Two starters and six main dishes alternating over a three-month period:
Starter in April and June 2017:
Slice of foie gras, lime zest accompanied with its quenelle of date confit.
Starter in May and June 2017:
Lobster on a bed of fresh coriander, crunchy salad, pecan nuts and young spinach roots
Main dishes in April 2017
– Beef tenderloin heart with carrot coriander jus accompanied with white radish palets and a fava bean and carrot stew.
– Pan fried pigeon in a liquorice sauce accompanied with a mango pineapple confit and snow peas sautéed in olive oil.
Main dishes in May 2017
– Rack of lamb with yellow pepper star-aniseed sauce accompanied with Pekin sucrine lettuce and its ratatouille.
– Pan fried cod, Venere rice, sweet pepper seasoning, piquillos, fava beans and fennel.
Main dishes in June 2017
– Pan fried beef tenderloin on a slice of sour eggplant and avocado, tomato jus.
– Sumac prawns wrapped in a chicken breast, poultry and shellfish sauce, spring vegetables.
FINE DINING IN THE AIR
To continue to surprise its customers while affirming its role as ambassador of fine French dining in the sky, Air France works together with renowned chefs to develop its menus on departure from Paris in the Business and La Première cabins. Since 2002, Guy Martin has been one of the famous talented chefs to help to create an exclusive menu with dishes specially developed to be served on board.
Every three months, a different chef is in the spotlight and for the period from April to June 2017, Guy Martin is once again designing the Air France La Première menu, with two à la carte starters and six main dishes including two new creations that will alternate over this three-month period for an optimum fine dining experience for customers.
GUY MARTIN, INVENTIVE CULINARY DELIGHTS AND DELICATE FLAVOURS
A self-taught culinary expert, Guy Martin is now an internationally-famous chef. At the age of 26, he was awarded his first Michelin star after only 6 months at the helm of his kitchen. At the time, he was considered a promising young chef.
At the head of the Grand Véfour restaurant since 1991, he has worked in various other famous restaurants and has established himself as an expert, alongside Jean Taittinger among others. He has received awards for his inventive and colourful cuisine both in France and abroad. Named the best chef of the 21st century in Japan, he is also celebrated by great names in French cuisine, such as the Champerard guide and the Gault and Millau restaurant guide.
Committed to producing cuisine which combines culinary pleasure and healthy eating, Guy Martin uses an innovative style to design his original creations. He has been greatly inspired by his trips abroad, especially by Japanese culture as well as art, which is another of his passions.
