Air France: New menu in Business Class and First Class

Summer fun above the clouds: The French airline has introduced a host of new dishes for premium travel classes.

Air France introduces some innovations in business class. The airline is now introducing a new seat on the A350, but the taste experience will also be taken to a new level. For this, the airline cooperates with two star chefs, as if from one press release It can be seen. New dishes will be served in Business Class and First Class.

Star Chef handles the business class menu

Over the next four months, Air France passengers will be able to try a range of new dishes in Business Class and First Class. From July to October, new creations prepared by celebrity chefs will be served on board. In all, Air France is working with 17 chefs this year, who will collect dishes departing from Paris in business and first class cabins as well as in airport lounges.

French chef Thierry Marx has already earned two Michelin stars. Now he has prepared eight new business class dishes. Its particular focus is on botanical ingredients.

Just like travel, the kitchen brings people together. These are the values ​​I share with Air France for the joy of its customers.

Thierry Marx, star French chef

The following dishes can be selected up to 24 hours before the flight:

• Cream of wheat soup, black olives, sauteed zucchini
• Cod, shrimp, saffron rice, piquillo coulis
• Guinea fowl, carrots, nut puree
• Pork fillet, langoustines coles, cauliflower puree, chanterelles
• Stuffed conchiglie, pear, formi dampert cheese and walnuts
• Shrimp, risoni pasta with squid ink, crispy vegetables
• Chicken, boulangerie potatoes, mushrooms, jura wine sauce
• Minced meat, bordeaux sauce, celery ravioli

Air France recently introduced new business class menus on routes to Canada. Special menus are also available for passengers on flights from Singapore and Reunion.

New sweets in the first class

The new menus are also available in Air France’s first class. Here the airline works with triple award-winning star chef Regis Marcon. The French regions of Ardèche and Auvergne in particular are included in his work:

• Beef fillet with cherry, mashed potatoes and smoked salt
• Royale de Courgette with oyster mushrooms, truffles, strawberries and tomato coulis
• Pigeon fillet with apricot sauce, bulgur, lemon, mushrooms and walnuts
• Seabass fillet and shrimp chanterelle bouillabaisse style
• Guinea fowl fillet with berries, french fries and baby carrots
• Seafood fillet with verbena, sautéed baby spinach and chanterelles
• Braised veal, sage sauce, potato gratin with porcini mushrooms
• Cream of red bean soup with root vegetables

There are also four new desserts that can be ordered on board from a rotating à la carte menu: Délice du sud, Le méditerranéen, Le Moka and a platter consisting of tea, orange and calamance.

Conclusion on Air France’s new premium class onboard menu

New innovations in Air France’s Business and First Class look promising, especially since several star chefs have developed the concepts. At the same time, rumors have been circulating recently that the airline wants to do away with free drinks and snacks in Economy Class. Because Air France has conducted customer surveys that can indicate the purchase list on board. However, this was denied by the press office.