Quick Facts
- The 2025 Vision: Air France is redefining sky-high gastronomy through its new collaborations with Michelin-starred luminaries Daniel Boulud and Dominique Crenn, emphasizing seasonal freshness and classic French technique.
- US Expansion: Chef Daniel Boulud’s signature menus are currently available in major hubs like New York, Los Angeles, and San Francisco, with a full rollout to all US destinations scheduled by November 2025.
- Monthly Rotation: To cater to frequent travelers, the airline rotates its gourmet menus on a monthly basis, ensuring a seasonal narrative that evolves with the calendar.
- Global Recognition: Air France currently ranks #7 globally in the SkyTrax 2025 World's Best Business Class Onboard Catering, a testament to its "Culinary Hall of Fame" featuring over five internationally recognized chefs.
There is a specific, quiet magic that occurs at 30,000 feet, somewhere between the coast of Newfoundland and the shimmering lights of Paris. It begins not with the view, but with a scent: the earthy, comforting aroma of warm bread and the distinct, nutty fragrance of salted Isigny butter. For the seasoned traveler, this is the first signal that they have crossed a threshold. On Air France, dining is not a logistical necessity of travel; it is a curated ceremony, a rehearsal for the indulgence that awaits on the ground. As we look toward 2025, that ceremony is becoming even more profound. The airline has unveiled a new culinary chapter, elevating its in-flight dining program through prestigious collaborations with Michelin-starred chefs Daniel Boulud and Dominique Crenn, blending the rigor of French tradition with a modern, seasonal soul.
The Culinary Hall of Fame: A Symphony of Stars
To understand the ambition of Air France’s 2025 program, one must look at the kitchen as an atelier. The airline has long curated a "Culinary Hall of Fame," a collaborative network of more than five internationally recognized chefs including Julien Royer, Anne-Sophie Pic, and Olivier Perret. However, the induction of Daniel Boulud and the continued influence of Dominique Crenn represent a strategic bridge between French heritage and global innovation.
Dominique Crenn, the first woman in the United States to earn three Michelin stars, brings a poetic, almost ethereal approach to the menu. Her dishes are often a love letter to the sea and the garden, characterized by a lightness that feels perfectly suited for long-haul travel. On the other hand, Daniel Boulud—the Lyon-born icon of the New York dining scene—brings a masterful grasp of soul-satisfying French technique adapted for the modern palate. Together, they anchor a program that prioritizes freshness, nutritional balance, and that elusive French concept of savoir-faire.
"Dining on a plane should not feel like a compromise. It should feel like an invitation. With these new menus, we are bringing the soul of the French bistro and the precision of the Michelin star to the cabin, ensuring that every bite tells a story of the seasons." — Culinary Perspective
The 2025 Menu Rollout and US Expansion
For American travelers, the news is particularly enticing. Air France is currently serving these masterfully crafted dishes on flights departing from key gateways including New York-JFK, Los Angeles, Miami, San Francisco, and Washington-DC. But the ambition doesn't stop at the major hubs. Daniel Boulud’s signature menu for Air France will expand to all US destinations by November 2025, ensuring that whether you are flying from Chicago or Houston, the "fine dining room in the clouds" is accessible.
A critical component of this program is its dynamism. Air France rotates its gourmet in-flight dishes on a monthly basis. This is not merely for the sake of variety; it is a commitment to seasonality. In the spring, you might find the brightness of young peas and mint; by autumn, the menu shifts toward the deep, umami-rich notes of forest mushrooms and braised meats.
Signature Dishes: A Tale of Two Cabins
The distinction between Business Class and La Première is one of nuance and intimacy. While both cabins benefit from the expertise of the Michelin-starred roster, the execution varies to suit the environment.
Business Class Highlights
In the Business Class cabin, the focus is on "gourmet comfort"—dishes that feel indulgent yet restorative. The menu features a rotating selection of proteins and vegetables prepared with a high degree of technical precision.
- Braised Lamb Shoulder: A melt-in-your-mouth preparation served with root vegetables that have absorbed the savory juices of the meat.
- Duck Confit with Pearl Barley: A rustic classic elevated with a sophisticated texture and a rich, reduced jus.
- Trout in Vin Jaune Sauce: Perhaps the most "French" of the offerings, utilizing the famous "yellow wine" of the Jura region to create a silky, aromatic sauce that complements the delicate fish.
La Première Exclusives
For those in the La Première cabin, the experience moves into the realm of the truly bespoke. Here, the service is paced like a private dinner party.
- Chicken with Saffron and Green Olive Semolina: A dish that nods to the Mediterranean influences of French cuisine, balancing the floral notes of saffron with the salty punch of olives.
- Lamb Shank with Rosemary Sauce: Served with tender turnips, this dish is a masterclass in slow-cooking, where the meat falls away from the bone at the mere suggestion of a fork.
The finale to these meals is equally considered. Pastry expert Laurent le Daniel has introduced the 'Coeur de Bretagne,' a salted caramel dessert that captures the soul of Breton confectionery—sweet, slightly savory, and deeply nostalgic.
Award-Winning Excellence: By the Numbers
This commitment to culinary artistry is not just anecdotal; it is reflected in global industry benchmarks. Air France currently ranks #7 globally in the SkyTrax 2025 World's Best Business Class Onboard Catering category. This ranking is a reflection of the entire ecosystem of the journey, which begins long before takeoff.
At the Paris-Charles de Gaulle (CDG) Terminal 2F lounge, the culinary excellence is established on the ground. The lounge features bistro-style dining options that mirror the quality of the in-flight service, allowing passengers to enjoy a high-quality meal in a relaxed environment before boarding, perhaps choosing to sleep longer during the flight itself. This seamless transition from ground to air is what distinguishes a truly luxury carrier.
To further enhance the physical comfort that accompanies a fine meal, Air France has integrated a synergy with Sofitel. The Business Class experience includes Sofitel MyBed mattress pads, creating a "cocoon-like" environment that allows the body to digest and rest in a state of genuine tranquility.
Insider Tip: The "Business Class Plus" Experience
While the food is the star of the show, the savvy traveler knows that where you eat is just as important as what you eat. On the Boeing 777-300ER, rows 1 and 9 are the "bulkhead" secrets. These seats offer significantly more legroom and a larger ottoman, providing a space that feels remarkably close to a First Class suite.
No French meal is complete without the wine, and the 2025 program continues the airline’s philosophy of "champagne for all." Whether you are in Economy or La Première, a glass of bubbles is offered as a welcome. For those in Business, look for the 2017 Château de Malleret Bordeaux—a sophisticated pairing for the red meat dishes, offering structured tannins and notes of dark fruit that hold up beautifully at high altitudes.
Comparison of Dining Features
| Feature | Business Class | La Première |
|---|---|---|
| Lead Chefs | Daniel Boulud, Dominique Crenn | Anne-Sophie Pic, Daniel Boulud |
| Menu Rotation | Monthly | Monthly |
| Service Style | Multi-course on a single tray or paced | Individual course-by-course service |
| Signature Dessert | Coeur de Bretagne (Laurent le Daniel) | Bespoke Pastry Selection |
| Wine Program | Curated Bordeaux & Champagne | Rare Vintages & Prestige Cuvées |
FAQ
When will the Daniel Boulud menu be available on all US flights? While currently available on major routes like NYC, LA, and SF, the signature Daniel Boulud menu will be rolled out to all Air France US destinations by November 2025.
How often does Air France change its Business Class menu? The airline rotates its gourmet dishes on a monthly basis to ensure that the ingredients remain seasonal and that frequent flyers have a variety of choices throughout the year.
Does Air France offer vegetarian options designed by these Michelin chefs? Yes, Dominique Crenn in particular focuses heavily on plant-forward and seafood-based dishes that emphasize lightness and seasonal vegetables, ensuring high-quality options for vegetarians.
