This has long been a (good) habit at Air France The company intends to vary the pleasures it offers by regularly installing new chefs at the helm of his kitchen. The latest rotation is not insignificant in that, for the first time, the famous chef Thierry Marx who has been appointed, alongside Régis Marcon. A total of five stars - and Meilleur Ouvrier de France. Philippe Urraca for the sweet side - to imagine the dishes that will be served in the classrooms from now until the month ofOctober.
" Like travel, cuisine creates bonds and moments of encounter. These are values that I share with Air France for its customers. "testifies Thierry Marx. He had already made the link between travel and gastronomy a few months ago, by joining forces with the SNCF to sign the Inoui TGV menu. This time, Thierry Marx is in charge of the menus offered by Air France in Business. These include pork loin, langoustine coulis, cauliflower purée and chanterelle mushrooms; prawns, risoni pasta with squid ink and crunchy vegetables; and creamy spelt, black olive crumble and sautéed courgettes.
As for the FirstAir France intends to live up to its reputation, which was recently recognised by the awards Skytrax 2023 with this "best in-flight catering in first class. Régis Marcon and Philippe Urraca's flight plan is likely to be to keep Air France in first place. To achieve this, the three-star chef will - according to the airline - have drawn his inspiration from the Ardèche and Auvergne regions. The new menu features eight dishes, including pigeon fillet with apricot sauce, lemon bulgur, mushrooms and butternut; sea bass fillet and prawns with girolles, bouillabaisse style; and braised veal shank, sage sauce, potato gratin with porcini mushrooms.
These new menus have once again been designed in collaboration with the airline catering specialist Servair. The aim is to promote the sustainable ambitions of the Air France KLM group. The airline stresses that "the meat, poultry, dairy products and eggs on each menu are of French origin and the fish is sustainably caught".
