In the competitive aviation sky, Air France is not only raising its altitudes, but also the standards of its on-board cuisine.
By calling on numerous star chefs, the French company is embarking on a rather daring culinary quest, aiming to seduce the demanding palates of its Business and First class passengers.
But not everyone has the chance to benefit from it.
Voted “best on-board catering in first class” at the
Skytrax World Airline Awards
2023, Air France has entrusted its menu to three-star chef Emmanuel Renaut since November 2023.
But to take advantage of it, you have to take off from Roissy-Charles de Gaulle and travel aboard the La Première suites.
In the long-haul Business cabin, always departing from Paris, it is the great Anne-Sophie Pic who creates new culinary creations for the greatest pleasure of passengers.
This season, the three-star chef has created eight menus to discover on board.
Departing from the Antilles, Guyana and on the Caribbean regional network, you can discover the dishes prepared by chef Jean-Charles Brédas, while in Reunion the menu was designed by chef Jofrane Dailly.
This alliance with star chefs is not simply a luxury addition, but a deliberate strategy to distinguish the company and attract a demanding clientele.
In recent days, Air France has been raising its gastronomic offering to new heights by announcing its collaboration with Dominique Crenn, voted best chef in the world in 2016, and the first woman to have won three Michelin stars in the United States in 2018.
Dominique Crenn, stars in the air
On board La Première, passengers will be able to taste creations such as root vegetable mille-feuille accompanied by truffle sauce.
Air France /Press photo
Renowned for her super-inspired interpretation of French gastronomy, Dominique Crenn focuses on fish and seafood, the vegetables that she grows herself on her farm in Sonoma Valley, the sauces which remain one of the strengths of her know-how. make tricolor.
In her early days, she disturbed critics who criticized her for being
“too beautiful”
.
Never mind.
“
I don't do the cooking that people expect, I do the cooking that I want to do, the cooking that I find the best.
But I do it with a lot of love, to get closer to others.
And more often than not they appreciate it.
» she explained during an interview with Le Figaro.
For Air France, she therefore designed twelve exclusive recipes distributed between the La Première and Business cabins.
Each month, two dishes, including a vegetarian option and one based on fish, are added to the regular menu, offering a diverse culinary experience.
On board La Première, passengers will be able to taste creations such as lobster with pico de gallo and tea sauce, or root vegetable mille-feuille with truffle sauce.
In Business, the Californian charcoal with quinoa and marinière sauce, as well as the open zucchini and tomato ravioli with hazelnut and parmesan sauce, promise unforgettable airy feasts.
In Business, the open zucchini and tomato ravioli with hazelnut and parmesan sauce.
Air France /Press photo
Unfortunately, only passengers departing from Chicago, Los Angeles, Miami, New York-Newark, San Francisco and Seattle can currently enjoy the menus created by the French chef.
The company plans to gradually deploy the offer from all of its destinations in the United States throughout the spring-summer 2024 season. For a little taste of “
France is in the air
”.