This winter, seven new meals by Michelin-starred chef Michel Roth will fly on Air France’s La Première cabin on long-haul flights from Paris-Charles de Gaulle.
Michel Roth is one of the most celebrated chefs in France, with the most prestigious titles in French gastronomy to his name: Bocuse d’or and Meilleur Ouvrier de France in 1991, he was named Chevalier of the Legion of Honour in 2006, he has several Michelin stars and in 2016 received the coveted title of Romand of the year with a score of 18/20 in the Gault and Millau restaurant guide.
Throughout his career, Michel Roth has worked alongside the greatest French chefs and in prestigious restaurants such as the L’Espadon at the Ritz on Place Vendôme and the grand Hotel President Wilson in Geneva.
Between technical mastery, culinary traditions and modern tastes, Michel Roth is a passionate chef and a perfectionist, whose sole aim is to please those who enjoy his dishes, whether it’s on the shores of Lake Geneva or in the air.
The most prestigious French chefs at the service of customers in La Première
In 2019, four leading Michelin-starred chefs are designing the menus, choosing the products and creating the recipes on the La Première class menu –
- January to March: Michel Roth
- April to June: Joël Robuchon (Air France honours the memory of Joël Robuchon, a visionary and virtuoso chef, and will continue to offer his dishes.)
- July to September: Régis Marcon
- October to December: Emmanuel Renaut
Michel Roth’s gourmet dishes available in 2019
January 2019
- Free-range poultry glazed in rare pepper and citrus honey, served with caramelized pineapple and mango and slow-cooked vegetable sticks
- Duet of shrimp and squid in a tarragon lobster sauce, sautéed baby spinach and Camargue red rice
February 2019
- Beef tenderloin, pan-fried foie gras in a truffle sauce accompanied with asparagus, ceps and truffles
- Pan-fried scallops with tartuffon, golden polenta and mange-tout peas
March 2019
- Brill in creamy mussel juice with stewed mixed green vegetables
- Chicken supreme with olives and black truffles, poivrade artichokes and macaroni gratin
- Stewed verbena veal, vegetable fricassee and morel mushrooms (pictured below)
