Air France has introduced new Business Class menus by Chef Jofrane Dailly for flights on departure from La Réunion-Roland Garros Airport. Born on Reunion Island, the Chef has created six refined dishes highlighting the island’s culinary heritage.
On Friday (September 30, 2022), Air France announced that new menus by French Chef Jofrane Dailly we be available to Business Class guests on departure from La Réunion-Roland Garros airport. Born on Reunion Island, Chef Jofrane Dailly has created six refined dishes, highlighting the island’s rich culinary heritage. The menu has been created using local and seasonal products, offering Air France’s Business Class customers gourmet and refined flavors to be enjoyed onboard. On all Air France flights between Saint-Denis de La Réunion and both Paris-Orly and Paris-Charles de Gaulle, two of the four hot menu dishes in Business Class have been created by the chef, including a vegetarian choice. The menus will be refreshed on a regular basis over the coming months.
Speaking on the new culinary collaboration in Friday’s announcement, Chef Jofrane Dailly, said,
"It is a great source of pride for me to have created these dishes for Air France. Discovering a place involves tasting its cuisine, and today I am lucky enough to be able to offer Air France customers the mixed flavours of Reunion Island. With these menus, I have tried to promote the island's culinary heritage while also adding my Indian origins. I also share Air France's desire to offer gourmet and local cuisine on board.”
As part of the airline’s fight against food waste, Air France is rolling out the pre-selection of hot dishes in Business Class, particularly for flights on departure from Reunion Island, guaranteeing the availability of the customer’s choice, while reducing waste. For winter 2022/23, Air France will operate up to 21 weekly flights to Saint-Denis de La Réunion. Flights will be operated with Boeing 777-300ERs equipped with new, more comfortable cabins.
Chef Jofrane was born in Reunion and grew up with a father and brother who were both chefs. Choosing pastry first, he discovered his vocation as a cook alongside Chef Yann de Coëtlogon at the award-winning restaurant Le Mas de Vignes. Currently, he is chef at the Diana Dea Lodge restaurant, where he offers graphic and modern fusion cuisine that combines High-quality and popular local produce, with exceptional produce from elsewhere. In 2019, Chef Dailly was awarded ‘Chef of the Year’ by the Kaspro Guide, the only independent gastronomic guide in Reunion Island.
Source: Air France