Published on : Wednesday, February 19, 2014
Air France / For the past few days, Guy Martin, the Michelin-starred chef from the Grand Véfour restaurant has been signing new dishes inspired by travel, colours, scents and emotions.
Foie gras with lemon zest and candied date dumplings, sumac shrimp enveloped in a chicken breast, fried cod with coconut milk and roast rack of lamb with herbs and aromatic juices are just a few of the new gourmet creations on offer in the La Première cabin.
The Chef, who specializes in using local produce, has created a new starter and four brand
new hot dishes, on offer successively in February and March on departure from Paris-Charles de Gaulle. These delicious new dishes enhance the elegant La Première menu.
In February and March, Guy Krenzer, Executive Head Chef at Lenotre and twice the “Meilleur Ouvrier de France”, has designed a selection of particularly delicious desserts for La Première customers. Inspired by a trip to Africa, the great pastry chef has developed, among other things, a banana chocolate crumble with a hint of pear.
A «Zig Zag» dessert, a perfect harmony of hazelnut and chocolate and a Tatin tartlet made of a caramelized apple on a shortcake base complete the delicious La Première dessert menu.
These Lenôtre delicacies, on offer on departure from ParisCharles de Gaulle and renewed every two months, will delight all passengers throughout the year.
Air France and the art of fine French cuisine Air France is committed to providing a typically French fine cuisine experience in all its travel classes. With this unique legacy, the Company continues a tradition that values excellence, pleasure and exclusivity. Since 2009, Air France has been working with the Servair Culinary Studio chaired by Joël Robuchon. The highlight of the trip, each delicious meal is created and served with passion to ensure customers discover new flavours illustrating French know-how across the world.
Tags: Air France
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