Air France Will Be Serving Michelin-Star Meals by Chef Daniel Rose
Laura McQuarrie — July 16, 2019 — Lifestyle
References: corporate.airfrance & prnewswire
In the fall of this year, travelers who are flying in Air France's Business cabins on flights departing from North America will be treated to three new Signature Michelin-star meals created by Michelin-starred American chef Daniel Rose of Le Coucou in New York and Chez La Vieille and La Bourse et La Vie in Paris.
Flights from select departure points in the United States and Canada on their way to Paris will be stocked with gourmet meals that will be refreshed every two months. To kick off this new partnership, poultry gratin with onions will be served from September to October 2019 and March to April 2020, with other Michelin-star dishes including warm poultry pate with foie gras and Cod with turnip and beurre blanc.
Flights from select departure points in the United States and Canada on their way to Paris will be stocked with gourmet meals that will be refreshed every two months. To kick off this new partnership, poultry gratin with onions will be served from September to October 2019 and March to April 2020, with other Michelin-star dishes including warm poultry pate with foie gras and Cod with turnip and beurre blanc.
Trend Themes
1. Chef-crafted Airline Meals - Disruptive innovation opportunity: Collaborate with renowned chefs to offer high-quality and gourmet meals on airlines, elevating the in-flight dining experience.
2. Signature Michelin-star Meals - Disruptive innovation opportunity: Partner with Michelin-star chefs to provide exclusive, top-tier meals for specific flight routes, enhancing the luxury and prestige of the airline brand.
3. Refreshing Gourmet Menus - Disruptive innovation opportunity: Introduce regular menu rotations with gourmet dishes, creating anticipation and excitement around the food offerings for frequent travelers.
Industry Implications
1. Airlines - Disruptive innovation opportunity: Redefine the in-flight dining experience by collaborating with renowned chefs, offering gourmet meals, and differentiating from competitors.
2. Hospitality - Disruptive innovation opportunity: Extend the concept of chef-crafted meals to luxury hotels, resorts, and fine dining establishments to attract discerning customers seeking culinary excellence.
3. Food and Beverage - Disruptive innovation opportunity: Cater to the growing demand for high-quality and unique dining experiences by partnering with esteemed chefs to create signature dishes for restaurants and events.
2
Score
Popularity
Activity
Freshness
