Air France inflight dining menu overhaul

Air France has initiated a major update to its long-haul in-flight dining experience by partnering with several Michelin-starred chefs to develop new menus for its La Première, Business, and Premium cabins.

In the La Première cabin, three-star Michelin chef Arnaud Lallement is collaborating with Servair’s Culinary Studio to design over thirty dishes, including lobster poached in court-bouillon. Pastry chef Claire Heitzler and Nina Métayer are also involved in overseeing dessert offerings. For the Business cabin, two-star Michelin chef Mathieu Viannay has developed more than twenty warm dishes, such as glazed salmon and creamy fregola with Mimolette cheese. The airline is also incorporating breakfast and brunch menus designed by French National Artisan François Adamski and Premium cabin menus led by one-star chef Frédéric Simonin.

To support these culinary updates, Air France is working with catering provider Servair to prioritize seasonal and sustainable ingredients, including French-sourced poultry and dairy. Additionally, the airline is implementing a pre-selection service for Business Class passengers to choose their main courses up to 24 hours before departure in an effort to reduce food waste.