Air France unveils new menus created by Michelin-starred chefs

Air France is refreshing its onboard dining experience with new menus from Michelin-starred chefs and renowned pastry specialists across La Première, Business and Premium, featuring seasonal French ingredients.

Summary:

Air France is introducing new menus across its La Première, long-haul Business and Premium cabins, working with Michelin-starred chefs and leading pastry specialists to enhance the onboard dining experience.
New creations from Arnaud Lallement, Mathieu Viannay, François Adamski, Frédéric Simonin, Claire Heitzler and Nina Métayer bring seasonal French ingredients and regional culinary traditions to the airline’s premium cabins.
Air France is combining its culinary programme with responsible catering initiatives, including French-sourced ingredients, sustainable fish sourcing, vegetarian options and Business Class meal pre-selection to help reduce food waste.

Air France is introducing new menus across its La Première, Business and Premium cabins, collaborating with leading French chefs and pastry specialists to enhance the onboard dining experience on flights departing from Paris.

In La Première, the airline has appointed Arnaud Lallement, the three-Michelin-starred chef of L’Assiette Champenoise in Reims, to create more than 30 dishes for the first and second meal services. Working with Servair’s Culinary Studio, Lallement has developed a seasonal menu featuring vegetarian creations, fish, red meat and poultry, with an emphasis on precise flavours and dishes inspired by personal memories.

Highlights include lobster poached in court-bouillon with tender potatoes and paprika sauce, a dish inspired by childhood celebrations, and stewed Swiss chard with chickpeas and yellow wine sauce.

Air France is also continuing its partnership with pastry chef Claire Heitzler, named Pastry Chef of the Year by Gault & Millau in 2013. Four desserts will be introduced over the coming months, including Racine, combining Caribbean dark chocolate mousse with Madagascar vanilla cream, and Planifolia, made entirely with Bourbon vanilla.

In the long-haul Business cabin, Mathieu Viannay, chef of the two-Michelin-starred La Mère Brazier restaurant in Lyon, has created more than 20 dishes for introduction over the coming months. For the first time, his creations will be available during both the first and second meal services.

The new menu combines French regional ingredients with contemporary flavours. Dishes include creamy fregola with Mimolette cheese and arugula, roasted butternut squash and preserved lemon, alongside glazed salmon with a lemony soy-butter sauce and green Puy lentils.

Breakfast and brunch offerings have also been refreshed, with François Adamski, Servair’s Corporate Chef, Meilleur Ouvrier de France and Bocuse d’Or winner, taking responsibility for their creation. His dishes draw on traditional French gastronomy, including Chimay-style stuffed eggs with truffle béchamel and mushroom polenta, as well as a buckwheat galette filled with mushrooms and spinach, served with Mornay sauce and toasted hazelnuts.

For dessert, Nina Métayer, named the World’s Best Pastry Chef, continues her collaboration with Air France. Her latest creations include Instant poire-chocolat, pairing pear and chocolate, and Parenthèse mandarine-amande, combining mandarin and almond.

To help reduce food waste, Business class passengers can pre-select their hot meal up to 24 hours before departure. The service allows customers to secure their preferred dish while supporting more responsible onboard consumption.

In the Premium cabin, Michelin-starred chef Frédéric Simonin has created a selection of hot dishes using fresh, seasonal ingredients. Departing from Paris, passengers can choose between two regularly updated options, including a vegetarian dish.

Current creations include conchiglie pasta with chanterelle mushrooms and herb cream, and shrimp with tomato served alongside squid-ink rice.

Across the cabins, the chefs work closely with Servair to develop menus that combine culinary expertise with ingredients selected according to the seasons.

Air France says it exclusively serves French-sourced meat, poultry, dairy products and eggs, while fish comes from French fisheries or sustainable sources. A vegetarian option is also systematically available.

The expanded culinary programme reinforces the airline’s focus on premium passenger experience, bringing together renowned French chefs, seasonal ingredients and greater choice to elevate dining at every stage of the long-haul journey.