Starting 1st October 2015 and for a period of six months, Air France Business customers will be able to enjoy new dishes signed by the starred chef François Adamski on board Air France’s medium-haul* flights on departure from Paris-Charles de Gaulle.
These gourmet creations will also be available for Business customers travelling on the Company’s long-haul flights on departure from Paris. By offering these exceptional dishes to even more destinations, Air France aims to further develop its move upmarket of its products and services.
Air France is thus working with a new talent in the world of French gastronomic cuisine in order to delight its customers around the world. The chef has concocted six delicious dishes on the in-flight menu, available alternately on the long and medium-haul Business class menus every two weeks:
LIGHTLY GRILLED SMOKED SALMON WITH VEGETABLE MEDLEY AND CREAMY LEMON SAUCE
“I love smoked salmon; it can be easily adapted with the right amount of salt and smoking to obtain the perfect texture one is looking for. The combination of lightly grilled salmon, tender vegetables and a creamy sauce with a tangy lemon hint makes this a wholesome and tasty dish.”
Downlod the picture of this dish
TENDER ROAST CHICKEN FILLET, CARROTS AND CELERY, CUMIN SUPRÊME SAUCE
“This dish is fragranced with cumin, inspired by a trip overseas. I love cumin powder but especially the grains, because of their irresistible crunchy texture and mouthwatering aniseed flavor! The tender carrots and crunchy celery, together with the creamy Suprême sauce, turn this into a rich gourmet dish, and are a perfect match for this chicken fillet”.
CHICKEN TAJINE AND VEGETABLE SEMOLINA, LEMON CONFIT AND THAI CORIANDER
“I like the simplicity of this dish, especially the mixture of flavours that remind me of my travels, with the Thai coriander I love for its power, which blends perfectly with the lemon.”
ROAST DUCKLING FILLET, SWEET POTATO PUREE WITH TANGY LIME SAUCE
“This is a recipe that I invented in the style of duck à l’orange, a dish that reminds me of a traditional French catering school and French culinary heritage, but with a modern spirit, open to new flavours. I really like the sweet and tangy sauce and the lime in the puree … it really gets the taste buds going!”
COD FISH FILLET AND HAZELNUT CRUMBLE, CELERY AND CHESTNUTS SERVED WITH A TANGY SAUCE
“This is a real seasonal dish. There’s a great bond between the celery, a vegetable that I like a lot, that complements the crunchy hazelnut. I find the land-sea mixture interesting, as it always makes a powerful dish.”
SLOW-COOKED KNUCKLE OF VEAL AND TRUFFLE PASTE, POTATO PUREE**
“One of those traditional winter dishes we love, which whets the appetite and reminds us of Sunday lunch. With the slow cooking we get a fondant and the exceptional flavour of the veal, in the purest French culinary tradition, with this creamy truffle sauce and a potato puree, made with butter.”
*medium-haul flights on departure from Paris-Charles de Gaulle to Algiers, Amman, Athens, Bucharest, Casablanca, Yerevan, Istanbul, Kiev, Moscow, Rabat, Saint-Petersburg, Sofia, Stockholm, Tel Aviv, Tunis.
**dish exclusively available on the Company’s long-haul network.
A GOURMET INTERLUDE AT THE IFTM TOP RESA TOURISM FAIR
On 1st October 2015, during the IFTM Top Resa French International Travel and Tourism trade fair, François Adamski will exclusively present all his gourmet dishes, elaborated together with the Servair culinary studio, an Air France subsidiary and leader in airline catering. The perfect opportunity to try delectable dishes and exchange with the starred chef about the spirit of his dishes, his culinary universe and how Air France has inspired him.
FRANÇOIS ADAMSKI, THE NEW STAR OF FRENCH GASTRONOMIC CUISINE
Starting in October 2015, François Adamski, Meilleur Ouvrier de France (MOF) (France’s best craftsman in cuisine, 2007) and winner of the Bocuse d’Or (2001), will offer his creations on board Air France’s long and medium-haul Business cabins. The chef earned his reputation through a discreet and unrelenting application to his art. Originally from the north of France, he has become one of the most outstanding disciples of French classic cuisine, concocting a deceptively simple, intricate cuisine where every detail counts. He owes his perfect command of techniques to the culinary greats including Michel Roth and Eric Briffard, his first mentors. He has subsequently successfully demonstrated his skills throughout France. This culinary flair has undoubtedly inhabited him since his early years, especially since his mother had exerted a taste for beautiful things on her son, and a love of finely-fragranced, good food. With two Michelin stars awarded in Bourges and Bordeaux, he now runs his own establishment in the South West of France, the new hub of modern fine cuisine, where he signs the menus for prestigious restaurants. He reveals the secret of his art to Air France customers – a simple and authentic cuisine, with genuine flavor but always inventive.
True to his commitments, François Adamski is also the President of Team France Bocuse d’Or, the association which supports the French candidate and of which Air France and Servair are Premium partners.
AIR FRANCE AND THE ART OF FINE FRENCH CUISINE
Air France is committed to promoting French haute cuisine in all its cabin classes. With a unique legacy, the Company is continuing a tradition that values excellence, pleasure and exclusivity. Since 2011, Air France has entrusted one dish from the Business Class menu to a renowned French chef. Joël Robuchon, Guy Martin, Michel Roth, Thibaut Ruggeri, Régis Marcon and Anne-Sophie Pic were the first to carry out this mission as French gastronomy ambassadors aboard Air France flights, by including one of their creations among the different hot meals on the menu. As from October 2015, François Adamski will be the new guest to work with the Servair culinary studio. Increasingly applying its expertise and know-how to satisfy the Company’s customers, every day, Servair’s chefs adapt recipes to the constraints of airline catering, while maintaining the full spirit of the original recipes. Servair chefs also provide cabin crews with their expertise and know-how in an aim to highlight the value of the dishes on offer.
Thursday 1 October 2015