From March to June 2022, Air France is teaming up with three top French chefs to create the dishes offered on board its flights.
On the airline’s medium-haul network, in the Business cabin, François Adamski will be unveiling delicious and original recipes. On long-haul flights, Anne-Sophie Pic has signed the La Première menu and Régis Marcon is offering new menus in the Business cabin. These are all great names in the world of French haute cuisine, which is being showcased around the world.
Culinary delights by François Adamski in the medium-haul Business cabin
Servair corporate chef François Adamski, Bocuse d’Or and Meilleur Ouvrier de France, is offering Business customers on the Air France medium-haul network tasty new dishes this month. For the occasion, the chef is revealing the recipe for his “poached egg at 30,000 feet”.
Sautéed prawns, slices of Charolais beef and salmon with basil complete this new cycle of dishes on offer over the next few months, on flights to and from Paris. Attached to traditional French produce and to sustainable food sources, François Adamski has selected products from France to create healthy and well-balanced menus with a focus on well-being and pleasure.
On long-haul flights, Michelin-starred menus by Anne-Sophie Pic and Régis Marcon
Air France has also teamed up with Anne-Sophie Pic and Régis Marcon to sign the menus for the La Première and Business long-haul cabins on departure from Paris. With a selection of vegetarian, red or white meat or fish dishes, the French Michelin-starred chefs have come up with refined dishes for the airline’s customers to discover progressively this season.
Triple Michelin-starred chef Anne-Sophie Pic has created a starter and six main dishes for the airline’s most exclusive cabin. Rolled and snacked sole “à la plancha”, smoked goat’s cheese ravioli and coffee-smoked beef fillet are just some of her dishes to be enjoyed on board.
The triple Michelin-starred chef Régis Marcon has come up with 8 exceptional dishes to be enjoyed in the Business cabin, such as duck lasagne with blackcurrant sauce, blanquette of salmon and Pollock in sherry jus.