Air France renews its partnership with three-Michelin-starred chef and Meilleur Ouvrier de France Emmanuel Renaut to create new menus aboard its La Première cabin. This marks Renaut’s first time creating all of the starters and main dishes on the new menu.
Dishes include Beaufort PDO souffle; cream of mushroom with truffles; and foie gras with salsify, blueberry and onion chutney. The menu also sees eight new dishes celebrating French cuisine, particularly Savoyard cuisine. Passengers can expect polenta with wild mushrooms, spinach and mountain cheese, or scallops quenelle with tangy cream sauce and roasted vegetables.
© Air France
For desserts, this new menu marks the first time Air France entrusts its dessert menu to Claire Heitzler, Gault & Millau’s elected pastry chef of the year 2013. Desserts emphasize French techniques and ingredients, with seven of Heitzler’s signature desserts gradually unveiled on the La Première menu. Desserts include a triple chocolate cloud and the Castanéa, a dessert made with Ardèche chestnuts and Corsican clementines.
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