Here's a great reason to upgrade on Air France this winter: From December to January on flights departing from Paris, customers flying in La Première (first class) cabin will get an individual “egg” of Caviar Alverta Royal Eggxiting by Petrossian.
December will also be an opportunity for La Première customers to try some gourmet dishes by French chef Jacques Le Divellec (a member of the Servair Culinary Studio), with two of his own recipes: fillet of turbot with clams and seafood medley with shellfish sauce. They sound fantastic to us! (Who thought we'd get this excited over airline food?!)
Fillet of turbot with clams
A fillet of turbot with flavorful clams, baby spinach sautéed in olive oil and Venere Nero black rice. Shellfish sauce composed of langoustine jus, cream, cognac and tomato, enhanced with Cayenne pepper.
Seafood medley with shellfish sauce
A buttery, rich seafood medley, combining fennel and potatoes with fillet of smoked salmon, black tiger shrimp, lightly seared scallops and poached fillet of monkfish, served in shellfish broth.