Air France has rolled out an all-new culinary programme for its La Première first-class cabin, debuting on 2 December. The carrier tapped Anne-Sophie Pic—the world’s most Michelin-starred woman chef—to craft more than 30 savoury dishes, while celebrated pâtissière Claire Heitzler created an eight-item dessert roster. From 4 December, the line-up will expand to include artisanal ice creams by Philippe Faur.
The refresh coincides with the ten-year anniversary of Air France’s collaboration with Pic and lands just months before the airline introduces a next-generation La Première suite. Executives say elevating the soft product is essential to retaining high-yield corporate contracts, especially on ultra-long-haul routes to Asia and North America.
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Key menu highlights include roast parsnips with honey and Madras curry, and free-range chicken with spicy mushroom sauce and grilled polenta. Vegetarian and pescatarian options reflect the growing dietary diversity of the airline’s premium clientele. All dishes were developed with Servair’s Culinary Studio to meet in-flight reheating constraints without compromising texture.
Travel-management companies note that, post-pandemic, premium-cabin differentiation has tilted toward wellness and gastronomy. Air France’s move follows similar chef-led partnerships at Singapore Airlines and Qatar Airways, indicating that culinary branding remains a battleground for loyalty among C-suite travellers.
For mobility planners, the new offering may justify steering senior staff toward Air France metal on routes where alliance alternatives offer less-distinct first-class catering. The carrier has not announced price increases tied to the revamp, but analysts believe the investment will bolster yields in a market where premium demand has recovered to 105 % of 2019 levels.
The refresh coincides with the ten-year anniversary of Air France’s collaboration with Pic and lands just months before the airline introduces a next-generation La Première suite. Executives say elevating the soft product is essential to retaining high-yield corporate contracts, especially on ultra-long-haul routes to Asia and North America.
Key menu highlights include roast parsnips with honey and Madras curry, and free-range chicken with spicy mushroom sauce and grilled polenta. Vegetarian and pescatarian options reflect the growing dietary diversity of the airline’s premium clientele. All dishes were developed with Servair’s Culinary Studio to meet in-flight reheating constraints without compromising texture.
Travel-management companies note that, post-pandemic, premium-cabin differentiation has tilted toward wellness and gastronomy. Air France’s move follows similar chef-led partnerships at Singapore Airlines and Qatar Airways, indicating that culinary branding remains a battleground for loyalty among C-suite travellers.
For mobility planners, the new offering may justify steering senior staff toward Air France metal on routes where alliance alternatives offer less-distinct first-class catering. The carrier has not announced price increases tied to the revamp, but analysts believe the investment will bolster yields in a market where premium demand has recovered to 105 % of 2019 levels.
