Recognizing this shift, Air France is taking haute cuisine to celestial heights, introducing a redesigned long-haul culinary suite across its premier routes, including flights connecting Paris-Charles de Gaulle and South Africa.

By enlisting a master brigade of France’s most visionary culinary artists—spanning two-Michelin-starred masters, Bocuse d’Or champions, and world-renowned pastry artists the airline is transforming its cabins into elevated dining rooms in the sky.

For discerning travellers occupying the long-haul Business cabin on departures from Paris, the experience begins under the guidance of Mathieu Viannay, the celebrated chef behind Lyon’s legendary two-Michelin-starred establishment, La Mère Brazier. Viannay has curated a repertoire of over twenty hot creations designed to tantalize high-altitude palates, where atmospheric pressure typically dulls delicate flavors.

Viannay’s menus celebrate regional provenance paired with modern culinary precision. Signature creations include a velvety fregola elevated with aged Mimolette cheese, fresh arugula, roasted butternut squash, and preserved lemon, as well as a glazed salmon paired with a lemony soy-butter reduction over green Puy lentils.

"For Air France, I have created dishes that combine ingredients from our French regions with, above all, sheer indulgence," reflects Viannay.

Morning service on long-haul routes receives an equally meticulous transformation under François Adamski, Servair’s Corporate Chef, Meilleur Ouvrier de France, and Bocuse d’Or recipient. Crafting breakfasts and brunches for early departures from Paris, Adamski brings rustic French heritage into modern focus with Chimay-style stuffed eggs accompanied by rich truffle béchamel and mushroom polenta, alongside delicate buckwheat galettes stuffed with spinach, toasted hazelnuts, and Mornay sauce.

To conclude the meal service, Nina Métayer crowned the World’s Best Pastry Chef returns to the cabin with two exclusive dessert creations: the Instant poire-chocolat, a harmonized study in dark cocoa and poached pear, and the Parenthèse mandarine-amande, offering a citrus-almond finale.n

In the Premium cabin, one-Michelin-starred chef Frédéric Simonin directs menu concepts, introducing sophisticated plates such as conchiglie with chanterelle mushrooms in herb cream and succulent shrimp paired with squid-ink rice.

Beyond flavor, Air France’s culinary vision centers heavily on environmental stewardship. The airline exclusively serves 100% French-sourced meat, poultry, dairy, and eggs, alongside sustainably caught seafood. To actively combat food waste, Business class travelers can pre-select their hot main courses up to 24 hours before takeoff ensuring their preferred selection while advancing sustainable consumption in the air.