Julien Royer's Cod Confit with Rosemary and Paimpol Coconut, Raw Chorizo and 'Piquillo' served in Air France La Première cabins from Singapore to Paris

New Michelin-starred dishes by Odette’s Julien Royer now available in Air France’s La Première & Business Class flights from Singapore

Air France has renewed its collaboration with Chef Julien Royer from triple Michelin-starred Odette and the more recently opened Claudine Restaurant in Singapore. The collaboration began in March 2019, and as of 1 July 2023, Julien Royer’s new and original dishes for the menus have been served in the La Première (Air France’s first-class cabin) and Business class cabins.

Some 18 culinary creations that have been created will be rolled out progressively over the year and offered on the French flag carrier’s flights from Singapore Changi Airport to Paris Charles de Gaulle.

Two of the four dishes in both cabins will include a vegetarian option. Highlights include the Gambas “ravioli-style” or a duo of wild rice sautéed with the flavours of South-East Asia are in the La Première cabin and poached sea bass with lemongrass or gnocchi glazed in a Kâmpôt pepper sauce in the Business cabin. 

In July and August, customers in La Première cabin can choose from the Braised Lamb Shoulder, Confit Lemon Couscous, Dukkha Spices, Pickled Vegetables; Black Trumpet Stuffed Miso Glazed Quail Le Puy Lentil Ragout with Pickled Onion; King Prawn ‘Dumpling’, Wok of Vegetables, Shimeji, Kabocha Velouté ‘Retour d’Asie’; and South East Asia Scented Rice, Esplette Chili, Smoked Paprika and Coriander (vegetarian).

And in Business Class, the two options include Coconut Poached Toothfish, Niigata Rice, ‘Vadouvan’ Spices, Thai Spices Velouté; and Mushroom ‘Dumpling’, Grilled Maitake, Kabocha Pumpkin, Sweet and Sour Broth (vegetarian)

These options will be repeated in January and February next year. For the menu for the other months, visit here.

Julien Royer began his career under the guidance of Michel Bras, then chef Bernard Andrieux. He continued his training in London and became sous-chef to Antoine Bonnet at the Michelin-starred restaurant The Greenhouse. In 2008, he moved to Singapore, where he became head chef at the JAAN restaurant. Today, Julien Royer runs the kitchens of the Odette restaurant he co-founded in the heart of Singapore, which has three Michelin stars. In 2019, Odette was named Asia’s leading restaurant and Singapore’s best restaurant in Asia’s 50 Best Restaurants 2019. It is also ranked the 28th best restaurant in the world according to the World’s 50 Best Restaurants 2018. Julien Royer attaches great importance to the quality of the products he serves and throughout his career, has forged links with the best producers worldwide. Like Singapore, the chef offers a cosmopolitan cuisine, with carefully chosen seasonal produce from France, Japan and Australia.

Royer’s dining philosophy is French in DNA yet infused with Asian sensibilities. He has also received the highest honour from Les Grandes Tables du Monde as the Restauranteur of the Year in 2022.

Air France resumed daily flights with La Première suites on its B777-300ER to and from Singapore on 31 October 2022. Today the airline operates 10 weekly flights.