Air France Celebrates Paris-Tokyo Service

Air France, leading airline in terms of market share between Europe and Japan, will be celebrating the 50th anniversary of its Paris-Tokyo service from 1st October 2002 to 1st February 2003. On this occasion, Air France will be inviting its passengers in l`Espace Affaires (Business) and l`Espace Première (First) to discover some new and original flavours created by Guy Martin. This outstanding chef, awarded three Michelin stars, has been running the prestigious restaurant, Le Grand Véfour, for the last 10 years.
Guy Martin chose to work with Air France because, he says, “this airline embodies the French lifestyle”.

Everything about Japan, its culture, art, architecture and lifestyle fascinates Guy Martin. This is why he seized the opportunity provided by the Jubilee event to take up the challenge of creating a new set of menus for the next four months.
To prepare this collaboration, Guy Martin, together with a team from Air France, worked for several weeks with Servair* and TFK*. Guy Martin has concocted a series of recipes taking into account the constraints involved in inflight catering as explained by the Servair and TFK chefs. In France, seven of them have been specially trained for this operation. In Japan, the coordination with TFK was the opportunity for the young French chef to meet up with some former students, now fully-fledged chefs in Tokyo.
Passengers will be able to taste, as an appetizer, Chicken leg served with watercress salad and mustard and pineapple dressing, Crab with apple and celery, served with rose sauce flavoured with truffle juice followed by deliciously refined dishes such as Pan-seared cod in coconut milk sauce, Spiced cabbage and foie gras, Breast of duck served with fruit and vegetable confit flavoured with fenugreek, Breast of chicken, flavoured with gingerbread sauce, artichokes and carrot purée, a surprising Lamb noisettes in coffee and chocolate-flavoured sauce, Fillet of beef, served with anchovy and curry sauce and baby vegetable juilienne or Fillet of veal with ceps in allspice sauce. As for desserts, passengers` tastebuds will not be disappointed as Guy Martin is proposing that Air France customers discover his mango tartlet or green apple bavarois. For budding chefs, he has given four recipes containing a subtle blend of flavours.
For Air France, as Patrick Alexandre underlined, “this partnership illustrates our desire to offer our customers outstanding service. Through this collaboration, Air France keeps up the tradition of service excellence à la française, combining flavours from all over the world for its customers` pleasure”.