New Business menus by Olivier Perret on departure from Canada

Since 1 June 2023, Air France has been offering new dishes by chef Olivier Perret on departure from all its Canadian destinations: Montreal, Quebec City, Toronto and Vancouver. Starting 27 June 2023, these high-flying culinary delights will also be available on departure from Ottawa, a new destination on the Air France flight schedule this summer.

On every flight departing from Canada, the chef will sign two of the four dishes offered in the Business cabin: a tasty vegetarian option and a gourmet poultry dish. To create these menus dedicated to Air France customers, the chef favours local and seasonal produce, in line with the airline's standards.

"Having lived in Montreal for many years, I want to take Air France customers on a culinary journey with my cuisine, combining French gastronomy with fresh ingredients from Quebec," says Olivier Perret.

The chef has created a total of 6 new dishes for Air France which can be enjoyed over the coming months:

• Tarragon-crusted chicken fillet, fondant potatoes glazed with jus, pan-fried chanterelles and blueberries, red wine sauce;
• Squash millefeuille with maple and pine nuts, cheddar cream;
• Blanquette of poultry with crunchy baby vegetables and mushrooms in a creamy tarragon sauce;
• Soft risotto with oyster mushrooms and portobello, green beans and parmesan;
• Pearl barley with kale, melted Quebec cheese and roasted root vegetables;
• Guinea fowl fillet with roasted pistachios, squash and Quebec apple roasted in maple syrup, reduced jus.

Originally from Burgundy, Olivier Perret is the chef at Le Renoir restaurant at the Sofitel Montréal Le Carré Doré hotel. He is a member of the prestigious Maître Cuisinier de France organisation, a Maple Ambassador and a member of the Académie Culinaire de France.

As part of the fight against food waste, Air France customers travelling in the Business cabin can pre-select their hot dish before departure. This service combines the guarantee of availability of the customer's choice with fairer consumption on board.

During the summer 2023 season, Air France will operate up to 50 flights a week to 5 destinations in Canada: Ottawa (new in 2023), Quebec City (new in 2022), Montreal, Toronto and Vancouver (destinations served all year round by Air France).

Dishes by prestigious chefs on departure from certain long-haul destinations 

In the La Première and Business cabins, on departure from certain long-haul destinations as well as on departure from Paris, the airline works with some of the great French names on the international culinary scene, focusing on fresh ingredients and always offering a vegetarian option. In this way, everyone can enjoy local produce, French cuisine and a refined offer.

On departure from Singapore in July 2023, Air France will renew its collaboration with triple Michelin-starred chef Julien Royer, which began in March 2019. He will be offering the airline's customers new and totally original dishes. For the menus in the La Première and Business cabins, no fewer than 18 culinary creations have been devised by the chef, to be enjoyed progressively over the year. 

In both these travel cabins, two of the four dishes, including the vegetarian option, are systematically created by Julien Royer. Gambas "ravioli-style" or a duo of wild rice sautéed with the flavours of South-East Asia in the La Première cabin, poached sea bass with lemongrass or gnocchi glazed in a Kâmpôt pepper sauce in the Business cabin - all these culinary delights are exclusively dedicated to customers travelling from Singapore to Paris. Julien Royer, a native of Auvergne, also works at the triple Michelin-starred Odette and Claudine restaurant in the city-state.

On departure from La Réunion, since September 2022, the Business menus have been created by Jofrane Dailly, a chef from Reunion Island who works at the Diana Dea Lodge in Sainte-Anne. Born in La Réunion, the chef has created six refined dishes for the airline's customers that showcase the island's local produce. Working with local and seasonal produce, he offers gourmet and refined flavours to be enjoyed on board.

In the near future, Air France intends to continue developing these exceptional culinary signatures, notably on departure from the French West Indies, the United States and Japan.

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About Olivier Perret

Born in Burgundy, Olivier Perret inherited his love of cooking from his grandmother. He became a mushroom producer, then completed his culinary training in Lyon. He spent nearly 15 years with the Sofitel hotel chain, holding the positions of Executive Sous Chef at the Sofitel Chicago Water Tower and Executive Chef at the Sofitel Washington D.C. Lafayette Square, before joining the Sofitel Montréal Le Carré Doré. In 2018, Chef Olivier Perret became a member of the prestigious Maître Cuisinier de France organisation as well as Ambassadeur de l'Érable, and since 2021 he has been a member of the Académie Culinaire de France. For several years, the chef has been involved in a number of associations and foundations that support causes for women, children, health and the environment. Chef Olivier Perret is delighted to share his passion and his dishes in the Air France Business cabin on flights departing from the airline's Canadian destinations. He offers a culinary experience worthy of refined and inventive cuisine based on French elegance. His dishes take us on a journey through the culinary flavours of Canada and France. Based in Montreal and executive chef for the past 11 years at Le Renoir restaurant at the Sofitel Montréal Le Carré Doré hotel, the chef combines French gastronomy with fresh ingredients from Quebec.

About Julien Royer

Julien Royer began his career under the guidance of Michel Bras, then chef Bernard Andrieux. He continued his training in London and became sous-chef to Antoine Bonnet at the Michelin-starred restaurant The Greenhouse. In 2008, he moved to Singapore, where he became head chef at the JAAN restaurant. Today, Julien Royer runs the kitchens of the Odette restaurant he co-founded in the heart of Singapore, which has three Michelin stars. In 2019, Odette was named Asia's leading restaurant and Singapore's best restaurant in Asia's 50 Best Restaurants 2019. It is also ranked 28th best restaurant in the world according to the World's 50 Best Restaurants 2018. Julien Royer attaches great importance to the quality of the products he serves, and throughout his career has forged links with the best producers around the world. Like Singapore, the chef offers a cosmopolitan cuisine, with carefully chosen seasonal produce from France, Japan and Australia.

About Jofrane Dailly

Born in Reunion Island, Jofrane Dailly grew up with a father and older brother who were both chefs. Choosing pastry at first, he discovered his vocation as a cook alongside chef Yann de Coëtlogon at the award-winning restaurant Le Mas des Vignes. In 2019, he was awarded the Chef of the Year prize by the Kaspro Guide, the only independent gastronomic guide in Reunion Island. He is currently chef at the Diana Dea Lodge restaurant. Here, he offers graphic and modern fusion cuisine that combines high-quality and popular local produce with exceptional produce from elsewhere. Since 2022, the chef has also been signing some of the dishes on the Business menus available on board Air France between La Réunion and Paris.