Dishes created by Michelin-starred chef Daniel Boulud in Air France Business class on departure from Canada

MONTREAL, Feb. 28, 2017 /CNW Telbec/ - Starting March 1st, 2017 and up to the end of February 2018, Michelin-starred chef Daniel Boulud will be creating new dishes for Air France, to be enjoyed in the Business cabin on departure from three Canadian cities: Montreal, Toronto and Vancouver.

Unique high-flying culinary creations

To surprise its customers and confirm its role as ambassador of fine French dining in the sky, Air France has asked the famous French chef who's settled in New York and creator of the Café Boulud at the Four Seasons Hotel in Toronto and Maison Boulud at the Ritz-Carlton Montreal in Canada to create dishes for its Business class menu. Every month, a new dish will be offered to customers in the Business cabin. Daniel Boulud is inspired by the great French culinary traditions, which he enhances with warm spices and flavours from the Mediterranean, the Basque Country and even Japan. Among these are:

• Salmon with Fennel, Chickpea and Sumac;
• Braised Chicken Basquaise with Chorizo, Peppers and Saffron Rice;
• Braised Lamb with Spring Root Vegetables.

Daniel Boulud, a French chef's North American dream

Originally from Lyon in France, Daniel Boulud is a master of the culinary scene in New York. He is now considered to be one of the leading chefs in the United States. Raised on his family's farm in the village of Saint-Pierre-de-Chandieu in the Rhône region of France, the chef is inspired by the seasons and uses quality ingredients to create the menus at his 16 restaurants.

Air France and the art of high-flying French cuisine

Air France is committed to promoting French haute cuisine in all its cabin classes. With a unique legacy, the Company is continuing a tradition that values excellence, pleasure and exclusivity. Since 2009, Air France has entrusted dishes on its Business Class menus to a renowned French chef. Joël Robuchon, Guy Martin, Michel Roth, Thibaut Ruggeri, Régis Marcon, Anne-Sophie Pic and François Adamski were the first to carry out this mission as French gastronomy ambassadors aboard Air France flights, by including one or several creations among the different main dishes on the menu. In keeping with the menus created by Michelin-starred chefs on departure from Paris, Air France is offering new high-flying dishes created by Daniel Boulud on departure from Canada.

SOURCE Air France

For further information: Diane Audet, 514-847-5011, [e-mail]

Related Links

http://www.airfrance.ca