Air France is on a mission to recruit France’s top chefs to design menu items for passengers. The latest “ambassador of French cuisine” is Thibaut Ruggeri, who won the prestigious Bocuse d’Or 2013. Ruggeri follows in the footsteps of star chefs Michel Roth, Joël Robuchon, and Guy Martin in cooking up degustation menus for Business Class passengers traveling on long-haul flights on Air France.
The Head Chef at Lenôtre, the 33-year-old Ruggeri has created five mouthwatering dishes using fine seasonal products: duck confit presented in a clafoutis with almonds and cherries; grilled fish with a mousse made of carrots, honey, and grape juice; grilled shrimp with orange segments and potatoes; duck breast with chestnuts and red currant berries; and guinea hen served with butternut squash and cèpe mushrooms. These dishes are paired with wines selected by Olivier Poussier, world’s best sommelier in 2002. Available until March 2014. For more information, visit www.airfrance.com