Air France Enhances Culinary Experience in Premium Cabin

Air France is continuing the move upmarket of its Premium cabin and is unveiling new culinary delights, designed to better meet its customers’ expectations and highlight the unique nature of the travel experience in this exclusive cabin.

New second meal service

On flights lasting more than seven hours, the second meal served in the Premium cabin shortly before landing has been completely revised, replacing the former ‘Bon Appétit’ bag.

Previously identical to the service offered in the Economy cabin, it now features a range specifically designed for this cabin, reinforcing the exclusive nature of this travel experience.

Presented on an elegantly arranged tray, in keeping with the Premium cabin’s identity, this snack is tailored to the flight schedule.

On overnight flights, passengers are served a continental breakfast on arrival, featuring a pastry, fromage frais and granola, with warm bread on flights lasting over ten hours. On daytime flights, a delicious snack is served, consisting of a selection of club sandwiches, including a vegetarian option.

On flights lasting more than ten hours, the offer includes a mixed salad served with warm bread. This new meal service illustrates Air France’s commitment to continually and accurately meeting its customers’ expectations.

A range of gourmet delights throughout the flight

In the Premium cabin, Air France offers all passengers a full “French-style” meal, comprising savoury biscuits, a starter, a choice of two hot main dishes, cheese and a dessert, served on eco-designed tableware with stainless steel cutlery.

After take-off and depending on the departure time, the cabin crew welcome each passenger with a glass of champagne.

For the main course, Air France has entrusted the creation of delicious hot dishes to the renowned French chef Frédéric Simonin, who runs his own Michelin-starred restaurant and holds the title of Meilleur Ouvrier de France. He has created two à la carte dishes that are regularly updated, including a vegetarian option.

To design these dishes, Frédéric Simonin has worked in collaboration with Servair, the world leader in airline catering. Together, they have prioritized fresh, local and seasonal produce, as well as meat, poultry, dairy and eggs that are 100% French, and fish sourced from sustainable or French fisheries, in line with the airline’s commitments.

These exclusive creations are available on flights departing from Paris, Pointe-à-Pitre, Fort-de-France, Cayenne, Saint-Denis de La Réunion, as well as from all Air France stations in the United States and Canada.

With a vanilla choux bun, a Paris-Brest and a chocolate fondant to choose from, the selection of desserts is sure to delight those with a sweet tooth.

On day flights departing from Paris lasting over 10 hours, the experience is enhanced with ice cream served between meals. Available in vanilla or milk chocolate with caramelized almonds, these ice lollies are homemade in the South of France.

Throughout the flight, a wide selection of hot and cold drinks, both alcoholic and non-alcoholic, is also available. There is also a selection of French wines and beers curated especially for customers in this travel cabin, complementing the champagne selection curated by Xavier Thuizat, Air France’s head sommelier and France’s Best Sommelier in 2022.

This summer, the menu will be enhanced by an exclusive cocktail created by chef mixologist Matthias Giroud: a unique creation combining Chardonnay, Burgundy blackcurrant and a delicate touch of French elderflower liqueur.

With the introduction of the new, dedicated meal tray, the second meal served before landing now combines quality and fresh produce.