On board its long-haul flights from Paris, Air France intends to offer a high-end culinary experience to its travelers. According to Air Journal, the company has renewed its collaborations with several renowned French chiefs. Each class thus benefits from a tailor -made card, thought with precision. In the cabin the first, chef Arnaud Lallement signs starters and hot dishes, while Angelo Musa, world pastry champion, develops exclusive desserts. On the business side, Régis Marcon works recipes inspired by nature, accompanied by Nina Métayer for the sweet touch. Premium cabins are not to be outdone: Frédéric Simonin, star and best worker in France, offers dishes with refined accents.
All these menus are designed with Servair, the world leader in air catering. Priority is given to French, seasonal, local products Or from lasting sectors: meats, fish, eggs, vegetables … Even vegetarian options are systematically integrated. Air France also seeks to limit waste: in business, passengers can Offer their hot dish up to 24 hours before departure. This device allows both to avoid ruptures of choice and to better adjust the on -board quantities.
Prestigious chefs for exclusive recipes
Each of the cards developed by the chiefs is thought of as a gourmet restaurant menu, With dishes that change regularly. Arnaud Lallement, for example, offers Lonon Caviar langoustins or even gaps with spinach and mushrooms. Régis Marcon puts on simple sublimated products: Camargue rice, orange carrots or royal salmon. For her part, Nina Métayer makes the taste buds travel with her raspberry-citron desserts or her tatin pies.
Air France thus capitalizes on the image of excellence of French gastronomy to distinguish itself in a very competitive airline. For travelers, it is also the assurance of living a privileged moment as soon as embarkation.
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