Air France is elevating the art of dining at 35,000 feet, bringing together some of France’s most celebrated culinary talents to refresh its long-haul menus, including on flights from Paris to South Africa. From Michelin-starred chefs Mathieu Viannay and Frédéric Simonin to Bocuse d’Or winner François Adamski and award-winning pastry chef Nina Métayer, the airline is showcasing the richness of French gastronomy through carefully crafted dishes, seasonal ingredients and desserts designed to make every journey a memorable culinary experience.
Mathieu Viannay, François Adamski and Nina Métayer in the Business cabin
In the long-haul Business cabin on departure from Paris, Air France has entrusted the creation of new dishes to Mathieu Viannay, chef of the two-Michelin-starred La Mère Brazier restaurant in Lyon. For the first time, he has created a selection of delicious hot dishes, now available during both the first and second services on board.
In total, the chef has created more than twenty dishes to be introduced over the coming months. These dishes combine delicate flavours with regional ingredients, including creamy fregola with Mimolette cheese and arugula, served with roasted butternut squash and preserved lemon, as well as glazed salmon served with a lemony soy-butter sauce and green Puy lentils.
“For Air France, I have created dishes that combine ingredients from our French regions with, above all, indulgence!” said the chef.
To complement this offering, Air France is now entrusting the creation of its breakfasts and brunches* to François Adamski, Servair’s Corporate Chef, Meilleur Ouvrier de France and Bocuse d’Or winner. Combining simplicity and tradition, the chef has designed generous dishes such as Chimay-style stuffed eggs served with truffle béchamel sauce and mushroom polenta, as well as a buckwheat galette filled with mushrooms and spinach, served with Mornay sauce and toasted hazelnuts.
“For these new dishes, I drew inspiration from the traditional principles of French gastronomy while adding a modern touch. For me, the simplest things are sometimes the best,” explained François Adamski.
To offer this dining experience in the sky, the chefs work closely with Servair and prioritize fresh, local ingredients selected according to the seasons. As part of its commitment to more responsible catering, Air France exclusively serves French-sourced meat, poultry, dairy products, and eggs. Fish, meanwhile, comes from French fisheries or sustainable sources. A vegetarian option is also systematically available.
For the desserts, Nina Métayer, named the World’s Best Pastry Chef, is continuing her collaboration with Air France and unveils refined creations specially designed to be enjoyed on board by customers in the long-haul Business cabin. New desserts will be added to the menu, including ‘Instant poire-chocolat’, an elegant pairing of pear and chocolate, and ‘Parenthèse mandarine-amande’, a delicious mandarin and almond moment of indulgence.
“I designed these desserts as true travel companions. I worked on desserts that are both bold and light, offering travellers a sensory escape while evoking the allure of faraway destinations,” said Nina Métayer.
As part of its efforts to combat food waste, Air France also allows Business cabin passengers to pre-select their hot meal up to 24 hours before departure. This service ensures that they receive their preferred dish while helping to support more responsible consumption on board.
*François Adamski’s morning menu is available on flights departing from Paris scheduled to take off no later than 9.30 am.
Frédéric Simonin in the Premium cabin
In the Premium cabin, Air France has entrusted the creation of its dishes to Frédéric Simonin, chef of his eponymous restaurant, which has been awarded one Michelin star. On departure from Paris, passengers can choose between two regularly updated hot dishes, including a vegetarian option.
In line with the airline’s commitments, the chef focuses on fresh, seasonal ingredients, prepared with finesse. Dishes served on board include conchiglie with chanterelle mushrooms and herb cream, as well as shrimp with tomato, accompanied by squid-ink rice.
“For Air France customers, I have carefully selected ingredients to enhance them with delicacy and precision, creating a special culinary experience for each customer,” said Frédéric Simonin.
For more information, visit www.airfrance.co.za.
