Air France has introduced menus created by three‑Michelin‑star chef Dominique Crenn for La Première and business cabins on all flights departing the United States. Launched on Feb. 1, these menus are currently served from Chicago (ORD), Los Angeles (LAX), Miami (MIA), Newark (EWR), San Francisco (SFO) and Seattle (SEA), with all U.S. departures scheduled to offer them by the spring–summer season.
© Eliot Blondet for Air France
Crenn has designed a rotating selection of 12 original dishes, featuring two signature options in each cabin every month, including at least one vegetarian and one fish dish. In La Première, examples include a lobster dish served with pico de gallo and a delicate tea sauce, as well as a root vegetable mille‑feuille finished with truffle sauce. In business class, passengers can expect dishes such as Californian charbonnier with quinoa and marinière sauce, or open ravioli with courgette and tomato, complemented by a hazelnut and parmesan sauce.
Dominique Crenn is the only woman in the United States to hold three Michelin stars, awarded for her restaurant Atelier Crenn in San Francisco. Born and raised in France, she moved to the United States in 1988 to pursue her culinary career. Air France’s program of chef partnerships also includes collaborations with Julien Royer for departures from Singapore; Olivier Perret for departures from Canada; Jofrane Dailly for flights from La Réunion; and Jean‑Charles Bredas for services originating in the French West Indies, French Guiana and the regional Caribbean network.
© Eliot Blondet for Air France
To reduce food waste and improve service reliability, business‑class passengers are offered the option to pre‑select hot meals up to 24 hours before departure. This advance selection helps guarantee the chosen dish is available on board and supports more efficient, fairer consumption.