March 3, 2024

Air France adds summer flavours to inflight menu

Air France is continuing to promote fine French dining with a new series of original dishes.

Taking flight from From July to October 2023 on departure from Paris, in the long-haul La Première and Business cabins, French Michelin-starred chefs Régis Marcon and Thierry Marx will be working alongside the Meilleur Ouvrier de France pastry chef Philippe Urraca to create dishes for the airline’s passengers.

To prepare these menus, the chefs have worked with Servair to create dishes that change with the seasons using fresh, local produce.

The meat, poultry, dairy products and eggs on each menu are sourced in France, and the fish comes from sustainable fisheries. In addition, vegetarian menus are available in each travel cabin on all the airline’s flights.

Thierry Marx takes charge of Business menus

For the first time, Air France is collaborating with Thierry Marx, a renowned chef with two Michelin stars. He has created dishes for Air France passengers inspired by the diversity of France’s culinary heritage. His dishes focus above all on plant-based ingredients with a flexitarian approach.

“Just like travelling, cuisine brings people together. These are values that I share with Air France for its customers’ pleasure,” said Thierry Marx.

In total, the chef has created eight dishes, available on board over the next four months:

  • Cream of spelt soup, black olive crumble, sautéed courgettes;
  • Cod, prawns, saffron rice, piquillo coulis;
  • Guinea fowl, carrot, butternut purée;
  • Pork loin, langoustine coulis, cauliflower purée, chanterelles;
  • Pasta conchiglie, pear, Fourme d’Ambert cheese and walnuts;
  • Prawns, risoni pasta with squid ink, crunchy vegetables;
  • Chicken, boulangère potatoes, mushrooms, Jura wine sauce;
  • Beef chuck, Bordeaux sauce, celery ravioli.

As part of the fight against food waste, Air France is offering its passengers travelling in the Business cabin the option of pre-selecting their hot dish up to 24 hours before their flight. This service combines the guarantee of availability of the passenger’s choice with fairer consumption onboard.

Régis Marcon and Philippe Urraca in La Première

Air France’s La Première cabin offers menus signed by triple Michelin-starred chef Régis Marcon. Nature continues to inspire this chef, who draws his inspiration from the Ardèche and Auvergne regions to create his dishes. He has concocted eight dishes to be enjoyed over the coming months:

  • Fillet of beef with cherries, mashed potatoes with smoked salt;
  • Royale of courgettes with oyster mushrooms and truffle, strawberry tomato coulis;
  • Pigeon fillet with apricot sauce, lemon bulgur, mushrooms and butternut;
  • Fillet of sea bass and prawns with chanterelle mushrooms, bouillabaisse style;
  • Guinea fowl fillet with blueberries, roast potatoes and baby carrots;
  • Fillet of sea bream with verbena, sautéed baby spinach and chanterelle mushrooms;
  • Braised veal shank, sage sauce, potato gratin with porcini mushrooms;
  • Cream of red bean soup with root vegetables.

As for the desserts, pastry chef Philippe Urraca, Meilleur Ouvrier de France, has devised four desserts to choose from on the à la carte menu – available onboard on a rotating basis:

  • Délice du sud;
  • Tea, orange and Kalamansi;
  • Le méditerranéen;
  • Le Moka.

In 2023, Air France is working together with a total of seventeen chefs to promote French culinary excellence.