From September 2022, the business menus will be created from Reunion Island by Jofrane Dailly, a chef from Reunion Island who works in the kitchens of Diana Dea Lodge in Sainte-Anne. The Reunionese-born chef has devised six sophisticated dishes for the company’s customers that highlight the island’s terroir. By using local and seasonal products, it offers gourmet and sophisticated flavors to be enjoyed al fresco.

In the near future, Air France intends to continue the development of these exceptional connections, particularly on departures from the French West Indies, the United States and Japan.

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About Olivier Perret

Olivier Perret was born in Burgundy and learned his love of cooking from his grandmother. Olivier Perret, later a mushroom producer, received his complete culinary training in Lyon. He spent nearly 15 years at Sofitel Hotels, where he served as Executive Sous Chef at Sofitel Chicago Water Tower and Executive Chef at Sofitel Washington DC Lafayette Square before moving to Sofitel Montréal Le Carré Doré. In 2018, Chef Olivier Perret became a member of the prestigious Maître Cuisinier de France organization as well as a Maple Ambassador and since 2021 he has been part of the Culinary Academy of France. For several years, the chef has been involved in several associations and foundations that support women, children, health and the environment. Today it is a great honor to have Chef Olivier Perret share his passion and dishes for the Air France Business cabin departing from the company’s Canadian stopovers. It ensures that it offers a dining experience worthy of refined and imaginative cuisine centered around French elegance. His dishes take you on a journey through the culinary flavors of Canada and France. The Montreal-based chef has been head chef at Le Renoir restaurant at the Sofitel Montréal Le Carré Doré hotel for 11 years and strives to combine French gastronomy with fresh Quebec ingredients.

About Julien Royer

Julien Royer began his career under the direction of Michel Bras, then under the direction of 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 restaurant Odette, which he co-founded, in the heart of Singapore and which has been awarded three stars in the Michelin Guide. In 2019, Odette was awarded 1st^um Asian restaurant and ranked best restaurant in Singapore Asia’s 50 Best Restaurant 2019. It is also ranked 28th^Th Best restaurant in the world according to The 50 Best Restaurants in the World 2018. Julien Royer attaches great importance to the quality of the products he offers and has established contacts with the best producers around the world throughout his career. As in Singapore, the chef offers a cosmopolitan cuisine with carefully selected seasonal products of French, Japanese or Australian origin.

About Jofrane Dailly

Jofrane Dailly was born in Réunion and grew up with a father and an older brother who were both chefs. He initially chose pastry and then discovered his career as a chef alongside chef Yann de Coëtlogon at the Michelin-starred restaurant Mas des Vignes. In 2019, he won the Chef of the Year award from Guide Kaspro, the only independent food guide on Reunion Island. He is the chef of the restaurant at Diana Dea Lodge on Reunion Island. It offers a mixed, graphic and modern cuisine that combines fine and popular local products with exceptional products from elsewhere. In 2022, the chef will also highlight certain dishes from the business menus offered on board Air France between Reunion and Paris.