January 14 2013  |  Catering

Roth meals make debut on Air France Paris-Montreal flight

By Rick Lundstrom

Menus from Michel Roth will be aboard Air France for the next eight months

 

Michel Roth previewed his new menus the for Air France the Business Class cabin on a Air France Paris-Montreal flight today, and with him were two chefs from Servair.

Starting from February 1, 2013, on all long-haul flights departing from Paris, the Michelin-starred Chef will offer six new dishes over the next eight months. The menus will be changed twice per month.

During the flight, passengers were able to pick from four dishes prepared by Michel Roth and two Servair chefs: Michel Quissac and Roger Passet. The three chefs were aboard to answer questions.

The in-flight menu has a selection of: veal simmered with verbena, vegetable fricassee; glazed duckling with rare peppercorns and citrus honey, caramelized mango and pineapple and vegetable bâtonnets; pollock fish, mussel broth with menton-cured lemon zest and simmered vegetable; shrimp and squid with tarragon lobster sauce, red rice and baby spinach

Originally from Lorraine, Roth worked at restaurants in France, finally stopping at the Ritz, where he earned his second Michelin star as head chef of the restaurant L’Espadon. In 1991, he won the Bocuse d’Or award and the title of Meilleur Ouvrier de France.

“Roth’s cuisine, a mixture of authenticity, simplicity and humanity, has its roots in local French produce, where the authentic taste of French cuisine is respected,” said a release from Air France.  “This rigor and creativity are shared and passed on to the Servair Chefs who make the dishes created by Michel Roth for Air France passengers.”

After Joël Robuchon and Guy Martin, Michel Roth is taking over as the next ambassador of fine French cuisine for the airline.

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