Air France is serving new regional menus onboard its long-haul flights departing from Paris in collaboration with leading French chefs.
The airline has renewed its partnership with triple Michelin-starred chef Arnaud Lallement, pastry chef Angelo Musa, triple Michelin-starred chef Régis Marcon, pastry chef Nina Métayer and Michelin-starred chef Frédéric Simonin.
The chefs have collaborated with inflight catering supplier Servair, which uses fresh, local produce that changes with the seasons.
Meat, poultry, dairy products and eggs on each menu are of French origin, and the fish is sourced from sustainable or French fisheries.
Passengers flying in LA Première cabins can choose between four starters and eight mains from Lallement. This includes langoustine, creamy court-buillonand lemon caviar as a starter, and ravioli, parmesan sauce, spinach and mushrooms as a main.
Musa has created four desserts that combine “balance, delicacy and harmony of flavours”. Highlights are Ode chocolate-caramel and cake with candied citrus fruits from Corsica.
In the Business cabin, Marcon is serving 16 nature-inspired dishes. Passengers can expect Camargue rice with a tangy sauce, snow peas and yellow carrots.
Métayer has crafted “light yet powerful” desserts, such as raspberry lemon delight and tatin-style crunch delight.
As part of the fight against food waste, Business class passengers can pre-select their main dish up to 24 hours before their flight.
Simonin has created four dishes for flyers in the Premium Economy cabin. Options include salmon, shellfish sauce and pasta; wild rice, leek and mushroom or prawns with tomato and squid ink rice.
