The Michelin-starred Chef, François Adamski was present at Vinexpo at a private evening organised by Air France for some of its top customers and partners.
Adamski having received a Michelin Star in Bordeaux, and another in Bourges, Meilleur Ouvrier de France (2007) and Bocuse d’Or (2001), now creates menus for major restaurants in the South-West. His dishes invite all Air France Business customers to enjoy his culinary skills: cuisine without pomp and ceremony, which tastes just right and is always surprising.
Since October 2015, Adamski, has been working with Servair and Air France in the long and medium-haul Business cabins. In keeping with his commitments, the Michelin-starred Chef is also the president of the French Bocuse d’Or team, an association that supports the French candidate, of which Air France and Servair are Premium partners.
At Vinexpo Bordeaux, he revealed the six new dishes to enhance the pleasure of Air France Business customers on board long-haul and medium-haul flights departing from Paris.
They will be, in July:
- Roast chicken thigh, curry risotto and chorizo
- Lightly smoked shrimps, coloured vegetable balls and creamy lemon sauce
- Slow-cooked beef with creamy tomato sauce, mashed potatoes with green olives
- Roast chicken fillet with supreme truffle sauce, carrots, celery and mushrooms
- Candied lamb shoulder, semolina with baby vegetables, preserved lemon
- Cod with meat jus, crumble with hazelnuts, parsnips, celery, chestnuts
According to Adamski, there are a number of constraints when it comes to concocting menus for in-flight dining: “The first is products; we can’t use all products. We also have to respect a certain cooking temperature so as not to have problems with bacteria. Then the most important problem is that of re-heating. We work upstream in the kitchen, and then there are the cabin crew who have to re-heat the food. And it’s this re-heating that is the most complicated stage. We can feel that Air France, with their rise in quality, is training its staff as it should. There is a will to ‘do the right thing’ and that’s a very good thing.”
As all French gastronomy tends to be just as visual as it is tasty, this is another challenge. “In Business Class, we are working plate by plate in a spirit of ‘plating’, where, in some aircraft, the plates are dressed in-situ. The staff are trained by experts at Servair in this respect. This was already the case in La Première, but now we can also find this in Business Class.”
Photo: François Adamski with his team of apprenticies