Gourmet, touch, food

Daniel Boulud’s gourmet touch

Lamb cutlets with zucchini pistou, tomato and polenta with Parmesan
Gourmet, touch, food
Basque chicken with chorizo, pepper and saffron rice

For a year, Daniel Boulud is creating menus for Air France’s long-haul flights from the United States1 and Canada2. By working with this famous New York-based French chef, the airline is affirming its role as ambassador of French gastronomy and its commitment to improving customer satisfaction. It offers an enhanced dining experience with high-quality dishes that change every month. The airborne cuisine of the internationally renowned chef focuses on simplicity, flavor and high-quality ingredients, lending texture and expressiveness to the dishes, six of which can be discovered between now and February 2018. Some of the dishes in La Première are inspired by Provence or have Far Eastern touches, such as lamb cutlets with zucchini pistou, tomato and polenta with Parmesan (photo, top left). In Business, the luminous dishes seasoned with hot spices offer flavors from Morocco and the Basque country, among other placesas with the Basque chicken with chorizo, pepper and saffron rice (photo, top right).

 

1

Flights concerned in La Première: from Los Angeles, New York and Washington, DC; and in Business: from Atlanta, Boston, Chicago, Detroit, Houston, Los Angeles, Miami, Minneapolis, New York, Orlando, San Francisco and Washington, DC.

2

From Montreal, Toronto and Vancouver.

© Christophe Leroux, Elea Perrin, Virginie Valdois / Photothèque Air France

Battery, recharging

Next

Recharging batteries