For the next few months, passengers traveling in Air France’s business class cabin on long-haul flights from Paris Charles de Gaulle Airport are in for a treat as they savor the flavors of an in-flight dining menu created by 3-Michelin-starred Chef Guy Martin.
Martin, whose masterful cuisine at Paris’ historic Grand Véfour draws patrons from all over the world, developed a selection of dishes for Air France including sautéed shrimp, pasta shells and zucchini caviar with coconut sauce enhanced by Espelette chili pepper; breast of duckling with fennel and mango compote; orecchiette pasta with calamari and arugula served over tomato sauce with coriander; and sautéed chicken with orange and maniguette pepper, endive and pearl onions.
While dining on board, passengers can explore French cuisine with Chef Martin by tuning in to Epicerie Fine. The program, produced by TV5MONDE, follows Chef Martin as he discovers the culinary delights and flagship dishes of French cooking.
Can’t wait for your next Air France flight? Follow these recipes, adjusted for home cooks by Chef Martin, to get a taste of what you’re missing.
Breast of duckling with fennel and mango compote
Serves 2
Tender roasted breast of duckling is served Provençale style with a delicate fennel-infused jus. Mangos gently cooked with cider vinegar and acacia honey bring a sweet-and-sour touch to the dish, enhanced by the licorice notes of the fennel.
For the duckling:
2 duckling fillets
10 grams soy sauce
6 grams sake
3 grams mirin
Salt and pepper, to taste
Make lattice-like incisions in the skin of the duckling fillets. Season with salt and pepper. In a sauté pan without added fat, brown the fillets skin side down for 5–6 minutes. Flip the fillets and cook 1 minute. Set aside to cool. Steam with soy sauce, sake and mirin. Drain the fillets on paper towels before garnishing.
For the fennel:
1 300-gram fennel bulb
1 sprig thyme
1 bay leaf
Sea salt, to taste
Cook the fennel in salted boiling water with the thyme and bay leaf. Remove fennel from the water. Cool. Cut the fennel bulb into 6 equal wedges.
For the pickled zucchini:
3 zucchini
2 tablespoons olive oil, divided
Salt, to taste
½ teaspoon wine vinegar
3 leaves fresh mint
Cut the zucchini into round slices and fry in 1 tablespoon of olive oil heated to 350 degrees. Remove the zucchini from the pan and season with salt, the remaining olive oil, wine vinegar and fresh mint.
For the mango compote:
5 grams acacia honey
10 grams cider vinegar
100 grams diced mango
Salt and ground pepper, to taste
In a sauté pan, cook the honey until it takes on a caramel brown color. Deglaze the pan with cider vinegar. Add the diced mango, salt and pepper. Cook over low heat until the liquid evaporates. Adjust seasoning to taste.
For the jus with fennel seeds:
2 grams olive oil
1 gram fennel seeds
100 grams water
10 grams veal stock
Heat the olive oil in a sauté pan. Add the fennel seeds and lightly toast. Add the water and veal stock. Bring the mixture to a boil and cook over low heat for 3 minutes. Adjust the seasoning to taste. Strain the mixture, reserving the liquid.
Presentation: Arrange sliced duckling fillets on each plate. Add fennel wedges and a generous spoonful of mango compote. Drizzle the plate with fennel seed jus.
Orecchiette pasta with calamari and arugula served over tomato sauce with coriander
Serves 2
Orecchiette pasta with calamari and Italian parsley is presented over a light tomato sauce flavored with coriander. The spicy taste of arugula enlivens the dish while finely shaved Parmesan cheese serves as a flavorful garnish.
For the calamari:
100 grams dry orecchiette Pugliesi
130 grams calamari, ready to cook
30 grams olive oil, divided
3 grams chopped parsley
40 grams arugula salad
10 dried tomato wedges
Salt and freshly ground pepper, to taste
Fill a saucepan with enough water to cover the pasta. Bring the water to a boil. Add the pasta and cook for 12 minutes. Remove from heat and cool. Drain the pasta and coat it with some olive oil.
Season the calamari with salt and pepper. Heat olive oil in a sauté pan. Add the calamari and cook for 1–2 minutes. Remove the calamari from the pan and roll them in chopped parsley. Set aside to drain and cool. Season the arugula with salt and pepper. Coat a saucepan with the remaining olive oil and fry the arugula. Remove from heat, drain excess oil and cool.
For the tomato sauce with coriander seeds:
20 grams red tomatoes
2 grams coriander seeds
4 grams olive oil
6 grams tomato paste
Salt and ground pepper, to taste
Cut tomatoes into 1-centimeter cubes. Sauté the coriander seeds in olive oil for 1 minute without browning them. Add the diced tomatoes. Stir, cover and cook gently for 10 minutes over low heat. Mix, strain and add the tomato paste. Season to taste.
For the garnish:
10 grams grated Parmesan cheese
10 dried tomato wedges
Heat the olive oil in a sauté pan. Add the fennel seeds and lightly toast. Add the water and veal stock. Bring the mixture to a boil and cook over low heat for 3 minutes. Adjust the seasoning to taste. Strain the mixture, reserving the liquid.
Presentation: Place a portion of the tomato sauce on a plate and top with the pasta. Arrange the calamari and fried arugula on the pasta and garnish with dried tomato wedges and shaved Parmesan.
Read This Next
All Reads on This Topic
Read Them All
Introducing
FX Excursions
FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.
#globility
Insta FeedDaily
Mar 30, 2023The Ritz-Carlton Residences, Waikiki Beach’s Wellness Experiences
The Ritz-Carlton Residences, Waikiki Beach offers travelers a new immersive wellness experience: Healing in Hawai’i.
Sponsored Content
Exclusive Savings: Cruise Along the Danube River with Global Traveler
Exclusive Sailing with Global Traveler
Daily
Mar 30, 2023NoMo Soho Introduces New Private Event Spaces, Return of Rose Garden
NoMo SoHo recently announced the return of Rose Garden as well as the introduction of two new event spaces, The Penthouse and Nina’s.
Daily
Mar 30, 2023A New Type of Art Experience: Rotterdam’s Depot Boijman’s Van Beuningen Opens
A little more a year ago, Depot Boijmans Van Beuningen, designed by architectural firm MVRDV, opened to the public in Rotterdam. At Depot, everything revolves around the interaction between the visitors and more than 151,000 works stored in various areas of the unique building.
Sponsored Content
Enter to Win $500 and Get Six Months’ Free Access to the New GT App
Now through May 8, sign up for a free six-month trial of the Global Traveler app and be automatically entered for a chance to win a $500 gift card of your choice for Amazon, Apple or American Express.
Daily
Mar 29, 20234 Spring Hotel Openings
With the start of spring, travelers have their choice of new design-centric boutique properties opening in the coming months. Check out these properties for travel inspiration.
Elk Cove Inn & Spa Review
eFlyer Reviews
Mar 29, 2023Last-Minute Spring Deals from SIXT
eFlyer Deals
Mar 29, 2023eFlyer Deals
Mar 29, 2023Andaz Mayakoba Welcomes Summer with 20 Percent Off All Suite Stays
Just in time for summer travel, Andaz Mayakoba Resort Riviera Maya launches its Suites on Sale promotion. During the summer months, the resort offers travelers 20 percent off a stay in a suite.
eFlyer Lead
Mar 29, 2023Will Unruly Passengers Soon Be Banned from Flights in the United States?
After a series of high-profile unruly passenger incidents, many of which made their way across the internet for thousands to see, a bipartisan group of lawmakers announced a new push for legislation to ban passengers fined or convicted of serious physical violence from commercial flights.
ShareThis