Save
From April to June 2019, Air France will pay tribute to the late Joël Robuchon, serving a selection of the chef's famous creations in Première class (1st Class).
Passengers on long-haul flights departing from Paris will have the chance to enjoy a selection of exceptional signature recipes from the most starred chef in the world, who accumulated 32 Michelin stars throughout his career.
ON THE MENU
Here are the details of the menus that will be served from April to June:
April 2019
- Appetizer of salmon caviar tartare
- Braised beef cheek with miso and sauce, pasta rigata and young vegetables
- Supreme of guinea fowl and spring peas with orange honey
May 2019
- Appetizer of salmon caviar tartare
- Freshly cooked Saint-Pierre fillet with sauce vierge and an aubergine and tomato compote
- Farm poultry and yellow wine jus, sautéed shiitakes and green asparagus
June 2019
- Appetizer of salmon caviar tartare
- Duck pie with truffle and mashed potato puree
- Braised beef cheek with miso and sauce, pasta rigata and young legumes
A long collaboration
For years, Air France has offered its long haul customers gastronomy worthy of the greatest French restaurants, and had collaborated with Joël Robuchon for a decade.
The chef had long been the president of Culinary Studio Servair, "a real think tank gathering star chefs and experts to raise the quality standards of onboard catering and transpose the codes of haute cuisine to the meals of travelers from around the world", today chaired by Chef Guy Martin.
For the remainder of 2019, the passengers in first class will be able to try signature recipes from Régis Marcon (from July to September) and Emmanuel Renaut (from October to December).
For more information visit the airline's website.
