Air France to Offer Cuisine by Daniel Boulud in La Première and Business Class
The dishes to be served in La Première, the airline’s first-class cabin, will change every three months and include Atlantic lobster accompanied by curried coconut sauce, black rice, and bok choy; Provençal lamb chop, served with zucchini pesto, tomato, and cheese polenta; and sea bass in vine leaves, a za’atar mixture of spices, faro, and grape.
Business-class fare will rotate every two weeks and include salmon with fennel, chickpeas, and sumac; Moroccan chicken tagine accompanied by lemon, cauliflower, and couscous; and braised chicken Basquaise with chorizo, peppers, and saffron rice.
The new menus will be offered starting today in the airline’s first- and business-class cabins on long-haul flights from 11 cities in North America to provide “a better in-flight experience,” the chef said in a statement. “I hope Air France travelers will find my dishes to be soulful and delicious,” he added.
(Photo: Accura Media Group)