Arnaud Lallement and Claire Heitzler Create the Menu for La Première
On departure from Paris, Air France has now entrusted the creation of the menus served in La Première to Arnaud Lallement, the three-Michelin-starred chef of L’Assiette Champenoise restaurant in Reims.
For the first and second services, Arnaud Lallement has created more than thirty dishes for Air France customers, including starters and main courses, working closely with Servair’s Culinary Studio, a long-standing partner of the airline.
“For Air France customers, I wanted to draw on memories of the seasons and let my subconscious speak, almost as if under hypnosis,” said Lallement.
As the seasons change, guests can discover a selection of vegetarian creations, as well as dishes featuring fish, red meat, and poultry. The menu includes lobster poached in court-bouillon, served with tender potatoes and a paprika sauce. Another comforting creation features Swiss chard cooked as a stew, accompanied by chickpeas and a yellow wine sauce.
For the desserts, Air France is continuing its partnership with Claire Heitzler, who was named Pastry Chef of the Year in 2013 by Gault & Millau. The chef creates desserts that respect the ingredients and their seasonality, with a focus on products sourced from France.
“For Air France, I have created desserts that combine indulgence, flavour, and ingredients from our regions. It is an invitation to travel, a moment of culinary pleasure for our passengers,” said Heitzler.
Four desserts will be available over the coming months. Among them are new creations such as Racine, featuring a Caribbean dark chocolate mousse and Madagascar vanilla cream, as well as Planifolia, a dessert made entirely with Bourbon vanilla.
Mathieu Viannay, François Adamski and Nina Métayer in the Business Cabin
In the long-haul Business cabin on departure from Paris, Air France has entrusted the creation of new dishes to Mathieu Viannay, chef of the two-Michelin-starred La Mère Brazier restaurant in Lyon. For the first time, he has created a selection of delicious hot dishes, now available during both the first and second services on board.
In total, the chef has created more than 20 dishes to be introduced over the coming months. These dishes combine delicate flavours with regional ingredients, including creamy fregola with Mimolette cheese and arugula, served with roasted butternut squash and preserved lemon, as well as glazed salmon served with a lemony soy-butter sauce and green Puy lentils.
“For Air France, I have created dishes that combine ingredients from our French regions with, above all, indulgence!” said Viannay.
To complement this offering, Air France is now entrusting the creation of its breakfasts and brunches* to François Adamski, Servair’s Corporate Chef, Meilleur Ouvrier de France and Bocuse d’Or winner. The chef has designed generous dishes such as Chimay-style stuffed eggs served with truffle béchamel sauce and mushroom polenta, as well as a buckwheat galette filled with mushrooms and spinach, served with Mornay sauce and toasted hazelnuts.
“For these new dishes, I drew inspiration from the traditional principles of French gastronomy while adding a modern touch. For me, the simplest things are sometimes the best,” said Adamski.
Air France exclusively serves French-sourced meat, poultry, dairy products, and eggs. Fish, meanwhile, comes from French fisheries or sustainable sources. A vegetarian option is also systematically available.
For the desserts, Nina Métayer, named the World’s Best Pastry Chef, is continuing her collaboration with Air France and unveils refined creations specially designed to be enjoyed on board the long-haul Business cabin. New desserts will be added to the menu, including ‘Instant poire-chocolat’, a pairing of pear and chocolate, and ‘Parenthèse mandarine-amande’, a mandarin and almond moment of indulgence.
“I designed these desserts as true travel companions. I worked on desserts that are both bold and light, offering travellers a sensory escape while evoking the allure of faraway destinations,” said Métayer.
As part of its efforts to combat food waste, Air France also allows Business cabin passengers to pre-select their hot meal up to 24 hours before departure.
*François Adamski’s morning menu is available on flights departing from Paris scheduled to take off no later than 9.30 am.
Frédéric Simonin in the Premium Cabin
In the Premium cabin, Air France has entrusted the creation of its dishes to Frédéric Simonin, chef of his eponymous restaurant, which has been awarded one Michelin star. On departure from Paris, passengers can choose between two regularly updated hot dishes, including a vegetarian option.
The chef focuses on fresh, seasonal ingredients, prepared with finesse. Dishes served on board include conchiglie with chanterelle mushrooms and herb cream, as well as shrimp with tomato, accompanied by squid-ink rice.
“For Air France customers, I have carefully selected ingredients to enhance them with delicacy and precision, creating a special culinary experience for each customer,” said Simonin.
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