À la table de Babette de Rozières
Chef’s menu For flights from Fort-de-France and Pointe-à-Pitre, as well as Cayenne, as part of its move upmarket, Air France has asked French Caribbean chef Babette de Rozières to create a Creole dish every month for the Business and Premium Economy menus. Her blend of cuisines mixed with contemporary influences will offer gastronomic delights through the year. Clever, colorful and bursting with flavors, her dishes reinterpret classics from the islands with panache. Three of her iconic recipes include cod loin marinated in lime (March, June, September and December), free-range chicken fricassee (April, July, October 2017 and January 2018) and curried free-range chicken legs (May, August, November 2017 and February 2018).
On the ground Chef, author, TV presenter and founder of the Salon de la Gastronomie des Outre-Mer in Paris, Babette de Rozières takes her childhood recipes all over the world. In 1978, she bought her first restaurant, L’Hibiscus, with only two tables, followed by La Plage des Palmiers (Saint-Tropez), Le Jardin des Gourmets (Le Gosier, Guadeloupe), La Villa Créole (Paris), La Table de Babette (Poissy, then Paris) and now, La Case de Babette (Maule in the Yvelines, west of Paris).