An enhanced inflight dining experience for La Premiรจre and Business Class passengers flying from Tokyo-Haneda.

Starting January 2025, Air France will offer an exclusive and enhanced inflight dining experience for La Premiรจre and Business Class passengers flying from Tokyo-Haneda and Osaka-Kansai to Paris-Charles de Gaulle.

The airline has partnered with Olivier Chaignon, head chef at the restaurant Lโ€™Osier in Tokyo, to create menus that blend French cuisine with Japanโ€™s seasonal ingredients.

In La Premiรจre, passengers can indulge in maki-style seabass delicately wrapped in nori and finished with a luxurious champagne sauce. This standout dish is served alongside potatoes garnished with shiso flowers and fresh cheese gnocchi, combining creamy textures with subtle floral notes.

A plated gourmet dish featuring fish with greens, garnished vegetables, creamy sauce, and a side of shredded cabbage. A small pitcher of yellow sauce is beside the plate on a white surface.
A plated dish of sliced meat with vegetables and sauce on a white plate. A small pitcher of sauce is beside the plate.
A white plate with salmon, carrots, mashed potato, sauce, and herbs. A glass of water is beside it.

Another highlight is his blanquette-style veal, a rich and comforting French classic, elevated with truffle Yukitsubaki rice and seasonal vegetables โ€“ showcasing the best French and Japanese culinary traditions.

Twelve exclusive dishes for the La Premiรจre cabin and twelve for the Business cabin, all available on board during 2025 in various rotations to keep things interesting for regular travellers.

In Business Class, guests can enjoy potato gnocchi paired with aubergine caviar, stuffed grilled courgettes and prawns served with a lobster jus infused with aniseed, and vegetables and green pasta.

A plated dish with a piece of grilled meat, sliced vegetables on a yellow puree, a small sauce dish, and a fork and knife beside the plate.
A plated dish with sliced grilled chicken and a rectangular piece of omelette, accompanied by a small white jug of dark sauce, placed on a table with a rolled napkin.
Plate of roasted chicken with gnocchi and vegetables, accompanied by a small bowl of brown sauce on the side, and a napkin with a bow.

A First

This collaboration, the first of its kind for flights out of Japan, underscores the airlineโ€™s commitment to culinary excellence inflight. Chaignon joins Emmanuel Renaut and Jรฉrรดme Banctel, who have curated menus for Air Franceโ€™s long-haul flights.

Air Franceโ€™s ongoing partnerships with renowned chefs are part of its effort to provide passengers with world-class dining at 35,000 feet. The airline continues to highlight regional flavours while maintaining the essence of French gastronomy, offering dishes that reflect the sophistication and quality expected of Michelin-starred dining.

Air France allows Business Class passengers to pre-select their main dish before departure, reducing food waste and ensuring their preferred meal is available.

For those flying from Japan, this new menu offers a culinary experience that celebrates French and Japanese cuisine, transforming passengers’ inflight meal experience.

(All photos courtesy of Air France)

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