Air France has unveiled Michelin-starred menus created by French chefs Michel Roth and Anne-Sophie Pic in its long-haul La Première and Business cabins on departure from Paris. The menus will be available until October 2022.
Roth has created a new series of French dishes for customers in the La Première cabin. The chef’s dishes that will gradually be unveiled on the airline’s menu include: Caviar Sturia accompanied by a pancake with smoked fish cream (appetizer); lobster medallion, green asparagus and raspberry vinaigrette (starter); tender beef, pan-seared foie gras with a truffle sauce, stir-fried asparagus and porcini mushrooms; oven-cooked verbena veal, vegetable and morel mushrooms; chicken supreme with rosemary, fine sweet pepper tart and stuffed zucchini; chicken supreme with olives and black truffles, poivrade artichokes and macaroni gratin; quinoa with candied lemon, summer vegetables and basil creme; truffled polenta, green vegetables, mint pea coulis with carrot jus; fillet of brill in a shellfish jus accompanied by simmered green vegetables and mussels; and shrimp in lobster sauce perfumed with tarragon, red rice and baby spinach.
The La Première cabin is available on certain flights to Los Angeles, Miami, New York-JFK, San Francisco, Washington D.C., Mexico City, Abidjan (Côte d’Ivoire), Johannesburg, Dubai and Sao Paulo.
Air France is continuing its collaboration with triple Michelin-starred chef Anne-Sophie Pic and her menu will be featured in the long-haul Business cabin. Dishes include: Braised beef, potato mousseline, plum chutney and tarragon breadcrumbs; roast chicken, spelt risotto, courgettes with green cardamom; saithe with seaweed, lovage sauce, camargue red rice, spinach and fennel compote; artichoke barigoule, creamy polenta, smoked vanilla burrata, tangy tomato coulis; poached saithe with curry and coconut milk sauce, black rice; beef stew with coffee and sweet onion consommé; chicken with tonka bean sauce and creamy polenta with mushrooms ; and seashell pasta, chard and lemon coulis, lightly smoked goat cheese cream, roasted pumpkin seeds.
By the end of 2022, the airline is committed to offering 100 percent French meat, dairy products and eggs, besides sustainably caught fish, on all its flights from Paris and in all cabins. A vegetarian dish will also be offered. The company favors local produce, respecting seasonal produce and encouraging sustainable farming. The kids’ and infants’ menus will be made from organically grown produce. All meals will be prepared in France.
To combat food waste, Air France enables passengers to pre-select a hot meal in the Business cabin before departure. This service combines the guarantee of availability of the customer’s choice with fairer consumption. The airline is also committed to recycling and eliminating 90 percent of single-use plastic on board its aircraft by early 2023.
Sustainable catering is part of Air France’s roadmap for more responsible travel.
For more details, visit airfranceact.airfrance.com.
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