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From November 2023, Air France will be unveiling new menus in its La Première and long-haul Business cabins.
On departure from Paris, the great French Michelin-starred chefs Emmanuel Renaut and Anne-Sophie Pic will be creating exceptional dishes for Air France customers, alongside the Meilleurs Ouvriers de France pastry chefs Angelo Musa and Philippe Urraca.
On departure from international stations, Air France is also continuing to develop exceptional partnerships. For the first time, the airline is offering new dishes by Jean-Charles Brédas. The chef will sign the entire Business cabin menu on departure from Pointe à Pitre, Fort de France, Saint Martin and Cayenne, as well as on flights on the airline’s regional Caribbean network. In 2023, Jean-Charles Brédas is the 18th chef to work with Air France.
To create these menus, the chefs work together with Servair, the world leader in in-flight catering, using fresh, local produce that varies according to the season. In a responsible approach, the meat, poultry, dairy products and eggs on each menu are of French origin, and the fish is from sustainable fisheries on departure from Paris. In addition, vegetarian menus are systematically available in every travel cabin on all the airline’s flights.
Emmanuel Renaut and Angelo Musa in the La Première cabin on departure from Paris
Air France’s La Première cabin offers each customer a gourmet dining experience worthy of the finest restaurants. Voted “World’s Best First-Class Onboard Catering” at the Skytrax World Airline Awards 2023, Air France is entrusting its new menu to Emmanuel Renaut from November onwards. A lover of Savoyard cuisine, the triple Michelin-starred chef and Meilleur Ouvrier de France combines local produce with French culinary heritage. Emmanuel Renault has come up with a total of eight dishes to be enjoyed over the coming months, including farmhouse chicken confit with mushrooms and a vegetable mille-feuille, and a creamy blend of root vegetables, button mushrooms, porcini mushrooms and Beaufort, the flagship product of Savoyard cuisine.
“Nature is a source of inspiration that is as infinite as it is fragile. My cuisine tells a story, one of simplicity, indulgence and comfort. This is what I wanted to pass on to Air France passengers”, said Emmanuel Renaut.
As for desserts, Angelo Musa, with his unique technique, will add a sweet touch to the cabin’s menus. Four high-flying desserts will soon be appearing on the menu, including his mango, citrus and cognac baba and the chocomûre, combining the power of pure Venezuelan dark chocolate with the tangy notes of wild blackberry.
Anne-Sophie Pic and Philippe Urraca in the Business cabin on departure from Paris
In the long-haul Business cabin, Anne-Sophie Pic is creating new culinary delights for Air France customers. This season, the triple Michelin-starred chef has created eight menus to be enjoyed on board, including a chicken supreme with sake, revealing the power of Japanese ingredients combined with local French produce, and roast parsnip – a forgotten vegetable that is now increasingly popular – with dill butter and curry combined with walnuts.
“For Air France customers, I’ve created some unique dishes highlighting French produce. I’ve worked on them by playing on the combination of original flavours and the strength of the tastes”, said Anne-Sophie Pic.
For the first time, Air France is also entrusting a top pastry chef with the signature desserts available in the Business cabin. Philippe Urraca, Meilleur Ouvrier de France, has created an Opera, a Black Forest and a Yuzu Entremets to round off this high-flying culinary experience.
Jean-Charles Brédas in the Business cabin on departure from the French West Indies, French Guiana and the Caribbean regional network
Since 1 November 2023, the airline has also been offering new dishes by Martinique chef Jean-Charles Brédas in the Business cabin on flights departing from the French West Indies (Pointe à Pitre, Fort de France, Saint Martin) and French Guiana (Cayenne) to Paris, as well as on flights on the regional Caribbean network linking Cayenne to Fort de France, Pointe à Pitre to Miami and Pointe à Pitre to Montreal. For Air France, the chef has come up with no fewer than twelve new dishes which will be available on board over the coming months, including a creamy risotto with coconut milk, pigeon peas – a staple product of the Caribbean – almonds and giraumon, as well as a roasted grouper fillet served with crunchy papaya sauerkraut, green sauce and dachine cubes. For each dish, the chef has taken care to favour local and seasonal produce, in line with the company’s standards.
“My cuisine is carefully thought out. I’ve created simple recipes using local produce that reflect my Creole and mixed-race identity, a cuisine that combines the pleasures of taste and sight: where the land meets the sea.”
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