Air France has unveiled its latest summer menus for La Première (First Class) and Business Class passengers embarking on long-haul flights from Paris.
From July to October 2023, the business class menu will showcase a collaboration with renowned chef Thierry Marx, while the first class menu will feature a joint effort by Régis Marcon and pastry chef Philippe Urraca.
This partnership with Thierry Marx marks the first time the esteemed chef has worked alongside the French flag carrier. His culinary creations prioritize plant-based ingredients and adopt a flexitarian approach to cooking. His Sur Mesure - two Michelin starred restaurant - can be found at the Mandarin Oriental, Paris.
Business Class passengers can savour eight delectable dishes crafted by Thierry Marx, including:
1. Cream of spelt soup, black olive crumble, sautéed courgettes
2. Cod, prawns, saffron rice, piquillo coulis
3. Guinea fowl, carrot, butternut purée
4. Pork loin, langoustine coulis, cauliflower purée, chanterelles
5. Pasta conchiglie, pear, Fourme d’Ambert cheese and walnuts
6. Prawns, risoni pasta with squid ink, crunchy vegetables
7. Chicken, boulangère potatoes, mushrooms, Jura wine sauce
8. Beef chuck, Bordeaux sauce, celery ravioli
In an effort to minimise food waste, Air France also provides Business Class passengers with the option to pre-order their hot dish up to 24 hours prior to departure.
For the discerning passengers of La Première (First Class), the exquisite offerings curated by acclaimed chef Régis Marcon draw inspiration from the picturesque Ardèche and Auvergne regions.
Here are the delightful eight dishes to savour:
1. Fillet of beef with cherry tomatoes, mashed potatoes with smoked salt
2. Royale of courgettes with oyster mushrooms and truffle, accompanied by strawberry tomato coulis
3. Pigeon fillet with apricot sauce, lemon bulgur, mushrooms, and butternut
4. Fillet of sea bass and prawns with chanterelle mushrooms, prepared in the style of bouillabaisse
5. Guinea fowl fillet with blueberries, roast potatoes, and baby carrots
6. Fillet of sea bream with verbena, sautéed baby spinach, and chanterelle mushrooms
7. Braised veal shank with sage sauce, served with potato gratin featuring porcini mushrooms
8. Cream of red bean soup with root vegetables
To culminate this exceptional culinary experience, La Première customers can indulge in four rotating desserts from the à la carte menu
The esteemed French chefs have meticulously crafted these seasonal dishes using fresh, locally sourced ingredients. Meat, poultry, dairy products, and eggs are procured exclusively from France, and the fish is responsibly obtained from sustainable fisheries.
Furthermore, vegetarian menus are thoughtfully provided in every cabin class on all long-haul flights departing from Paris.
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