Air France’s new spring menu could have your abdomen grumbling

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Superb eating on a aircraft seems like a great way to fly. For those who’re a fan of French haute delicacies and are leaving Paris between March and June 2023 through Air France, you’re in for a deal with.

The corporate is teaming up with a high-flying trio of cooks – Mauro Colagreco, Angelo Musa, and Regis Marcon – to supply passengers in its long-haul La Premiére and Enterprise cabins a collection of outstanding dishes.

The cooks have labored alongside Servair, a world chief in in-flight catering, to create a number of dishes, specializing in recent, seasonal, and native produce. As a part of its dedication to a extra accountable catering provide, the crimson meat, poultry, milk merchandise, and eggs on every menu are of French origin, and the fish is sourced from sustainable fisheries. A vegetarian dish can be systematically obtainable.

READ: 5 Airlines that serve tasty vegan meals

La Première cabin: Mauro Colagreco and Angelo Musa

Air France new menu

The celebrated La Premiére suites have been entrusted to the three-Michelin-starred chef and UNESCO Goodwill Ambassador for biodiversity, Mauro Colagreco.

‘I used to be impressed to create these dishes from our area within the south of France, the Alpes Maritimes. There’s a complete vary of components from the ocean, the mountains, citrus fruits, and the well-known Menton lemons. I would really like passengers within the La Première cabin to find every product and its historical past in order that their meal is an actual second of culinary pleasure suspended in time,’ stated 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 French dressing;
  • Crusted sea bream, royal courgette, shellfish juice, and tarragon sauce;
  • Guinea fowl, roasted squash, orange sauce;
  • Roast rooster, yellow courgette fennel kumquat salad, saffron lemon sauce;
  • Lamb roll with pistachio and kumquat confit, inexperienced condiments;
  • Rack of lamb, chard full of lamb confit, Provençal sauce.

Air France new menu

By way of desserts, Angelo Musa, Meilleur Ouvrier de France, and World’s Greatest Pastry Chef is bringing a sublime and candy contact to the menus within the La Première cabin.

‘It’s an immense supply of pleasure to work with Air France and to ask La Première clients to find my desserts. For me, Air France embodies French excellence, similar to my occupation’ added Angelo Musa.

The desserts signed by Angelo Musa for the La Première cabin:

  • 100% vanilla;
  • 100% raspberry;
  • Lemon meringue tartlet;
  • Ode chocolate-caramel.

Enterprise cabin: Régis Marcon

Within the Enterprise cabin, Régis Marcon, the triple Michelin-starred chef, and Bocuse d’Or winner provides a brand new collection of refined dishes. Nature has at all times impressed him, and he attracts his inspiration from the Ardèche and Auvergne areas of France to create distinctive dishes for the corporate.

‘Delicacies can solely be stunning when it’s near nature. That is the emotion I want to transmit to Air France travellers’ Régis Marcon stated.

The dishes signed by Régis Marcon for the Enterprise cabin:

  • Beef fillet, port sauce, and carrots;
  • Sautéed shrimp with inexperienced Puy lentils and orange butter sauce;
  • Duck lasagna with blackcurrant sauce;
  • Risotto with artichokes and mushrooms;
  • Rosemary and grape rooster 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.

Air France new menu

In its struggle in opposition to meals waste, Air France provides Enterprise clients the chance to pre-select their scorching dish as much as 24 hours earlier than the journey. This service combines the assure of buyer selection and extra rational consumption.

Footage: Provided

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