Air France Unveils New Menus By Michelin-Starred Chefs Régis Marcon and Mathieu Viannay
Air France has partnered with talented French Michelin-starred Chefs Régis Marcon and Mathieu Viannay, who have designed the La Première and Business Class long-haul menus, which will be available on Paris departure from November 2021 through February 2022.
On Tuesday (November 2, 2021), Air France unveiled new La Première and Business Class menus designed by talented Michelin-starred Chefs, Régis Marcon and Mathieu Viannay. The bespoke menus will be available on long-haul flights on Paris departure from November 2021 through February 2022, and include refined specially crafted vegetarian, meat, poultry and fish dishes. With these exceptional new menus, Air France continues their long-standing tradition of promoting French fine dining throughout the world.
Guests traveling in Air France’s exclusive La Premiére cabin will enjoy a menu created by three Michelin-starred Chef Régis Marcon who has come up with six new tasty dishes. Accompanied by the expertise of the Servair Culinary Studio, of which he is the President, Chef Marcon revisits the seasonal ingredients that are close to his heart. Bocuse d’Or in 1995 and acclaimed with three Michelin stars, Chef Régis Marcon embodies the entire story of fine French dining. His cuisine symbolizes his own story with roots in a familiar family territory in the department of Ardèche, in the region of Auvergne, between Velay and Vivarais. Since taking over the family-operated hotel restaurant in 1979, and never leaving his cocoon in Saint-Bonnet-le-Froid, Régis Marcon became one of the greatest chefs of our time.
For guests traveling in Air France’s Business Class cabin, the airline has, for the first time, entrusted their menu to two Michelin-starred Chef Mathieu Viannay, with eight original dishes combining delicate flavors and local produce. Chef Viannay has always been a gourmet and a over of delicate flavors, handling local ingredients with great success. Winner of the Meilleur Ouvrier de France award in 2004, he reimagines traditional recipes with a contemporary twist. Like a spiritual son, Chef Matthieu Viannay took over Eugenie Brazier’s cult restaurant ‘la Mère Brazier’, which celebrates their 100th anniversary this year. Chef Viannay has also designed the menu of the ‘Trente et Un’ restaurant at the hotel Portopia in Kobe, Japan, adding an inimitable French touch. Additionally, he coordinates the 12 catering outlets of the travel department at the Samaritaine store in Paris.
Created in November 2009 and chaired by Chef Régis Marcon, Servair Culinary Studio brings together Michelin-starred chefs and culinary experts to raise the quality standards of deferred catering, thereby transposing the codes of haute cuisine to inflight meals for travelers around the world. The Studio’s mission is also to identify trends and innovations to optimize the dishes designed by the chefs at Servair, Air France’s partner and leader of inflight catering in France and Africa.
Source: Air France