Creating world-class gourmet experiences in the sky, Perret says, comes with different logistics and challenges than in your typical restaurant kitchen. For one, the limited galley confines are, understandably, not primed to operate as meticulously as a well-stocked professional set-up. As such, all the dishes are crafted and pre-dressed ahead of time and then reheated on board by the dedicated crew. Even still, maintaining a level of epicurean elegance is essential to Air France, so Perret imagined new ways of plating and presenting the food in a manner that could be preserved all the way from production to final service. Another gastronomic element to contend with? At 30,000 feet, fluctuating air pressure and humidity levels in the flight cabin mean that passengers’ typically sharp senses of smell and taste experience a reduced sensitivity.
A dish that tastes perfectly seasoned on the ground suddenly slips into bland territory when you’re sky-high. To deliver an impactful dining experience, chefs like Perret have to get creative. “In the recipe, we have to be very focused on taste—we have to have something on the plate that’s more punchy,” he says. But for Perret, some things remain the same. His loyalty to all things local is celebrated in his on-board signature menu with fresh ingredients like family-farm-raised pork from Gaspor in Saint-Jérôme, Que., special cheeses from Fromagerie de l’Isle-aux-Grues and other homegrown staples like mushrooms, sumac, squash and maple syrup.
Dining and Cooking