Chef Yves Camdeborde is taking over as signature chef for Air France’s Business class menu on board its long-haul flights on departure from Paris-Charles de Gaulle throughout Air France’s long-haul network, as well as to a number of destinations on its medium-haul network*. This exceptional partnership forms part of the move upmarket of Air France’s products and services.
Yves Camdeborde’s cuisine focuses on simplicity and well-balanced flavours, while providing texture and conviviality in his dishes. The chef personalizes his cuisine with a variety of quality produce.
The chef’s eclectic range of dishes are typical samples of a new trend of cuisine invented by Yves Camdeborde himself – a mix of « bistrot » cuisine and classic gastronomy known as bistronomy.
The chef has created six new dishes for Air France customers. These gourmet creations will be available on the in-flight menu for a period of six months, with each dish renewed every 15 days:
- Cod and smoked salmon with apple and celery, Parmesan crumble, Sunflower and Espelette pepper;
- Salmon papillotes with Paris mushrooms and tarragon, vegetable balls, clear lemongrass and ginger broth;
- Pan-cooked chicken with red onion pickles and grapes, supreme sauce and oven-steamed rice;
- Slow-cooked beef fondant with Banyuls vinegar, vegetable balls and chestnuts with orange zest**;
- Confit of veal shank with preserved lemons, artichokes and penne in white sauce**;
- Tajine-style chicken with turmeric, fine semolina, kumquat and buckwheat.
Yves Camdeborde – Portrait of a renowned chef
A native of Beìarn, Yves Camdeborde learned his trade in the largest and most prestigious restaurants such as the Ritz, the Tour D’Argent and especially under the leadership of Mr Christian Constant at the Crillon. He opened his first restaurant in 1992, La Reìgalade in the 14th district of Paris. For over 10 years, he offered both traditional and reinterpreted regional cuisine.
He then became the owner of the charming 4-star hotel, Le Relais Saint Germain and its restaurant Le Comptoir in the heart of Saint-Germain-des-Preìs. He offers « Bistrot Brasserie » cuisine, which promotes fresh market produce and tasty dishes to revive the tradition of refined French gourmet cuisine.
Very well known and after having published several cookbooks, Yves Camdeborde was recently on the jury of the famous TV programme «Master Chef» on TF1.
Air France and the art of French cuisine
Innovation and surprise are the two watch words characterizing Air France’s ambition to offer a French gastronomic experience. The ambition to constantly innovate, to match the new expectations of our demanding customers in their constant quest to discover new tastes. For Air France, the element of surprise also illustrated by its many partnerships with talented and skilful chefs, as well as an expression of the quintessence of French haute cuisine with quality dishes.
In an aim to offer a choice of refined dishes on board throughout the year, Air France’s airline catering subsidiary, Servair, offers its expertise and know-how to satisfy the Company’s customers. Servair’s chefs thus adapt the starred chefs’ recipes to the constraints of airline catering, while maintaining the full spirit of the original recipes. Servair chefs also provide cabin crews with their expertise and know-how in an aim to highlight the value of the dishes on offer.
*Dishes available on medium-haul flights on departure from Paris-Charles de Gaulle to Algiers, Amman, Athens, Bucharest, Casablanca, Istanbul, Kiev, Moscow, Rabat, Saint-Petersburg, Sofia, Stockholm, Tel Aviv, Tunis and Yerevan.
**Dishes exclusively available on long-haul flights.