- Chidozie Uzoezie
Air France Launches New Menus For La Première Cabin
To further enhance the onboard experience of passengers, Air France will introduce two signature dishes per month in the La Première cabin starting today, 1 October, 2018 untill March, 2019.
For the first time, the airline will be working with Jean-François Rouquette, the famous Michelin-starred head chef at the Park Hyatt Paris-Vendôme hotel who will create the new dishes.
For even more culinary delights throughout the Air France network, La Première customers will be able to enjoy the chef's creative and refined dishes on flights from New York, Tokyo and Shanghai to Paris.
Menus on departures from New York – JFK include seared beef fillet, bercy condiment, spinach, melted potatoes and candied shallots, Roasted scallops, coffee and vanilla butter, celery purée and mushrooms.
Others are Chicken supreme stuffed with walnuts and paprika, cabbage and candied chestnuts, Meunière pollock’s back, sage butter, salsify and caramelized radicchio, Lamb noisettes, cereals and scented artichokes Vadouvan and Armoricaine monkfish with saffron, fennel, crispy rice with coconut milk.
On flights departing from Tokyo-Haneda and Tokyo-Narita, passengers will enjoy exciting new menus that include Chicken’s supreme stuffed with walnut butter and smoked paprika, sauce Poulette, pak choy and chestnuts, Lamb noisettes, cereals, artichoke purée, spinach and Seared beef fillet, bercy condiment, spinach, melted potatoes and shallots.
Passengers on flights departing from Shanghai will enjoy Lamb noisettes, cereals, eggplant caviar and mini zucchini, Armoricaine jumbo shrimp, fennel, crispy rice with coconut milk, Seared beef fillet, bercy condiment, spinach, melted potatoes and shallots.
Other Shanghai dishes are Chicken’s supreme stuffed with walnut butter and smoked paprika, sauce Poulette, pak choy & chestnuts and Roasted scallops, coffee butter and cider vinegar, mashed celery, mushrooms.
Jean-François Rouquette who is from the Aveyron, France has made his mark in the kitchens of the greatest French restaurants. He is currently the head chef at the Park Hyatt Paris-Vendôme hotel.