New 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 NEW SIGNATURE CHEF MENU ON DEPARTURE FROM SINGAPORE
JULY & AUGUST 2023 AND JANUARY & FEBRUARY 2024
Slow-roasted shoulder of lamb crusted with Chef Julien’s unique dukkha spice blend served with couscous and pickled vegetables inspired by South East Asian ‘Achars’.
A typical French dish with the depth and elegance of white miso. A meeting between classic French cuisine and umami which brings a pleasing taste to the palate.
Dumpling filled with prawns and braised leeks served with wok fried vegetables and coriander with a spicy sauce with the aroma of ginger, galangal and a touch of curry.
A marriage of Wild and Koshihikari rice tossed in aromatic oil served with a tangy tomato and slightly spicy sauce with Espelette chili and coriander.
SEPTEMBER & OCTOBER 2023 AND MARCH & APRIL 2024
This recipe is inspired by a childhood memory as well as a tribute to the famous ‘chicken rice’ of Singapore. With rice from Niigata, this dish brings out the best flavours in this delicate and gourmet Albufera sauce.
Slow-braised veal cheek served with a risotto made of barley, sauté shimeji mushrooms served with a soy-tarragon and mustard sauce.
Inspired by memories of a delightful trip to the Basque Country, a well-seasoned and spicy combination of land and sea produce in a recipe of roasted cod decorated with Paimpol ‘coco’ beans, raw and sautéed Chorizo and the famous ‘Pimento del Piquillo’.
Crusted cannelloni stuffed with smoked eggplant and ricotta cheese served with a light Kampot black pepper sauce.
NOVEMBER & DECEMBER 2023 AND MAY & JUNE 2024
A ‘Canaille’ (‘terroir’) recipe served with mushroom ketchup, a black and tangy condiment that will accompany the cut of meat in an original way.
Apicius... an evocative name, a call to escape. Rediscover this recipe using the duck leg with candied lemon to play on sweet, salty and sour overtones.
This recipe was developed with the idea of bringing lightness, a hint of smoke and acidity to the salmon steak in basil crust, for Mediterranean and sunny flavours.
Shiitakes mushroom ravioli with braised morels mushroom in cream served with leeks and seaweed fondue and yellow wine sauce.
JULY & AUGUST 2023 AND JANUARY & FEBRUARY 2024
Patagonian toothfish poached gently in an aromatic coconut broth with vadouvan spice served over a bed of fragrant Japanese Niigata rice with a coconut velouté. This recipe was inspired by the Chef’s experience in Bora Bora, French Polynesia.
This recipe is inspired by Dumplings commonly found in South East Asia. Ravioli mushrooms ‘duxelle’ accompanied with Kabocha pumpkin and confit Maitake mushrooms served with a sweet and sour Banyuls broth.
SEPTEMBER & OCTOBER 2023 AND MARCH & APRIL 2024
Kyoto miso and sesame crusted Patagonian toothfish on a bed of smokey wok fried vegetables alongside a yuzu sake beurre Blanc.
A vegetarian recipe with a Mediterranean accent. Lightly seared potato gnocchi served on a bed of spinach, eggplant puree and sun-dried tomatoes accompanied by a light Kampot black peppercorn sauce.
NOVEMBER & DECEMBER 2023 AND MAY & JUNE 2024
Slow-braised beef short ribs topped with fried ginger and shallots served with carrot puree with a touch of curcuma, passion fruit and ginger with pickled jalapeño pepper.
A play of contrasts with the fondant ricotta, the acidity of the candied lemon and the roundness of this sweet and sour broth. A subtle and sharp marriage embellished with kale cabbage with a special texture.
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!
