- Joe Breitfeller
Amandine Chaignot Joins Air France With her Tasty Vegetarian Dishes
Updated: Apr 12
Amandine Chaignot has joined forces with Chef François Adamski to create the new spring and summer menu for the Air France lounge in Terminal 2F at Paris-Charles de Gaulle Airport.
On Tuesday (April 11, 2023), Air France announced that Amandine Chaignot has joined the Air France team with her tasty vegetarian dishes. She will join forces with Chef François Adamski to create the new spring and summer menu for the Air France lounge for short and medium-haul lounge in Terminal 2F at Paris-Charles De Gaulle Airport. From April through September 2023, Amandine Chaignot will be working with Air France for the first time. The talented French chef has taken over from Chloé Charles to offer a selection of new vegetarian culinary creations, alongside François Adamski, Servair Corporate Chef, Bocuse d’Or and Meilleur Ouvrier de France. Together, the chefs have developed nine new dishes, some rooted in French tradition thanks to the talent of François Adamski, as well as a tasty vegetarian range created by Amandine Chaignot.
In Tuesday’s announcement, Chef Amandine Chaignot, said,
“I am very proud to be working with Air France, which I believe is the best ambassador of French culture in the world. For the airline's customers, I have created several dishes with an emphasis on plant-based produce, which plays a major role in my cuisine.”
The new dishes will gradually be revealed over the next six months, completing the lounge’s gourmet offer, which promotes French cuisine and responsible catering in a bistro style.
Air France April 2023 Menu for Terminal 2F Lounge at Paris-Charles De Gaulle - Courtesy Air France
A Selection of Dishes by Chef Amandine Chaignot - Courtesy Air France
Amandine Chaignot inherited a taste for authenticity and a simple but generous approach to cuisine from her mother. She joined the Ferrandi catering school in Paris, where she learned the basics, before working in restaurant kitchens. Mark Singer, her first chef, took her under his wing, and she gradually hit her stride among subsequent kitchen teams, such as La Maison de l’Aubrac, la Maison Prunier, and le Plaza Athénée, among others. Soon, the chef was working for some of the top names in catering, including Alain Ducasse, Jean-Francois Piège, Yannick Alléno and Éric Frechon. Her cooking reflects who she is – simple, spontaneous and sincere, and her creations express themselves differently according to circumstances and preferences, but always celebrate the pleasure of gourmet refinement and generosity.
Source: Air France