Air France is committed to providing French haute cuisine in all its cabin classes and is promoting this cuisine across the world. With a unique heritage, Air France is continuing a culinary tradition that values excellence, pleasure and exclusivity.
To illustrate this exceptional reference of French art de vivre, Air France has been working with the greatest talents for several years including Olivier Bellin, Anne-Sophie Pic, Guy Martin, Régis Marcon and Michel Roth taking it in turns to sign Air France’s menu.
In collaboration with Servair, they help create the La Première and Business menus and choose the best products and ingredients to design exceptional dishes to offer a high-end, top quality dining experience.
In the Premium Economy and Economy cabins, Air France also offers its customers the latest in gourmet delights and, as an alternative to the standard menu offered onboard, a wide range of ‘A la carte’ menus are available.
For its wines and spirits, Air France works with Paolo Basso, voted world’s best sommelier in 2013, as well as with Bettane & Desseauve, authors of the French wine guide, to offer a French wine list of exceptional quality.
Two Michelin starred Chef Julien Royer, of Singapore’s Odette restaurant, which clinched the number one spot on Asia’s 50 Best restaurants, has created 12 dishes for Air France La Première and Business customers until March 2020. Each dish will be on the in-flight menu for two months before changing, with six main dishes created for the Business cabin and six main dishes for La Première.
These dishes are available on Air France flights from Singapore to Paris-Charles de Gaulle. Enjoy seamless journeys when travelling on the daily Air France and Qantas codeshare flights between Sydney/Melbourne/Brisbane/Perth and Singapore.
6 dishes to enjoy in the Business cabin:
April 2019 – October 2019
- Grilled scallops carrot mousseline and saffron nage
May 2019 – November 2019
- Grilled "kurobuta" pork breast, delicatessen-style sauce and green Le Puy lentils
June 2019 – December 2019
- Sautéed shrimps with paprika, smoked ricotta cheese and squash mousseline
July 2019 – January 2020
- Braised beef cheek in wine sauce, celeriax mousseline and wholegrain mustard
August 2019 – February 2020
- Sea bass with a confit onion jam, ratatouille and squid with confit lemons
September 2019 – March 2020
- Confit beef ribs, smoked celery and "pot au feu" style vegetables
Julien Royer is chef de cuisine at the Odette restaurant, which he co-founded in the heart of Singapore, and which has two Michelin stars. In 2019, Odette was ranked No. 1 restaurant in Asia and best restaurant in Singapore by Asia’s 50 Best Restaurants 2019. Julien Royer has forged links with the best producers around the world throughout his career. Like Singapore, the chef offers a cosmopolitan cuisine, with carefully selected seasonal products of French, Japanese and Australian origin.
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