Michelin Star Food Comes to the Skies: AirFrance Upgrades Menus

Air France is refreshing its long-haul dining offering from Paris, bringing new dishes and desserts created by several well-known French chefs to its La Première, Premium, and Business cabins

The airline was recently rewarded with the prestigious world’s best First Class title at the 2026 Skytrax World Airline Awards in London.

For La Première, the airline has handed menu creation to Arnaud Lallement, the three-Michelin-starred chef behind L’Assiette Champenoise in Reims. Working with Servair’s Culinary Studio, Lallement has created more than 30 starters and main courses for the first and second meal services.

Arnaud Lallamand, La Premiere dish. Photo: © Air France

The dishes will change with the seasons and include vegetarian options alongside fish, red meat and poultry. Among the new creations is lobster poached in court-bouillon with tender potatoes and paprika sauce, a dish Lallement says was inspired by memories of festive family meals.

Another creation features Swiss chard cooked as a stew with chickpeas and a yellow wine sauce.

Air France is also continuing its partnership with pastry chef Claire Heitzler, who will create four desserts for La Première over the coming months. New options include Racine, combining Caribbean dark chocolate and Madagascar vanilla, and Planifolia, made entirely with Bourbon vanilla.

Claire Hetzler, La Premiere pastry. Photo: © Air France

The airline is also introducing new dishes in its long-haul Business cabin. Mathieu Viannay, chef of Lyon's two-Michelin-starred La Mère Brazier, has created more than 20 hot dishes for the first and second services.

His menu includes creamy fregola with Mimolette cheese, roasted butternut squash and preserved lemon, as well as glazed salmon with lemony soy-butter sauce and green Puy lentils.

Breakfasts and brunches will be created by François Adamski, Servair's Corporate Chef, Meilleur Ouvrier de France and Bocuse d'Or winner. His dishes include stuffed eggs with truffle béchamel and mushroom polenta, along with a buckwheat galette filled with mushrooms and spinach.

Mathiew Viannay, Business dish. Photo: © Air France

For Business-class desserts, Nina Métayer is continuing her collaboration with Air France.

Nina Métayer, Business pastry. Photo: © Air France

New creations include a pear and chocolate dessert called “Instant poire-chocolat” and “Parenthèse mandarine-amande,” combining mandarin and almond.

Business passengers can also pre-select their hot meal up to 24 hours before departure. Air France says the service is intended to help passengers receive their preferred dish while also reducing food waste.

In Premium, chef Frédéric Simonin, whose restaurant holds one Michelin star, has created two regularly updated hot dishes, including a vegetarian option.

Current dishes include conchiglie with chanterelle mushrooms and herb cream, and shrimp with tomato served with squid-ink rice.

Frederik Simonim, Premium dish. Photo: © Air France

Air France says its chefs work with Servair and use fresh, seasonal ingredients. The airline also says its meat, poultry, dairy products and eggs are sourced from France, while fish comes from French fisheries or sustainable sources.