In April and May 2015, Air France is offering new dishes signed by Guy Martin for a fine-dining experience worthy of the best restaurants. For two months, a starter and five new star dishes can be exclusively enjoyed in the carrier’s La Première cabins, on flights from Paris’ Charles de Gaulle airport and on the company’s entire long-haul network.

In April, among the dishes on offer on board, customers can enjoy a rack of lamb with sage jus, peas and tomato Provencal or a marinated duck fillet with vegetable jus, a brunoise of green tomatoes and a mini ratatouille. In May, customers can enjoy turbot with ras el hanout and sweet potato pie, or chicken with shrimps in sauce, among others.

Since December 2011, Air France has been working with the Servair Culinary Studio chaired by Joël Robuchon. Every two months, a star French chef adds new culinary creations to the La Première menu. Anne-Sophie Pic, Régis Marcon, Guy Martin, Joël Robuchon and Michel Roth have taken it in turn this year in the La Première cabin, with the aim to offer the best cuisine in the sky. www.airfrance.com