From March to June 2023, on departure from Paris, Air France offers a new series of exceptional dishes to be exclusively enjoyed on board its long-haul La Première and Business cabins. The company is teaming up with a high-flying trio of chefs – Mauro Colagreco, Angelo Musa and Régis Marcon – to showcase French haute cuisine on board its flights.

To design these menus, the chefs have worked alongside Servair, a global leader in in-flight catering, to create a selection of dishes, focusing 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. A vegetarian dish is also systematically available.

Mauro Colagreco and Angelo Musa in the La Première cabin

For the very first time, the company has entrusted the dishes on the menu of its prestigious La Première suites to Mauro Colagreco, a three-Michelin starred chef and UNESCO Goodwill Ambassador for biodiversity, based in Menton (France). He has come up with eight tasty dishes that will be revealed gradually from March to June, created by selecting only seasonal produce.

“I was inspired to create these dishes by our region in the south of France, the Alpes Maritimes. There is a whole range of ingredients from the sea, the mountains, citrus fruits and the famous Menton lemons. I would like passengers in the La Première cabin to discover each product and its history so that their meal is a real moment of culinary pleasure suspended in time,” said Mauro Colagreco.

The 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 terms of desserts, this is also the first time that Angelo Musa, Meilleur Ouvrier de France and World’s Best Pastry Chef, is bringing an elegant and sweet touch to the menus in the La Première cabin worthy of the finest restaurants. For this series, the chef has signed a selection of 4 desserts where balance, delicacy and harmony of flavours meet.

“It’s an immense source of pride to work with Air France and to invite La Première customers to discover my desserts. For me, Air France embodies French excellence, just like my profession” added Angelo Musa.

The desserts signed by Angelo Musa for the La Première cabin

  • 100% vanilla;
  • 100% raspberry;
  • Lemon meringue tartlet;
  • Ode chocolate-caramel.
 

Régis Marcon in the Business cabin

In the Business cabin, Régis Marcon, the triple Michelin-starred chef and Bocuse d’Or winner, offers a new series of refined dishes. Nature has always inspired this chef who draws his inspiration from the Ardèche and Auvergne regions of France to create unique dishes for the company. He has signed a selection of eight gourmet dishes which will be progressively unveiled for an unparalleled fine French dining experience in the sky.

“Cuisine can only be beautiful when it is close to nature. This is the emotion I would like to transmit to Air France travellers” added Régis Marcon.

The 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.

In its fight against food waste, Air France offers Business customers the possibility to pre-select their hot dish up to 24 hours before the trip. This service combines the guarantee of customer choice and a more rational consumption.