Iuliia Tore Starting October 1st 2018, Air France is for the first time entrusting the creation of two signature dishes per month in the La Première cabin to Jean-François Rouquette, the famous Michelin-starred head chef at the Park Hyatt Paris-Vendôme hotel.
For even more culinary delights throughout the Air France network, La Première customers will be able to enjoy the chef’s creative and refined dishes on flights from New York (United States), Tokyo (Japan) and Shanghai (China) to Paris. His culinary creations, inspired by his travels around the world, can be enjoyed until March 2019.
On departure from New York – JFK
- October 2018 and March 2019
Seared beef fillet, bercy condiment, spinach, melted potatoes and candied shallots
Roasted scallops, coffee and vanilla butter, celery purée and mushrooms
- November and December 2018
Chicken supreme stuffed with walnuts and paprika, cabbage and candied chestnuts
Meunière pollock’s back, sage butter, salsify and caramelized radicchio
- January and February 2019
Lamb noisettes, cereals and scented artichokes Vadouvan
Armoricaine monkfish with saffron, fennel, crispy rice with coconut milk
On departure from Tokyo-Haneda and Tokyo-Narita
- October 2018 and March 2019
Chicken’s supreme stuffed with walnut butter and smoked paprika, sauce Poulette, pak choy and chestnuts
Armoricaine monkfish, fennel, crispy rice with coconut milk
- November and December 2018
Lamb noisettes, cereals, artichoke purée, spinach
Roasted scallops, coffee butter with cider vinegar, Jerusalem artichokes and Japanese mushrooms
- January and February 2019
Seared beef fillet, bercy condiment, spinach, melted potatoes and shallots
Pollock fillet flavored with sage, balsamic radicchio, buttered salsify
On departure from Shanghai
- October 2018 and March 2019
Lamb noisettes, cereals, eggplant caviar and mini zucchini
Armoricaine jumbo shrimp, fennel, crispy rice with coconut milk
- November and December 2018
Seared beef fillet, bercy condiment, spinach, melted potatoes and shallots
Cobia fish fillet flavored with sage, basil radicchio, butternut muslin
- January and February 2019
Jean-François Rouquette, from the Aveyron region of France, made his mark in the kitchens of the greatest French restaurants such as Hôtel de Crillon or the Taillevent in Paris, and Martinez in Cannes. He has been head chef at the Park Hyatt Paris-Vendôme hotel since 2005.
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