Passengers who take first class flights from Paris from long to medium-haul are going to be the lucky ones to taste the dishes of the three-star Arnaud Lallement.

 

The company Air France has commissioned this chef to design new creations of haute cuisine, during April, May and June, along these three months he will have a different menu.

 

Executive menu 2019

 

April

  • Guinea fowl accompanied with turnips
  • Cod served with artichokes

 

May

  • Lamb Parmentier (potato cake stuffed with lamb) with green curry
  • Prawns, cauliflower, quinoa and crumble gingerbread

 

June

  • Chuck steak simmered in red wine, Italian stuffed conchiglioni and carrot purée
  • Ravioli stuffed with crab, prawns, lobster and vegetable sauce

 

 

A little about the chef

Arnaud Lallement has cooking in his DNA. From a very young age, he grew up watching his father cooking at the restaurant L’Assiette Champenoise, in Reims, owned by his family. And he had it clear from the beginning, he wanted to be a chef.

 

Since his youth, he showed talent and had on his way, good masters of French gastronomy such as the great Michel Guérard, one of the founders of nouvelle cuisine. He learned from the greats, continued with the legacy of the family restaurant, and before turning 40, he was awarded three stars in the Michelin Guide.

 

Arnaud bases his cuisine on fresh, quality and seasonal product, and works with producer or artisans families from all over France, as his father did, now deceased. With this, in addition, he shows love for his hometown, the Champagne region. For this chef, the keys to his success are to look for the authenticity in the dish and the flavor. For this reason, the Air France company names him “the ambassador of real food”.