Air France La Première present its new dishes signed by Jean-François Rouquette
Dishes to discover on departure from New York, Tokyo and Shanghai
Starting October 1st 2018, Air France is for the first time entrusting the creation of two signature dishes per month in the La Première cabin to Jean-François Rouquette, the famous Michelin-starred head chef at the Park Hyatt Paris-Vendôme hotel.
For even more culinary delights throughout the Air France network, La Première customers will be able to enjoy the chef's creative and refined dishes on flights from New York (United States), Tokyo (Japan) and Shanghai (China) to Paris. His culinary creations, inspired by his travels around the world, can be enjoyed until March 2019.
On departure from New York – JFK
October 2018 and March 2019
Seared beef fillet, bercy condiment, spinach, melted potatoes and candied shallots.
Roasted scallops, coffee and vanilla butter, celery purée and mushrooms.
November and December 2018
Chicken supreme stuffed with walnuts and paprika, cabbage and candied chestnuts.
Meunière pollock’s back, sage butter, salsify and caramelized radicchio.
January and February 2019
Lamb noisettes, cereals and scented artichokes Vadouvan.
Armoricaine monkfish with saffron, fennel, crispy rice with coconut milk.
On departure from Tokyo-Haneda and Tokyo-Narita
October 2018 and March 2019
Chicken’s supreme stuffed with walnut butter and smoked paprika, sauce Poulette, pak choy and chestnuts.
Armoricaine monkfish, fennel, crispy rice with coconut milk.
November and December 2018
Lamb noisettes, cereals, artichoke purée, spinach.
Roasted scallops, coffee butter with cider vinegar, Jerusalem artichokes and Japanese mushrooms.
January and February 2019
Seared beef fillet, bercy condiment, spinach, melted potatoes and shallots.
Pollock fillet flavored with sage, balsamic radicchio, buttered salsify.
On departure from Shanghai
October 2018 and March 2019
Lamb noisettes, cereals, eggplant caviar and mini zucchini.
Armoricaine jumbo shrimp, fennel, crispy rice with coconut milk.
November and December 2018
Seared beef fillet, bercy condiment, spinach, melted potatoes and shallots.
Cobia fish fillet flavored with sage, basil radicchio, butternut muslin.
January and February 2019
Chicken’s supreme stuffed with walnut butter and smoked paprika, sauce Poulette, pak choy and chestnuts.
Roasted scallops, coffee butter and cider vinegar, mashed celery, mushrooms.
Portrait of Jean-François Rouquette, head chef at the Park Hyatt Paris-Vendôme hotel
Medeam image of the chef can be placed here.
Jean-François Rouquette, from the Aveyron region of France, made his mark in the kitchens of the greatest French restaurants such as Hôtel de Crillon or the Taillevent in Paris, and Martinez in Cannes. He has been head chef at the Park Hyatt Paris-Vendôme hotel since 2005.
With sharing and transmission as his leitmotif, the chef has created an authentic and contemporary cuisine, in the spirit of the Park Hyatt restaurant. Le Pur', a 1 Michelin star and 4 toques restaurant in the Gault Millau guide, was one of the first Parisian establishments to offer a fully open kitchen, providing customers with an interactive and gastronomic insight into the finest kitchens.
Nature, the seasons and his encounters inspire the chef's very personal culinary world, the result of 35 years of experience and his trips all over the world, like the open sea abalone of Plouguerneau (Finistère, France) - his signature dish - candied very gently in the spring, or prepared like a red wine matelote in winter.
“I want my cuisine to be transparent, even if you discover an unexpected flavor when you taste it. I try to transmit an emotion and reproduce the spontaneity of my own discoveries”.
La Première, Michelin-starred menus by Michelin-starred chefs
Travelling in the La Première cabin means enjoying the expertise of the best Michelin-starred chefs. To provide its La Première customers with an exclusive culinary experience, great French chefs such as Michel Roth, Anne-Sophie Pic, Guy Martin and Régis Marcon take turns all year round to create exquisite dishes on departure from Paris, working alongside the Servair Culinary Studio. The quality of produce, respect for the seasons, promotion of flavors, balanced dishes, a light fresh taste and consistent quality are all principles which these ambassadors of fine French dining promote for Air France customers.
Air France has entrusted Paolo Basso, world's best sommelier in 2013, with the creation of its wine and champagne list, in collaboration with Bettane and Desseauve. And to continue to surprise its customers, Jean-Marie Massaud, an internationally renowned designer, has designed the tableware for the La Première cabin.
