Air France has made progress in adjusting its menu for Business and La Première cabins, which are now available on long-haul flights with a variation that will be maintained until next February.
Air France Business Class, includes the following dishes:
- Penne-type pasta, arugula and spinach gratin, ricotta cream with celery;
- Green risotto, vegetable bolognese;
- Beef tenderloin, potato empanadas, roasted beet, and smoked meat juices;
- Poultry fillet with morels, spelt and zucchini risotto;
- Filleted cod with vegetables and olives;
- Fillet of pike-perch, Armorican sauce, yellow carrot, and herb semolina;
- Braised veal leg with sweet spices, pea puree, hazelnuts;
- Guinea fowl roasted in coffee, celery confit, and stewed autumn vegetables
On the other hand, in the superior class called La Première, the following dishes are served:
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- Vegetable lasagna, with spicy chive cream;
- Braised veal, sage sauce, potatoes au gratin with mushrooms;
- Veal tenderloin in red wine, sautéed potato sponge cake, and morels;
- Pike and shrimp bisque with lobster sauce, sautéed mushrooms with tarragon, spinach;
- Mixed scallops and crayfish with truffle, reduced juice, and julienned vegetables;
- Confit pigeon, apricot sauce, lemon bulgur, mushrooms, and walnuts.
Chefs in charge of the elaboration of these exquisite dishes are Régis Marcon and Mathieu Viannay. They are both qualified with Michelin stars and vast experience in French gastronomy.
