Air France partners with Chef Daniel Boulud, bringing Michelin-starred flavors to cruising altitudes.
For one year starting today, Michelin-starred chef Daniel Boulud will be the creative culinary boss man of the Air France La Premiere (first class) and business class cabins. His food will be featured on long-haul flights from 11 North American cities, and will feature menus inclusive of everything form Atlantic Lobster in a curried coconut sauce, to Provencal lamb chop with zucchini pesto. And don’t worry– there are chicken and beef options, too.
“Customers are more interested than ever in enjoying the best quality food, whether in a restaurant or on-the-go, and that includes in-flight,” said Daniel Boulud. “Air France has always maintained very high standards for culinary excellence on board, which I have enjoyed many times as a passenger between my home in the US and my native France. I saw this as a wonderful opportunity to bring together our expertise and create a better in-flight experience for passengers. I hope Air France travelers will find my dishes to be soulful and delicious!”
While Boulud’s dishes have classically French roots, they typically wrap a variety of global flavors into each bite.
For the La Premiere cabin, Boulud created seasonal dishes. Every three months, a new dish is offered from a selection of the following five culinary delights:
- Atlantic Lobster, Curried Coconut Sauce, Black Rice and Bok Choy;
- Provencal Lamb Chop, Zucchini Pesto, Tomato, and Cheese Polenta;
- Tomato Braised Chicken, Four Bean Medley and Basil;
- Peppered Beef Tenderloin, Cranberry, Squash and Spinach Custard;
- Seabass in Vine Leaves, Za’atar, Farro and Grape.
In the Business cabin, the flavors are warm, spicy and exotic, but retain their French character. Every two weeks, one of the following four dishes will be featured:
- Salmon with Fennel, Chickpea and Sumac;
- Moroccan Chicken Tagine, with Lemon, Cauliflower and Couscous;
- Braised Chicken Basquaise with Chorizo, Peppers, and Saffron Rice;
- Braised Lamb with Spring Root Vegetables and Edamame.
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