French chefs curate exclusive dishes for Air France on departure from United States
A Business Class dish by Dominique Crenn for Air France
Beginning this month, Daniel Boulud, a Michelin-starred French chef based in New York, will be joining forces with Air France to create exclusive dishes for the airline's La Première and Business Class passengers. His dishes can be found on departure from the United States alongside those of Dominique Crenn, a triple Michelin-starred French chef based in San Francisco who has been working with the airline since 2024.
For the first time, Air France is now offering desserts by Laurent Le Daniel, Meilleur Ouvrier de France, based in Brittany, to showcase fine French dining throughout the inflight experience.
Dominique Crenn and Daniel Boulud spearhead menus in La Première and Business
Michelin-starred French chef Daniel Boulud
Since February 2024, Air France has been working with triple Michelin-starred chef Dominique Crenn to create dishes for its La Première and Business passengers on departure from the United States. Each month, the chef offers a vegetarian dish and a fish dish. Lobster, pico de gallo condiment and tea sauce or a root vegetable mille-feuille with truffle sauce are just two examples of the chef's offerings in the La Première cabin. In Business, among other culinary creations, cod with quinoa and marinière sauce or open ravioli, courgette and tomato with hazelnut and parmesan sauce support the fine dining experience on board these cabins.
Dominique Crenn, triple Michelin-starred French chef based in San Francisco
Alongside her, Air France now welcomes chef Daniel Boulud, who has created dishes with traditional French roots, tinged with contemporary notes. The chef complements the inflight menus with red meat and poultry dishes made exclusively for Air France passengers. With Chicken with Saffron, Turnips, Pumpkin, Green Olive Semolinain the La Première cabin, and Braised Lamb Shoulder and Root Vegetables in the Business cabin, his seasonally changing dishes are now available on departure from New York (JFK), Los Angeles, Miami, San Francisco and Washington DC. From November, they will be available on departure from all the airline's U.S. destinations.
In line with the airline's standards, both these chefs are committed to using fresh, local produce. As part of the fight against food waste, Air France is also offering its passengers traveling in the Business cabin the option of pre-selecting their main dish up to 24 hours before the flight.
Laurent Le Daniel desserts on departure from the United States and Canada
Le Daniel's Lemon Delight Business Class pastry
For the first time, Air France has entrusted the creation of its onboard desserts to Laurent Le Daniel, Meilleur Ouvrier de France based in Brittany.
Laurent Le Daniel, Meilleur Ouvrier de France
"For Air France customers, each creation is a truly sensory experience," said Le Daniel, who combines the quality of the products, creativity and delicate flavours to create these original desserts. In the La Première cabin, guests can enjoy a “Coeur de Bretagne,” a quintessential Breton dessert, with its salted butter caramel, milk chocolate and crispy hazelnut biscuit, or a Lemon delight in the Business cabin, a modern take on the famous lemon tart. These new sweet treats are renewed regularly and are available on departure from all Air France's stations in the U.S. and Canada.
