Air France Enhances La Première Experience with New Menus

This winter, Air France is enhancing its La Première cabin service by offering new refined menus created by triple-Michelin-starred French chef Anne-Sophie Pic on flights departing from Paris. This exceptional new collaboration celebrates ten years of culinary creations for the airline's customers in 2025.

In addition, Claire Heitzler, Gault & Millau's 2013 Pastry Chef of the Year, rounds off the meal with her exquisite desserts. This unique duo showcases French gastronomic excellence in Air France's most exclusive cabin.

A menu created by Anne-Sophie Pic, promising a sensory experience

Since November 2025, Anne-Sophie Pic will unveil new dishes specially designed for La Première guests on departure from Paris. This new collaboration celebrates ten years of partnership between the most Michelin-starred female chef in the world and Air France, much to the delight of the airline's passengers.

With starters and main hot dishes for the first and second meal services, Anne-Sophie Pic 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.

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. A delicious selection that invites them on a culinary journey, 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.

A dessert menu combining indulgence and flavour by Claire Heitzler

For its desserts, Air France is continuing its partnership with Claire Heitzler, voted Pastry Chef of the Year 2013 by Gault & Millau. On departure from Paris, the chef has created exceptional desserts, made with respect for the ingredients, both in terms of their seasonality and their French origin.

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 centre.

A new range of ice creams by Philippe Faur

After enjoying these pastries, La Première guests will soon be able to sample a new range of traditional ice creams created by master ice cream maker Philippe Faur. With “Caribbean chocolate” ice cream, “Parisian vanilla” ice cream and raspberry fruit sorbet to choose from, these new ice creams are made from carefully selected ingredients.

This winter, the La Première cabin is available on flights from Paris-Charles de Gaulle to Abidjan (Ivory Coast), Dubai (United Arab Emirates), Los Angeles, Miami, New York-JFK, San Francisco, Washington-DC (United States), Sao Paulo (Brazil), Singapore, Tel Aviv (Israel) and Tokyo-Haneda (Japan).