With the traditional end-of-year festivities fast approaching, Air France is already in the kitchen. On 10 December, the airline unveiled its new in-cabin menus La Première. The three-star chef and Meilleur Ouvrier de France Emmanuel Renaut remains at the helm. He is even extending his field of action, as he will now be in charge of all the starters and main courses offered on the new La Première menu. Business travellers should be won over by the mountain cuisine, with its emphasis on local, seasonal produce. " Nature is a source of inspiration that is as infinite as it is fragile," says Emmanuel Renaut. My cuisine tells a story, one of simplicity, indulgence and comfort. That's what I wanted to pass on to Air France's La Première customers. "he continues.
Among the stars of this new La Première menu, Air France mentions a Beaufort PDO soufflé, truffle mushroom cream or foie gras delicately married with salsify, accompanied by blueberry and onion chutney. In all, the chef has concocted five starters and eight main coursesThis is a card that will be renewed each month.
As for the dessertsfor the first time, it is entrusted to Claire Heitzler. Gault & Millau Pastry Chef of the Year 2013, she has come up with seven dessertsThese include 'Nuage aux trois chocolats' and 'Castanéa', a dessert made with chestnuts from the Ardèche and clementines from Corsica. " For Air France, I have created pastries that combine delicacies, flavours and products from our French regions. It's an invitation to travel, a moment of indulgence for passengers. "promises Claire Heitzler.
