Leading Chefs to Create Air France' New Long-Haul Menus

On departure from Paris, Air France has now entrusted the creation of the menus served in La Première to Arnaud Lallement, the three-Michelin-starred chef of L’Assiette Champenoise restaurant in Reims. This collaboration invites the airline’s customers to discover contemporary, generous cuisine infused with emotion.

For the first and second services, Arnaud Lallement has created more than thirty dishes for Air France customers, including starters and main courses, working closely with Servair’s Culinary Studio, the world leader in airline catering and a long-standing partner of the airline.

As the seasons change, guests can discover a selection of vegetarian creations, as well as dishes featuring fish, red meat, and poultry. It is refined cuisine that focuses on the essentials, allowing each flavour to shine with precision. The menu includes lobster poached in court-bouillon, served with tender potatoes and a paprika sauce.

Created as a tribute to his father, this dish evokes childhood memories of festive occasions. Another comforting creation features Swiss chard cooked as a stew, accompanied by chickpeas and a yellow wine sauce.

For the desserts, Air France is continuing its partnership with Claire Heitzler, who was named Pastry Chef of the Year in 2013 by Gault & Millau. The chef creates exceptional desserts that respect the ingredients and their seasonality, with a focus on products sourced from France.

Four desserts will be available over the coming months. Among them are new creations such as Racine, featuring a Caribbean dark chocolate mousse and Madagascar vanilla cream, as well as Planifolia, a dessert made entirely with Bourbon vanilla.

In the long-haul Business cabin on departure from Paris, Air France has entrusted the creation of new dishes to Mathieu Viannay, chef of the two-Michelin-starred La Mère Brazier restaurant in Lyon. For the first time, he has created a selection of delicious hot dishes, now available during both the first and second services on board.

In total, the chef has created more than twenty dishes to be introduced over the coming months. These dishes combine delicate flavours with regional ingredients, including creamy fregola with Mimolette cheese and arugula, served with roasted butternut squash and preserved lemon, as well as glazed salmon served with a lemony soy-butter sauce and green Puy lentils.

In the Premium cabin, Air France has entrusted the creation of its dishes to Frédéric Simonin, chef of his eponymous restaurant, which has been awarded one Michelin star. On departure from Paris, passengers can choose between two regularly updated hot dishes, including a vegetarian option.

In line with the airline’s commitments, the chef focuses on fresh, seasonal ingredients, prepared with finesse. Dishes served on board include conchiglie with chanterelle mushrooms and herb cream, as well as shrimp with tomato, accompanied by squid-ink rice.