Singapore Airlines

Business Class – Flight from Paris

Business Class

Book the Cook menu from Paris - Due to COVID-19 outbreak, our Book the Cook service is currently not available for flights from Paris.

Charolais Beef Rossini

A famous French steak dish, Charolais beef served with foie gras, drizzled with white wine and truffle Perigueux sauce. Accompanied with Anna potatoes in a flower design, roasted tomatoes and boletus mushrooms.

Beef Bourguignon with Mashed Potato

Traditional beef bourguignon with dark wine sauce, potatoes, carrots and ham. Designed by Singapore Airlines International Culinary Panel Chef Georges Blanc.

Pot Au Feu

French beef stew in broth, served with seasonal vegetables.

Beef Soup with Hoso Udon (Inclusive of Breakfast service)

Beef soup with Hoso Udon noodles, kailan cabbage, flower carrots and garlic flavoured with five spices.

Confit of Duck with potatoes and mushrooms

Traditional dish from South-western France, Duck confit served with potatoes and mushrooms.

French Style Guinea Fowl

Guinea fowl stuffed with cabbage and duck liver, in white wine and truffle Perigueux sauce, accompanied with poatoes pancakes and sautéed vegetables.

Roasted Loué Chicken

The highest standard of poultry from Loué in France, acompanied with sauteed potatoes in parsley and garlic, green vegetables skewer and Financière sauce (truffle and Madeira sauce).

Chicken with Black Pepper Sauce

Chicken with black pepper sauce, served with Hom Mali rice, flower carrots and garlic-sauteed Shanghai cabbage.

Nasi Uduk with Chicken and Shrimp (Inclusive of Breakfast service)

Coconut flavoured rice with spicy sambal prawns, fried chicken and spring onion omelette.

Spiny Lobster with Pilaf Rice

Pink South African Spiny Lobster served with wild pilaf rice, young spinach, baby carrots and white butter.

Spinach and Ricotta Cannelloni

Spinach ricotta cannelloni served with mushrooms, zucchini and carrot ribbons with tomato sauce.

Sauteed Scallops with Fregola Pasta Risotto

Sauteed scallops garnished with ginger and chives, served with Fregola pasta risotto and Coralline sauce (lobster roe emulsion).

Khao Tom Talay (Inclusive of Breakfast service)

Thai Seafood rice soup with fried garlic and coriander.

Seafood Congee (Inclusive of Breakfast service)

Rice porridge with seafood, garnished with ginger, fried shallots and spring onion.

Spinach and Goat Cheese Quiche (Breakfast only)

Spinach and goat cheese quiche accompanied with salmon, sundried tomatoes and black olives.