Régis Marcon, owner of three Michelin-starred Le Clos des Cimes, has created six new dishes for La Première customers
Renowned for working with celebrated chefs who helm Michelin-starred restaurants for its onboard menus, Air France has unveiled its latest culinary partnerships.
Régis Marcon, chef-owner of three Michelin-starred Le Clos des Cimes in Saint-Bonnet-le-Froid will use seasonal products to create six new dishes for the carrier’s first-class passengers.
These include vegetable lasagne 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; and confit pigeon, apricot sauce, lemon bulgur, mushrooms and butternut.
Meanwhile the new business-class menu has been entrusted to Mathieu Viannay of two Michelin-starred La Mère Brazier in Lyon. Viannay has created eight dishes combining delicate flavours and local produce including beef tenderloin, macaire potato patties, roasted beet and smoked meat juices; poultry fillet with morel mushrooms, spelt and butternut squash risotto, and roasted guinea fowl in coffee, with celery confit and stewed autumn vegetables.
The new menus are available on flights departing Paris up until February 2022.
For more information, visit www.airfrance.com