On flights departing from its stations in the United States, Air France is now offering new menus signed by triple Michelin-starred French chef Dominique Crenn in the La Première and Business cabins.
Since February 1, 2024, these dishes have been available on departure from Chicago, Los Angeles, Miami, New York-Newark, San Francisco and Seattle. They will gradually be available on departure from all Air France destinations in the United States during the 2024 spring-summer season.
Dominique Crenn has created 12 original dishes for Air France customers in the La Première and Business cabins. Every month, Air France will offer two signature dishes in each cabin, including a vegetarian option and a fish dish, in addition to the rest of the menu.
Lobster, pico de gallo and tea sauce or root vegetable mille-feuille with truffle sauce are just two examples of the culinary offering in La Première cabin. In Business, customers can enjoy Californian charbonnier with quinoa and marinière sauce or open raviole, courgette and tomato, hazelnut and parmesan sauce, among other culinary delights.
As part of the fight against food waste, Air France is also offering its customers travelling in the Business cabin the possibility of pre-selecting their hot dish up to 24 hours before their flight. This service combines the guaranteed availability of the customer's choice with fairer consumption on board.
With this new signature chef, Air France is continuing to develop its exceptional collaborations from its international stations to Paris. The airline is also working with Julien Royer on departure from Singapore, Olivier Perret on departure from Canada, Jofrane Dailly on departure from La Réunion and Jean-Charles Bredas on departure from the French West Indies, French Guiana and on its regional Caribbean network.
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