On departure from Singapore, Michelin-starred chef Julien Royer signs new exceptional dishes in Air France's La Première and Business cabins
From April 2019 to March 2020, the chef with two Michelin stars Julien Royer is designing a new tailor-made and regularly renewed menu for Air France customers travelling between Singapore and Paris-Charles de Gaulle.
On Tuesday, April 9, chef Julien Royer will board flight AF 257 from Singapore to Paris-Charles de Gaulle for a new edition of the "Oh, my chef!" event. This event consists of regularly inviting a chef on board an Air France flight to share his or her menu, meet passengers and hear what they have to say.
Michelin-starred Chef Julien Royer shared, “I truly appreciate the opportunity that Air France has afforded me to curate the menus for their Business and First Class passengers. It was an inspiring process working alongside the team, and I’m excited to offer their guests a refined French dining experience in one of the most exceptional settings – up in the air.”
dishes to enjoy in the La Première cabin:
April 2019 – October 2019
- Cod confit with rosemary and Paimpol coconut, raw chorizo and "Piquillo"
May 2019 – November 2019
- Chicken ballottine with crayfish in Albufera sauce with green asparagus gnocchi
June 2019 – December 2019
- "Apicius" duck leg, duck jus with apples and candied lemons
July 2019 – January 2020
- Salmon back in basil crust with black olive vinaigrette, cherry tomatoes and creamy smoked potatoes
August 2019 – February 2020
- Roast beef steak served with a mushroom ketchup and boulangère potatoes
September 2019 – March 2020
- Grilled scallops, vierge sauce and creamy parmesan polenta
"Apicius" duck leg, duck jus with apples and candied lemons
The chef wanted to reinterpret this recipe by combining duck leg and candied lemon to give sweet, savoury and acidic notes.
Cod confit with rosemary and Paimpol coconut, raw chorizo and "Piquillo"
The delicious memory of a trip to the Basque Country, a spicy and spicy combination of land and sea in a recipe of roasted cod topped with Paimpol coconut, raw and sautéed chorizo and the famous “Pimento del Piquillo”.
6 dishes to enjoy in the Business cabin:
April 2019 – October 2019
- Grilled scallops carrot mousseline and saffron nage
May 2019 – November 2019
- Grilled "kurobuta" pork breast, delicatessen-style sauce and green Le Puy lentils
June 2019 – December 2019
- Sautéed shrimps with paprika, smoked ricotta cheese and squash mousseline
July 2019 – January 2020
- Braised beef cheek in wine sauce, celeriax mousseline and wholegrain mustard
August 2019 – February 2020
- Sea bass with a confit onion jam, ratatouille and squid with confit lemons
September 2019 – March 2020
- Confit beef ribs, smoked celery and "pot au feu" style vegetables
Grilled scallops, carrot mousseline and saffron nage
The combination of 3 unique and different products that blend together harmoniously in a simple and delicate dish, the very essence of tasty and colourful cuisine.
Sea bass with a confit onion jam, ratatouille and squid with confit lemons
A dish with comforting southern accents with this pan-fried sea bass topped with a ratatouille and pan-fried squid topped with confit lemons.
Julien Royer, a chef with two-Michelin stars in Singapore
Julien Royer began his career under the direction of Michel Bras, then with chef Bernard Andrieux. He continued his training in London and became Antoine Bonnet's sous-chef at the Michelin-starred restaurant The Greenhouse. In 2008, he moved to Singapore where he became chef de cuisine at the JAAN restaurant.
Today, Julien Royer is chef de cuisine at the Odette restaurant, which he co-founded in the heart of Singapore, and which has two Michelin stars. In 2019, Odette was ranked No. 1 restaurant in Asia and best restaurant in Singapore by Asia’s 50 Best Restaurants 2019. It was also ranked 28th best restaurant in the world according to the World's 50 Best Restaurants 2018.
Very attached to the quality of the products he offers, Julien Royer has forged links with the best producers around the world throughout his career. Like Singapore, the chef offers a cosmopolitan cuisine, with carefully selected seasonal products of French, Japanese and Australian origin.