From July to October 2023, Air France continue to value the French gastronomy with a new cycle of new recipes.
From Paris, in cabins La Première and Business on long-haul flights, these are now the great French starred chefs Régis Marcon and for the first time Thierry Marx who, alongside the pastry chef Meilleur Ouvrier de France Philippe Urraca, create tasty dishes for the company’s customers.
To develop these menus to be enjoyed in the sky, the chefs worked in collaboration with Servair, the world leader in airline catering, to design dishes from fresh, local products that vary according to the seasons. In a responsible approach, the meats, poultry, dairy products and eggs making up each menu are of French origin and the fish come from sustainable fishing. In addition, in each travel cabin, vegetarian menus are systematically offered on all the company’s flights.
Thierry Marx takes control of the Business menus
For the first time, Air France welcomes Thierry Marx, famous chef with two Michelin stars. This native Parisian, one of the most recognized culinary talents of his generation, has designed unique recipes for the company’s customers, drawing inspiration from the diversity of the terroirs of France. “Like travel, cooking creates bonds and moments of encounter. These are values that I share with Air France for its customers,” said Thierry Marx.
In total, the chef has created eight dishes to discover over the next 4 months:
– Spelled cream, black olive crumble, sautéed zucchini;
– Cod, prawns, saffron rice, piquillo pepper coulis;
– Guinea fowl, carrot, butternut purée;
– Pork loin, langoustine coulis, mashed cauliflower, chanterelle mushrooms;
– Conchiglie, pear, Fourme d’Ambert and walnut pasta;
– Shrimp, risoni pasta with squid ink, crunchy vegetables;
– Chicken, baked potatoes, mushrooms, Jura wine sauce;
– Beef chuck, bordelaise sauce, celery ravioli.
As part of the fight against food waste, Air France offers its customers traveling in the Business cabin the possibility of pre-selecting their hot meal up to 24 hours before the trip. This service combines the guarantee of the availability of the customer’s choice and fairer consumption on board.
Régis Marcon and Philippe Urraca in the La Première cabin
The Air France La Première cabin offers each customer a gastronomic offer worthy of the greatest restaurants. Voted “best first class onboard catering” at the last Skytrax World Airline Awards 2023, it now offers menus signed by the great three-star chef Régis Marcon. Nature always inspires this chef who draws his inspiration between Ardèche and Auvergne to create his recipes. He has concocted eight dishes to discover over the coming months:
– Fillet of beef with cherries, mashed potatoes with smoked salt;
– Courgette royale with oyster mushrooms and truffles, strawberry tomato coulis;
– Filet of pigeon and its apricot sauce, lemon bulgur, mushrooms and butternut squash;
– Filet of sea bass and prawns with chanterelle mushrooms bouillabaisse style;
– Fillet of blueberry guinea fowl, roasted baby potatoes and baby carrots;
– Fillet of sea bream with verbena, baby spinach and sautéed chanterelle mushrooms;
– Braised veal shank, sage sauce, potato gratin with porcini mushrooms.
– Creamy red bean with root vegetables
As for the desserts, the pastry chef Philippe Urraca, Meilleur Ouvrier de France and great representative of the French pastry tradition, has imagined a gourmet and delicate cycle composed of 4 desserts taking turns on the menu offered on board:
– Southern Delight;
– Tea, orange and Kalamansi;
– The Mediterranean;
– Mocha.
In 2023, Air France will work with a total of seventeen chefs promoting French excellence. These culinary talents follow one another to sign exceptional dishes on departure from Paris and certain international stopovers on board the La Première and Business cabins, as well as in lounges at Paris airports. The only airline to be associated with so many starred signatures, Air France is thus reaffirming more than ever its role as an ambassador of French gastronomy and know-how throughout the world.
