Air France Brings Michelin-Starred Menus to La Première Cabin

Air France is renewing its partnership with Emmanuel Renaut, triple Michelin-starred chef and Meilleur Ouvrier de France. This will be his first time creating all the starters and main dishes on the new menu.

The chef continues to work with carefully selected seasonal produce, vegetarian products, red and white meat of French origin and fish sourced from sustainable fisheries.

As a lover of Savoyard cuisine, he is keen for others to savour his mountain-inspired cuisine combining local produce with French culinary heritage.

With a selection comprising Beaufort PDO soufflé, cream of mushroom with truffles, and foie gras with salsify, blueberry and onion chutney, the chef has created five inventive, gourmet starters. Eight new dishes celebrating French cuisine, especially Savoyard cuisine, also feature on this seasonal menu that will be renewed over the coming months.

Polenta with wild mushrooms, spinach and mountain cheese – simple products with a distinct Alpine identity – or Scallops quenelle, tangy cream sauce and root vegetables are among the new gourmet delicacies available on board.

As for desserts, this is the first time that Air France is entrusting its dessert menu to Claire Heitzler, Gault & Millau’s elected pastry chef of the year 2013, who places special emphasis on French, seasonal products to offer La Première guests a genuine gourmet interlude.

Seven of her signature desserts will be gradually unveiled on the La Première menu. The chef has notably created a triple chocolate cloud, a dessert of crunchy chocolate shortbread and creamy dark chocolate, and the Castanéa, a dessert with Ardèche chestnuts and Corsican clementines.

This winter, the La Première cabin is available on flights from Paris-Charls de Gaulle to Abidjan (Côte d’Ivoire), Dubai (United Arab Emirates), Los Angeles, Miami, New York-JFK, San Francisco, Washington-DC (USA), Sao Paulo (Brazil), Singapore and Tokyo-Haneda (Japan).