Air France Delights Diners with New Paris Departure Menu
In June 2025, Air France will work with top French chefs to create new menus for long-haul flights from Paris. In the La Première suites, chef Arnaud Lallement, who has three Michelin stars, will design the starters and main courses for the à la carte menu. He will team up with the world’s best pastry chef, Angelo Musa. In Business Class, chef Régis Marcon, also a triple Michelin-starred chef, will prepare new dishes with pastry chef Nina Métayer. In Premium Class, chef Frédéric Simonin, who has a Michelin star, will create new dishes to please customers.
The chefs create Michelin-starred meals by working with Servair, a top company in in-flight catering. They use fresh, local ingredients that change with the seasons. The airline aims for responsible catering, so all meat, poultry, dairy, and eggs come from France, and fish is sourced from sustainable or French fisheries. Vegetarian options are available in every cabin.
Arnaud Lallement and Angelo Musa in the La Première cabin
To offer the very best of French cuisine on board its La Première suites, Air France is once again working with triple Michelin-starred French chef Arnaud Lallement to create the starters and main courses in this exceptional cabin. With langoustine, creamy court-bouillon, and lemon caviar as a starter, and ravioli, parmesan sauce, spinach and mushrooms as a main course, the chef from the Champagne region of France offers a gourmet cuisine bursting with emotion. This season, he is creating a total of four starters and eight main dishes for guests to enjoy over the coming months.
“For Air France, I wanted to remember the seasons, to let my unconscious speak, and share with travellers a gourmet pleasure marked by emotion and indulgence”, explained Arnaud Lallement.
Accompanying him is Angelo Musa, Meilleur Ouvrier de France and the world’s best pastry chef, who adds a sweet and elegant touch to a menu that is fit for the finest restaurants. The chef has crafted four desserts that showcase a balance of flavours, delicacy, and harmony. Highlights include the Ode chocolat-caramel and a cake featuring candied citrus fruits from Corsica.
Régis Marcon and Nina Métayer in the Business Cabin
In the long-haul Business cabin, the renowned triple Michelin-starred chef and Bocuse d’Or winner, Régis Marcon, has crafted a new onboard menu. Drawing inspiration from nature and the Auvergne-Rhône-Alpes region, Chef Marcon has designed a selection of unique dishes for Air France. The menu features a variety of delightful options, including a Camargue rice trio accompanied by lemon, carrot, and orange sauce, as well as butternut and red beans, and a Royale of salmon and prawns served in a tangy sauce with snow peas and yellow carrots. In total, sixteen exquisite dishes have been created to ensure an exceptional culinary experience on board.
“Cuisine is always delicious when it’s close to nature. It’s this emotion that I wanted to convey to Air France customers” said Régis Marcon.
Nina Métayer, named the World’s Best Pastry Chef in 2023, has continued her collaboration with Air France, which began in April 2024. She has crafted delightful yet sophisticated desserts, including the Raspberry Lemon Delight and the Tatin-Style Crunchy Delight.
Air France allows customers travelling in the Business cabin to pre-select their main dish up to 24 hours before the flight to combat food waste. This service ensures the chosen dish is available and promotes more responsible consumption.
Frédéric Simonin in the Premium cabin
In the Premium Economy cabin, one-starred chef and Meilleur Ouvrier de France, Frédéric Simonin, continues to delight Air France customers through an ongoing partnership that began in November 2023. He has created a new collection of four exclusive dishes for Air France Premium customers, prepared with the utmost care for quality ingredients. These dishes include salmon with shellfish sauce, pasta with wild rice, leeks, mushrooms, and prawns with tomato and squid ink rice.
“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”, said Frédéric Simonin.
Dishes are available upon departure from Paris and also from Pointe-à-Pitre, Fort-de-France, Cayenne, and La Réunion.
Leave a comment