Air France is offering new dishes designed by star chef Guy Martin over the next two months.
Martin has created a starter and five new main dishes that will be exclusively served in La Premiere (first class), on flights from Paris-Charles de Gaulle and on the company’s entire long-haul network.
Passengers flying with Air France in April can look forward to either a rack of lamb with sage jus, peas and tomato Provencal, or a marinated duck fillet with vegetable jus, a brunoise of green tomatoes and mini ratatouille.
Then in May, customers can enjoy turbot with ras el hanout and sweet potato pie, or chicken with shrimps in sauce, among others.
Since December 2011, Air France has been working with the Servair Culinary Studio chaired by Joël Robuchon. Every two months, a famous French chef would be invited to add new culinary creations to the airline’s La Premiere menu.
Notable chefs such as Anne-Sophie Pic, Régis Marcon, Guy Martin, Joël Robuchon and Michel Roth have already had a hand in creating new dishes for the airline so far this year.
For more information, visit airfrance.com
Clement Huang
