Throughout the summer travel season this yr, Air France is introducing latest menus for its long-haul passengers flying in Business and La Prèmiere out of Paris from July to October. Nevertheless, this move by the airline shouldn’t be latest, because it has previously collaborated with Michelin-Starred chefs to design the menu for its premium passengers.
Renowned and double Michelin Starred chef Thierry Marx is taking up the menu for business class passengers. The French cuisine’s diverse heritage inspires his unique dishes created for Air France customers with a give attention to plant-based ingredients.
He has designed eight dishes that might be available onboard at some point of the subsequent 4 months:
1. Cream of spelt soup, black olive crumble, sautéed courgettes;
2. Cod, prawns, saffron rice, piquillo coulis;
3. Guinea fowl, carrot, butternut purée;
4. Pork loin, langoustine coulis, cauliflower purée, chanterelles;
5. Pasta conchiglie, pear, Fourme d’Ambert cheese and walnuts;
6. Prawns, risoni pasta with squid ink, crunchy vegetables;
7. Chicken, boulangère potatoes, mushrooms, Jura wine sauce;
8. Beef chuck, Bordeaux sauce, celery ravioli.
With sustainability in mind and to avoid food wastage, Air France is offering their business class passengers the choice to pre-select their hot dish as much as 24 hours before their departure. Moreover, by pre-selecting meals, the supply of preferred meals are guaranteed for passengers.
With regards to dining in Air France’s La Prèmiere cabin, passengers are in for a full gourmet dining experience akin to that of a few of the finest restaurants. The menu for La Prèmiere is designed by the renowned, triple Michelin-Starred chef Régis Marcon.
Inspired by nature from regions of Ardèche and Auvergne, the chef has designed eight dishes exclusively for the guests flying in La Prèmiere to enjoy-
1. Fillet of beef with cherries, mashed potatoes with smoked salt;
2. Royale of courgettes with oyster mushrooms and truffle, strawberry tomato coulis;
3. Pigeon fillet with apricot sauce, lemon bulgur, mushrooms and butternut;
4. Fillet of sea bass and prawns with chanterelle mushrooms, bouillabaisse style;
5. Guinea fowl fillet with blueberries, roast potatoes and baby carrots;
6. Fillet of sea bream with verbena, sautéed baby spinach and chanterelle mushrooms;
7. Braised veal shank, sage sauce, potato gratin with porcini mushrooms;
8. Cream of red bean soup with root vegetables.
Air France is currently working with 17 culinary experts to advertise the country’s culinary excellence by offering world-class catering on flights from Paris and airport lounges in Paris. This makes the carrier the one airline to partner with so many Michelin-Starred chefs and reaffirm its role as an envoy for superb French dining worldwide.
One among the 17 experts is pastry chef Philippe Urraca, Meilleur Ouvrier de France, who’s answerable for the airline’s dessert menu. His fame has earned him various requests each inside France and abroad to create pastries for various ceremonies and events. The chef has crafted 4 delicious desserts for passengers to select from the onboard à la carte menu:
1. Délice du sud;
2. Tea, orange and Kalamansi;
3. Le méditerranéen;
4. Le Moka.
While striving to offer incredible dishes at 35,000 feet, Air France can be being responsible by keeping sustainability on the forefront.
This is completed by creating dishes using fresh ingredients currently in season and locally produced. Moreover, all the things is sourced locally inside France with regards to meat, poultry, dairy products, and eggs. Fishes used for the meals come from sustainable fisheries, and the carrier has ensured vegetarian menus can be found in all travel cabins and on all the airline’s flights.