Air France has introduced new menus across its La Première, long-haul Business and Premium cabins on flights departing from Paris, with dishes created by chefs including Arnaud Lallement, Mathieu Viannay and Frédéric Simonin.
The latest offering also continues the airline’s pastry partnerships with Claire Heitzler and Nina Métayer, while François Adamski takes responsibility for Business Class breakfasts and brunches on selected morning departures.
Arnaud Lallement Creates La Première Dishes
Arnaud Lallement, chef of the three-Michelin-starred L’Assiette Champenoise in Reims, has developed more than 30 starters and main courses for La Première, working with airline catering partner Servair’s Culinary Studio.
The dishes cover both the first and second meal services, with seasonal selections spanning vegetarian options, fish, red meat and poultry.
One creation pairs lobster poached in court-bouillon with tender potatoes and paprika sauce. Conceived as a tribute to Lallement’s father, it draws on childhood memories of family celebrations. Another dish combines stewed Swiss chard with chickpeas and a yellow wine sauce.
“For Air France customers, I wanted to draw on memories of the seasons and let my subconscious speak, almost as if under hypnosis”, said Lallement.
Claire Heitzler continues to create La Première’s desserts, with four selections planned over the coming months. They include Racine, combining Caribbean dark chocolate mousse with Madagascar vanilla cream, and Planifolia, built around Bourbon vanilla.
“For Air France, I have created desserts that combine indulgence, flavour, and ingredients from our regions. It is an invitation to travel, a moment of culinary pleasure for our passengers,” said Heitzler.
New Main Courses and Breakfasts in Business Class
In long-haul Business Class, Mathieu Viannay of Lyon’s two-Michelin-starred La Mère Brazier has created more than 20 dishes for introduction over the coming months. His hot dishes will feature in both the first and second onboard services.
Options include creamy fregola with Mimolette cheese, rocket, roasted butternut squash and preserved lemon, alongside glazed salmon with lemony soy-butter sauce and green Puy lentils.
François Adamski, Servair’s Corporate Chef and a Bocuse d’Or winner, has designed the breakfasts and brunches available on Paris departures scheduled for 09:30 or earlier.
His dishes include Chimay-style stuffed eggs with truffle béchamel and mushroom polenta, plus a buckwheat galette filled with mushrooms and spinach, served with Mornay sauce and toasted hazelnuts.
“For these new dishes, I drew inspiration from the traditional principles of French gastronomy while adding a modern touch. For me, the simplest things are sometimes the best,” said Adamski.
Nina Métayer continues her Business Class dessert collaboration, adding a pear-and-chocolate creation named “Instant poire-chocolat” and a mandarin-and-almond dessert, “Parenthèse mandarine-amande”.
Business Class passengers can pre-select their hot meal up to 24 hours before departure, a service intended to secure their preferred choice and help the airline reduce food waste.
Two Hot Dishes in the Premium Cabin
Frédéric Simonin, whose Paris restaurant holds one Michelin star, is behind the Premium cabin’s menus on departures from Paris.
Passengers can choose between two regularly changing hot dishes, including a vegetarian option. Examples include conchiglie pasta with chanterelle mushrooms and herb cream, and shrimp with tomato served alongside squid-ink rice.
Across the Paris-departure catering offering described in the announcement, Air France says it uses French-sourced meat, poultry, dairy products and eggs, with fish sourced from French fisheries or sustainable sources. A vegetarian option is also available.
