The world’s most starred chef creates new first-class menu for Air France

Joël Robuchon brings culinary savoir-faire to in-flight meals. Caviar, scallops and duck confit are among the dishes concocted by Joël Robuchon.

Joël Robuchon, the world’s most starred chef is presenting his new seasonal gourmet delights to Air France La Première customers. Joël Robuchon is the French chef who holds the world record for Michelin stars – 25 in total.

On flights departing from Paris-Charles de Gaulle, Joël Robuchon has signed a new starter and four hot dishes.

Since the beginning of October, travelers have been able to enjoy lobster with corn penne pasta in a spicy coralline sauce or stuffed chicken breast served with slow-cooked green cabbage, lardons and foie gras.

In November, they will be able to enjoy fried scallops in coralline sauce, with a fregola pasta risotto and chives and ginger or shredded duck confit with truffle and mashed potato gratin. Air France has also reintroduced an offer of caviar for its La Première customers. This rare delicacy can now be enjoyed throughout the year as an exceptional appetizer or starter.

Joël Robuchon, voted “Meilleur Ouvrier de France” (France’s best craftsman in cuisine) in 1976, then « Chef of the year » in 1987 followed by « Chef of the century » in 1990, is today the world’s most Michelin-starred chef, with a total of 25 stars in the Michelin Guide. At the tender age of 29, he took over the commands of the Concorde Lafayette hotel’s kitchens and managed 90 cooks.

After a remarkable performance as executive chef and as food and beverage manager of the hotel Nikko where he gained two Michelin stars, he opened his restaurant in December 1981, Le Jamin. The first year he received his first Michelin star, the following year, the second one, and the year after, the third. Three years, three stars, a feat never seen before in gastronomy!

In 1994, he opened a restaurant bearing his name, and was awarded the title “Best Restaurant in the World” by the International Herald Tribune. At the age of 50, he decided to bring cuisine to the television, to make it more widely accessible, by way of his “Bon Appétit Bien Sûr” TV show. Throughout these years, Joel Robuchon travelled the world and regularly went to Japan to discover new products, techniques skillfully passed on by chefs for decades and became passionate about the empire of the rising sun. His Japanese experience and discovery of tapas bars in Spain gave him the inspiration to offer a new dynamics to his vision of cooking. He has today elaborated a new original restaurant concept, bringing his cuisine of quality produce to the fore in a friendly and informal atmosphere.