• Chidozie Uzoezie

Air France Brings Fine Culinary Delights of Creole Onboard

Air France is once again entrusting its Caribbean dining offer to Babette de Rozières, famous chef and founder of the salon de la gastronomie des Outre-Mer in Paris.

In 2018, 3 dishes will be available on flights departing from Cayenne (French Guiana), Fort-de-France (Martinique) and Pointe-à-Pitre (Guadeloupe) to Paris-Orly and on flights on the Regional network route between Fort de France and Cayenne, and from Cayenne to Fort-de-France.

The culinary delights of fine Creole cuisine on the menu include:

- Filet of cod marinated in lime, saffron cream sauce, plantain risotto on the menu in March 2018 – June 2018 – September 2018 – December 2018. - Caramelized chicken fricassee, sweet spicy sauce, duchess of breadfruit with turmeric on the menu in April 2018 – July 2018 – October 2018 – January 2019. - Free-range chicken leg, curry sauce, crunchy vegetable confit and basmati rice on the menu in May 2018 – August 2018 – November 2018 – February 2019.

Originally from Guadeloupe, Babette de Rozières discovered the culinary traditions of her island with her grandmother. She perfected her culinary skills in famous Parisian hotels.

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