Dining Options on Air France Now Include Caviar & Seafood


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.



FREE Virtual Event

Pivoting Back to Travel: Phase 4

Are you prepared to guide your clients through the “new normal” of travel? Join us December 15, 2020 from 1pm-2:20pm EST for Pivoting Back to Travel: Phase 4. The upcoming installment of our FREE virtual series will feature presentations from the Cayman Islands, Dominican Republic, and Seabourn on their most up-to-date travel procedures, health & safety protocols they’ve implemented to keep guests safe, activities that are open to visitors, what your clients need to know while on their trip and more! Visit www.pivotingbacktotravel to view the full agenda and register for your FREE pass.

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