Air France is renewing inflight menus onboard its La Première suites from Paris.
Triple Michelin-starred chef Emmanuel Renaut has teamed up with Clare Heitzler, the Gault & Millau guide’s Pastry Chef of the Year 2013, to produce a seasonal menu focussing on fine French cuisine.
Renaut has crafted five gourmet starters and eight main dishes for the new menu. The latter, which will be renewed over the coming months, showcases Savoyard cuisine.
Meals include Beaufort PDO soufflé, cream of mushroom truffles and foire gras with salsify, blueberry and onion chutney. Polenta with wild mushrooms, spinach and mountain cheese or scallops quenelle, tangy cream sauce and root vegetables will also be available.
Heitzler, meanwhile, will be responsible for Air France’s dessert menu. Seven of her signature dishes will be gradually introduced.
These include a triple chocolate cloud, crunchy chocolate shortbread and creamy dark chocolate. A dish titled Castanéa comprises Ardèche chestnuts and Corsican clementines, too.
Renaut said: “Nature is a source of inspiration as infinite as it is fragile. My cuisine tells a story: one of simplicity, gourmet indulgence and comfort. This is what I wanted to share with Air France’s La Première passengers.”
Heitzler added: “For Air France, I created a selection of pastries combining gourmet delicacies, flavours and products from our French regions. A gourmet interlude for the airline’s passengers to enjoy.”
