FOR IMMEDIATE RELEASE
New York, NY - March 13th, 2017
Air France just added another feature to departures from the Caribbean. Babette de Rozières, a celebrated Guadeloupean chef and Culinary Ambassador for the Guadeloupe Islands, will create three new dishes for Air France’s Business and Premium Economy cabin menus.
The new dishes will be available on departures from Pointe à Pitre (Guadeloupe), Fort de France (Martinique), and Cayenne (French Guiana) to Paris-Orly and on board Air France French Caribbean regional network flights.
French Creole dishes on board
Passengers will have the chance to enjoy the three following signature dishes, with a new rotating menu set for every month:
• Fillet of cod marinated in lime, saffron cream sauce, plantain risotto will be served on the menu in March, June, September and December 2017;
• Caramelized chicken fricassee, sweet spicy sauce, duchess of breadfruit with turmeric will be served on the menu in April, July, October 2017 and January 2018;
• Free-range chicken leg, curry sauce, crunchy vegetable confits and basmati rice will be served on the menu in May, August, November 2017 and February 2018;
Babette de Rozières is the premier authority on French-Creole cuisine and is known for being a multi-award winning chef, culinary TV host & author, and restaurateur. Rozières was born in Pointe à Pitre, Guadeloupe Islands. She first developed her passion for Creole cuisine from her grandmother, who passed along the many secrets of cooking Creole dishes. Full bio
"Babette de Rozières' partnership as Air France's new chef confirms the Guadeloupe Islands as a premier dining destination, delivering a refined mix between French cooking techniques and Creole flavors. This is a perfect introduction to the destination and we are very proud of her." Sandra Venite, USA Director of the Guadeloupe Islands Tourist Board.
National Geographic – Best Trips: Places you need to visit in 2017
The New York Times – 52 Places to Visit in 2016
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