Over the years, airlines have partnered with chefs from Michelin-starred restaurants and TV shows to treat passengers on-board. We round up some of the latest initiatives on offer.
AIR FRANCE
The airline has a long tradition of working with chefs at the helm of Michelin-starred restaurants for its on-board menus. Last year Air France worked with 19 chefs, focusing on fresh, seasonal and local produce with a vegetarian dish in all travel cabins.
Most recently, Emmanuel Renaut has been entrusted with menus for La Première (first class) on flights departing Paris, where passengers can expect dishes such as farmhouse chicken confit with mushrooms and vegetable millefeuille, followed by a mango, citrus and cognac baba from pastry chef Angelo Musa.
Anne-Sophie Pic, meanwhile, is behind the long-haul business class cabin, with dishes such as chicken supreme with sake, followed by Philippe Urraca's opera, black forest and yuzu entremet cake.
The airline is also offering dishes created by Jean-Charles Brédas for business class cabins on flights departing (turban squash), or a roasted grouper fillet served with papaya sauerkraut and green sauce.
