Spring flavours on the Air France menu

&#13
&#13

From March to June 2022, Air France is teaming up with three leading French chefs to create the dishes available on board its flights. On the airline’s medium-haul community, in the Business cabin, François Adamski will be unveiling tasty and initial recipes. On extended-haul flights, Anne-Sophie Pic has signed the La Première menu and Régis Marcon is providing new menus in the Business cabin. These are all great names in the environment of French haute delicacies, which is getting showcased all over the earth.

&#13
&#13

Culinary delights by François Adamski in the medium-haul Business cabin

&#13
&#13

Servair corporate chef François Adamski, Bocuse d’Or and Meilleur Ouvrier de France, is featuring Business consumers on the Air France medium-haul community tasty new dishes this month. For the occasion, the chef is revealing the recipe for his “poached egg at 30,000 feet”.

&#13
&#13

Spring flavours on the Air France menu | Air France

&#13
&#13

Click in this article to download the “Poached Egg at 30,000 feet” recipe

&#13
&#13

Sautéed prawns, slices of Charolais beef and salmon with basil entire this new cycle of dishes on present around the following couple months, on flights to and from Paris. Connected to regular French create and to sustainable foods resources, François Adamski has selected items from France to make healthful and nicely-balanced menus with a concentrate on nicely-staying and satisfaction.

&#13
&#13

On long-haul flights, Michelin-starred menus by Anne-Sophie Pic and Régis Marcon

&#13
&#13

Air France has also teamed up with Anne-Sophie Pic and Régis Marcon to indicator the menus for the La Première and Business very long-haul cabins on departure from Paris. With a choice of vegetarian, crimson or white meat or fish dishes, the French Michelin-starred cooks have appear up with refined dishes for the airline’s buyers to explore progressively this time.

&#13
&#13

Triple Michelin-starred chef Anne-Sophie Pic has developed a starter and six most important dishes for the airline’s most unique cabin. Rolled and snacked sole “à la plancha”, smoked goat’s cheese ravioli and coffee-smoked beef fillet are just some of her dishes to be liked on board.

&#13
&#13

The triple Michelin-starred chef Régis Marcon has arrive up with 8 exceptional dishes to be appreciated in the Business cabin, these types of as duck lasagne with blackcurrant sauce, blanquette of salmon and Pollock in sherry jus.

&#13
&#13

Click below to down load the visuals

&#13
&#13

About Anne-Sophie Pic

&#13
&#13

Soon after researching management, Anne-Sophie Pic returned to Valence, her hometown, and ultimately made a decision to commit herself to her accurate passion: cooking. In 1991, she took around the gourmand cafe “La Maison Pic” from her father. With “La Maison Pic”, she grew to become the 1st French woman with three Michelin stars for an institution in France. She owns 7 other dining places, making her the most starred woman Chef in the globe with 8 Michelin stars.

&#13
&#13

Anne-Sophie Pic focuses her culinary creations all-around 3 values: regard, flavour and simplicity.

&#13
&#13

In addition to her a lot of stars in the Michelin Information, these values have enabled her to earn numerous awards, these types of as the 2011 Veuve Cliquot prize, San Pellegrino World’s 50 Finest Dining establishments Awards, which named her the greatest female chef in the globe.

&#13
&#13

About Régis Marcon

&#13
&#13

With a Bocuse d’Or and three Michelin stars, Régis Marcon embodies a distinctive aspect of French gastronomy: additional than a model or a time, his dishes earlier mentioned all symbolise the nature that surrounds him and tells his story. Amongst Ardèche and Auvergne, concerning plains and mountains, involving Velay et Vivarais, Régis Marcon realized how to anchor the roots of his delicacies in a common and family members land from which he constantly knew how to choose the most effective to generate a legitimate and mouth watering cuisine. Because using over the spouse and children hotel cafe in 1979, and without ever leaving his hometown of Saint-Bonnet-le-Froid, Régis Marcon has established himself as just one of the finest chefs of our time by showcasing the goods of his location, in specific mushrooms and green Puy lentils.

&#13
&#13

About François Adamski

&#13
&#13

François Adamski properly trained in the kitchens of the Hôtel de Matignon, then at the Plaza Athénée, the Ritz, the Maison Prunier and the Hôtel Intercontinental. In 2001, François Adamski won the Bocuse d’Or, and in 2007 grew to become Meilleur Ouvrier de France. Following six decades performing at the Abbaye Saint-Ambroix in Bourges, where by he maintained the initially Michelin star obtained by his predecessor, he headed west in 2009 to Bordeaux. He took above the management of Gabriel’s kitchens, in a private lodge, Spot de la Bourse. Many thanks to his great mastery of the great French classics, he was awarded his to start with Michelin star. In 2012, his feeling of dedication to the career and his motivation to pass on his understanding led him to turn out to be president of Workforce France Bocuse d’Or until eventually 2020.  In 2021, he was appointed vice-president of the Toques Françaises. At the starting of 2019, François Adamski established himself a new obstacle by becoming a member of Servair, the top French airline catering corporation, as Corporate Chef. His mission was to market the company’s culinary identification and persuade the sharing of know-how. He also retains the place of Secretary General of the Servair Culinary Studio, a creative laboratory built up of starred cooks and culinary professionals, and in this ability is in demand of the company’s culinary improvements.

This information information was configured by WebWire editorial personnel. Linking is permitted.

Information Launch Distribution and Push Release Distribution Products and services Provided by WebWire.

Previous post Why Energy Transfer’s Stock Is
Next post GEODIS in Americas Awarded IATA Certification for Dangerous Goods Training Program