A trip to France is more than visiting the Eiffel Tower or admiring the Mona Lisa, sipping Champagne at a sidewalk café, or shopping at a flagship Chanel boutique. It’s about immersing yourself in French culture: savoring regional cuisine, practicing that subtle moue, tasting escargot, enjoying cheese for dessert, and trying on a beret for the fun of it. French culture embodies a refined je ne sais quoi — chic, elegant, understated and carefully curated. At its heart is l’art de vivre, the art of living beautifully, and that spirit guides the experience on Air France.
Founded in 1933, Air France turns travel into an epicurean journey from the moment you enter the airport. Lounges set the tone: the recently renovated Air France lounge at San Francisco International Airport recreates the atmosphere of a Parisian brasserie with sit-down dining that primes you for what’s ahead. Once onboard, the French celebration continues. Flight attendants, wearing contemporary reinterpretations of the Air France uniform designed by Christian Lacroix, welcome you with style. The uniform combines soldier-blue jackets, Parisian scarves, sashes with bows and signature red gloves for a polished, cohesive look. As they greet you and serve welcome Champagne, you’ll feel as if you’ve stepped into a mobile fashion presentation while preparing to enjoy the menu and entertainment selection.
Air France collaborates with Michelin-starred chefs and acclaimed sommeliers to craft rotating menus that reflect the best of French gastronomy. Emphasis is placed on flavor, presentation, thoughtful pairings and meticulous attention to detail. The airline has long promoted French culinary traditions by featuring dishes developed by renowned chefs and offering fine wines and complimentary Champagne across cabins.
The carrier’s wine and Champagne list is curated by Paolo Basso, the 2013 Best Sommelier of the World, who rotates selections from prestigious houses throughout the year. Past offerings have included Veuve Clicquot La Grande Dame 2006 in La Première, Taittinger Brut Réserve in business class and Chassenay d’Arce Cuvée Première in economy, illustrating the airline’s commitment to quality bubbly at every level.
PHOTO: © AIR FRANCE
For its La Première and business-class menus, Air France commissions top Michelin-starred chefs to design dishes that showcase regional ingredients and culinary signatures from their restaurants. Chefs such as Michel Roth, Régis Marcon, Anne-Sophie Pic and Mauro Colagreco have contributed gourmet creations that transform long-haul flights into memorable dining experiences. In January 2023, for example, the airline announced partnerships with 17 chefs for long-haul flights and lounges, a unique collaboration underscoring Air France’s role as an ambassador of French culinary excellence.
Sustainability, diversity and contemporary trends are also part of the equation. Vegetarian menus and more thoughtful sourcing are increasingly standard. Onboard dishes can be inventive and unexpected: duck lasagna with blackcurrant sauce, sautéed shrimp with green Puy lentils and orange butter, or veal shank with morel sauce on spelt and pea risotto. Pastry chefs add elegant finales: in La Première suites, Meilleur Ouvrier de France pastry chef Philippe Urraca and acclaimed chef Angelo Musa craft desserts that complete the culinary program.
Other international carriers similarly prioritize onboard cuisine and cultural connections. Qatar Airways offers on-demand dining in business class, allowing passengers to order meals throughout the flight, from breakfast to indulgent options such as burgers or pasta. North American menus developed by Mary-Jane Bonnaud—Qatar Airways’ first female head chef—feature quality ingredients sourced from sustainable producers in Canada and the United States, while also reflecting flavors from Qatar’s culinary heritage. Menus rotate frequently and can be previewed before travel; examples from New York departures have included Atlantic cod with lobster beurre blanc, grilled duck breast and prawn biryani. Long layovers in Doha reward travelers with expansive lounges, including the Al Mourjan facilities adjacent to the airport’s indoor garden.
Cathay Pacific, Hong Kong’s flag carrier, emphasizes authentic regional flavors in first and business class and partners with local Michelin-starred establishments such as Duddell’s to present Cantonese and dim sum specialties in the air. Departures from Hong Kong can include signature dishes like drunken prawns with aged Huadiao wine or Shanghainese braised pork belly, reflecting the city’s rich culinary scene.
KLM highlights Dutch culinary culture by collaborating with celebrated local chefs for long-haul menus. Recent offerings have combined classic and creative elements—such as pasta shells filled with salmon served with Amsterdam onions and a tasting selection featuring Thai-influenced curries and stir-fried vegetables—plus a focus on spirits that age well at altitude, including genever. Economy passengers often enjoy KLM’s popular sustainable cheese sandwich made with organic bread and aged Gouda, while business travelers receive the airline’s iconic Delft Blue house as an inflight keepsake, containing a dram of Dutch genever.
Across leading airlines, onboard dining has evolved into a cultural expression: thoughtfully sourced ingredients, chef collaborations, regional specialties and curated wine lists all enhance the travel experience. Whether you fly Air France and embrace l’art de vivre, sample Qatar Airways’ on-demand options, enjoy Cathay Pacific’s Cantonese classics, or savor KLM’s Dutch touches, inflight cuisine now plays a central role in turning transportation into a destination in itself.