Menus signed by Chef Julien Royer

On departure from Singapore, Air France renews its partnership with the triple Michelin-starred Chef Julien Royer in the La Première and Business cabins. Air France is committed to introducing its customers to the quality and diversity of France's gastronomic heritage, as part of an increasingly responsible approach, by focusing on fresh, seasonal and local produce and a systematic choice of a vegetarian dish in all travel cabins.

JULIEN ROYER – CHEF OWNER

Julien Royer, a native from Cantal region in France, spent his childhood close to nature. This cultivated a lifelong respect for seasonality, terroir and artisanal produce that guides his cuisine. Today, he is Chef-Owner of 3 Michelin-starred restaurant Odette, Chef-Patron of Claudine, a French neo-brasserie in Singapore, and founder of one Michelin-starred Louise in Hong Kong. In 2019, Odette achieved three Michelin stars and topped Asia’s 50 Restaurants list. In 2022, Chef Julien received the highest honour from Les Grandes Tables du Monde as the Restaurateur of the Year. French in DNA yet infused with Asian sensibilities, Julien brings Odette's cuisine to Air France.

DISCOVER THE SIGNATURE CHEF MENU ON DEPARTURE FROM SINGAPORE

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BUSINESS CLASS MENU

SEPTEMBER & OCTOBER 2024 AND MARCH & APRIL 2025

Kyoto Miso Baked Black Cod, ‘Wok’ of Vegetables, Sesame, Coriander, Sake ‘Beurre Blanc’
Braised Beef Short Ribs, Carrot Mousseline, Grilled Onions, Mustard Caviar
Duck Leg Confit with Lentils, Braised Endive, Burnt Oranges
Kampot Pepper Glazed Gnocchis, Smoked Eggplant and Semi Confit Tomato (V)

NOVEMBER & DECEMBER 2024 AND MAY & JUNE 2025

Braised Wagyu Beef Short Ribs, ‘Marchand de Vin Sauce’, Turmeric, Ginger and Carrot Mousseline
Cod, Champagne-Curry Beurre Blanc, Saffron Rice, Grilled Asparagus
Ricotta and Herbs Tortellini, Kale and Hazelnut, Sweet and Sour Broth (V)
Ballotine de Volaille ‘Grand-Mère’, Sauce Albufera, Japanese Rice, Sautéed Mushrooms

JANUARY & FEBRUARY 2025 AND JULY & AUGUST 2025

Coconut Poached Seabass, Niigata Rice, ‘Vadouvan’ Spices, Thai Spices Velouté
Baked Chicken Leg, Sauce Vierge, Rosemary & Olive Polenta, Smoked Paprika
Braised Veal Shank, Smoked Paprika Jus, Tarragon Polenta, Asparagus
Mushroom ‘Dumpling’, Grilled Maitake, Kabocha Pumpkin, Sweet and Sour Broth (V)

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