L-Ph. Vigilant Business long haul Dish Photo: © Air France Air France will introduce new Business class menus created by Martinique-born chef Louis-Philippe Vigilant from November 1, 2026, bringing Caribbean ingredients and regional flavors to passengers flying to Paris and on selected routes within the Caribbean.
The new dishes will be served on long-haul flights departing from Pointe-à-Pitre, Fort-de-France, Saint-Martin and Cayenne to Paris-Charles de Gaulle, as well as on selected regional services connecting destinations including Fort-de-France, Pointe-à-Pitre and Cayenne.
L-Ph. Vigilant Business long haul Dish. Photo: © Air FranceVigilant is the head chef of La Côte d’Or at Relais Bernard Loiseau in Saulieu, Burgundy, a restaurant holding two Michelin stars. Working with airline catering specialist Servair, he has created 12 original dishes that will be introduced gradually over the coming months.
The menus will feature vegetarian options alongside dishes based on fish, seafood, red meat and poultry, with an emphasis on seasonal ingredients and the flavors of the French Caribbean.
L-Ph. Vigilant Business long haul Dish. Photo: © Air FranceAmong the dishes passengers can expect are a fish and shellfish pot-au-feu served with Madras curry sauce and ginger vegetables, and braised beef cheek in Burgundy sauce accompanied by Cazette hazelnut potato purée.
The collaboration makes Vigilant the fourth renowned chef to develop menus for Air France flights departing from the French Caribbean and French Guiana, as the airline continues to expand its culinary partnerships across its network.
L-Ph. Vigilant Business long haul Dish. Photo: © Air FranceAir France is also updating its Premium cabin offering through a partnership with French chef Frédéric Simonin, whose eponymous restaurant holds one Michelin star.
His dishes will be available on flights departing from Pointe-à-Pitre, Fort-de-France and Cayenne. Passengers will be able to choose between two hot dishes, including a vegetarian option, with the selection regularly updated.
The airline is also encouraging more responsible consumption by allowing Business class passengers to pre-select their hot meal up to 24 hours before departure. The service is designed to help passengers receive their preferred dish while reducing food waste.
Louis-Philippe Vigilant. Photo: © Lucile PellerinVigilant left Martinique at the age of 17 to train in mainland France. After working at several restaurants, he took charge of Loiseau des Ducs in Dijon in 2013, where he earned his first Michelin star.
He returned to La Côte d’Or in 2022 as deputy head chef before becoming Patrick Bertron's successor in September 2023.
His cooking focuses on high-quality ingredients, seasonal produce, vegetables and carefully prepared sauces, combining the culinary traditions associated with the Bernard Loiseau group with his own contemporary approach.