In this month of November 2023, Air France announced new menus gourmet in cabins The first one And Business long haul. In the spotlight, the new arrival at Air France, the chef Jean-Charles Brédasfirst Martinican member of the Culinary Academy, who will delight passengers in business class on flights transatlantic between Paris and the Caribbean as well as regional connections.
Departing from Paris, these are now the great French starred chefs Emmanuel Renaut And Anne-Sophie Pic who create exceptional dishes for Air France customers, alongside pastry chefs Best Workers of France (MOF) Angelo Musa and Philippe Urraca, reveal the Air France press release. Departing from around the world, Air France “also continues the development of its exceptional collaborations. » For the first time, the company is offering new recipes signed by Jean-Charles Brédas. The chef signs the entire Business cabin menu upon departure. Pointe-a-Pitre, Fort-de-France, Saint-Martin, Cayenne as well as on flights in the company’s Caribbean regional network. In 2023, Jean-Charles Brédas will be the 18th chef to collaborate with Air France.
To develop these menus, the chefs work in collaboration with Servair, the world leader in airline catering, with fresh, local products that vary according to the seasons. In a responsible approach, the meat, poultry, dairy products and eggs making up each menu are of French origin and the fish come from sustainable fishing from Paris. Furthermore, in each travel cabin, vegetarian menus are systematically offered on all of the company’s flights.
Emmanuel Renaut and Angelo Musa in the La Première cabin departing from Paris
On board its La Première suites, Air France offers each customer a gastronomic offer worthy of the greatest restaurants. Elected “best on-board dining in first class” during the Skytrax World Airline Awards 2023, Air France is entrusting its new card to Emmanuel Renaut from November. A lover of the Savoyard region, the three-star chef and Meilleur Ouvrier de France shares his mountain cuisine with local products and French terroir. Emmanuel Renault has concocted a total of eight dishes to discover over the coming months, including for example a farm poultry confit with mushrooms and its vegetable mille-feuille, a souvenir of his 2004 MOF competition, or a creamy root vegetable and mushroom from Paris, porcini mushroom and Beaufort, flagship product of Savoyard cuisine.
“Nature is a source of inspiration as infinite as it is fragile. My cuisine tells a story, that of simplicity, indulgence and comfort. This is what I wanted to convey to Air France passengers,” declared Emmanuel Renaut.
As for desserts, it’s Angelo Musa, with a unique technique, who brings a sweet touch to the menus of this cabin. Four high-end desserts are to be discovered soon, including the mango, citrus and cognac baba or the chocomûre, combining the power of a pure Venezuelan dark chocolate and the tangy notes of a wild blackberry.
Anne-Sophie Pic and Philippe Urraca in the Business cabin departing from Paris
In the long-haul Business cabin, Anne-Sophie Pic creates new culinary creations for Air France customers. There three star chef this season is signing eight menus to discover on board, including a poultry supreme with sake lees revealing the power of Japanese ingredients combined with local French products or even a roasted parsnip – a forgotten vegetable brought back into the spotlight – with butter dill and curry combined with walnuts. “For Air France customers, I created unique recipes highlighting products from our French region. I worked on them by playing on the combination of new flavors and the power of tastes” declared Anne-Sophie Pic. For the first time, Air France has also entrusted a great pastry chef with the signature of the desserts offered in the Business cabin. This is Philippe Urraca, Meilleur Ouvrier de France, who offers an Opera, a Black Forest or even a Yuzu Entremets to finalize this tasting in the open sky.
Jean-Charles Brédas in the Business cabin departing from the Antilles, Guyana and on the Caribbean regional network
Since November 1, 2023, the company has also been offering new dishes created by Martinican chef Jean-Charles Brédas in the Business cabin on flights departing from the Antilles (Pointe-à-Pitre, Fort-de-France, Saint-Martin) and from Guyana (Cayenne) to Paris as well as on flights on the Caribbean regional network linking Cayenne to Fort-de-France, Pointe-à-Pitre to Miami and Pointe-à-Pitre to Montreal. The chef has imagined for Air France no less than twelve new dishes offered on board over the coming months, such as a creamy risotto with coconut milk, pigeon peas – a must-have product from the Caribbean – almonds and giraumon, or a roast grouper fillet, accompanied by crunchy papaya sauerkraut, green sauce and dachine cubes. For each recipe, the chef has taken care to favor local and seasonal products, in accordance with the company’s standards. “My cooking is a thought. I created simple recipes, with local products, revealing my Creole and mixed identity, a cuisine that combines gustatory and visual pleasure: a meeting of Earth and Sea.”
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 travel. This service combines the guarantee of availability of the customer’s choice and fairer consumption on board.
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