Air France has renewed its collaboration with triple Michelin-star chef Julien Royer. With this partnership, Julien Royer’s new signature dishes will be served exclusively in Air France’s La Première and Business cabins. The chef has curated about 18 culinary creations exclusively for Air France passengers.

Air France operates 10 weekly flights between Singapore and Paris-Charles de Gaulle.

In both the cabins, two of the four dishes, including the vegetarian option, are systematically created by Julien Royer. Gambas “ravioli-style” or a duo of wild rice sautéed with the flavours of South-East Asia in the La Première cabin, poached sea bass with lemongrass or gnocchi glazed in a Kâmpôt pepper sauce in the Business cabin – all these culinary delights are exclusively dedicated to customers travelling from Singapore to Paris.

Julien Royer, a native of Auvergne, also works at the triple Michelin-starred Odette and Claudine restaurant in the city-state.

With its in-flight dining offer, Air France is committed to showcasing the quality and diversity of France’s gastronomic heritage as part of an increasingly responsible approach, by focusing on fresh, seasonal, and local produce and a systematic choice of vegetarian dish in all travel cabins.