A premium and savory dining experience in the Business cabin
For intercontinental flights, Caribbean and Indian Ocean
On flights departing from Paris, the stars of the French culinary world come together to surprise you throughout your entire trip. In 2023, some of the most famous Michelin-starred chefs have crafted delicacies for your plate: Michel Roth, Régis Marcon, Thierry Marx, and Anne-Sophie Pic. Starters, mains, cheese, pastries, and fruit...Treat yourself! On flights departing from Reunion Island, you will discover a menu consisting of refined gourmet flavors by Chef Jofrane Dailly. On flights from the United States and Canada, you can continue to savor Chef Daniel Rose's menus. Starting soon on flights from Canada, you will be able to delight in new dishes created by Chef Olivier Perret, of Le Renoir at the Sofitel Hotel in Montreal.
For flights within Europe and North Africa
Enjoy a delicious cold snack with hot bread and pastries at breakfast time. For lunch or dinner, savor a tasty cold meal consisting of a dish designed by François Adamski, cheese, dessert, and hot bread. On flights longer than 2.5 hours, enjoy a treat with your hot drink. These trays are served with hot beverages, fruit juices, sodas, wines, and spirits.
Chef François Adamski's poached reciepe 30,000 in the air. 4 servings.
Ingredients:
- 300g of fresh peas
- 120g of quinoa-bulgur mix
- 50g of nuts
- 100g of beurre
- 50g of parmesan + 80g of flour
- 4 extra fresh eggs
- ¼ zucchini
- ¼ cucumber
- 1 tomato
- 20 of pesto
Preparation:
- Preheat the oven to 170°C
- Cook 300g of fresh shelled peas in boiling salted water and place them in iced water (to stabilize the chlorophyll for a green purée). Drain well and blend, seasoning with fine salt and ground pepper. Set aside.
- Rinse 120g of quinoa-bulgur mixture thoroughly. Cook gently in 1 ½ cups of water, cover, and let rest and season with fine salt. Refrigerate.
- Make the crumble: blend 50g of nuts, add 100g of butter, 50g of parmesan, and 80g of flour (no salt, as the parmesan will season the mixture). Place a piece of parchment paper on the baking sheet, spread the mixture, and put it in the oven.
- Bake for 15 to 20 minutes, depending on the desired color. After baking, let cool and crumble.
- Poach 4 extra fresh eggs in boiling vinegar water (swirl the water with a whisk and pour in the egg, which will coagulate and form thanks to the swirl).
- Cut ¼ of zucchini into small brunoise cubes (2-3mm on each side) with the skin to get the color. Sauté briskly in olive oil. Keep them a little crunchy to have textures.
- Peel and finely dice ¼ cucumber and 1 tomato.
- Add these brunoise pieces to the quinoa-bulgur mixture, season with olive oil, vinegar, or lemon juice, and add 20g of pesto.
- Presentation: place a spoonful of pea purée on a plate, place the egg in the center, add the quinoa salad next to it, and the zucchini brunoise on top. Finish by sprinkling the crumble on top. You can open the egg with the tip of a knife and add a little fleur de sel and a pinch of pepper.
Enjoy!
For all our flights in the Business cabin
A wine list that exceeds the standard. In the Business cabin, discover a wine list created by the 2013 world's best sommelier, Paolo Basso. Our wines are served at your leisure. To accompany your culinary experience, we offer after-dinner drinks and gourmet coffee on flights longer than 2.5 hours.
Reinventing the art of dining. French designer Jean-Marie Massaud crafted an elegant table set to make your meal a unique dining experience. He also designed sleek, elegant, and transparent glasses to evoke airiness and flight. We have chosen luxurious items made from top-grade materials, including porcelain by Guy Dugrenne and steel flatware by Christofle, to make your table an exceptional setting for your meal.
