From November 2021 to February 2022, Air France is teaming up with talented French Michelin-starred chefs Régis Marcon and Mathieu Viannay to sign its La Première and Business long-haul menus. With vegetarian dishes, meat, poultry and fish, the chefs have created refined dishes for the airline’s customers to enjoy over the coming months on departure from Paris.
With these exceptional new dishes, Air France continues to promote French fine dining throughout the world.
3-star gastronomy in the La Première cabin
In the airline’s exclusive La Première cabin, three Michelin-starred chef Régis Marcon has come up with six new tasty dishes. Accompanied by the expertise of the Servair Culinary Studio, of which he is president, Régis Marcon revisits the seasonal products that are close to his heart:
- Vegetable lasagna, with tangy chive cream;
- Braised veal shank, sage sauce, potato gratin with porcini mushrooms;
- Beef tenderloin in red wine, sautéed potato and morel cake;
- Pike and shrimp cake with lobster sauce, sautéed girolle mushrooms with tarragon, spinach;
- Mixed scallops and scampi with truffles, reduced jus and julienne vegetables;
- Confit pigeon, apricot sauce, lemon bulgur, mushrooms and butternut.
Fine dining in the Business cabin
In the Business cabin, Air France has, for the first time, entrusted its menu to two Michelin-starred chef Mathieu Viannay, with 8 original dishes combining delicate flavours and local produce to be enjoyed on board:
- Penne pasta, arugula and spinach gratin, ricotta cream with lovage;
- Risotto verde, vegetable Bolognese;
- Beef tenderloin, macaire potato patties, roasted beet and smoked meat juices;
- Poultry fillet with morel mushrooms, spelt and butternut squash risotto;
- Poached cod fillet with baby vegetables and taggiasca olives;
- Pike perch fillet, armorican sauce, yellow carrots and herb semolina;
- Braised veal shank with sweet spices, split pea puree, mange tout and hazelnuts;
- Roasted guinea fowl in coffee, celery confit and stewed autumn vegetables.
About Régis Marcon
Bocuse d’Or in 1995 and acclaimed with three Michelin stars, Régis Marcon embodies an entire story of fine French dining. More than a style or a period, his cuisine symbolizes his own story. In the department of Ardèche, in the region of Auvergne, between Velay and Vivarais, Régis Marcon found the roots of his cuisine in a familiar and family territory. Since taking over the family-run hotel restaurant in 1979, and never leaving his cocoon in Saint-Bonnet-le-Froid, Régis Marcon became one of the greatest chefs of our time, by highlighting his regional products such as mushrooms and green Puy lentils.
About Mathieu Viannay
Two Michelin-starred chef Mathieu Viannay has always been a gourmet. A lover of delicate flavours, he handles local products with success. Winner of the Meilleur Ouvrier de France award in 2004, he revisits traditional recipes in a contemporary twist. So it was only natural, that, like a spiritual son, he took over Eugenie Brazier’s cult restaurant “la Mère Brazier”, which celebrates its 100th anniversary this year. Mathieu Viannay also signs the menu of the “Trente et Un” restaurant at the hotel Portopia in Kobe, Japan, giving it an inimitable French touch. He also coordinates the 12 catering outlets of the travel department at the Samaritaine store in Paris.
About the Servair Culinary Studio
Created in November 2009 and chaired by Régis Marcon, the Servair Culinary Studio brings together Michelin-starred chefs and culinary experts to raise the quality standards of deferred catering and transpose the codes of haute cuisine to in-flight meals for travellers all around the world. Its mission is also to identify trends and innovations to optimise the dishes designed by the chefs at Servair, Air France’s partner and leader in in-flight catering in France and Africa.