Air France unveiled the new spring menus for its La Première and Business cabins. The selection will be available between March and June 2023 on flights departing from Paris and will be released progressively.
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New menu in Air France’s La Première cabin
For the first time, Argentinian chef Mauro Colagreco, owner of the three-time Michelin-starred restaurant Mirazur, devised eight dishes made with seasonal products that will be introduced gradually. Servair, a leading airline catering company, collaborated with him.
«I was inspired to create these dishes by our region in the south of France, the Alpes Maritimes» said Colagreco. «There is a whole range of ingredients from the sea, the mountains, citrus fruits and the famous Menton lemons» he added.
Dishes signed by Mauro Colagreco for the La Première cabin
- Comté and onion ravioli with porcini sauce.
- Asparagus with parmesan cream.
- Lobster, citrus vinaigrette.
- Crusted sea bream, royal courgette, shellfish juice and tarragon sauce.
- Guinea fowl, roasted squash, orange sauce.
- Roast chicken, yellow courgette fennel kumquat salad, saffron lemon sauce.
- Lamb roll with pistachio and kumquat confit, green condiments.
- Rack of lamb, chard stuffed with lamb confit, Provençal sauce.
In addition, Angelo Musa, Meilleur Ouvrier in France, designed four desserts for the La Première cabin: 100% vanilla, 100% raspberry, lemon meringue tartlet and ode chocolate-caramel.
New menu in Air France’s Business cabin
Chef Régis Marcon, winner of the biennial Bocuse d’Or competition in 1995 and owner of Le Clos des Cimes restaurant, awarded three stars by the Michelin Guide since 2005, designed and signed eight new dishes.
According to the airline, the selection focuses on fresh, seasonal and local produce. «As part of its commitment to a more responsible catering offer, the red meat, poultry, milk products and eggs on each menu are of French origin and the fish sourced from sustainable fisheries», Air France said. «A vegetarian dish is also systematically available», the company added.
Dishes signed by Régis Marcon for the Business cabin
- Beef fillet, port sauce and carrots.
- Sautéed shrimps with green Puy lentils and orange butter sauce.
- Duck lasagna with blackcurrant sauce.
- Risotto with artichokes and mushrooms.
- Rosemary and grape chicken with polenta.
- Basil ratatouille cake.
- Veal shank and its creamy morel sauce on a spelt and pea risotto.
- Salmon with vegetable fondue, spring garnish.
Air France said it will offer all upper classes passengers on transatlantic flights the opportunity to pre-select their main course before departure. In this way, the airline will seek to optimise service and reduce food waste.
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