NEW YORK — To commemorate ‘year two’ of its successful partnership with acclaimed chef Daniel Boulud, Air France recently treated passengers to an epic in-flight meal prepared by the Michelin-starred chef himself.
Passengers in La Premiere and business classes on flight AF23 flying from New York to Paris on May 24 were greeted by Chef Boulud as they boarded, who discussed his culinary vision and how he worked closely with the airline to achieve it.
His specially prepared meals for the flight included Curried Lobster Salad and Braised Lamb with Spring Root Vegetable and Favas in Business Class, and Foie Gras en Gelée and Provencal Lamb Chop in La Premiere Class. Both Classes enjoyed Vancilla Custard Cake with Kirsch Cherries and Chantilly for dessert.
Wine pairings were selected by Paolo Basso, named world’s best sommelier in 2013 by Association de la Sommellerie Internationale (ASI).
“Air France strives to provide exceptional culinary experience across all cabins of service,” said Stéphane Ormand, Vice President and General Manager, USA – Air France KLM. “One way we achieve this goal is through strategic partnerships with accomplished chefs like Chef Daniel Boulud whose culinary creations thrill the palates of our passengers, and continue our proud legacy of representing great French cuisine.”
The Michelin-starred chef became the first U.S.-based chef in March of last year to partner with Air France, joining a list of renowned chefs who design dishes for the airline.
“I’ve been flying Air France for many decades, and their collaborations with chefs date back to the 1960s. What has been novel about our partnership is that it’s the first time a chef who is not based in France has worked with the brand, and it’s exciting to be representing New York with these dishes, as well as my French roots,” said Boulud.