As from 1st February 2013 and for a period of 8 months, on all long-haul flights departing from Paris-Charles de Gaulle, Air France’s Business class customers will be able to enjoy exceptional dishes signed by Michel Roth. After Joel Robuchon and Guy Martin, Michel Roth will become the new ambassador of fine French cuisine. He will present six unique main dishes, the result of traditional and inventive cuisine. His dishes will be renewed twice a month for the pleasure of frequent travellers.

Originally from Lorraine, Michel Roth worked at the best restaurants in France, finally stopping at the Ritz, where he earned his second Michelin star as head chef of the restaurant «L’Espadon». In 1991, he won the “Bocuse d’Or” Award and the title of “Meilleur Ouvrier de France”.

His cuisine, a mixture of authenticity, simplicity and humanity, has its roots in local French produce, where the authentic taste of French cuisine is respected. This rigor and creativity that Michael Roth has shared and passed on to the Servair Chefs who make dishes for Air France passengers, have a single goal: «to give pleasure and make others happy!”

Air France exclusively reveals some of the dishes signed by Michel Roth on the Business class menu

Pollack with lemon zested mussel juice, Menton confit, simmered green vegetables
This dish offers a little Tour de France with typical regional produce. The traditional cooking of fish from our shores is enhanced by the freshness of the
French-style green simmered vegetables, the mussel juice for a real taste of the sea and added zest from the Menton lemon confit.

Duo of shrimp and squid, lobster sauce flavoured with tarragon, red rice and spinach
In this dish, the Lobster, king of the seas, perfectly complements the shrimp and squid. The vegetables also enhance the seafood with tarragon, spinach
and red rice adding their colour and subtle flavours.

Fried scallops, tartuffon, polenta and mange-tout peas
This dish is essentially an ode to flavour. The tartuffon sauce, a subtle mix of artichoke and white truffle, goes very well with the sweetness of the scallops,
the crunchiness of the mange-tout and the soft, golden brown polenta.

Veal stew with verbena, colourful vegetable fricassee
The elegance of verbena brings a subtle sophistication to a traditional dish ... In this dish, we have the paradox of a plant which supposed to induce calm
and relaxation - verbena – but which also gives energy and a feminine touch to this classic dish.

Peking duck with rare peppers and citrus honey, caramelized pineapple and mango, vegetable sticks
An incongruous association with unexpected combinations, this dish contains many different flavours… honey sweet and sour, five different peppers, caramelized fruit acidity and the bitterness of selected vegetables (celery and white radish). This taste combination enhances the finesse of the duck.

Chuck braised beef, black truffle sauce, sautéed asparagus and porcini mushrooms
An authentic dish in a sauce derived from French culinary heritage, made great by the black truffle. Simmered for hours, the beef is soft and juicy ... The porcini mushrooms and asparagus add a refined touch from the garden and the woods in this robust and delicious dish.