A trio of Michelin-starred chefs

Thursday 6, May 2010


A trio of Michelin-starred chefs


Three of the biggest names in French gastronomy, Joël Robuchon, Guy Martin and Jacques Le Divellec are the Michelin-starred advisors for Air France’s Servair Culinary Studio. Together, these experts ensure that only seasonal produce of flawless quality is used and also guarantee the authenticity of flavours and the harmony of the meals and wines served. The personalized in-flight dining service becomes an occasion for La Première customers to relax and be pampered.



La Première, a genuine gourmet dining experience

Air France has redesigned its service and menu with the great icons of gastronomy in mind. To meet that level of perfection, Air France called on the "Servair culinary studio", overseen by Joël Robuchon, the world's "most starred chef" in 2009, alongside Guy Martin, the Michelin-starred chef of the Grand Véfour in Paris, and Jacques Le Divellec, Servair's culinary consultant. Together they have helped plan the meals served, carefully selecting the products and recipes that will make up the La Première menu.


Among the new featured dishes are a flavourful trio of Dublin Bay prawn sushi, mousse of foie gras, finely diced mango and caramelized ginger, sponge cake with creamed Saint Maure goat cheese, fresh green pea cream soup with mint, skewered monkfish and spicy chorizo, and beef temaki.


A meal service adapted to the chronobiology of the passengers

  • On a La Première flight, at least two meal services are offered, adapted to the chronobiology of the passengers: the first corresponds to the time on departure and the second helps the passenger adapt to the destination.
  • A bar remains open throughout the flight so that passengers can get a refreshing drink at any time. For flights lasting over 10½ hours, a buffet is also available during the flight.
  • On the A380, La Première passengers have exclusive access to a dedicated bar, offering buffet selections and the best vintages from the Air France wine cellar

Impeccable service and attention to detail

Taking their cue from world-class luxury hotels, the La Première dedicated teams provide a discreet and impeccable service and a personal style above reproach.


Air France's Servair Culinary Studio

President of the « Servair Culinary Studio», Joël Robuchon is the world's msot starred chef, with 25 Michelin stars. He created the « Atelier Joel Robuchon" restaurant concept and is President of the Gourmet Committee for the "Grand Larousse Gastronomique".


A self-taught chef and prodigy of his generation, Guy Martin is known worldwide thanks to his restaurant "Le Grand Vefour" honoured with two Michelin stars.


Thanks to his famous restaurant in Paris, Jacques Le Divellec is a true ambassador of seafood dishes, specializing in fish and shellfish.


Two other food experts work with the team:

Bruno Goussault, chief scientist for master chefs, is the founder of CREA (Centre de Recherche et d'Études pour l'Alimentation) and Chief Scientist at the company Cuisine Solutions


A creator of culinary sensations, Michel Quissac is Servair's "Corporate Chef". He has worked in many restaurants in France, the UK and Africa.


Air France, a rich culinary heritage

In 1933, the year Air France was set up, the very first stewards designed the menus themselves: they put sandwiches, half-bottles of wine and champagne in a wicker basket, as well as thermos flasks of coffee. On long flights, meals were even provided on the ground.


1946: the age of luxury arrived: stewards were recruited from four-star hotels such as the famous George V in Paris.

During the fifties and sixties, for the very first time, Air France recruited top chefs such as Marcel Chénery from Ledoyen's restaurant and Roger Guérard from "La Grande Taverne"


1948: Air France opened its first kitchens at Paris-Orly and then its catering division, also at Orly, which was Servair's predecessor.


1953: the first ovens were installed on board aircraft, on the Super Constellation L-1049.


1971: Air France set up Servair and air transport took a big step forward.


1998: the association "Les Toques du ciel" was set up, with its members including chefs and professionals from the food and air transport industries.


2009: creation of the "Servair Culinary Studio".




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