On departure from the Caribbean, Michelin-starred chef Marcel Ravin signs new dishes in the Air France Business and Premium Economy cabins
Until April 2021, Air France is for the first time entrusting Marcel Ravin, the famous chef, with the design of the Creole dish for its Business and Premium Economy menus.
Marcel Ravin's culinary creations, renewed every month, are available for customers on long-haul flights departing from Pointe-à-Pitre (Guadeloupe), Fort-De-France (Martinique) and Cayenne (French Guiana) to Paris, as well as on board flights on the Caribbean regional network connecting Cayenne to Fort-de-France.
Three "Signature" dishes by Marcel Ravin to enjoy on board
- Bohemian, parmentier of lamb shoulder, sweet potato and spinach, with parmesan gratin
May 2019 - August 2019 - November 2019 - February 2020
- Shrimp risotto, shellfish sauce with Giromon
June 2019 - September 2019 - December 2019 - March 2020
- Sea bream with banana and crushed yam
July 2019 - October 2019 - January 2020 - April 2020
For the occasion, Chef Marcel Ravin took part in the "Oh, a chef!” event on June 5 to meet customers on flight AF841 from Fort-de-France to Paris-Orly. He was able to chat with passengers in the Business and Premium Economy cabins, share his vision of fine dining, ask them for their feedback and present his dishes in person.
During the flight, one lucky customer found a golden ticket on their meal tray, winning an invitation to Marcel's La Table restaurant at the Simon Hotel in Fort-de-France.
Portrait of a Michelin-starred chef whose delicious dishes look beautiful too
Born in Martinique, Marcel Ravin arrived in France at the age of 20 and has been managing the kitchens of the prestigious Monte-Carlo Bay Hotel & Resort since 2005. He also masterfully orchestrates his Monegasque gourmet restaurant, Blue Bay, for which he was awarded a Michelin star in 2015.
An atypical chef with an innovative style, Marcel Ravin combines Mediterranean and Creole products with creativity and initiative, a tribute to his adopted and native land. He creates a living cuisine, full of energy and optimism, where smell, taste and conversation become an almost amorous art. According to him, culinary creation comes from the heart, a universal marriage where beautiful and delicious dishes speak to everyone and make them happy!
Decorated with the Legion of Honour in January 2017, Marcel Ravin is now working in Martinique to pass on his know-how and experience to the young people of his island.