Air France is committed to promoting French haute cuisine in all its cabin classes. With a unique legacy, the Company is continuing a tradition that values excellence, pleasure and exclusivity. Since 2009, Air France has worked with the Servair culinary studio, chaired by Joël Robuchon – the world's most Michelin-starred chef, with a total of 25 stars in the Michelin Guide. By entrusting the design of its menu to exceptional chefs, Air France is illustrating its role as an ambassador of fine French cuisine and lifestyle. In addition to the La Première menu, Air France has also entrusted one dish from the Business Class menu to a renowned French chef aboard long haul flights from Paris, and these menus rotate regularly to provide excellent variety. Joël Robuchon, Guy Martin, Michel Roth and then Thibaut Ruggeri were the first to carry out this mission as French gastronomy ambassadors aboard Air France flights. Since then, Air France has also confided this mission to the triple Michelin-starred chefs Régis Marcon and Anne Sophie Pic. One thing all of these chefs have in common is that they are all recognized and decorated with different culinary achievements and each brings a distinctly French touch to their meals. Foie gras, scallops, lobster, duck confit, and salmon tartar are just some among the fine ingredients Air France’s chefs have served on board in premium cabins. Air France also offers caviar for its La Première customers – and this rare delicacy can now be enjoyed throughout the year as an exceptional appetizer or starter. The highlight of any flight, each delicious meal is created and served with passion to allow customers to discover new flavors illustrating French culinary expertise around the world. Learn more
