On 20 September, coinciding with the 3rd Gastronomic festival, Thibaut Ruggeri presents his gourmet creations to Air France customers in the Business lounge at Paris-Charles de Gaulle. Starting from 1st October and for a period of 6 months, this new Chef will sign five dishes for Business class customers on long-haul flights. This is the first time that Air France is working with a very young Chef, winner of the Bocuse d’Or 2013. He is accompanied by Olivier Poussier, the world’s best sommelier in 2000, who will present a selection of wines he has personally matched to the Chef’s cuisine. Michel Quissac, Servair’s Corporate Chef, will be with them at this exceptional event. All will reply to passengers’ questions and share their passion with a view to making this in-flight gourmet experience an exceptional interlude.
Signature dishes by Thibaut Ruggeri available on board starting from 1st October
All Air France Business customers will be able to enjoy these exceptional dishes specially designed for their gourmet pleasure, on board the Company’s long-haul flights. By choosing Thibaut Ruggeri to represent fine French cuisine on board its long-haul flights, Air France has made a bold choice. The 33 year old Chef’s cuisine emphasizes seasonality of products, combining modernity and aestheticism, following the example of the generation of talented young Chefs that he embodies. A dish signed by Thibaut Ruggeri will be one of the four main dishes on the menu, available on board flights departing from Paris. The chef’s gourmet creation will be renewed twice a month for the pleasure of frequent travelers.
Servair’s expertise at the service of Air France customers
Servair, a subsidiary of Air France and the leading airline caterer, is increasingly applying its expertise and know-how to satisfy the Company’s customers. Every day, Servair’s chefs adapt recipes to the constraints of airline catering, while maintaining the full spirit of the original recipes.
On the menu of this exceptional taste event:
[Duck confit + Snow peas + Almonds]
Accompanied by a Saint-Estèphe Château Le Crock 2008 Cru Bourgeois
[Shrimp + Orange + Potatoes]
Accompanied by a Vallée de la Loire Menetou Salon Les Bornés 2011 Domaine Henry Pellé
[Duckling + Chestnuts + Red currants]
Accompanied by a Vallée du Rhône Vinsobres Les Cornuds 2010 Perrin et fils
[Hake + Honeyed carrots + Verjuice]
Accompanied by a Bourgogne Macon Lugny 2011 Domaine Joseph Drouhin
[Guinea fowl + Butternut squash + Ceps]
Accompanied by a Médoc Château Haut Condissas 2006
