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Friday, 01 June 2012 09:22

Subtle blends of flavours designed by Guy Martin in Air France Business

Starting June 1st, customers in Business Class on Air France will,on all long-haul flights from Paris-Charles de Gaulle, be able to enjoy exclusive signature dishes designed by Guy Martin, Michelin-starred chef at the GrandVéfour restaurant.

Memories of holidays, colours and scents have inspired Guy Martin to come up with classic and inventive recipes. Air France can now exclusively reveal these dishes, subtle blends of flavours for an original and contemporary culinary experience on board:
•Sautéed shrimp, pasta shells and zucchini caviar, coconut sauce enhanced by Espelette chili pepper,
•Orecchiette pasta with calamari and arugula served over tomato sauce with coriander,
•Sautéed chicken with orange and maniguette pepper, endive and pearl onions,
•Breast of duckling, and a fennel and mango compote.

Guy Martin has been designing dishes and menus for the Air France First class cabin since 2002. The dishes created for the Business cabin will be on offer for a period of eight months. To ensure frequent travellers can enjoy a variety of dishes, these culinary delights will be renewed twice a month. This exceptional offer follows on from the dishes designed by Joël Robuchon, which have been on offer since late 2011 and which have been highly popular among passengers.

To extend the culinary experience, passengers will be able to watch the TV programme by TV5MONDE called “Epicerie Fine”, on board as from June 1st, presented by master chef Guy Martin. Each episode features the discovery of culinary delights and flagship dishes of French cuisine. Tricastin black truffle, Sisteron lamb and Beaufort cheese from Savoie are just a few examples of the delights featured in these programmes combining cuisine and culture.

The culinary delights designed by a Master Chef

Sautéed shrimp, pasta shells and zucchini caviar, coconut sauce enhanced by Espelette chilli pepper

« The shrimp are lightly sautéed in olive oil, accompanied by flavourful pasta shells with Indian saffron and coconut-lime sauce with a touch of Espelette chilli pepper and cumin. Served with zucchini caviar with cashew nuts, this dish is my contribution to the tropical islands. »

Orecchiette pasta with calamari and arugula served over tomato sauce with coriander

« Orecchiette pasta with calamari and Italian parsley is presented over a light tomato sauce flavoured with coriander. The spicy taste of arugula enlivens the dish, along with a flavourful garnish of finely shaved parmesan cheese. »

Sautéed chicken with orange and maniguette pepper, endive and pearl onions

« A delicious breast of chicken gently cooked in chicken broth is flavoured with orange. Maniguette pepper, also called “paradise seed” or “Guinea pepper,” enhances the dish with its sweet piquancy. This dish is accompanied by endive braised slowly in orange juice and by tender pearl onions. »

Breast of duckling, and a fennel and mango compote

« Tender roasted breast of duckling is served with a delicate jus flavoured with fennel seed, in Provençale style. Mangos gently cooked with cider vinegar and acacia honey bring a sweet-and-sour touch to the dish, which is also enhanced by the liquorice notes of fennel. »

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