La Compagnie, the French airline, is committed to offering its passengers a unique culinary experience on board its flights. Since its inception, La Compagnie has worked closely with Chef Christophe Langrée, who carefully creates seasonal menus. Since 2017, La Compagnie has also invited renowned chefs to collaborate and offer signature dishes to complement the menu for a month. To complete this culinary experience, La Compagnie has teamed up with Bettane+Desseauve, who create a wine list that is renewed every month, featuring wines that are 100% organically grown or in conversion.
In May, La Compagnie collaborated with Chef Frédéric Duca of the Rooster Batignolles restaurant in Marseille to offer a salmon marinated in Espelette and kumquat, with tarragon mayonnaise, on the menu of the Paris-New York flight. In June, the Tourteaux brothers from Nice’s Flaveur** restaurant will offer a 2-star menu to all La Compagnie passengers on the Nice-New York flight. La Compagnie also organizes in-flight wine master class events, inviting selected owners to present their wines in-flight. In January, La Compagnie welcomed the owners of Château Beauregard, and more recently those of Château de Chamirey.
The airline strives to offer its passengers a unique and different experience, by offering creative and innovative cuisine on board its flights. Thanks to its collaborations with renowned chefs and Bettane+Desseauve, the airline offers a refined culinary experience to all its in-flight passengers, for their greatest pleasure.
