Regional report
New year, new chef Veal stew with verbena and colorful vegetable fricassee as part of Michel Roth’s new menu offerings on Air France
The creations of Chef Michel Roth are now playing a key role in what is going to be a transitional few years for Air France by RICK LUNDSTROM
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n a January 15 flight from Paris to Montreal Chef Michel Roth, and two sidemen from Servair took to the air with a menu of four new dishes for Business Class that signaled the start of a new year, and an important, one for Air France. The airline has long collaborated with important French chefs that it has dubbed its “Ambassador of Cuisine.” Before Roth, Air France tapped Joël Robuchon and Guy Martin. But this year, the airline’s inflight service is receiving more than its share of responsibility, as Air France embarks on a program called Transform 2015 with many lofty goals. Much of the Transform 2015 initiative centers on the airline reducing operational costs, making staffing changes and simplifying is organizational structure. Air France has a goal to increase economic efficiency by 20% by the end of this year. In March of this year, Air France spun off a new regional airline called Hop!, Which will serve 104 destinations in Europe with a fleet of its own aircraft and crew. The role that the airline’s inflight service in the Transform 2015 program “places customer satisfaction at the heart of its strategy.” Part of that strategy is inviting passengers to enjoy what it calls a unique gourmet experience in its Business Class cabin. “Air France intends to surprise its customers and promote its role of ambassador of find cuisine
22 | PAX INTERNATIONAL | MARCH/APRIL 2013
A look at Michel Roth Servair has developed a network of very close relations with French chefs étoilés to keep them interested in airline gastronomy. The latest addition to that networking effort was announced last year, in the person of Michel Roth. Originally from Lorraine, Roth has earned his second Michelin star as the head chef of the restaurant L’Espandon at the Ritz Hotel in Paris. Roth has won other titles as well, including the Bocuse d’Or award 1991 and the title Meilleur Ouvrier de France. Other restaurant experience was at the restaurants L’Auberge de l’Ill and Au Crocodile, in Alsace, Air France calls Roth’s approach to cuisine “a mixture of authenticity, simplicity and humanity has it roots in local French produce, where the authentic taste of French cuisine is respected.” Offerings scheduled for February through September on Air France Business Class are: Pollack with lemon zested mussel juice, Menton confit, simmered green vegetables; duo of shrimp and squid, lobster sauce flavored with tarragon, red rice and spinach; fried scallops, tartuffon, polenta and mangetout peas; veal stew with verbena, colorful vegetable fricassee; Peking duck with rare peppers and citrus honey, caramelized pineapple and mango, vegetable sticks; and Michel Roth on a recent Air France flight chuck braised beef, black truffle sauce, introducing his new menu offerings sautéed asparagus and porcini mushrooms.