Air France today announced a new culinary collaboration with renowned Michelin-starred Chef Jean-François Rouquette, who will be creating two signature dishes per month for the airline’s La Première cabin. Known for his authentic and contemporary cuisine at the Park Hyatt Paris-Vendôme hotel, Chef Rouquette’s creativity will be present onboard Air France flights out of New York (United States), Tokyo (Japan) and Shanghai (China) to Paris. The dishes will be available to passengers beginning October 1, 2018 through September 2019.
Featured dishes on departure from New York – JFK
| October 2018 and March 2019 | |
|
Seared beef fillet, bercy sauce, spinach, potatoes and candied shallots
|
Roasted scallops, coffee and vanilla butter, celery purée and mushrooms
|
| November and December 2018 | |
|
Chicken supreme stuffed with walnuts and paprika, cabbage and candied chestnuts
|
Pollock a la meunière, sage butter, salsify and caramelized radicchio
|
| January and February 2019 | |
|
Lamb noisettes, cereals and scented artichokes Vadouvan
|
Monkfish a l’armoricaine with saffron, fennel, crispy rice with coconut milk
|
On departure from Tokyo-Haneda and Tokyo-Narita
| October 2018 and March 2019 | |
|
Chicken supreme stuffed with walnut butter and smoked paprika, sauce poulette, bok choy and chestnuts
|
Monkfish a l’armoricaine, fennel, crispy rice with coconut milk
|
| November and December 2018 | |
|
Lamb noisettes, cereals, artichoke purée, spinach
|
Roasted scallops, coffee butter with cider vinegar, Jerusalem artichokes and Japanese mushrooms
|
| January and February 2019 | |
|
Seared beef fillet, bercy sauce, spinach, melted potatoes and shallots
|
Pollock fillet flavored with sage, balsamic radicchio, buttered salsify |
On departure from Shanghai
| October 2018 and March 2019 | |
|
Lamb noisettes, cereals, eggplant caviar and mini zucchini
|
Jumbo shrimp a l’armoricaine, fennel, crispy rice with coconut milk
|
| November and December 2018 | |
|
Seared beef fillet, bercy sauce, spinach, potatoes and shallots
|
Cobia fish fillet flavored with sage, basil radicchio, butternut muslin
|
| January and February 2019 | |
|
Chicken supreme stuffed with walnut butter and smoked paprika, sauce poulette, bok choy and chestnuts
|
Roasted scallops, coffee butter and cider vinegar, celery purée, mushrooms
|
.jpg){kind=tracking}