"Freshness and nutrition, along with classic French technique, are key pillars of the new menu, according to Boulud. In business class, that could mean a braised lamb shoulder with root vegetables or duck confit with pearl barley, vichy-style carrots, and parsnips. For passengers in La Première (the airline's brand new and very stylish first-class cabin, known for its private suites): dishes like chicken with saffron, turnips, pumpkin, and green olive semolina or lamb shank with rosemary sauce, and Swiss chard."
"Dishes will be rotated monthly, allowing flyers to "discover new ones every time they're on an Air France flight," he adds. Air France has a long history of calling upon Michelin-starred chefs to design its menus, underlining its assumed role as an "ambassador for fine French dining." Over the years, long-haul menus have been entrusted to recognized names in the culinary world like Anne-Sophie Pic, the late Joël Robuchon, and Michel Roth."
Freshness and nutrition, along with classic French technique, are key pillars of the new menu. Business-class offerings include braised lamb shoulder with root vegetables and duck confit with pearl barley, vichy-style carrots, and parsnips. La Première dishes include chicken with saffron, turnips, pumpkin, and green olive semolina, and lamb shank with rosemary sauce and Swiss chard. The menu is seasonal and will rotate monthly so frequent flyers can sample different recipes. The menu is currently available on flights from New York-JFK, Los Angeles, Miami, San Francisco, and Washington-DC, and will expand to all US departures in November 2025. Air France regularly commissions Michelin-starred chefs for its long-haul menus.
Read at Conde Nast Traveler
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