June 28 2019  |  Catering

Chef Marcel Ravin adds new flavors to Air France menus

By Rachel Debling


Chef Marcel Ravin

Chef Marcel Ravin has designed a series of three dishes that will rotate through Air France's Business and Premium Economy menus.

The meals will be offered on long-haul flights departing from Pointe-à-Pitre (Guadeloupe), Fort-De-France (Martinique) and Cayenne (French Guiana) to Paris, as well as flights on the Caribbean regional network connecting Cayenne to Fort-de-France.

Parmentier of lamb shoulder, sweet potato and spinach with Parmesan gratin was available on board in May 2019 and will make appearances on the menu again in August 2019, November 2019 and February 2020.

Shrimp risotto in shellfish sauce with Giromon was offered in June 2019 and will again be available in September 2019, December 2019 and March 2020.

Last but not least, sea bream with banana and crushed yam will be found in the Business and Premium Economy cabins July 2019, October 2019, January 2020 and April 2020.

On June 5, Chef Ravin participated in a "Oh a Chef!" event on board a flight from Fort-de-France to Paris-Orly, chatting with passengers and sharing his "vision of fine dining," according to a press release from Air France. One passenger won an invitation to Marcel's La Table restaurant at the Simon Hotel in Fort-de-France.

Shrimp risotto in shellfish sauce with Giromon, one of the rotating dishes created by Chef Ravin for Air France


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