Freshness and vitamin, together with traditional French method, are key pillars of the brand new menu, based on Boulud. In enterprise class, that would imply a braised lamb shoulder with root greens or duck confit with pearl barley, vichy-style carrots, and parsnips. For passengers in La Première (the airline’s model new and really trendy first-class cabin, identified for its personal suites): dishes like hen with saffron, turnips, pumpkin, and inexperienced olive semolina or lamb shank with rosemary sauce, and Swiss chard.
“We additionally wished a seasonal menu that will enable visitors to take pleasure in completely different recipes all year long, particularly if they’re frequent flyers,” says Boulud. Dishes will be rotated monthly, allowing flyers to “discover new ones every time they’re on an Air France flight,” he provides.
Boulud’s menu is at present provided on flights leaving from New York-JFK, Los Angeles, Miami, San Francisco and Washington-DC, however beginning November 2025, will likely be prolonged to departures from all of the airline’s US locations.
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Air France has a protracted historical past of calling upon Michelin-starred cooks to design its menus, underlining its assumed function as an “ambassador for positive French eating.” Over the years, long-haul menus have been entrusted to recognized names in the culinary world like Anne-Sophie Pic, the late Joël Robuchon, and Michel Roth. Other airlines have launched similar programs, pairing off with well-known chefs and restaurants; two years ago I sampled a menu designed by Duddell’s, a Michelin-starred Cantonese restaurant in Hong Kong, for Cathay Pacific. In June, Qatar Airways introduced its collaboration with French celeb chef Yannick Alléno, which included the opening of a restaurant at certainly one of its airport lounges in Doha.