Air France and the culinary French haute cuisine experience onboard its flights
Air France works with the best french Chefs and Talents
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. 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 in Air France Flight
As an example, 6 dishes to enjoy in the Business cabin, depending on the season and the flight:
Grilled scallops carrot mousseline and saffron nage
Grilled "kurobuta" pork breast, delicatessen-style sauce and green Le Puy lentils
Sautéed shrimps with paprika, smoked ricotta cheese and squash mousseline
Braised beef cheek in wine sauce, celeriax mousseline and wholegrain mustard
Sea bass with a confit onion jam, ratatouille and squid with confit lemons
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.