Yesterday, September 18, 2017, the Corsair staff arrived to present its new Enterprise class and the new gastronomic menu that will be prepared by chef Michel Rostang. A high-end resort that the corporation reserves for the consumers, ahead of, for the duration of and immediately after the flight specially many thanks to the reception, the service, the gastronomy the comfort, the amenagement, the enjoyment …

Yesterday, September 18, 2017, the Corsair staff arrived to present its new Enterprise class and the new gastronomic menu that is remaining prepared by chef Michel Rostang. A high-end resort that the corporation reserves to the consumers, ahead of, for the duration of and immediately after the flight together with the reception, the service, the gastronomy the comfort, the amenagement, the enjoyment …

The new organization class enhances the Corsair Boeing 747 economic system class and the broad open up premieum class. The initial flight took put on 3 September of Paris La Runion. “The introduction of a organization class in all aircraft started in September and will end in mid-December with the gear of our new A330 airbus,” states Antoine Huet, Corsair&#39s Deputy Standard Supervisor.

Close to 2700 euros to gain from all the strengths of a flight with an upscale comfort:

  • 12 siges convertible in mattress, organized in duo in a privative and elegant space,
  • Quite a few tidying up, mains and usb,
  • A gentle cover, pillow and cushion lumbar support,
  • A thirteen “iPad Pro tablet with accsau Wifi edge” Corsair On Sky “,
  • A Sennheiser noise-canceling headphones, offering a high degree of sound high-quality,
  • A organization kit featuring comfort and cosmetic products from the PureAltitude brand name. Dell in different colors and a number of styles, for a selection result,
  • A line of cellular phone ddie: Corsair Enterprise

The menu was also developed to satisfy the high-end audience. Chef Michel Rostang has prepared both of those types of menus, together with an exclusive and particularly prestigious offering caviar, lobster and salmon.

The corporation also wished to perform with big French reference residences for all products and solutions served in the Enterprise class: Petrossian for caviar and Billecart-Salmon for champagne …

  • Menu SIGNATURE on all flights departing from Paris:
    Solutions of the proposed dishes Shrimps and tomatoes Poultry supreme stuffed with foie gras Turbot sauce Lemon croissant with young vegetables Little beef stuffed with reddish sauce Lamb mice with preserved lemon, spring vegetables Cheese Morbier, Comt & Brie Crème au chocolate from Rostang House Clean fruit …
  • Prestige Menu fifty five euros: Caviar Daurenki Petrossian 30g, Tarrossa Petrossian and coronary heart of smoked salmon, Petrossian Rye snacks, Breton blue lobster, vegetable nioise and previous Xrs vinegar according to the recipe of Maison Rostang Plate of 3 cheeses – Morbier, Comt and Brie The Fondant Baulois

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