Air France has launched its latest business and first class menus on long-haul flights departing Paris.
Over the next three months business class passengers will be offered a range of dishes by Michelin-starred chef Michel Roth, while first class menus have been created by Guy Martin of Le Grand Vefour in Paris.
Dishes will change each month between April and June, with business class customers enjoying options including:
- braised beef tenderloin, onion asparagus and carrot mousseline with mustard (April)
- chicken with rare peppers and citrus honey, caramelized pineapple and mango, vegetable sticks (May)
- pan-fried shrimp, tarragon-flavoured lobster sauce, red rice, spinach shoots and oyster mushrooms (June)
Meanwhile in first class a total of two starters and six main dishes will rotate over the same period, with choices including:
- lobster on a bed of fresh coriander, crunchy salad, pecan nuts and young spinach roots (starter in May and June)
- pan fried pigeon in a liquorice sauce accompanied with a mango pineapple confit and snow peas sautéed in olive oil (main course in April)
- pan fried cod, Venere rice, sweet pepper seasoning, piquillos, fava beans and fennel (May)
- Sumac prawns wrapped in a chicken breast, poultry and shellfish sauce, spring vegetables (June)
The latest dishes are part of Air France’s programme of regularly changing menus by renowned chefs with which the carrier says it aims to “continue to surprise its customers while affirming its role as ambassador of fine French dining in the sky”.
Business Traveller recently reviewed the Air France first class offering on a flight between Paris CDG and Washington DC, with menus created by Michelin-starred chef Joel Robuchon.