alvinology | Aug 14, 2019 | 0
Air France passengers can now have a taste of chef Julien Royer’s exceptional dishes
From April 2019 to March 2020, the acclaimed two-Michelin-starred chef, Julien Royer has designed a new tailor-made for Air France passengers travelling between Singapore and Paris-Charles de Gaulle.
Chef Julien Royer has designed a total of 12 exclusive main dishes – six dishes for La Première and Business Class respectively – which will be rotated every two months until March 2020.
La Première cabin available dishes
April 2019 / October 2019 – Cod confit with rosemary and Paimpol coconut, raw chorizo and “Piquillo”
May 2019 / November 2019 – Chicken ballottine with crayfish in Albufera sauce with green asparagus gnocchi
June 2019 / December 2019 – “Apicius” duck leg, duck jus with apples and confit lemons
July 2019 / January 2020 – Salmon back in basil crust with black olive vinaigrette, cherry tomatoes and creamy smoked potatoes
August 2019 / February 2020 – Roast beef steak served with a mushroom ketchup and boulangère potatoes.
September 2019 / March 2020 – Grilled scallops, vierge sauce and creamy parmesan polenta
Business cabin available dishes
April 2019 / October 2019 – Grilled scallops, carrot mousseline and saffron nage
May 2019 / November 2019 – Grilled “kurobuta” pork breast, delicatessen-style sauce and green Le Puy lentils
June 2019 / December 2019 – Sautéed shrimps with paprika, smoked ricotta cheese and squash mousseline
July 2019 / January 2020 – Braised beef cheek in a red wine sauce, celeriax mousseline and wholegrain mustard
August 2019 / February 2020 – Sea bass with a confit onion jam, ratatouille and squid with confit lemons
September 2019 / March 2020 – Confit beef ribs, smoked celery and “pot au feu” style vegetables
On April 9 2019, Chef Julien Royer will board Flight AF 257 from Singapore to Paris-Charles de Gaulle, in the newest edition of “Oh my Chef!” – Air France’s signature event featuring celebrated chefs who are invited on board an Air France flight to share their specially curated menu and interact with passengers, for personalised customer experience.