Taking off to new heights
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.