Amandine Chaignot joins the Air France team with her tasty vegetarian dishes
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Amandine Chaignot joins forces with chef François Adamski to create the new spring-summer menu for the Air France lounge located in Terminal 2F at Paris-Charles de Gaulle.
From April to September 2023, Amandine Chaignot is working with Air France for the first time, to the delight of the airline's customers. The talented French chef has created new vegetarian dishes which will appear on the spring-summer menu in the Air France short- and medium-haul lounge located in terminal 2F at Paris-Charles de Gaulle.
Amandine Chaignot has taken over from Chloé Charles to offer a selection of new culinary creations alongside François Adamski, Servair Corporate Chef, Bocuse d'Or and Meilleur Ouvrier de France. Together, the two chefs have developed nine new dishes, some of which are rooted in French tradition thanks to the talent of François Adamski, while others make up a tasty vegetarian range specially created by Amadine Chaignot.
These new dishes will be revealed gradually over the next six months. They will complete the gourmet offer available in this lounge, which promotes French cuisine and responsible catering in a bistro style.
"I am very proud to be working with Air France, which I believe is the best ambassador of French culture in the world. For the airline's customers, I have created several dishes with an emphasis on plant-based produce, which plays a major role in my cuisine," said chef Amandine Chaignot.
On the menu in April 2023:
- Courgette blessoto with smoked almonds by Amandine Chaignot;
- Sautéed veal with sage and mashed potatoes by François Adamski;
- Flaky hake fillet with aniseed cream sauce, sliced fennel with dill and rice pilaf by François Adamski.
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A new spring-summer menu in the Air France Paris lounges
In all its Paris lounges, Air France offers a wide range of catering services, now including dishes designed by top French chefs. At Paris-Charles de Gaulle, Alain Ducasse and his teams have designed the menu for the Air France La Première lounge. On the menu in this prestigious space, guests can enjoy the chef's famous ham and black truffle coquillettes or the rum or Armagnac baba, made famous in Monte Carlo. In the other lounges located in terminal 2 E (halls K, L and M), Ducasse Paris is unveiling new dishes this season, including a signature salad featuring raw produce and seasonal seasonings with no added fat, a "Burgal", a 100% plant-based, healthy and locally-sourced alternative using French cereals and vegetables, as well as a new mango and passion fruit dessert. In the Terminal 2F lounge, Amandine Chaignot and François Adamski have devised a tasty, seasonal menu.
At Paris-Orly, Guy Martin, who is used to signing the menus served on board Air France flights, has been creating dishes for the international lounge at Orly 3 since January 2023. A hake dish and chuck of beef specially created by the renowned chef will be available over the coming months. In the Orly 2 short-haul lounge, customers can enjoy the famous assortment of choux pastries designed by pastry chef Philippe Urraca at certain times of the day.
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The Air France team of seventeen talented chefs in 2023
In addition to the Bocuse d'Or 2023, of which Air France is a partner, the airline has revealed the seventeen talented chefs with which it is collaborating this year. The chefs will be showcasing French excellence on board the airline's La Première and Business cabins and in the airline’s Paris airport lounges by creating exceptional dishes. Among them, 5 chefs are joining this exceptional team for the first time: Amandine Chaignot, Mauro Colagreco, Thierry Marx, Angelo Musa and Olivier Perret.
As the only airline to partner with so many high-profile names, Air France is reaffirming its role as an ambassador of fine French dining and expertise throughout the world. The airline is committed to promoting the rich and diverse French gastronomic heritage in a more responsible way, by using fresh, local and seasonal produce and systematically offering a vegetarian option. Air France is also committed to offering 100% French meat, poultry, dairy products and eggs, as well as sustainably caught fish, in all its cabins on departure from Paris and in its Paris airport lounges. To create these menus and to work with the best chefs, Air France relies on the expertise of Servair, the world leader in airline catering, and its culinary studio.
About Amandine Chaignot
Amandine Chaignot had a happy upbringing where family activities revolved around a big round table. The evening meal was never a complicated affair, but always contained vegetables from the garden, meat from the butcher’s and a desire to eat well. She inherited a taste for authenticity and a simple but generous approach to cuisine from her mother. Amandine Chaignot joined the Ferrandi catering school in Paris, where she learned the basics, then worked in restaurant kitchens. Mark Singer, her first chef, took her under his wing and she gradually found her place among subsequent kitchen teams, such as La Maison de l’Aubrac, la Maison Prunier, le Plaza Athénée, etc. The chef was soon working for some of the top names in the world of catering, including Alain Ducasse, Jean-Francois Piège, Yannick Alléno and Éric Frechon. In addition to sharing their know-how and expertise, they passed on their passion, sensitivity and inspiration, and their spirit lives on in her creations. Her cooking reflects who she is – simple, spontaneous and sincere. Her creations express themselves differently according to circumstances and preferences, but always celebrate the pleasure of gourmet refinement and generosity.
