Air France is taking its reputation for culinary excellence to new heights. Long known for setting the standard in in-flight dining, the airline has expanded its collaboration with Michelin-starred chefs to craft menus that transform air travel into a gourmet journey. From Paris to New York, every dish is designed to bring the sophistication of French cuisine to the skies while honoring seasonal ingredients and sustainability.
In 2025, Air France renewed partnerships with top chefs such as Arnaud Lallement, Régis Marcon, and Frédéric Simonin, while adding new culinary stars to its growing roster. Lallement, the triple Michelin-starred chef from the Champagne region, oversees La Première cabin, offering refined dishes like langoustine with lemon caviar and ravioles in parmesan sauce.
In the Business cabin, Marcon draws from the Auvergne-Rhône-Alpes region to create nature-inspired recipes, including salmon royale with tangy prawn sauce. Meanwhile, Simonin continues his acclaimed Premium Economy menu, featuring fresh regional ingredients and seafood-forward plates.
Complementing these savory creations are desserts by Angelo Musa, named the world’s best pastry chef, who has introduced confections such as chocolate-caramel cakes and citrus-infused pastries. More recently, renowned pastry chef Yann Couvreur joined the culinary lineup, presenting five exclusive desserts that blend simplicity, seasonality, and authentic French flavor.
Beyond creativity, Air France is emphasizing responsibility. Collaborating with Servair, a world leader in in-flight catering, the airline sources all meat, poultry, dairy, and eggs from France, while fish is procured from sustainable fisheries. Vegetarian options are available in every cabin, and passengers can pre-select meals to reduce food waste – an innovation that balances indulgence with environmental awareness.
A Global Collaboration of Culinary Icons
Air France’s global culinary vision extends far beyond French borders. This year, the airline welcomed celebrated chef Daniel Boulud, the Lyon-born restaurateur whose Michelin-starred restaurants span from New York to Singapore. Partnering with long-time collaborator Dominique Crenn, Boulud has created a new business class menu available on flights departing major U.S. cities, with a full rollout expected by late 2025.
Boulud’s dishes reflect his signature approach – French elegance infused with international flair. The menu includes items such as burrata and fig salad with avocado cream, poultry with spiced root vegetables, and trout in vin jaune sauce topped with hazelnut crumble. To finish, passengers can enjoy decadent desserts like Laurent Le Daniel’s Coeur de Bretagne, a layered treat of milk chocolate, caramel, and hazelnut biscuit.
Each meal is a carefully curated experience designed to preserve the complexity of flavor even at high altitude. As Boulud noted, cooking for the skies requires precision: “We can’t flambé filet mignon tableside at 35,000 feet, but we can still make it delicious.” Combined with premium wines, intuitive service, and refined presentation, Air France continues to make the dining experience a highlight of the journey rather than a pause before arrival.
For travelers who view dining as an essential part of exploration, Air France’s partnership with world-class chefs reaffirms that even at cruising altitude, fine gastronomy remains unmistakably French.
