00:00I flew from New York to Paris with Chef Daniel Bouloud, who introduced his new dishes on the
00:04Air France menu. The New York City chef greeted business class guests on the gangway as we boarded
00:09the plane. Then he came over the loudspeaker to say bon appétit. After the airline's starters,
00:13which include a series of specialty ingredients from France, the 1988 Food & Wine Best New Chef
00:18hand-delivered my dish of roasted chicken with braised potatoes, roasted vinyls, and olives.
00:23Here's what he has to say about his partnership with Air France.
00:26I'm very, very proud. I'm very happy to be working with Air France.
00:30I've done in the past collaboration with other airlines. I think this is wonderful because I
00:35always admire my colleagues in France that are part of the program. To be associated with that,
00:40it's a lot of work. They take that very seriously and it has been a great adventure.
00:45Check out the link in bio for more about the menu and dishes to come.
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