On November 22nd, French Chef Christophe Saintagne flew with you to present a gourmet new dish made specifically for La Compagnie passengers in cooperation with Sandrine Lesgourgues from Maison Paris at Pomarez. Discover - and taste! - Duck Ravioli cooked in a Ginger and Celery broth by Christophe Saintagne. A modern recipe that ensures our gourmand passengers a taste of local French producers, available all November long.