Menus signed by Chef Julien Royer
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
July & August 2024 And January & February 2025
Braised Lamb Shoulder, Confit Lemon Couscous, Dukkha Spices, Pickled Vegetables
Black Trumpet Stuffed Miso Glazed Quail, Le Puy Lentil Ragout with Pickled Onion
King Prawn ‘Dumpling’, Wok of Vegetables, Shimeji, Kabocha Velouté ‘Retour d’Asie’
South East Asia Scented Rice, Espelette Chili, Smoked Paprika and Coriander (V)
September & October 2024 And March & April 2025
Chicken Roulade, Confit Vegetables and Shiitakes, Niigata Rice, Sauce Albufera Grande Tradition
Confit Veal Cheek, Risotto made of Barley, Tarragon, Soy and Mustard Sauce
Cod Confit With Rosemary and Paimpol Coconut, Raw Chorizo and ‘Piquillo’
Smoked Eggplant Cannelloni, Kampot Pepper Sauce and Ricotta (V)
November & December 2024 And May & June 2025
Roast Beef Steak Served with Mushroom Ketchup and Boulangère Potatoes
Apicius’ Duck Leg, Duck Jus with Apples and Candied Lemons
Salmon Back in Basil Crust with Black Olive Vinaigrette, Cherry Tomatoes and Creamy Smoked Potatoes
Shiitakes Mushroom Ravioli, Morel-vin Jaune Sauce, Leek and Seaweed Fondue (V)
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)
The Best Of French Gastronomy
Air France makes your flight a gourmet interlude with its award-winning dining offer. Original creations, starred chefs, selected wines, and tableware worthy of the finest palaces... Travel to the heart of French gastronomy!
