Air France has introduced new menus for its long-haul flights from Paris to South Africa, developed in collaboration with acclaimed French chefs and in-flight catering provider Servair.
In the Business cabin, triple Michelin-starred chef Régis Marcon has designed a new seasonal menu, with dishes inspired by the Auvergne-Rhône-Alpes region. The menu includes items such as Camargue rice trio with lemon, carrot and orange sauce, and Royale of salmon and prawns with tangy sauce, snow peas and yellow carrots. A total of 16 dishes have been created.
“Cuisine is always delicious when it’s close to nature. It’s this emotion that I wanted to convey to Air France customers,” said Régis Marcon.
The dessert offering continues to feature creations by Nina Métayer, named World’s Best Pastry Chef in 2023. Métayer has developed desserts such as Raspberry Lemon Delight and a Tatin-style, crunchy dessert.
As part of Air France’s efforts to reduce food waste, Business class passengers can pre-select their main course up to 24 hours before departure. This service helps ensure availability while limiting over-catering.
In Premium Economy, Michelin-starred chef and Meilleur Ouvrier de France Frédéric Simonin has introduced a new four-dish rotation. Dishes include salmon with shellfish sauce, pasta and wild rice with leeks and mushrooms, and 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,” said Frédéric Simonin.
The menus are prepared with a focus on sustainability. Meat, poultry, dairy and eggs are of French origin, and fish is sourced from sustainable or French fisheries. Vegetarian meals are available in all cabins.
