Air France Launches New Summer Menus for Business and First Class

by Anthony Losanno
Air France Meal

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Air France has rolled out new menus for passengers traveling in Business or La Première (First Class) between July and October. To promote French cuisine, the airline has rolled out some new dishes. Long-haul departures from Paris Charles de Gaulle Airport (CDG) will see meals created by the French Michelin-starred chefs Régis Marcon and Thierry Marx. They will work with Meilleur Ouvrier de France pastry chef, Philippe Urraca, to create this season’s menus.

The dishes will continue to change with the seasons to highlight fresh, local produce. The meat, poultry, dairy products, and eggs are all sourced in France. The fish comes from sustainable fisheries. Vegetarian options will also be available on all of the airline’s flights.

For the first time, Air France is collaborating with Chef Thierry Marx, who holds two Michelin stars. He has created eight dishes for Business Class, including:

  • Cream of Spelt Soup with Black Olive Crumble and Sautéed Zucchini
  • Cod and Prawns with Saffron Rice and a Piquillo Coulis
  • Guinea Fowl with Carrot and Butternut Squash Purée
  • Pork Loin with a Langoustine Coulis, Cauliflower Purée, and Chanterelle Mushrooms
  • Pasta Conchiglie with Pear, Fourme d’Ambert Cheese, and Walnuts
  • Prawns with Risoni Pasta, Squid Ink, and Crunchy Vegetables
  • Chicken with Boulangère Potatoes and Mushrooms in a Jura Wine Sauce
  • Beef Chuck with Bordeaux Sauce and Celery Ravioli

Air France La Premiere

Air France’s La Première cabin will offer a gourmet dining experience like you’d find in a fine restaurant. First Class menus have been designed by renowned triple Michelin-starred Chef, Régis Marcon. He has created eight dishes to be served onboard in La Première. These include:

  • Filet of Beef with Cherries, Mashed Potatoes and Smoked Salt
  • Royale of Zucchini with Oyster Mushrooms and a Truffle, Strawberry, Tomato Coulis
  • Pigeon Filet with Apricot Sauce, Lemon Bulgur, Mushrooms and Butternut Squash
  • Fillet of Sea Bass and Prawns with Chanterelle Mushrooms (Bouillabaisse Style)
  • Guinea Fowl Filet with Blueberries, Roasted Potatoes and Baby Carrots
  • Fillet of Sea Bream with Verbena, Sautéed Baby Spinach and Chanterelle Mushrooms
  • Braised Veal Shank in Sage Sauce with Potato Gratin and Porcini Mushrooms
  • Cream of Red Bean Soup with Root Vegetables

Air France Dessert

For dessert, pastry chef Philippe Urraca, Meilleur Ouvrier de France, has developed four delicious desserts for the à la carte menu rotating in flight. These include:

  • Délice Du Sud
  • Tea, Orange, and Kalamansi
  • Le Méditerranéen
  • Le Moka

Air France is fighting food waste and is now offering customers traveling in its Business Class cabin the option of preordering their entrees up to 24 hours before their flight. This option is combined with the guaranteed availability of the customer’s first choice on board.

In 2023, Air France is working with 17 chefs to promote French culinary excellence. Air France is the only airline to partner with so many Michelin-starred chefs and it serves the role of ambassador for fine French dining globally.

Anthony’s Take: The food on Air France has consistently been delicious in its premium cabins. These new dishes sound great and it’s impressive to see the talent Air France attracts for its menus.

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