Air France partners the Taste of Paris festival

From 12 to 15 May 2022, at the Grand Palais Éphémère in Paris, Air France is partnering the Taste of Paris festival, an unmissable event bringing together the best of the French culinary scene. The airline will be presenting a stand showcasing the dishes that French chef François Adamski has created for customers on board.

François Adamski is currently offering Business customers on the Air France medium-haul network tasty dishes such as a poached egg served on a pea purée or a conchigliette salad with smoked trout. Over a 4-day period of culinary discovery, visitors will be able to exchange with the Servair corporate chef, Bocuse d’Or and Meilleur Ouvrier de France, to find out more about the creation and elaboration of his menus, as well as the constraints linked to preparing dishes which taste great at 30,000 feet. The chef will share the secrets of his culinary creations, which everyone will be able to taste.

As an ambassador of fine French dining throughout the world, Air France has teamed up with the greatest names in French haute cuisine to offer its customers an exceptional culinary experience. The airline has entrusted the preparation of its menus in the La Première and Business cabins to renowned chefs, in collaboration with the Servair Culinary Studio. Among them, Michel Roth, Régis Marcon, Anne-Sophie Pic, François Adamski and many others take turns to delight their customers’ taste buds. Air France also aims to offer a more responsible and sustainable catering offer using French produce to compose balanced menus.

Visit the Air France stand at the Taste of Paris festival from 12 to 15 May 2022, at the Grand Palais Éphémère in Paris.

About François Adamski

François Adamski trained in the kitchens of the Hôtel de Matignon, then at the Plaza Athénée, the Ritz, the Maison Prunier and the Hôtel Intercontinental. In 2001, François Adamski won the Bocuse d’Or, and in 2007 became Meilleur Ouvrier de France. After six years working at the Abbaye Saint-Ambroix in Bourges, where he maintained the first Michelin star obtained by his predecessor, he headed west in 2009 to Bordeaux. He took over the management of Gabriel’s kitchens, in a private hotel, Place de la Bourse. Thanks to his perfect mastery of the great French classics, he was awarded his first Michelin star. In 2012, his sense of commitment to the profession and his desire to pass on his knowledge led him to become president of Team France Bocuse d’Or until 2020.  In 2021, he was appointed vice-president of the Toques Françaises. At the beginning of 2019, François Adamski set himself a new challenge by joining Servair, the leading French airline catering company, as Corporate Chef. His mission was to promote the company’s culinary identity and encourage the sharing of know-how. He also holds the position of Secretary General of the Servair Culinary Studio, a creative laboratory made up of starred chefs and culinary experts, and in this capacity is in charge of the company’s culinary innovations.