Air France has expanded its celebrity chef programme on US departures, bringing Michelin-starred New York restaurateur Daniel Boulud aboard alongside existing partner Dominique Crenn while introducing Laurent Le Daniel as the airline’s first dedicated pastry chef for North American routes.

New Menu Offerings Roll Out Across Premium Cabins

Boulud’s creations launched in July across five major US gateways, featuring chicken with saffron, turnips, pumpkin and green olive semolina in La Premiรจre and braised lamb shoulder with root vegetables in Business class. His seasonally rotating dishes will expand to all US destinations by November 2025.

A white plate with sliced zucchini, nuts, and sauce beside a rolled white napkin tied with a gray ribbon on a dark blue surface.

The chef joins Dominique Crenn, who has been developing monthly fish and vegetarian options since February 2024. Crenn’s current La Premiรจre offerings include lobster with pico de gallo condiment and tea sauce, plus root vegetable mille-feuille with truffle sauce.

Business passengers can select from her cod with quinoa and mariniรจre sauce or open ravioli with courgette, tomato, hazelnut and parmesan sauce.

A plated gourmet dish with sliced meat, vegetables, and sauce on a white plate, accompanied by a cup of sauce, knife, and fork on a white surface with a red diagonal line.

Dessert Programme Debuts with Breton Specialist

Laurent Le Daniel, Meilleur Ouvrier de France, has created exclusive desserts for both premium cabins. La Premiรจre passengers receive his “Coeur de Bretagne”โ€”a Breton-inspired creation featuring salted butter caramel, milk chocolate and crispy hazelnut biscuit. Business class features his “Lemon delight,” a contemporary take on traditional lemon tart.

Person wearing a hat, glasses, and layered clothing stands in the aisle of an empty, modern airplane cabin, leaning on a seat and smiling.

These desserts are available on all US and Canadian departures, marking the first time Air France has assigned a dedicated pastry chef to specific route networks.

A rectangular slice of layered yellow cake sits on a white tray next to a metal spoon, with a glass of water in the background.

Operational Enhancements Support Culinary Expansion

Air France has extended its Business class pre-selection service across the long-haul network, allowing passengers to choose main courses up to 24 hours before departure.

Both Boulud and Crenn emphasise fresh, local sourcing in their Air France creations, aligning with the carrier’s sustainability commitments.

Chef Credentials Bolster Premium Positioning

Boulud operates multiple Michelin-starred restaurants across New York, including Restaurant Daniel, Le Pavillon, and Cafรฉ Boulud. His accolades include the James Beard Foundation Outstanding Chef of the Year and recognition as Chevalier de la Lรฉgion d’Honneur by the French government.

Le Daniel earned Meilleur Ouvrier de France status in 1997 and currently serves as president of the National Confederation of Artisan Pastry Chefs, Chocolatiers, Ice Cream Makers, Confectioners, and Caterers of France.

The expanded chef programme supports Air France’s 18 US destinations this summer, including services to Atlanta, Boston, Chicago, Dallas, Denver, Detroit, Houston, Los Angeles, Miami, Minneapolis, both New York airports, Orlando, Phoenix, Raleigh-Durham, San Francisco, Seattle and Washington DC.

Images courtesy of Air France