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Air France

Air France Unveils New Menus Signed by chefs Régis Marcon and Mathieu Viannay

From November 2021 to February 2022, Air France is teaming up with talented French Michelin-starred chefs Régis Marcon and Mathieu Viannay to sign its La Première and Business long-haul menus. With vegetarian dishes, meat, poultry and fish, the chefs have created refined dishes for the airline’s customers to enjoy over the coming months on departure from Paris.

With these exceptional new dishes, Air France continues to promote French fine dining throughout the world.

3-star gastronomy in the La Première cabin

In the airline’s exclusive La Première cabin, three Michelin-starred chef Régis Marcon has come up with six new tasty dishes. Accompanied by the expertise of the Servair Culinary Studio, of which he is president, Régis Marcon revisits the seasonal products that are close to his heart:

Vegetable lasagna, with tangy chive cream;
Braised veal shank, sage sauce, potato gratin with porcini mushrooms;
Beef tenderloin in red wine, sautéed potato and morel cake;
Pike and shrimp cake with lobster sauce, sautéed girolle mushrooms with tarragon, spinach;
Mixed scallops and scampi with truffles, reduced jus and julienne vegetables;
Confit pigeon, apricot sauce, lemon bulgur, mushrooms and butternut.

Fine dining in the Business cabin

In the Business cabin, Air France has, for the first time, entrusted its menu to two Michelin-starred chef Mathieu Viannay, with 8 original dishes combining delicate flavours and local produce to be enjoyed on board:

Penne pasta, arugula and spinach gratin, ricotta cream with lovage;
Risotto verde, vegetable Bolognese;
Beef tenderloin, macaire potato patties, roasted beet and smoked meat juices;
Poultry fillet with morel mushrooms, spelt and butternut squash risotto;
Poached cod fillet with baby vegetables and taggiasca olives;
Pike perch fillet, armorican sauce, yellow carrots and herb semolina;
Braised veal shank with sweet spices, split pea puree, mange tout and hazelnuts;
Roasted guinea fowl in coffee, celery confit and stewed autumn vegetables.

Iuliia Tore