Together with award-winning French chefs, the company is revamping its culinary offerings for customers travelling in La Première, Business and Premium cabins on long-haul flights departing from Paris.
Air France has recently renewed its partnership with leading French chefs to create exclusive menus for customers travelling in its long-haul cabins departing from Paris. On board La Première suites, three-Michelin-starred chef Arnaud Lallement has created the starters and main courses available on the menu, alongside the world’s best pastry chef, Angelo Musa. In Business, chef Régis Marcon, also with three Michelin stars, has prepared new dishes in collaboration with renowned pastry chef Nina Métayer. In Premium, chef Frédéric Simonin, also with Michelin stars, has created new dishes that continue to delight customers.
To offer this refined Michelin-starred cuisine, chefs work in collaboration with Servair, the world leader in in-flight catering, using fresh local produce that changes with the seasons. As part of the airline’s commitment to more responsible catering, the meat, poultry, dairy products and eggs on each menu are sourced in France, and the fish comes from sustainable or French fisheries. Vegetarian options are also available in all cabins.
Arnaud Lallement and Angelo Musa in the La Première cabin
To offer the best of French cuisine on board its La Première suites, Air France is once again collaborating with French chef Arnaud Lallement, awarded three Michelin stars, to create the starters and main courses for this exceptional cabin. With prawns in a creamy sauce and lemon caviar as a starter, and ravioli with parmesan sauce, spinach and mushrooms as a main course, the chef from the Champagne region of France offers gourmet cuisine full of excitement. This season, he has created a total of four starters and eight main courses for passengers to enjoy over the coming months.
‘For Air France, I wanted to evoke the seasons, let my unconscious speak and share with travellers a gastronomic pleasure marked by emotion and delicacies,’ said Arnaud Lallement. Alongside him, Angelo Musa, awarded ‘Meilleur Ouvrier’ of France and Best Pastry Chef in the world, adds a sweet and elegant touch to a menu worthy of the finest restaurants. The chef has created four desserts that combine balance, delicacy and harmony of flavours, such as the Chocolate and Caramel Ode and the Cake with Candied Citrus Fruits from Corsica.
Régis Marcon and Nina Métayer in the Business cabin
In the long-haul Business cabin, Régis Marcon, a three-Michelin-starred chef and winner of the Bocuse d’Or, is responsible for the new in-flight menu. Nature continues to inspire this chef, who immerses himself in the Auvergne-Rhône-Alpes region to create unique dishes for Air France. With a trio of Camargue rice with lemon, carrot and orange sauce, pumpkin and red beans, or a Royale of salmon and prawns in sweet and sour sauce, sweet peas and yellow carrots, sixteen delicious dishes have been created for maximum culinary pleasure on board.
‘Food is always delicious when it’s close to nature. That’s the feeling I wanted to convey to Air France customers,’ said Régis Marcon.
As for desserts, Nina Métayer is continuing her collaboration with Air France, which began in April 2024. Named World’s Best Pastry Chef in 2023, the chef has created light yet powerful desserts such as the lemon and raspberry delight and the crispy Tatin-style delight.
As part of the fight against food waste, Air France offers its Business Class customers the option to pre-select their main course up to 24 hours before their flight. This service combines the guarantee of availability of the customer’s chosen option with more rational consumption on board.
Frédéric Simonin in the Premium booth
In the Premium cabin, Michelin-starred chef and France’s ‘Meilleur Ouvrier’ Frédéric Simonin continues to delight Air France customers as part of a partnership that began with the airline in November 2023. The chef has created a new cycle* of four dishes in total, exclusively for Air France Premium customers, prepared with the utmost respect for the selected products, such as salmon, seafood sauce, pasta and wild rice, leeks and mushrooms, or prawns with tomato and squid ink rice.
‘For Air France customers, I have carefully selected each product from our French regions and transformed it with delicacy and precision for a special culinary experience,’ explains Frédéric Simonin.
*Dishes available on departures from Paris, as well as Pointe-à-Pitre, Fort-de-France, Cayenne and La Réunion.
About the chefs
Arnaud Lallement
From an early age, he dreamed of becoming a chef and grew up in the family restaurant, L’Assiette Champenoise. After training with some of the biggest names in gastronomy, he was named Chef of the Year and earned three Michelin stars before turning 40. His work is a constant tribute to the memory of his father. His wife Magali, his sister Mélanie and his mother Colette keep the welcoming spirit and excellence of the family restaurant alive. His motto? Refined cuisine, without artifice. ‘Real food,’ as he himself defines it — an essential value for Air France as well.
Angelo Musa
Voted World’s Best Pastry Chef and awarded Meilleur Ouvrier de France, Angelo Musa is renowned for his innovative techniques that have made history in the world of pastry. Executive Chef at the Plaza Athénée in Paris and founder of his tea house at Harrods in London, Musa takes his passion for desserts to new heights, reflecting the elegance and diversity of French pastry. With Air France, he shares a desire to elevate in-flight pastry, reviving the French art of living with sophistication.
Régis Marcon
Winner of the Bocuse d’Or in 1995 and holder of three Michelin stars, Régis Marcon represents the best of French culinary tradition. His cuisine is deeply rooted in his native region of Ardèche, where he continues to work in the family restaurant. He is known for his use of local ingredients such as mushrooms and green Puy lentils. A chef who cooks with soul and tradition.
Nina Métayer
Twice awarded Pastry Chef of the Year and named World’s Best Pastry Chef in 2023, Nina combines her training in baking and pastry with a passion for flavours that excite. After gaining experience in Australia, in grand Parisian palaces and with personal creations such as the Exotic Floating Island dessert, she founded her own digital patisserie — delicatisserie.com. She also serves as a judge in prestigious competitions such as the Bocuse d’Or and the World Chocolate Masters, always guided by the values of excellence, sustainability and innovation.
Frédéric Simonin
Recognised for his talent from a young age, Frédéric Simonin was named Best Young Chef in Brittany at the age of 18. He worked with figures such as Ghislaine Arabian, Philippe Legendre and Joël Robuchon, with whom he earned two Michelin stars, and managed award-winning restaurants in London. In 2010, he opened his own restaurant in Paris, which received a Michelin star. In 2019, he was awarded the title of ‘Meilleur Ouvrier de France’. His career combines adventure, technique and excellence — qualities that he now brings to Air France.
Source: AIR FRANCE-KLM SPAIN AND PORTUGAL Press Department