01 AIR FRANCE
The French airline recently renewed its collaboration with chef Julien Royer of three Michelin-starred French restaurant Odette. Since July 1, passengers travelling in the airline's La Première and Business cabins on flights departing from Singapore have been tucking into new dishes that draw inspiration from Royer’s French heritage and Southeast Asian influences. The chef, who also runs French neobrasserie Claudine, has crafted 18 new dishes — 12 in La Première and six in Business. The menu will be refreshed every two months.
For the months of July and August, as well as next January and February, La Première passengers can tuck into braised lamb shoulder coated with dukkah spice blend and served with achar (pickled vegetables). Business class passengers can revel in the mushroom ‘dumpling’, a ravioli accompanied with Kabocha pumpkin, confit Maitake mushrooms, and a sweet and sour Banyuls broth.
Diese Geschichte stammt aus der August 2023-Ausgabe von The PEAK Singapore.
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Diese Geschichte stammt aus der August 2023-Ausgabe von The PEAK Singapore.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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