New menus by Jofrane Dailly on departure from Reunion Island in the Air France Business cabin
On departure from La Réunion-Roland Garros airport, Air France has entrusted the menu in its Business cabin to French chef Jofrane Dailly. Born on Reunion Island, the chef has created six refined dishes for the airline's customers, highlighting the island's culinary heritage. By working with local and seasonal products, he offers gourmet and refined flavours to be enjoyed on board.
On all Air France flights between Saint-Denis de La Réunion and Paris-Orly and Paris-Charles de Gaulle, two of the four hot dishes on the menu in the Business cabin have been created by the chef, including a vegetarian choice. These menus will be renewed regularly over the coming months.
"It is a great source of pride for me to have created these dishes for Air France. Discovering a place involves tasting its cuisine, and today I am lucky enough to be able to offer Air France customers the mixed flavours of Reunion Island. With these menus, I have tried to promote the island's culinary heritage while also adding my Indian origins. I also share Air France's desire to offer gourmet and local cuisine on board," said Jofrane Dailly.
Jofrane Dailly's culinary creations for Air France are:
Zembrocal-style risotto with Péi turmeric, seasonal vegetables;
Lamb fillet with masala, tamarind jus, squash with a variety of textures;
“Dans l'esprit d'un Kisherre", Basmati rice, vegetables with Indian spices;
Fillet of Bourgeois, roasted with thyme, carry sauce, vindaye condiment;
Trilogy of sweet potato and pumpkin mousselines, glazed vegetables, sweet spice jus;
Chicken ballotine with jus, sweet potato millefeuille.
As part of the fight against food waste, Air France is rolling out the pre-selection of hot dishes in the Business cabin, particularly on flights departing from Reunion Island. This service combines the guarantee of the availability of the customer's choice with fairer consumption on board.
This winter, Air France is operating up to 21 weekly flights between Paris-Orly and Paris-Charles de Gaulle and Saint-Denis de La Réunion. Flights are operated by Boeing 777-300 equipped with new travel cabins for greater comfort on board.
About Jofrane Dailly
Born in Reunion, Jofrane Dailly grew up with a father and older brother who were both chefs. Choosing pastry at first, he discovered his vocation as a cook alongside chef Yann de Coëtlogon at the award-winning restaurant Le Mas des Vignes. In 2019, he was awarded the Chef of the Year prize by the Kaspro Guide, the only independent gastronomic guide in Reunion Island. He is currently chef at the Diana Dea Lodge restaurant. Here, he offers graphic and modern fusion cuisine that combines high-quality and popular local produce with exceptional produce from elsewhere. In 2022, the chef is also signing some of the dishes on the Business menus available on board Air France between La Réunion and Paris.