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Dishes Signed By Olivier Falchi On Departure From Argentina

April 28, 2017 Aviation No Comments Email Email

To continue to surprise its customers while affirming its role as ambassador of fine French dining in the sky, Air France works together with renowned chefs to develop exclusive menus on board its long-haul flights. The company has chosen Olivier Falchi, chef of the Sofitel Arroyo’s Le Sud restaurant in Buenos Aires to create one of the dishes on the menu in its Business cabin from 1st May 2017 to April 2018. His dishes will be served on board flights on departure from Buenos Aires to Paris in the Business cabin.

SIX DISHES ALTERNATING BETWEEN MAY 2017 AND APRIL 2018

– May 2017 and November 2017: Suckling pig confit with spices and honey. Sweet potato mousseline with vanilla
– June 2017 and December 2017: Duck paupiettes, marinated prunes and orange and lemon-flavoured carrot mousseline
– July 2017 and January 2018: Confit of lamb stuffed with ratatouille, pommes bouchons and cooking juices

– August 2017 and February 2018: Ballotine of sole with a duxelle and prawn stuffing, pumpkin and red wine risotto
– September 2017 and March 2018: Saumon and courgette lasagne with dill, ratatouille and olive oil sauce
– October 2017 and April 2018: Sea steak, crunchy risotto and tomato sauce

His recipes combine French culinary expertise and Argentinian produce. A blend of simple ingredients combined to produce exceptional flavours. Fascinated by chefs working for airlines ever since he was a young boy, Olivier Falchi has made one of his dreams come true in seeing his own gourmet creations served on board Air France flights.

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