Air France has announced a significant expansion of its culinary offerings, welcoming Michelin-starred chef Daniel Boulud who joined forces with the airline at the start of July. The New York-based French chef will create exclusive dishes for La Premiere and Business class passengers, working alongside triple Michelin-starred chef Dominique Crenn, who has been collaborating with the airline since 2024.
The enhanced dining program represents Air France’s commitment to showcasing fine French cuisine throughout the in-flight experience. For the first time, the airline is also featuring desserts crafted by Laurent Le Daniel, a Meilleur Ouvrier de France based in Brittany, adding another layer of culinary excellence to the passenger experience.
One of Crenn’s business-class dishes. (Photo Credit: Air France)
Culinary Excellence at Altitude
Dominique Crenn has been creating inventive and poetic dishes for Air France’s premium cabins since February 2024, offering passengers departing from the United States a taste of her culinary artistry.
Each month, the San Francisco-based chef presents a vegetarian dish and an elaborate fish preparation. Her La Premiere offerings include sophisticated creations such as lobster with pico de gallo condiment and tea sauce or root vegetable mille-feuille with truffle sauce. Business-class passengers can enjoy cod with quinoa and mariniere sauce or open ravioli with courgette and tomato in hazelnut and parmesan sauce.
Daniel Boulud (Photo Credit: Air France)
Daniel Boulud brings his own distinctive approach to Air France’s menus, focusing on simple yet refined dishes rooted in French tradition with contemporary touches.
The celebrated restaurateur has developed red meat and poultry dishes exclusively for Air France customers. His seasonally changing menu features items such as chicken with saffron, turnips, pumpkin and green olive semolina for La Premiere passengers, while business-class travelers can savor braised lamb shoulder with root vegetables.
Initially available on departures from New York-JFK, Los Angeles, Miami, San Francisco and Washington D.C., Boulud’s creations will expand to all of the airline’s US destinations starting in November 2025.
Sustainable Practices and Local Sourcing
Both chefs align with Air France’s commitment to sustainability by utilizing fresh, local produce in their culinary creations. The airline has implemented measures to combat food waste, including offering Business class passengers the option to pre-select their main dish up to 24 hours before their flight. This service ensures meal availability while promoting more efficient consumption patterns on board.
Artisanal Desserts Complete the Experience
Laurent Le Daniel’s addition to the Air France culinary team marks a new chapter in the airline’s dessert offerings. The Brittany-based pastry chef creates what he describes as “truly sensory experiences” for passengers, combining product quality with creativity and delicate flavors.
His signature offerings include the “Coeur de Bretagne” for La Premiere guests, featuring salted butter caramel, milk chocolate and crispy hazelnut biscuit—a quintessentially Breton creation. Business-class passengers can indulge in his modern interpretation of lemon tart, called Lemon Delight. These desserts are regularly updated and available on all Air France departures from U.S. and Canadian stations.
Expanding Culinary Horizons
The collaboration reflects the broader vision of each chef’s commitment to excellence.
Daniel Boulud, who has built a restaurant empire spanning multiple continents since arriving in the U.S. in 1982, brings decades of experience in elevating French cuisine for contemporary palates. His accolades include James Beard Foundation awards and recognition as one of the world’s finest chefs.
Dominique Crenn made history as the first woman in the US to earn three Michelin stars, establishing her reputation through restaurants like Atelier Crenn, which embodies her philosophy of “poetic culinaria.” Her commitment to sustainable cuisine and artistic presentation aligns perfectly with Air France’s elevated dining standards.
Laurent Le Daniel, who earned the prestigious Meilleur Ouvrier de France title in 1997, brings his expertise in artisanal pastry-making to the skies. His career spans prestigious establishments across France, and he currently serves as president of the National Confederation of Artisan Pastry Chefs, reflecting his influence in the culinary industry.
Air France’s enhanced gastronomy program demonstrates the airline’s dedication to providing passengers with an authentic taste of French culinary excellence, transforming air travel into a memorable dining experience that begins the moment passengers board their flights to and from the United States and Canada.
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