Air France has said it is going to take care of its customers traveling in first class or taking business class flights even better than previously. At least, this change will be reflected in the meals being served presently in premium cabins.
The services of Michelin-starred chefs Guy Martin and Regis Marcon have been hired by Air France to design new dishes in La Premiere (First Class) and business class cabins. The new dishes would be served in premium cabins for a period of three months.
A spokesperson said that triple-starred chef Regis Marcon would be creating dishes for the airline’s La Premiere cabin. The new dishes will include Duck pâté en croûte, Julienne vegetables, roast lobster, scallops and others.
Guy Martin, who has been decorated with two Michelin stars, would be designing dishes to be served in business class on the airline’s long-haul international flights and select medium-haul flights departing from Paris. The dishes include Roast breast of guinea fowl, carrot and cardamom puree, artichoke puree and organic beetroot and blackcurrant sauce, Veal chuck chop with fried wild mushrooms, coconut sauce fragranced with Espelette pepper, mashed courgette with cashew nuts, Cod, basmati rice with curcuma, and organic red quinoa risotto and cranberry juice among others.
Meanwhile, in yet another development Air France recently launched new flights services between Costa Rica and France. The airline started operating direct flights between Paris-CDG and San Jose effective from November 2, 2016. Both the destinations will be served with twice weekly flights services, on Wednesdays and Saturdays. The airline will deploy a Boeing 777-330ER aircraft to operate the direct flight involving flight duration of 10 hours 15 minutes. The aircraft is configured with a capacity of 468 passengers. This will be the airline’s highest capacity commercial flight to serve Costa Rica.