Bellin, plat, Paris

The Olivier Bellin touch,
from Paris-CDG

To continue surprising its customers in its role as ambassador of fine French dining in the sky, Air France is collaborating with two-star chef Olivier Bellin. He has devised six recipes, which alternate every two weeks on the Business menu, until the end March 2018. The young chef draws on his talent and creativity to highlight the produce of his native region of Brittany. Buckwheat“Breton black corn”is his signature ingredient. He uses it in all its forms and makes the aromas and texture resonate through new and unusual combinations, such as shoulder of lamb confit, celery puree and buckwheat semolina. For even more flavors and gourmet pleasures, this selection is available not only in long-haul Business cabins but also on flights to certain destinations on the medium-haul network.* Air France is delighted to share it with you.

* Medium-haul flights: Algiers, Porto, Oran, Sofia, Stockholm, Tunis, Warsaw. Extra-long medium-haul flights: Amman, Athens, Casablanca, Istanbul, Kiev, Marrakech, Moscow, Rabat, Saint Petersburg, Tel Aviv, Yerevan.

© Christophe Leroux - Elea Perrin

Air France, agence, relooking


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