Since 2023, Frédéric Simonin, a Michelin-starred chef and Meilleur Ouvrier de France, has been crafting the premium dishes served on Air France flights departing from Paris, Pointe-à-Pitre, Fort-de-France, Cayenne and Réunion Island. As of this month, his two rotating hot dishes — one of which is a vegetarian option — are now available on all Air France flights departing from the United States and Canada.
© Air France
Simonin brings an extensive and distinguished culinary background to the collaboration. His honors include Young Chef of the Year (2004), Chef of the Year (2011), the Meilleur Ouvrier de France title (2019) and the Gault & Millau trophy for culinary excellence (2022). He moved to Paris at 18 to train and worked with notable chefs, beginning with Ghislaine Arabian at Pavillon Ledoyen. His résumé also includes positions at Le Meurice, Taillevent and Le George V with Philippe Legendre. At 27 he earned his first Michelin star at Le Seize au Seize. He later joined Joël Robuchon as head chef at La Table de Joël and helped open two Robuchon restaurants in London, each awarded a Michelin star. In 2010 he returned to Paris to open his own restaurant, which also received a Michelin star.
For the Air France menu, Simonin collaborated closely with Servair, a leader in airline catering, to design dishes suited to in-flight service while preserving flavor and presentation. He emphasizes fresh, seasonal ingredients and refined preparations that travel well. Examples of recent creations served on board include small scallops with a tapioca pearl sauce and asparagus pasta, and a trofie pasta bake with porcini mushrooms and hazelnuts.
© Air France
On qualifying flights, premium customers are offered a glass of Champagne shortly after takeoff. The full service continues with a French-style meal presented on eco-friendly tableware, complemented by stainless-steel cutlery and a wine glass. The multi-course menu typically includes an appetizer, a starter, a choice of two hot dishes crafted by Simonin (including a vegetarian option), a cheese selection and a gourmet dessert.
By combining Simonin’s culinary expertise with Servair’s operational experience, Air France aims to elevate the onboard dining experience with dishes that balance taste, sustainability and consistency across long-haul routes from North America.