Air France introduces new gourmet delights

03.04.2024 - 12:11 / traveldailynews.com / Air France / Theodore Koumelis

To create these menus, the chefs work together with Servair, the world leader in in-flight catering, using fresh, local produce that change with the seasons.

From April 2024, Air France is unveiling new in-flight menus, created by distinguished new names in the world of cuisine. As an ambassador for French fine dining, the company continues to showcase French haute cuisine around the world.

On departure from Paris, the triple Michelin-starred French chefs Glenn Viel and Arnaud Lallement will be creating exceptional new dishes in the La Première and Business cabins, alongside renowned pastry chefs Philippe Rigollot and Nina Métayer. In the Premium Economy cabin, the single Michelin-starred chef Frédéric Simonin continues to delight the airline’s customers with his delicious new recipes.

As part of the airline’s commitment to more responsible catering, the meat, poultry, milk products and eggs on each menu are of French origin, and the fish sourced from sustainable fisheries on departure from Paris. Vegetarian menus are also systematically available in the different cabins on all the airline’s flights.

For the very first time, the triple Michelin-starred French chef Glenn Viel is signing the entire menu in the La Première class, the company’s most exclusive travel cabin. Ingeniously combining his Breton roots with Provençal cuisine, this lover of local produce has created a total of twelve exceptional dishes to be enjoyed over the coming months, including Mediterranean bread with preserved peppers and rosemary, cream cheese, rocket and pickled lemon, sea bream fillet, fondant potatoes, mussels and lemon sauce, and guinea fowl topped with a crunchy zucchini mosaic, and caramelized onion compote.

“I am proud to be working with Air France, which has established itself as the flagship of French aviation and highlights our country and French gastronomy throughout the world. For the company’s La Première customers, I wanted to highlight the French art de vivre, high standards, elegance and refinement”, stated Glenn Viel.

As for desserts, the Meilleur Ouvrier de France and world pastry champion Philippe Rigollot will take over the French dessert menu, featuring a selection of lightly-textured, delicious sweet pastries. Strawberry gateau, Black Forest gateau, and an apricot tartlet and rosemary whipped cream are among the six desserts to gradually appear on the menu.

“For Air France, I worked on light treats made of cream and sugar. I wanted to introduce different flavours and textures to the travellers of our wonderful airline. It’s a pleasure to serve you!” said Philippe Rigollot.

In the long-haul Business cabin, the triple Michelin-starred French chef Arnaud Lallement is creating new culinary delights for