As part of its ongoing commitment to showcasing French haute cuisine, Air France will serve new dishes from renowned French chef François Adamski to business-class passengers for the next six months.
Adamski joins a distinguished roster of Michelin-starred French chefs who have collaborated with Air France since 2011 to bring fine dining onboard. Previous collaborators include Joël Robuchon, Guy Martin, Michel Roth, Thibaut Ruggeri, Régis Marcon and Anne-Sophie Pic.
For this collaboration, Adamski has created a rotating selection of six refined dishes that highlight classic French technique alongside contemporary flavors. Selections include lightly grilled smoked salmon with a vegetable medley and creamy lemon sauce; tender roast chicken fillet with carrots and celery in a cumin sauce; a chicken tajine with vegetable semolina, preserved lemon and fresh Thai coriander; roast duckling fillet with sweet potato purée and tangy lime sauce; cod fillet with a hazelnut crumble served with celery and chestnuts; and slow-cooked veal knuckle with truffle paste and potato purée.
The six dishes will appear alternately on long- and medium-haul flights departing from Paris Charles de Gaulle, rotating every two weeks throughout the six-month period. This schedule allows frequent travelers to sample a variety of Adamski’s creations while maintaining fresh offerings across routes.
Originally from northern France, François Adamski is recognized as a prominent practitioner of classic French cuisine, known for a disciplined and thoughtful approach to ingredients and technique. He earned two Michelin stars during his tenures in Bourges and Bordeaux, and now operates his own restaurant in the southwest of France, a region that has emerged as a vibrant center for modern fine dining. In addition to his restaurant, Adamski collaborates on menus for a number of prestigious establishments.