{"id":30149,"date":"2013-01-20T21:52:22","date_gmt":"2013-01-20T20:52:22","guid":{"rendered":"https:\/\/www.voyages-d-affaires.com\/air-france-michel-roth-prend-les-commandes-de-la-classe-affaires-en-cuisine-20130120.html"},"modified":"2023-10-10T12:43:48","modified_gmt":"2023-10-10T10:43:48","slug":"air-france-michel-roth-takes-command-of-business-class-cuisine","status":"publish","type":"post","link":"https:\/\/www.voyages-d-affaires.com\/en\/air-france-michel-roth-takes-command-of-business-class-cuisine","title":{"rendered":"Air France: Michel Roth takes charge of business class cuisine"},"content":{"rendered":"

The reconquest operation launched by Air France through the Transform 2015 plan is being played out on all fronts. In addition to the new fare range unveiled on 7 January with the launch of the low-cost \"MiNi\" offer, and soon the presentation of the P\u00f4le R\u00e9gional Fran\u00e7ais (PRF), the front of the cabin is logically the focus of particular attention. And with good reason. On the occasion of the launch of the \"MiNi\" \u00e0 la carte fares, Alexandre de Juniac set the course: \"To be on the podium of the world's best airlines in terms of service quality by 2016\". With this in mind, Air France's upmarket business offer will also play the flavour card. As a good ambassador of French gastronomy throughout the world, the airline has once again turned to a top starred chef: in this case Michel Roth, who will be in charge of the menu on long-haul flights departing from Paris. With the help of Servair chefs Michel Quissac and Roger Passet, the chef from the Ritz, winner of the Bocuse d'Or and Meilleur Ouvrier de France, has devised six top-of-the-range dishes that business travellers will be able to savour from 1 February for eight months. On the menu: veal simmered with verbena and a fricassee of colourful vegetables, duckling lacquered with rare peppers and citrus honey, pineapple and caramelised mango with vegetable sticks, pollack with mussel juice and candied lemon zest from Menton served with melting vegetables, or a duo of prawns and supions in a lobster sauce flavoured with tarragon, red rice and spinach shoots. A particularly successful menu, which Business travellers on the Paris-Montr\u00e9al flight - and Voyages d'Affaires - had the privilege of tasting as a preview on 14 January, with the presence of the three chefs as a bonus. A high-flying culinary experience, seasoned by the communicative passion of the chefs, which augurs well for tasty business trips over the coming months.<\/p>\n

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