Tak­ing off to new heights

Epicure - - EPICURE NEWS -

Gas­tron­omy is of­ten cited as an in­her­ent part of Air France’s make up. Sin­ga­pore-based French chef Julien Royer of two-miche­lin-starred Odette now joins the likes of other top toques Guy Martin and Annie So­phie Pic to de­sign the air­line menus. His year-long part­ner­ship with Air France sees a to­tal of 12 tai­lor made dishes for La Pre­mière and Busi­ness Class pas­sen­gers. The creations will be ro­tated ev­ery two months un­til March 2020 and are avail­able on board flights from Sin­ga­pore to Paris-charles de Gaulle. Among the stand­outs from La Pre­mière menu are “Api­cius” duck leg, duck jus with apples and con­fit lemons, and the Basque Coun­try-in­spired roasted cod topped with Paim­pol co­conut and raw and sauteed chorizo and Piquillo. Those on Busi­ness Class flights will taste delecta­bles like Grilled Scal­lops, Car­rot Mous­se­line and Saf­fron Nage.

It’s an­other first for Royer who’s fresh from win­ning the num­ber 1 spot on Asia 50 Best Restau­rants List and he’s clearly ex­cited about the part­ner­ship. “Air France has worked with so many great chefs and those chefs are my idols and peo­ple I ad­mire. It’s re­ally spe­cial to be in the same po­si­tion to cre­ate this unique din­ing ex­pe­ri­ence in the sky,” he says.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.