Home » AIRLINE NEWS » Air France Unveils New In-Flight Menus Curated by Culinary Maestros
Published on
April 3, 2024
Air France is set to reveal fresh in-flight menus crafted by distinguished figures in the culinary world. Serving as a representative of French gourmet dining, the airline persistently highlights French haute cuisine globally.
Departing from Paris, the triple Michelin-starred French chefs Glenn Viel and Arnaud Lallement will curate exquisite new dishes for the La Première and Business cabins, complemented by renowned pastry chefs Philippe Rigollot and Nina Métayer. In the Premium Economy cabin, customers will be treated to delightful new recipes by the single Michelin-starred chef Frédéric Simonin.
These menus are a result of collaborative efforts between the chefs and Servair, a leading in-flight catering provider, utilizing fresh seasonal produce. Reflecting a commitment to sustainable catering practices, all meat, poultry, dairy, and eggs are sourced from France, with fish from sustainable fisheries when departing from Paris. Vegetarian options are also consistently available across all cabin classes on Air France flights.
In a groundbreaking move, the La Première class will feature an entire menu designed by the triple Michelin-starred French chef Glenn Viel, showcasing his fusion of Breton and Provençal cuisine. Viel’s menu offers twelve exceptional dishes, such as Mediterranean bread with preserved peppers and rosemary, sea bream fillet with fondant potatoes and lemon sauce, and guinea fowl with a crunchy zucchini mosaic and caramelized onion compote.
“I am proud to be working with Air France, which has established itself as the flagship of French aviation and highlights our country and French gastronomy throughout the world. For the company’s La Première customers, I wanted to highlight the French art de vivre, high standards, elegance and refinement”, stated Glenn Viel.
When it comes to desserts, the French dessert menu will showcase creations by Philippe Rigollot, the Meilleur Ouvrier de France and world pastry champion. Expect a delightful array of sweet pastries, including Strawberry Gateau, Black Forest Gateau, and an Apricot Tartlet with Rosemary Whipped Cream, among six delectable options gradually being introduced to the menu.
“For Air France, I worked on light treats made of cream and sugar. I wanted to introduce different flavours and textures to the travellers of our wonderful airline. It’s a pleasure to serve you!” said Philippe Rigollot.
Arnaud Lallement and Nina Métayer are currently aboard an Air France flight, enjoying the luxurious comfort of the Business cabin as they depart from Paris. Renowned for his triple Michelin stars, Arnaud Lallement is crafting exquisite new culinary experiences for Air France’s discerning clientele. His menu features a fusion of contemporary and gourmet cuisine, designed to evoke emotions and tantalize the taste buds. Among the nine delectable creations are dishes such as polenta served on a bed of stir-fried vegetables, creamy eggplant paired with a red pepper coulis, succulent crab and shrimp ravioli with Brittany curry sauce, and flavorful stir-fried spinach. These culinary delights are sure to enchant and satisfy passengers throughout their journey.
“For Air France, I wanted to remember the seasons, to let my unconscious speak, as if in hypnosis. Sharing with travellers a gourmet pleasure marked by emotion and indulgence”, explained Arnaud Lallement.
Starting in 2023, Air France has designated a renowned pastry chef to curate the dessert menu in its Business cabin. Chef Nina Métayer, who was crowned World Pastry Chef in 2023, has crafted three delectable treats exclusively for the airline’s patrons. These include a tantalizing caramel, hazelnut, and velvety dark chocolate slice, a refreshing coconut lime mango slice, and the irresistible “Individuel” gourmet chocolate delight. Passengers can indulge in these exquisite delicacies during their journey.
“I created these desserts as real travel companions. My gourmet yet light pastries are designed to offer travellers a feast for the senses while evoking the charm of faraway destinations”, said Nina Métayer.
Frédéric Simonin, the renowned one-starred chef, is currently enchanting Air France passengers in the Premium Economy cabin as part of an ongoing collaboration established with the airline in November 2023. Renowned for his meticulous approach to cooking, he has crafted a fresh array of delectable dishes, showcasing a profound reverence for the carefully selected ingredients. Among his tantalizing new offerings are mini scallops with citrus sauce and tapioca pearls, asparagus pasta, and a delightful combination of peas with savory, spinach, and glazed pearl onions, all now accessible to passengers during their flight.
“For Air France customers, I have carefully chosen each product from our French regions that I can transform with delicacy and precision, for a special culinary experience”, says Frédéric Simonin.
Departing from various destinations worldwide, Air France is enhancing its culinary offerings through esteemed partnerships.
In the United States, passengers flying in La Première and Business cabins can enjoy exquisite menus designed by acclaimed French chef Dominique Crenn, who holds three Michelin stars. Beginning in February 2024, these delightful culinary offerings will be served at airports such as Chicago, Los Angeles, Miami, New York-Newark, San Francisco, and Seattle. By April 2024, travelers departing from Detroit, Washington, and New York-JFK will also have the opportunity to relish Chef Crenn’s culinary creations.
Across Air France’s Canadian destinations (Montreal, Toronto, Quebec, and Vancouver), Chef Olivier Perret curates French specialties using local, seasonal ingredients for the Business cabin.
For flights departing from the French West Indies (Pointe-à-Pitre, Fort-de-France, Saint-Martin) and French Guiana (Cayenne) to Paris, as well as those within the Caribbean Regional Network, passengers in the Business cabin can enjoy dishes from Martinique’s Chef Jean-Charles Brédas.
On flights from Réunion Island, Chef Jofrane Dailly brings a fusion of the island’s culinary heritage with his Indian background, showcased in the Business cabin’s menu.
Finally, departing from Singapore, Air France presents a selection of innovative dishes signed by triple Michelin-starred Chef Julien Royer. These culinary delights are regularly refreshed for La Première and Business customers heading to Paris.
Dining and Cooking