Air France has introduced new menus for its business and La Première cabins on long-haul flights departing from Paris.
The business-class menu was designed by Michelin-starred chef Michel Roth, while the La Première menu was created by Chef Guy Martin of the iconic Le Grand Véfour in Paris.
These seasonal offerings are being served now and will continue through the end of June, with dishes rotating monthly. Examples from the business-class selections include:
- May: chicken with sweet peppers and citrus honey, accompanied by caramelized pineapple and mango, and vegetable sticks
- June: pan-fried shrimp with tarragon-scented lobster sauce, red rice, spinach shoots and oyster mushrooms
La Première passengers can expect refined starters and main courses such as:
- May–June starter: lobster on a bed of fresh coriander with a crisp salad, pecan nuts and tender young spinach
- May main: pan-fried cod with Venere rice, a sweet pepper seasoning, piquillos, fava beans and fennel
- June main: sumac-spiced prawns wrapped in chicken breast, served with a poultry-and-shellfish sauce and spring vegetables
Menus will vary by month, highlighting seasonal ingredients and chef-driven preparations designed to elevate the inflight dining experience for premium passengers.