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.

Irone Kim

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