Delta One entrees curated by Chef Guy Martin on flights from CDG to the U.S., including braised beef with red wine sauce, potato puree and zucchini; roasted chicken breast with cranberry and chicken jus, quinoa risotto and carrot puree; zucchini and cheese cannelloni with pepper cream sauce, edamame and pickled radish. Chef Martin is the chef of Le Grand Vefour restaurant in Paris, which has previously been awarded three Michelin stars.