New 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 as of 01 July 2023.  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 NEW SIGNATURE CHEF MENU ON DEPARTURE FROM SINGAPORE

BUSINESS CLASS MENU

JULY & AUGUST 2023 AND JANUARY & FEBRUARY 2024

Coconut Poached Toothfish, Niigata Rice, ‘Vadouvan’ Spices, Thai Spices Velouté

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.

Mushroom ‘Dumpling’, Grilled Maitake, Kabocha Pumpkin, Sweet and Sour Broth (V)

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 Baked Black Cod, ‘Wok’ of Vegetables, Sesame, Coriander, Sake ‘Beurre Blanc’

Kyoto miso and sesame crusted Patagonian toothfish on a bed of smokey wok fried vegetables alongside a yuzu sake beurre Blanc.

Kampot Pepper Glazed Gnocchis, Smoked Eggplant and Semi Confit Tomato (V)

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

Braised Wagyu Beef Short Ribs, ‘Marchand de Vin Sauce’, Turmeric, Ginger and Carrot Mousseline

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.

Ricotta and Herbs Tortellini, Kale and Hazelnut, Sweet and Sour Broth (V)

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!