As from 01 July 2023, on departure from Singapore, Air France is renewing its collaboration with the triple Michelin-starred chef Julien Royer, which began in March 2019. Julien Royer is now offering the airline’s customers new and totally original dishes for the menus in the La Première and Business cabins. No fewer than 18 culinary creations have been devised by the chef, to be enjoyed progressively over the year.
In both these travel cabins, two of the four dishes, including the vegetarian option, are systematically created by Julien Royer. Gambas “ravioli-style” or a duo of wild rice sautéed with the flavours of South-East Asia in the La Première cabin, poached sea bass with lemongrass or gnocchi glazed in a Kâmpôt pepper sauce in the Business cabin – all these culinary delights are exclusively dedicated to customers travelling from Singapore to Paris. Julien Royer, a native of Auvergne, also works at the triple Michelin-starred Odette and Claudine restaurant in the city-state.
With its in-flight dining offer, Air France is committed to showcasing the quality and diversity of France’s gastronomic heritage as part of an increasingly responsible approach, by focusing on fresh, seasonal, and local produce and a systematic choice of vegetarian dish in all travel cabins.
