Between November 2019 and February 2020, Air France travelers in La Première were treated to an exclusive culinary journey curated by Emmanuel Renaut. Renowned as a Meilleur Ouvrier de France and celebrated with three Michelin stars, Renaut is acclaimed for redefining Alpine cuisine with his creative, sophisticated touch.
Working in close partnership with the Servair Culinary Studio, Renaut crafted an exclusive menu for Air France’s flagship cabin, featuring two inventive starters, a selection of seven refined main courses, and a signature dessert, all inspired by the flavors and traditions of the French Alps.
Highlights from Emmanuel Renaut’s La Première menu:
Appetizers:
- Langoustine tartare with caviar, lemon and gentian accents
- Silky celery and chestnut velouté
Main Courses:
- Venison filet with celery and chestnut purée
- Scallop quenelle paired with lemon-infused sauce and root vegetable risotto
- Baked spinach gratin with mushroom polenta
- American lobster royale accompanied by miniature vegetable spheres
- Root vegetable risotto with Beaufort cheese and crunchy vegetable muesli
- Classic veal shank blanquette
- Farm chicken wing and thigh with scalloped potatoes and wild mushrooms
Dessert:
- Floating islands—Renaut’s contemporary take on a French classic
