Air France Unveils Its 17 Partner Chefs to Promote French Haute Cuisine in 2023
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED MARCH 2023 • 4 min read
Five chefs are joining this exceptional brigade for the first time: Amandine Chaignot, Mauro Colagreco, Thierry Marx, Angelo Musa and Olivier Perret. Air France is committed to introducing its customers to the richness and diversity of France's gastronomic heritage in a more responsible approach, by preferring fresh, local and seasonal products and by systematically offering a vegetarian option in all its travel cabins.
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To compose these menus and surround itself with the greatest chefs, Air France relies on the expertise and know-how of Servair, the world leader in airline catering, and its Culinary Studio. On the occasion of the Bocuse d'Or 2023, of which Air France is an official partner from January 19 to 23, 2023, the company unveiled all the great chefs with whom it will collaborate this year.
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Seventeen culinary talents showcasing French excellence will succeed one another over the coming months on board its La Première and Business cabins and in its airport lounges to sign exceptional dishes. The only airline to be associated with so many high-flying signatures, Air France is thus reaffirming more than ever its role as an ambassador of French gastronomy and know-how throughout the world.
On departure from Paris, this year in the La Première and Business long-haul cabins, menus created exclusively for Air France by French-starred chefs Arnaud Lallement, Régis Marcon, Anne-Sophie Pic, Emmanuel Renaut and Michel Roth will follow one another.
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For the very first time, Mauro Colagreco and Thierry Marx will also add their unique talent to this exceptional brigade. Vegetarian compositions, meat or poultry of French origin, fish from sustainable fishing: all the chefs are committed to discovering the terroir of their region, to passing on their history and their emotions.
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In the La Première suites, the company's most exclusive, MOF pastry chefs Philippe Urraca and, for the first time, Angelo Musa will bring a sweet and elegant touch to the menus of this cabin worthy of the greatest restaurants. Air France is also renewing its menus designed by great French chefs on departure from stopovers in its long-haul network. The company is thus continuing its collaboration with the three-starred chef Julien Royer in the La Première and Business cabins on departure from Singapore.
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Originally from Auvergne, Julien Royer officiates at the Odette and Claudine restaurants in the city-state. On departure from Reunion, in the Business cabin, the menus are designed by Jofrane Dailly, a Reunionese chef working in the kitchens of the Diana Dea Lodge in Sainte-Anne. In 2023, Air France will also offer menus designed by chef Olivier Perret on departure from all of its Canadian stops ( Montreal, Toronto, Quebec and Vancouver). This will apply to proposeFrench gastronomy made up of fresh ingredients for the menus in the Business cabin. Originally from Burgundy, the chef can also be found at Le Renoir restaurant at the Sofitel Montreal Le Carré Doré hotel. Air France intends to pursue the development of these prestigious signatures, in particular on departure from the French West Indies, the United States and Japan.
Image courtesy of Air France
