From November 2021 to February 2022, Air France is introducing menus designed by French Michelin-starred chefs Régis Marcon and Mathieu Viannay in its La Première and Business long-haul flights.
In the airline’s exclusive La Première cabin, three Michelin-starred chef Régis Marcon and the expertise of Servair Culinary Studio, of which he is President, have come up with six new tasty dishes.
- Vegetable lasagna, with tangy chive cream;
- Braised veal shank, sage sauce, potato gratin with porcini mushrooms;
- Beef tenderloin in red wine, sautéed potato and morel cake;
- Pike and shrimp cake with lobster sauce, sautéed girolle mushrooms with tarragon, spinach;
- Mixed scallops and scampi with truffles, reduced jus and julienne vegetables;
- Confit pigeon, apricot sauce, lemon bulgur, mushrooms and butternut.
In the Business cabin, Air France has, for the first time, entrusted its menu to two Michelin-starred chef Mathieu Viannay, with eight original dishes combining delicate flavours and local produce:
- Penne pasta, arugula and spinach gratin, ricotta cream with lovage;
- Risotto verde, vegetable Bolognese;
- Beef tenderloin, macaire potato patties, roasted beet and smoked meat juices;
- Poultry fillet with morel mushrooms, spelt and butternut squash risotto;
- Poached cod fillet with baby vegetables and taggiasca olives;
- Pike perch fillet, armorican sauce, yellow carrots and herb semolina;
- Braised veal shank with sweet spices, split pea puree, mange tout and hazelnuts;
- Roasted guinea fowl in coffee, celery confit and stewed autumn vegetables.
Image – L-R: Mathieu Vianney; Mathieu Viannay – Pintade rôtie, jus au café, céleri confit, fricassée d’automne; Mathieu Viannay – Filet de volaille aux morilles, risotto d’épeautre et butternut; Régis Marcon © Laurence Barruel; R. Marcon La Première_ Pigeon confit. All images ©Air France except where stated.
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