The airline recently announced new La Première cabin service with refined menus created by triple Michelin-starred French chef Anne-Sophie Pic on flights departing from Paris.
The exceptional collaboration celebrates 10 years of culinary creations for the airline's customers in 2025.
Pastry chef Claire Heitzler, Gault & Millau's 2013 Pastry Chef of the Year, complements the meal service with her exquisite desserts. This unique duo showcases French gastronomic excellence in Air France's most exclusive cabin.
Since November 2025, Anne-Sophie Pic has unveiled new dishes specially designed for La Première guests on departure from Paris. The most Michelin-starred female chef in the world has created more than thirty original dishes in close collaboration with Servair's Culinary Studio, the world leader in in-flight catering and a partner of Air France. The starters and main hot dishes are available for the first and second meal services.
Guests can enjoy a variety of seasonal à la carte creations, with vegetarian starters and main courses, or dishes featuring fish, red meat or poultry. The selection invites passengers on a culinary journey with offerings such as roast parsnips with honey, enhanced with walnuts, dill and a hint of Madras curry, or roast chicken served with a spicy mushroom sauce, corn and grilled polenta.
"After 10 years of collaboration with Air France, I wanted to develop new, original dishes for La Première guests, showcasing French regional produce while maintaining an international influence, to invite them on a true culinary journey," said Pic.
Heitzler's La Premiere pastries (Photo Credit: Air France)
Claire Heitzler's Desserts Combine Indulgence and Flavor
Air France is continuing its partnership with Claire Heitzler, who has created exceptional desserts made with respect for ingredients, both in terms of their seasonality and their French origin.
"For Air France, I have created desserts that combine indulgence, flavor and regional produce. It's an invitation to travel, a moment of sweet culinary delight for passengers," said Heitzler.
Eight desserts will be available over the coming months, including original pastries such as apricot and almond mousse tartlets and a Guanaja dark chocolate cake, a warm dessert—a first on board—with a chocolate fondant center.
La Première guests will soon be able to sample a new range of traditional ice creams created by master ice cream maker Philippe Faur. The new ice creams are made from carefully selected ingredients and include Caribbean chocolate ice cream, Parisian vanilla ice cream and raspberry fruit sorbet.
Culinary options onboard Air France are created by Michelin-Starred chefs. (Photo Credit: Air France)
Business Cabin Features Triple Michelin-Starred Chef Régis Marcon
Prior to the new La Première menus, Air France 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.
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.
Yann Couvreur Joins the Culinary Lineup
Air France announced an addition to its culinary lineup, welcoming renowned French pastry chef Yann Couvreur to create exclusive desserts for the long-haul Business cabin.
Premium Economy Features One-Starred Chef Frédéric Simonin
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.
Commitment to Sustainable and Local Sourcing
Air France works with Servair, a world leader in in-flight catering, to ensure the use of 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.
Over the last year, Air France has made consistent upgrades to the in-flight meal experience with chef partnerships and a reimagining of fine dining at 36,000 feet.
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