Starting this month, Air France's La Premiere and business customers will enjoy a selection of new dishes created by celebrated French chef, Paul Pairet.
The luxury dining offering will be availble on flights departing from Shanghai, Beijing and Guangzhou.
Black cod viennoise, seaweed and cream of rice
A new starter and main course will be revealed every month for the carrier’s premium customers.
In La Premiere, Chef Pairet has prepared a range of gourmet delights that blend Asian influences with French gastronomic traditions.
Duck pâté en croute foie gras and cepe mushrooms, baby salad of greens
Passengers can look forward to several notable starters, including Duck foie gras and Yunnan truffles, or smoked salmon with smoked tea.
Meanwhile, the main course available in February is Wagyu beef spare ribs – one of Chef Pairet’s signature dishes.
Beef cheek steak au poivre, cepe mushrooms and mash potatoes
For business class, the chef has introduced a choice of gourmet duo starters – Duck pâté en croute and foie gras with a baby salad of greens, or “black cod” tomato and fennel with Catalan- style grilled pepper. Notable main dishes include pork cheek daube niçoise, grilled sea bass or beef cheek bourguignon.
For more information, visit airfrance.com
Clement Huang
