Seasonal delights by Jacques Le Divellec in Air France’s La Première cabin

On departure from Paris, Air France has asked Jacques Le Divellec to design dishes served in the La Première cabin in October and November 2013.

Excellence and pleasure are the watchwords of the culinary experience offered by Jacques Le Divellec. He has concocted a new starter and two new hot dishes for the Air France La Première menus served on board in October and November 2013.

Grilled half lobster with aromas of tarragon, tomato puree with Parmesan, carrots and white turnips, mini zucchini in olive oil and chicken Gâtinais with Norway lobster, Cardinal sauce and vegetable risotto are just two of the new gourmet creations by this world-renowned chef.

Servair’s Culinary Studio, presided by Joël Robuchon, accompanied by Guy Martin and Jacques Le Divellec, offers classic French menus designed by Michelin-starred chefs. Every month, the chefs renew the menu by exclusively creating a new starter and two new hot dishes. Air France’s aim is to offer customers in La Première a meal service which represents the best of French cuisine, with an emphasis on the quality of seasonal produce and highlighting traditional flavours and French culture worldwide.

Since spring 2013, La Première customers have also been able to enjoy the following delights on flights departing from Paris:
- a salad they can compose themselves with seasonal ingredients.
- a hot dish as part of the snack offered in addition to the main meal on long-haul flights lasting between six and a half hours and eight and a half hours.


Download photos of the dishes in high resolution:
http://corporate.airfrance.com/en/press/media-library/photos/cabin-classes-comfort-and-gastronomy/le-divellec-la-premiere-october-2013/