Forget what you think about airplane food. Air France is taking sky-high dining to the next level with its collaboration with Michelin-starred chef Daniel Boulud. For one year, Boulud will design special dishes for Air France’s La Premiere (first class) and Business cabins for long-haul flights from 11 North American cities, according to a release.
For La Premiere customers, one of the five dishes Boulud has created will be rotated on a three-month basis. The dishes are described as “harmonious and seasonal,” and include Atlantic lobster with a curried coconut sauce, black rice, and bok choy; Provencal lamb chop with zucchini pesto, tomato, and cheese polenta; and sea bass in vine leaves, za’atar, farro, and grape. La Premiere dishes will be served on flights departing from New York, Los Angeles, and Washington.
For the business cabin, four dishes will rotate every two weeks. These dishes are described as “warm, spicy and exotic, but retain their French character.” Dishes include salmon with fennel, chickpea, and sumac; Moroccan chicken tagine with lemon, cauliflower, and couscous; and braised chicken basquaise with chorizo, peppers, and saffron rice. Business dishes will be served on flights departing from Atlanta, Boston, Houston, Washington, New York, Los Angeles, Miami, Chicago, San Francisco, Detroit, and Minneapolis.
“Customers are more interested than ever in enjoying the best quality food, whether in a restaurant or on-the-go, and that includes in-flight,” said Daniel Boulud. “Air France has always maintained very high standards for culinary excellence on board, which I have enjoyed many times as a passenger between my home in the U.S. and my native France. I saw this as a wonderful opportunity to bring together our expertise and create a better in-flight experience for passengers. I hope Air France travelers will find my dishes to be soulful and delicious!”