worldwide
Air France is constant to develop its distinctive partnerships on departure from its worldwide stations.
On flights departing from its stations in the US*, the corporate is providing menus signed by triple Michelin-starred French chef Dominique Crenn within the La Première and Enterprise cabins. Since February 2024, the chef’s dishes have been out there on departure from Chicago, Los Angeles, Miami, New York-Newark, San Francisco and Seattle. Beginning in April 2024, they may also be out there on departure from Detroit, Washington, and New York-JFK.
On departure from all the corporate’s Canadian locations (Montreal, Toronto, Quebec and Vancouver), French chef Olivier Perret has been signing French dishes that includes native and seasonal produce for the Enterprise cabin menu.
Air France can also be providing dishes signed by Martinique chef Jean-Charles Brédas within the Enterprise cabin on flights departing from the French West Indies (Pointe-à-Pitre, Fort-de-France, Saint-Martin) and French Guiana (Cayenne) to Paris, in addition to on flights within the Caribbean Regional Community linking Cayenne to Fort-de-France, Pointe-à-Pitre to Miami and Pointe-à-Pitre to Montreal.
On departure from Réunion Island, Air France entrusts the menu in its Enterprise cabin to chef Jofrane Dailly, who highlights the island’s culinary heritage mixed along with his Indian origins.
On departure from Singapore, the triple Michelin-starred chef Julien Royer indicators a collection of authentic dishes on the menu that’s often renewed for Air France’s La Première and Enterprise clients travelling to Paris.
* gradual deployment on departure from all Air France locations in the US, excluding seasonal stations.
Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Community; his duties embody enterprise growth and planning for TravelDailyNews long-term alternatives.
