Posted November 22, 2022 at 10:48 amUpdated November 22, 2022, 10:56 am
Since 2013, La Compagnie has been flying to New York from Paris with all the benefits of business class. Its success then gave birth to a line from Nice and more recently from Milan, also in the Big Apple. Comfortably accommodated in one of the 76 berths, which can be folded as desired, passengers benefit from top-of-the-range service, including a gourmet menu devised by former Matignon chef Christophe Langrée. Since 2017, every month he has invited other chefs to imagine recipes that complement his menu. In December we will taste the pressed beef or the monkfish tail of the two-star chef David Toutain, while in February the Brazilian chef Franco Sampogna will prepare a blanquette of scallops.
Media savvy Bettane+Desseauve joins forces with La Compagnie and produces a fine list of grand cru and organic wines to suit the different menus. In this way, its founder Thierry Desseauve wishes to “invite the passengers of La Compagnie to discover this new way of having a meal at 10,000 meters above sea level”. At the moment, Pessac-Léognan Domaine de la Solitude, Croix de Carbonnieux and Hauts de Smith appear alongside Pomerol Benjamin de Beauregard, Chablis Simonnet-Febvre, Mercurey Château de Chamirey, Margaux Tour de Mons and even Romain Duvernay’s Chateauneuf-du-Pape . They accompany lobster with Jerusalem artichoke and butternut sea bream by starred chef Nolwenn Corre, guest of the month of November. The company is committed to spreading the French art de vivre and making the journey as pleasant as the arrival at the destination.
