Air France continues to set the standard for culinary excellence at 35,000 feet, partnering with France's most celebrated chefs to transform the in-flight dining experience.
In June 2025, the airline renewed its collaboration with leading French chefs to create exclusive menus for long-haul passengers departing from Paris, bringing Michelin-starred gastronomy to the skies.
In the prestigious La Première cabin, triple Michelin-starred chef Arnaud Lallement has crafted the starters and main courses for the à la carte menu. The chef from the Champagne region created four starters and eight main dishes, including langoustine with creamy court-bouillon and lemon caviar, and raviole with parmesan sauce, spinach and mushrooms.
Lallement explained his approach as letting his unconscious speak to share gourmet pleasure marked by emotion and indulgence. Complementing his savory creations, Angelo Musa, named the world's best pastry chef, designed four elegant desserts, including Ode chocolat-caramel and cake with candied citrus fruits from Corsica.
Culinary options onboard Air France are created by Michelin-Starred chefs. (Photo Credit: Air France)
The Business cabin features the culinary artistry of triple Michelin-starred chef and Bocuse d'Or winner Régis Marcon, who drew inspiration from the Auvergne-Rhône-Alpes region to create sixteen dishes. His nature-inspired menu includes Camargue rice trio with lemon, carrot and orange sauce, and Royale of salmon and prawns in a tangy sauce.
As part of Air France's commitment to reducing food waste, Business passengers can pre-select their main dish up to 24 hours before departure, ensuring both availability and more responsible consumption.
In Premium Economy, one-starred chef Frédéric Simonin continues his partnership with Air France, which began in November 2023. He has created four new dishes using carefully selected products from French regions, including salmon with shellfish sauce, pasta and wild rice, and prawns with tomato and squid ink rice.
Chef Yann Couvreur (Photo Credit: Eliot Blondet/Air France)
This month, Air France announced a significant addition to its culinary lineup by welcoming renowned French pastry chef Yann Couvreur to create exclusive desserts for the long-haul Business cabin. This marks the first time Couvreur has collaborated with the airline. He has crafted five exclusive desserts that showcase his commitment to simple, seasonal products and authentic French flavors, including a crunchy biscuit with ganache and intense dark chocolate mousse, and crunchy biscuit with almond mousse and pear confit. These desserts are being progressively introduced on all Air France long-haul flights from Paris over the next six months.
Air France's partnership with world-class chefs extends beyond creating exceptional menus. Working with Servair, a world leader in in-flight catering, the airline uses fresh, local produce that changes with the seasons. As part of its commitment to responsible catering, all meat, poultry, dairy products and eggs are of French origin, while fish is sourced from sustainable or French fisheries. Vegetarian options are systematically available in all cabins, ensuring every passenger can enjoy a memorable culinary journey.
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