Triple Michelin-starred chefs Arnaud Lallement and Régis Marcon lead the latest culinary partnerships across Air France long-haul cabins, with focus on seasonal French ingredients and sustainable sourcing. Olivia Palamountain reports

Air France has renewed its collaboration with leading French chefs to create exclusive menus for customers in long-haul cabins departing from Paris, featuring triple Michelin-starred culinary talent across its premium offerings.

In the airline's La Première suites, triple Michelin-starred chef Arnaud Lallement has created four starters and eight main courses for the à la carte menu, working alongside Angelo Musa, recognised as the world's best pastry chef.

The collaboration includes dishes such as langoustine with creamy court-bouillon and lemon caviar as a starter, and ravioli with parmesan sauce, spinach and mushrooms as a main course."For Air France, I wanted to remember the seasons, to let my unconscious speak, and share with travellers a gourmet pleasure marked by emotion and indulgence," explains Lallement, who has created four starters and eight main dishes for the service.

Angelo Musa has created four desserts for La Première, including ode chocolate-caramel and cake with candied citrus fruits from Corsica, bringing what the airline describes as "a sweet, elegant touch to a menu worthy of the finest restaurants."

In Business class, triple Michelin-starred chef and Bocuse d'Or winner Régis Marcon has developed the new onboard menu, drawing inspiration from the Auvergne-Rhône-Alpes region.His sixteen dishes include Camargue rice trio with lemon, carrot and orange sauce, butternut and red beans, and royale of salmon and prawns in tangy sauce with snow peas and yellow carrots.

"Cuisine is always delicious when it's close to nature. It's this emotion that I wanted to convey to Air France customers," says MarconPastry chef Nina Métayer continues her dessert collaboration with Air France, which began in April 2024, creating desserts such as Raspberry lemon delight and a Tatin-style "crunchy delight" for Business class passengers.

Premium Economy features dishes from one-starred chef Frédéric Simonin, who has been working with Air France since November 2023. His latest creations include salmon with shellfish sauce, pasta and wild rice, leek and mushroom, plus prawns with tomato and squid ink rice."For Air France customers, I have carefully chosen each product from our French regions that I can transform with delicacy and precision, for a special culinary experience," says Simonin.

The chefs work with Servair, a world leader in in-flight catering, using fresh, local produce that changes seasonally. As part of Air France's commitment to responsible catering, meat, poultry, dairy products and eggs are of French origin, whilst fish is sourced from sustainable or French fisheries. Vegetarian options are available across all cabins.To combat food waste, Air France offers Business class customers the option to pre-select their main dish up to 24 hours before departure, combining guaranteed availability with more efficient consumption planning.