Air France now offers menus crafted by three-Michelin-starred Chef Dominique Crenn in the La Première and business cabins on all flights departing the United States. Since Feb. 1, the dishes are available from Chicago (ORD), Los Angeles (LAX), Miami (MIA), Newark (EWR), San Francisco (SFO) and Seattle (SEA), with all U.S. destinations serving the menu by the spring-summer season.
© Eliot Blondet for Air France
Crenn created 12 original dishes, with two signature dishes in each cabin, including a vegetarian and a fish dish, offered each month. In La Première, options include lobster, pico de gallo and tea sauce; or root vegetable mille-feuille with truffle sauce. In the business-class cabin, dishes include Californian charbonnier with quinoa and marinière sauce; and open ravioli, courgette and tomato with a hazelnut and parmesan sauce.
Crenn is the only woman with three Michelin stars in the United States for Atelier Crenn in San Francisco. She grew up in France before moving to the United States to pursue her culinary career in 1988. Air France also collaborates with chefs Julien Royer on departures from Singapore; Oliver Perret on those from Canada; Jofrane Dailly from La Réunion; and Jean-Charles Bredas on departures from the French West Indies, French Guiana and the regional Caribbean network.
© Eliot Blondet for Air France
To help combat food waste, business-class customers can pre-select hot dishes up to 24 hours before the flight to guarantee availability and ensure fairer consumption on board.
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