Air France brings together six leading names in French gastronomy to create its new long-haul menus

Air France brings together six leading names in French gastronomy to create its new long-haul menus

Air France is elevating its in-flight dining experience by collaborating with some of France’s most celebrated chefs across cabins:

La Première (First Class)
- Arnaud Lallement (three-Michelin-starred, L’Assiette Champenoise) brings refined, seasonal cuisine with emotional storytelling.
- Highlights: lobster poached in court-bouillon with paprika sauce (a tribute to his father), Swiss chard stew with chickpeas and yellow wine sauce.

- Claire Heitzler (Pastry Chef of the Year 2013) crafts desserts rooted in French terroir.
- Creations: Racine (Caribbean dark chocolate mousse with Madagascar vanilla cream), Planifolia (all-Bourbon vanilla dessert).

Business Class
- Mathieu Viannay (two-Michelin-starred, La Mère Brazier) introduces over 20 hot dishes.
- Examples: creamy fregola with Mimolette cheese and roasted butternut squash, glazed salmon with soy-butter sauce and Puy lentils.

- François Adamski (Meilleur Ouvrier de France, Bocuse d’Or winner) designs breakfasts and brunches.
- Dishes: Chimay-style stuffed eggs with truffle béchamel, buckwheat galette with mushrooms and spinach.

- Nina Métayer (World’s Best Pastry Chef) continues her dessert collaboration.
- Highlights: Instant poire-chocolat (pear and chocolate pairing), Parenthèse mandarine-amande (mandarin and almond).

- Passengers can pre-select meals 24 hours before departure to reduce food waste.

Premium Economy
- Frédéric Simonin (one Michelin star) curates seasonal, delicate dishes.
- Options: conchiglie with chanterelles and herb cream, shrimp with tomato and squid-ink rice.

Sustainability & Responsibility
- Air France emphasizes fresh, local, seasonal ingredients, exclusively French-sourced meat, poultry, dairy, and eggs, with fish from French fisheries or sustainable sources.
- Vegetarian options are always available.

This lineup shows how Air France is positioning gastronomy as a central part of its brand identity—bringing Michelin-starred dining into the sky.

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