Fillet of Bourgeois, roasted with thyme, carry sauce, vindaye condiment.

“Dans l'esprit d'un Kisherre', Basmati rice, vegetables with Indian spices.

Lamb fillet with masala, tamarind jus, squash with a variety of textures.

Zembrocal-style risotto with Péi turmeric, seasonal vegetables.

Jofrane Dailly's culinary creations for Air France are: I also share Air France's desire to offer gourmet and local cuisine on board,' said Jofrane Dailly. With these menus, I have tried to promote the island's culinary heritage while also adding my Indian origins.

Discovering a place involves tasting its cuisine, and today I am lucky enough to be able to offer Air France customers the mixed flavours of Reunion Island. 'It is a great source of pride for me to have created these dishes for Air France. These menus will be renewed regularly over the coming months. On all Air France flights between Saint-Denis de La Réunion and Paris-Orly and Paris-Charles de Gaulle, two of the four hot dishes on the menu in the Business cabin have been created by the chef, including a vegetarian choice. By working with local and seasonal products, he offers gourmet and refined flavours to be enjoyed on board. Born on Reunion Island, the chef has created six refined dishes for the airline's customers, highlighting the island's culinary heritage. Acquired in 2017 by French spirits group, Rémy Cointreau, its world-class products are now distributed on an international scale.) Here he managed the 110 seat tasting room, created a food menu and seasonal cocktails, and represented the distillery in local events.On departure from La Réunion-Roland Garros airport, Air France has entrusted the menu in its Business cabin to French chef Jofrane Dailly. (Westland Distillery is the leader of the American Single Malt Whiskey category. Off to Seattle, where Chef Patrick obtained a further understanding of the distilling and beverage industry with Westland Distillery. Here he worked through every station in the kitchen from raw bar to lead fish cook and event catering. He also gained a deeper love and more knowledge of the beverage industry with his position at Taconic Distillery in Stanfordville, NY where he worked in the tasting room, creating cocktail menus with food pairings.Ĭhef Patrick then moved on to Boston, MA to gain even more knowledge in fine dining with his position at Legal Harborside Floor 2.

Bean, New York University, Nordstrom, The American Red Cross, Tiffany & Co., Urban Outfitters, Victoria's Secret, West Elm. Here he had the opportunity to work with such clients as: Anthropologie, Bon Appetit Magazine, L. However, he really began his adventure in the culinary arts around age 16 with his position at Paradise Seafood & Gourmet Market on Marco Island, FL.Ĭhef Patrick went on to attend The Culinary Institute of America in Hyde Park, NY where he received a Bachelor of Business Administration in Food Business Management.ĭuring his time at school, he dove deep into the catering side of the industry with his position at Fresh Company in Garrison, NY. He attributes this passion for all things food and beverage to his Grandmother Jean and his Mother Donna.Īlways curious, he has enjoyed working in the Food Service Industry since the age of 14.

Chef Patrick has had a deep connection with food and an interest in the culinary world since he was very young.

Island thyme gourmet