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Air France Launches New Dishes By Renowned Chef Jean-François Rouquette

September 20, 2018 Aviation No Comments Email Email

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

 

 

 

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