For the likes of elite ‘high-flyer’ clients, the most luxurious international airlines keep on introducing much innovation in their in-flight luxury facilities, all in an effort to keep them vouching for their services. This year, the Virgin Atlantic airline did so by introducing new Upper Class cabin for the high flyers and by upgrading upper class meal service for the business traveler, and the Etihad Airways introduced organic in-flight dining for first-class passengers. And now for the Christmas and New Year holiday season, Air France will be offering its clients travelling in the La Première cabin some exceptional, delicious dishes to make their flight a refined experience. Staring from this December to January 2013, on flights departing from Paris, passengers will now be able to enjoy a unique appetizer, an individual ‘egg’ of Cavier Alverta Royal Eggxiting by Petrossian.
A long-time ambassador of luxury, the delicacy cavier, revisited by Petrossian, takes on a whole new look for this auspicious holiday season, as it’ll be presented in a stylish transparent individual glass egg, along with a special serving spoon.
This December, La Première passengers will also get to enjoy exclusive gourmet dishes by Jacques Le Divellec, a noted French chef and a member of the Servair Culinary Studio, with two of his very own recipes; the fillet of turbot with clams and the seafood medley with shellfish sauce.
Along with the caviar and seafood selections, the dessert menu is designed by Lenotre, and Oilvier Poussier selects the wine from various French regions, along with the Taittinger Comtes de Champagne 2000.