Air France Appoints Two-Star Chef for New Business Class Menu | TRAVEL

AIR FRANCE

A Taste of Savoie: Culinary Excellence Takes Flight

Until the end of March 2017, Air France is offering main courses created by two-Michelin-star chef Jean Sulpice in its Business class cabins on long-haul and medium-haul flights departing from Paris. The dishes, featuring the vibrant ingredients of the Savoie region, offer a feast for both the eyes and the palate.

Text by Kosaku Waseda (OPENERS)

Six Main Courses on Offer

Until the end of March 2017, Air France is serving main courses by Jean Sulpice, a chef with two Michelin stars, in its Business class cabins on long-haul and medium-haul flights departing from Paris.

Jean Sulpice's restaurant, bearing his own name, is a member of "Relais & Châteaux," an association of exclusive hotels and restaurants. His establishment in Val Thorens, a French ski resort, is highly regarded among gourmands.

His signature style lies in dishes that capture the essence of nature, rooted in his native region. The clear, fresh colors of seemingly simple preparations harmonize exquisitely with their vibrant flavors.

For Air France, Sulpice has devised six main courses that boldly combine the rich ingredients of Savoie with exotic spices and produce. These dishes vividly express his memories of flavors encountered around the world.

Among the offerings are "Trout with Watercress Sauce, served with Cornmeal Polenta," featuring trout raised in the clear streams of the Alps and the piquant bitterness of watercress, and "Lamb Shoulder with Pimprenelle Sauce, served with Potatoes and Chard," where the mountain herb pimprenelle, with its aroma similar to thyme, lends a delicate flavor to the lamb.

Sulpice states, "A chef's work is to express himself on the plate. My aim is to create flavors that are alive with nature, rich and profound, and rooted in the palate of my beloved homeland, all expressed with a free spirit."

We invite you to savor the rich flavors born from the natural bounty of the lakes and mountains.

Air France New Menu
Trout with Watercress Sauce, served with Cornmeal Polenta
Lamb Shoulder with Pimprenelle Sauce, served with Potatoes and Chard
Beef Cheeks with Coriander and Red Wine Sauce, served with Potato and Chestnut Purée
Guinea Fowl with Caraway Sauce, served with Parsnip Purée
Roasted Cod with Citrus-Flavored Sate Sauce, served with Spinach and Peanuts
Celeriac and Comté Cheese Risotto, flavored with Wild Celery