Air France has announced the introduction of new in-flight culinary treats, spotlighting the creativity and expertise of acclaimed chefs from the world of French cuisine. This initiative reaffirms Air France’s role as an ambassador of French gastronomy, bringing haute cuisine to the global stage. Starting April 2024, passengers will be treated to exceptional dishes designed by a roster of Michelin-starred chefs and celebrated pastry artists, enhancing the airline’s reputation for offering a premier dining experience.
On flights departing from Paris, the culinary creations of triple Michelin-starred chefs Glenn Viel and Arnaud Lallement will grace the La Première and Business cabins, accompanied by the sweet innovations of pastry chefs Philippe Rigollot and Nina Métayer. Meanwhile, the Premium Economy cabin will feature the culinary prowess of Michelin-starred chef Frédéric Simonin, continuing to delight passengers with his inventive dishes.
This collaboration between Air France and these culinary talents is made possible through a partnership with Servair, a leader in in-flight catering. Together, they focus on using fresh, local produce that varies with the seasons, aligning with Air France’s commitment to responsible catering. From French-sourced meat and dairy to sustainably fished seafood and vegetarian options available across all cabins, Air France ensures a gourmet experience that also respects the planet.
A Taste of France Above the Clouds
Glenn Viel, known for his unique blend of Breton and Provençal cuisines, is curating the entire menu for the La Première cabin, featuring twelve extraordinary dishes that promise to be a highlight for travelers in the coming months. From Mediterranean bread with preserved peppers to sea bream fillet with fondant potatoes, Viel’s creations are a celebration of local produce and French culinary artistry.
Philippe Rigollot, a Meilleur Ouvrier de France and world pastry champion, takes the helm of the dessert menu, offering passengers a selection of light, flavorful pastries, including strawberry gateau and apricot tartlet with rosemary whipped cream.
In the Business cabin, Arnaud Lallement presents nine gourmet creations, from polenta on stir-fried vegetables to crab and shrimp ravioli, offering passengers a contemporary and emotionally charged dining experience. Pastry chef Nina Métayer, crowned World Pastry Chef 2023, complements Lallement’s menu with three exquisite sweet treats, including a caramel, hazelnut, and dark chocolate slice.
Beyond the new menu for flights departing Paris, Air France is extending its culinary collaborations globally. In the United States, menus crafted by triple Michelin-starred chef Dominique Crenn will be available on flights departing from several cities, while French chef Olivier Perret curates business cabin dishes from Canadian destinations. Additionally, Martinique chef Jean-Charles Brédas and Réunion Island’s Jofrane Dailly bring their unique flavors to Air France flights departing from the French West Indies, French Guiana, and Réunion Island.
This culinary venture represents more than just new menu items; it’s a bridge between cultures, offering passengers a taste of France’s rich culinary heritage and the diverse flavors of its global destinations. Air France’s dedication to elevating the in-flight dining experience showcases the airline’s commitment to delivering extraordinary experiences that highlight the French art de vivre.
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