Fine dining on a plane sounds like a good way to fly. If you’re a fan of French haute cuisine and are leaving Paris between March and June 2023 via Air France, you’re in for a treat.
The company is teaming up with a high-flying trio of chefs – Mauro Colagreco, Angelo Musa, and Regis Marcon – to offer passengers in its long-haul La Premiére and Business cabins a series of exceptional dishes.
The chefs have worked alongside Servair, a global leader in in-flight catering, to create a selection of dishes, focusing on fresh, seasonal, and local produce. As part of its commitment to a more responsible catering offer, the red meat, poultry, milk products, and eggs on each menu are of French origin, and the fish is sourced from sustainable fisheries. A vegetarian dish is also systematically available.
READ: 5 Airlines that serve tasty vegan meals
La Première cabin: Mauro Colagreco and Angelo Musa
The prestigious La Premiére suites have been entrusted to the three-Michelin-starred chef and UNESCO Goodwill Ambassador for biodiversity, Mauro Colagreco.
‘I was inspired to create these dishes from our region in the south of France, the Alpes Maritimes. There is a whole range of ingredients from the sea, the mountains, citrus fruits, and the famous Menton lemons. I would like passengers in the La Première cabin to discover each product and its history so that their meal is a real moment of culinary pleasure suspended in time,’ said Mauro Colagreco.
The dishes signed by Mauro Colagreco for the La Première cabin:
- Comté and onion ravioli with porcini sauce;
- Asparagus with parmesan cream;
- Lobster, citrus vinaigrette;
- Crusted sea bream, royal courgette, shellfish juice, and tarragon sauce;
- Guinea fowl, roasted squash, orange sauce;
- Roast chicken, yellow courgette fennel kumquat salad, saffron lemon sauce;
- Lamb roll with pistachio and kumquat confit, green condiments;
- Rack of lamb, chard stuffed with lamb confit, Provençal sauce.
In terms of desserts, Angelo Musa, Meilleur Ouvrier de France, and World’s Best Pastry Chef is bringing an elegant and sweet touch to the menus in the La Première cabin.
‘It’s an immense source of pride to work with Air France and to invite La Première customers to discover my desserts. For me, Air France embodies French excellence, just like my profession’ added Angelo Musa.
The desserts signed by Angelo Musa for the La Première cabin:
- 100% vanilla;
- 100% raspberry;
- Lemon meringue tartlet;
- Ode chocolate-caramel.
Business cabin: Régis Marcon
In the Business cabin, Régis Marcon, the triple Michelin-starred chef, and Bocuse d’Or winner offers a new series of refined dishes. Nature has always inspired him, and he draws his inspiration from the Ardèche and Auvergne regions of France to create unique dishes for the company.
‘Cuisine can only be beautiful when it is close to nature. This is the emotion I would like to transmit to Air France travellers’ Régis Marcon said.
The dishes signed by Régis Marcon for the Business cabin:
- Beef fillet, port sauce, and carrots;
- Sautéed shrimp with green Puy lentils and orange butter sauce;
- Duck lasagna with blackcurrant sauce;
- Risotto with artichokes and mushrooms;
- Rosemary and grape chicken with polenta;
- Basil ratatouille cake;
- Veal shank and its creamy morel sauce on a spelt and pea risotto;
- Salmon with vegetable fondue, and spring garnish.
In its fight against food waste, Air France offers Business customers the possibility to pre-select their hot dish up to 24 hours before the trip. This service combines the guarantee of customer choice and more rational consumption.
Pictures: Supplied
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