Air France is revamping its flagship La Premiรจre service this winter with a complete menu overhaul by Michelin-starred chef Anne-Sophie Pic, working directly with Servair’s Culinary Studio to develop more than thirty original dishes.

The new menus launch December 4 on Paris and Abidjan departures, with additional expertise from pastry chef Claire Heitzler and master ice cream maker Philippe Faur rounding out the service.

What’s on the Menu

La Premiรจre passengers choose from starters and hot mains across first and second service, with ร  la carte flexibility across vegetarian, fish, red meat, and poultry options.

Seasonal French ingredients anchor each dish. Starters include roast parsnips with honey, walnuts, dill and Madras curry.

Main courses feature roast chicken served with spicy mushroom sauce, corn and grilled polenta.

Heitzler, named Gault & Millau’s Pastry Chef of the Year in 2013, created eight desserts balancing indulgence with French regional sourcing.

A woman in a black chef coat and blue jeans stands with arms crossed, smiling in front of a partition with potted green plantsโ€”channeling the confidence of Glenn Verhasselt from Brussels Airlines' culinary team.

The lineup includes apricot and almond mousse tartlets and Guanaja dark chocolate cake with a warm chocolate fondant centreโ€”a first for Air France inflight service.

La Premiรจre guests can also order ice creams by Faur: Caribbean chocolate, Parisian vanilla, and raspberry fruit sorbet, all made from carefully selected ingredients.

The Vision

“After ten years of collaboration with Air France, I wanted to develop new, original dishes for La Premiรจre guests, showcasing French regional produce while maintaining an international influence, to invite them on a true culinary journey,” Pic said.

Heitzler added: “For Air France, I have created desserts that combine indulgence, flavour and regional produce. It’s an invitation to travel, a moment of sweet culinary delight for passengers.”

Photos: Air France