Air France transforms haute cuisine into height cuisine

Air France transforms haute cuisine into height cuisine

Given the French reputation for fine dining, you’d almost expect to be dazzled when stepping onto an Air France flight. But the airline is going above and beyond with its latest menu for La Premiere first class and business class between Singapore and Paris.

Julien Royer, co-founder and chef de cuisine at Singapore’s feted Odette restaurant – recipient of two Michelin stars and widely regarded as the best restaurants in The Red Dot – has taken charge of Air France’s premium cabin menu on the popular Singapore-Paris route.

Beginning this week and stretching through to March 2020, Royer’s menu will offer a series of delectable mains using the same inspiration and love of seasonal produce of French, Japanese and Australian origin as has made his Odette restaurant a must-visit experience. 

First up in Air France’s La Première cabin on the daily flight AF257 from Singapore to Paris will be this cod confit with rosemary and Paimpol coconut, raw chorizo and Piquillo (served from April 2019 through October 2019).

Royer considers the cod confit as capturing the memory of a trip to the Basque Country, combining land and sea in a recipe of roasted cod topped with Paimpol 'coconut beans', raw and sautéed chorizo and ‘Pimento del Piquillo’ (piquillo peppers).

Other highlights to watch for in Air France first class will be the chicken ballottine with crayfish in Albufera sauce with green asparagus gnocchi (May 2019 to November 2019)…

… ’Apicius’ duck leg, duck jus with apples and candied lemons (June 2019 to December 2019)…

… salmon back steak in basil crust with black olive vinaigrette, cherry tomatoes and creamy smoked potatoes (July 2019 to January 2020)…

… a pan-seared oyster blade beef served with a black tangy mushroom ketchup and boulangère potatoes (August 2019 to February 2020…

… and lightly grilled scallops, a sauce vierge made of olives and basil, and creamy polenta with aged parmesan cheese (September 2019 to March 2020).

Happily, there’ll be no ‘food envy’ for passengers in Air France’ business class from Singapore to Paris.

From April 2019 through to October 2019, Royer’s unique recipe of grilled scallops, carrot mousseline and saffron nage will harmoniously bring together those three very different ingredients in a simple yet delightfully delicate dish.

 Also on Air France’s business class menu between Singapore and Paris: a slow-cooked and then grilled ‘kurobuta’ pork breast, with green Le Puy lentils and a charcutière sauce (May 2019 to November 2019)…

 … sautéed shrimps with paprika, smoked ricotta cheese and a squash mousseline (June 2019 to December 2019)…

 … braised beef cheek in a red wine reduction, celeriax mousseline and wholegrain mustard (July 2019 to January 2020)…

… lightly pan-fried sea bass with a confit onion jam, ratatouille and squid with confit lemons (August 2019 to February 2020…

… and confit beef ribs, smoked celery and "pot-au-feu" style vegetables (September 2019 to March 2020). 

Air France has also enlisted triple Michelin-starred French chef Arnaud Lallement to create gourmet treats for business class passengers on long-range Air France flights from April to June 2019, with two new dishes appearing each month, including crab and prawn ravioli; lobster and vegetable sauce; guinea fowl with turnips; and prawns and quinoa, served alongside a cauliflower medley with gingerbread crumble.

David Flynn
David Flynn is the editor of Australian Business Traveller and a bit of a travel tragic with a weakness for good coffee, shopping and lychee martinis.


  • Phil Young

    Phil Young

    4 Apr, 2019 06:37 am

    "Height Cuisine". Haha. A very cute headline.
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  • Ashley Bear


    5 Apr, 2019 06:08 pm

    "Haute cuisine" already literally means "High cuisine"....
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  • eminere


    4 Apr, 2019 09:47 am

    You gotta hand it to the French
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  • Matt J


    4 Apr, 2019 01:44 pm

    Article of 2019.
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  • Charles Nicholas


    4 Apr, 2019 11:44 pm

    French food presentation looks more like Piccaso art work
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  • John Corbett

    John C

    5 Apr, 2019 03:23 pm

    Merveilleux! Stunning artistry and lovely photos. What’s for dessert? ;)
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  • BatteryBen


    5 Apr, 2019 11:09 pm

    Wow. Looks stunning. SIN - CDG seems hardly long enough to maximise the experience ...especially given I imagine it’s a wine list that’s I’d seriously want to drink the entire way through! Indeed, has anybody flown La Premiere service and know which Champagnes and reds they serve?
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  • Blair Coull

    Notso Swift

    7 Apr, 2019 08:45 am

    I did an upgrade CDG-JFK and had Taittinger CdC and a premier cru Pouilly-Fume, can't say about the rest. F is an excellent product, better than QF, not as good as SQ (old one), though since I pay for my own I am usually in J and have never done the middle eastern carriers in F
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  • Lyn Woods


    6 Apr, 2019 08:36 am

    Gorgeous photos. But in the absence of a proper chef, pity the poor FA who must recreate these culinary masterpieces on board for their discriminating passengers.
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  • Mark McCullough


    7 Apr, 2019 07:41 pm

    Looks lovely! I really enjoyed F on AF last year on a holiday to South Africa. Superb service. Food was much better out of CDG than return from JNB. It's just the company's strike threats that has made me nervous of booking with them again.
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17 Jul, 2019 05:10 am


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