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Guy Martin Signature Dishes on Air France

Guy Martin Signature Dishes on Air France

Since 1st June, customers in Business Class on all Air France long-haul flights from Paris Charles de Gaulle are able to enjoy exclusive signature dishes designed by Guy Martin, Michelin-starred chef at the Grand Véfour restaurant.

Air France Guy Martin

Michelin-starred chef Guy Martin

Memories of holidays, colours and scents have inspired Guy Martin to come up with classic and inventive recipes with subtle blends of flavours for an original and contemporary culinary experience on board:

  • Sautéed shrimp, pasta shells and zucchini caviar, coconut sauce enhanced by Espelette chili pepper
  • Orecchiette pasta with calamari and arugula served over tomato sauce with coriander
  • Sautéed chicken with orange and maniguette pepper, endive and pearl onions
  • Breast of duckling, and a fennel and mango compote
Air France Breast of Duckling

Breast of Duckling

Guy Martin has been designing dishes and menus for the Air France First class cabin since 2002. The dishes created for the Business class cabin will be on offer for a period of eight months – and to ensure that frequent travellers can enjoy a variety of dishes, these culinary delights will be renewed twice a month. This exceptional offer follows on from the dishes designed by Joël Robuchon, which have been on offer since late 2011 and which have been highly popular among passengers.

To extend the culinary experience, passengers are able to watch the TV programme by TV5Monde called ‘Epicerie Fine’, on board as from 1st June, presented by master chef Guy Martin. Each episode features the discovery of culinary delights and flagship dishes of French cuisine. Tricastin black truffle, Sisteron lamb and Beaufort cheese from Savoie are just a few examples of the delights featured in these programmes combining cuisine and culture.

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NEIL STEEDMAN has been a trade journalist, copywriter, editor and proofreader for 50 years, and News & Features Editor for ‘Irish Travel Trade News’ for the past 40 years.

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