Air France Launches Partnership With Michelin-Starred Chef Daniel Boulud

Press release

FOR IMMEDIATE RELEASE March 2, 2016 Air France has launched a partnership with Michelin-starred chef Daniel Boulud to design new menus in la Premierea nd Business cabins available on board long-haul flights on departure from the United States. Starting today and for the duration of one year, Michelin-starred chef Daniel Boulud will be creating new dishes for Air France's La Premiere (first class) and Business cabins on board long-haul flights from 11 North American cities. "Customers are more interested than ever in enjoying the best quality food, whether in a restaurant or on-the-go, and that includes in-flight", said Daniel Boulud. "Air France has always maintained very high standards for culinary excellence on board, which I have enjoyed many times as a passenger between my home in the US and my native France. I saw this as a wonderful opportunity to bring together our expertise and create a better in-flight experience for passengers. I hope Air France travelers will find my dishes to be soulful and delicious!" Daniel Boulud's dishes have French roots, with global inspirations – they are complex in flavor and simple in satisfaction. In the La Premiere cabin, the chef has created harmonious and seasonal dishes. Every three months, a new dish is offered from a selection of the following five culinary delights: * Atlantic Lobster, Curried Coconut Sauce, Black Rice and Bok Choy; * Provencal Lamb Chop, Zucchini Pesto, Tomato, and Cheese Polenta; * Tomato Braised Chicken, Four Bean Medley and Basil; * Peppered Beef Tenderloin, Cranberry, Squash and Spinach Custard; * Seabass in Vine Leaves, Za'atar, Farro and Grape. In the Business cabin, the flavors are warm, spicy and exotic, but retain their French character. Every two weeks, one of the following four dishes will be featured: * Salmon with Fennel, Chickpea and Sumac; * Moroccan Chicken Tagine, with Lemon, Cauliflower and Couscous; * Braised Chicken Basquaise with Chorizo, Peppers, and Saffron Rice; * Braised Lamb with Spring Root Vegetables and Edamame.

About Daniel Boulud

Since arriving in the US in 1982, Daniel Boulud has been praised for the contemporary touch he adds to his typically French cuisine. Originally from Lyon, Daniel Boulud owns several award-winning international restaurants and the catering company Feast & Fêtes. He is now considered to be one of the leading chefs in the US. Raised on his family's farm in the village of Saint-Pierre-de-Chandieu in the Rhône region of France, the chef is inspired by the seasons and uses quality ingredients to create the menus at his 15 restaurants, including his eponymous flagship DANIEL. During his career, Daniel Boulud has received many awards, including the James Beard Foundation Award for Outstanding Restaurateur, Best Chef, New York City and Outstanding Chef of the Year. He also was voted Chef of the Year by the Culinary Institute of America, and was made a Knight of the Legion of Honour. In 2015, the World's 50 Best Restaurants gave Daniel Boulud the Diners Club Lifetime Achievement Award for his success as a restaurateur, businessman, and one of the most outstanding chefs in the world. About The Art Of High-Flying French Cuisine Air France is committed to promoting French haute cuisine in all cabin classes. With a unique legacy, the Company is continuing a tradition that values excellence, pleasure and exclusivity. Since 2009, Air France has entrusted one dish from the La Premiere and Business class menus to a renowned French chef. Joel Robuchon, Guy Martin, Michel Roth, Thibaut Ruggeri, Regis Marcon, Anne-Sophie Pic and Francois Adamski were the first to carry out this mission as French gastronomy ambassadors aboard Air France flights, by including one or several creations among the different main dishes on the menu. In keeping with the menus created by Michelin-starred chefs on departure from Paris, Air France is offering new high-flying dishes created by Daniel Boulud on departure from the US.


Helen Ames
Air France