Air Culinaire Worldwide debut signature dishes to attract global passengers

The new menu items were developed by Michelin-star trained executive chef, Herve Bourdon. 

“Based on research and client feedback, we’ve spent months in the kitchen testing and developing new dishes and culinary trends and preparing them in a way that will provide our clients a great in-flight catering experience,” said Bourdon. “We’re using fresh local ingredients and flavors that work best within the unique confines of the aircraft cabin.” 

One of the highlights of the new menu is the Lobster Armoricaine, a traditional dish where Air Culinaire Worldwide chefs roast locally-harvested lobster in butter, flambé it with cognac, and finish it off with lobster broth. Another is the Filet de Sole Bonne Femme, a traditional dish from the famous French Chef, August Escoffier, in which the fish is cooked lightly in a creamy white sauce.”

“Air Culinaire Worldwide offers a variety of favorites from around the world, as well as local French cuisine. Clients will be able to serve their passengers everything from the most exquisite cheeses that France has to offer to standard traditional favorites available at any of our kitchens. All of our products are farm-to-table, such as the free-range poultry that are raised locally, or the fresh-caught seafood from the local fish market.”