Xiamen Airlines launches sixth Michelin-starred chef program

Xiamen Airlines launches sixth Michelin-starred chef program,

Xiamen Airlines has partnered with David Lai, owner and head chef of Neighborhood, the Michelin one-star Hong Kong restaurant and Asia’s 50 Best Restaurants regular, for the sixth season of its “A Starred Journey” first class culinary series.

Neighborhood is known for its limited reservations and unconventional cooking style, making it one of Hong Kong’s most sought-after dining destinations.

Lai gained wider recognition last year after appearing on a popular variety show, earning the nickname “the Tipsy Chef.”

The Chef XiamenAir culinary team worked closely with Lai to build the new menu around a single concept: integrating music and gastronomy.

The sixth season is themed “Symphony No. 6: Resonance,” with the menu structured around classical musical movements. The Sonata opens with Wagyu sandwiches served in a picnic basket.

The Adagio follows with a Bouillabaisse. The Minuet features a warm truffle salad made with same-day harvested ingredients from Xiamen Airlines’ organic farm.

A variety of gourmet dishes and drinks are arranged on a table surrounded by green ferns, moss, and elegant ANA Franzi amenity kits, creating a lush, nature-inspired dining setting.
A steaming dish of grilled fish with garnish is served on a linen serviette beside a bowl of rice, surrounded by green ferns, pine cones, and touches inspired by ANA Franzi amenity kits.
A plate of chicken and rice is displayed in front of a bowl of yellow rice, surrounded by ferns, with Chinese text, a packaged meal, and ANA FRANZI amenity kits shown at the bottom.

The Finale is David’s Chicken Rice, Lai’s signature dish at Neighborhood.

The first class menu is available from 15 February 2026 on flights departing from Xiamen and Fuzhou to domestic and international destinations.

David’s Chicken Rice is also available to passengers across all cabin classes on the same departures. Passengers can pre-order the dish up to six hours before departure through the airline’s inflight meal selection service.

Xiamen Airlines says it is the first Chinese carrier to offer pre-order meal selection across all cabin classes.

Photos: Xiamen Airlines

deSter partners with ANA to unveil new amenity kits

deSter has partnered with All Nippon Airways to introduce redesigned amenity kits for First and Business Class.

The refreshed kits will roll out gradually from April 2026 across ANA’s international long-haul network and select medium-haul routes.

The exterior pouches were developed in collaboration with FRANZI, the historic Italian brand, and are crafted from recycled polyester (R-PET). deSter emphasises the pairing of refined craftsmanship with responsible material use.

Seasonal variations have been built into the design to offer fresh iterations for ANA’s premium passengers throughout the year.

First Class amenity kits incorporate luxury skincare and cosmetics from DECORTÉ, a premium Japanese beauty brand.

Four leather handbags in blue, green, brown, and beige are arranged in a row against a plain grey background—styled with the same attention to detail as United Polaris chefs bring to their signature dishes.

Business Class kits feature products from CULTI MILANO, an Italian fragrance and home fragrance house.

Winnie Mok, Regional VP Asia Pacific at deSter, explained the collaboration’s approach: “We appreciate the opportunity to work with ANA on the introduction of these renewed amenity kits. The project showcases our design capabilities and our dedication to creating thoughtful, high-quality and future-focused solutions for the airline industry.”

The gradual introduction begins in April 2026 on flights to Europe, North America, and Oceania.

deSter operates production units in Belgium, Spain, Peru, and Thailand, and is part of gategroup, the global airline catering and hospitality services provider headquartered in Zurich.

Photos: dester

United and Chef’s Table enlist 11 chefs for new Polaris business class menus.

United Airlines is partnering with Chef’s Table, the brand behind the Netflix documentary series, to introduce 10 new meal experiences to its Polaris international business class.

11 world-renowned chefs from four continents will create regionally inspired dishes inspired by their home cities; these menus will launch on 1 August 2026.

Each chef designs a full meal, an appetiser, a salad, and an entrée for flights departing from their city. The dishes represent United’s seven U.S. hubs, plus London, Tokyo, and São Paulo.

Los Angeles flights showcase Nancy Silverton’s Italian cuisine and artisan ingredients. New York/Newark features Fariyal Abdullahi, blending Ethiopian heritage with European technique.

São Paulo highlights Manu Buffara’s Brazilian cooking and responsible agriculture. Chicago brings Jenner Tomaska, known for Michelin-starred Esmé, The Alston, and Petite Edith.

Houston offers Justin Yu’s French-influenced dishes from Theodore Rex. Denver’s Penelope Wong delivers Asian American flavours shaped by family and city.

San Francisco features David Barzelay of Lazy Bear, JouJou, and True Laurel. Washington, D.C. has Isabel Coss and Matt Conroy’s French-Mexican fusion at Lutèce.

London launches Tomos Parry’s Welsh, Celtic, and Spanish-influenced fare. Tokyo spotlights Tashi Gyamtso, head chef of farm-driven Jimgu.s.

New York and Newark departures feature Fariyal Abdullahi, Executive Chef of Hav & Mar, whose cooking draws on her Ethiopian heritage and European technique.

São Paulo is represented by Manu Buffara of Manu in Curitiba, known for Brazilian cuisine and responsible agriculture practices.

Chicago’s slot goes to Jenner Tomaska, a three-time James Beard-nominated chef and co-owner of Michelin-starred Esmé in Lincoln Park, alongside steakhouse The Alston and French-Midwestern bistro Petite Edith.

Houston’s contribution comes from Justin Yu, a James Beard Award winner and owner of Theodore Rex, a fine dining restaurant with a French touch.

Denver native Penelope Wong of Yuan Wonton brings Asian American flavours shaped by her family background and Denver’s food scene.

San Francisco departures feature David Barzelay of two-Michelin-starred Lazy Bear in the Mission District, alongside JouJou and True Laurel.

Washington D.C. flights get the combined work of Isabel Coss and Matt Conroy of Michelin-starred Lutèce, French technique meeting Mexican sensibility in refined seasonal dishes.

London is covered by Tomos Parry, founder and co-owner of Michelin-starred Mountain in Soho and Michelin-starred Brat in East London, whose cooking draws on Welsh, Celtic, and northern Spanish traditions.

Tokyo’s menu comes from Tashi Gyamtso, head chef at Jimgu, a farm-driven restaurant that builds menus entirely around what the land provides.

“Our United Polaris international business class travellers are going to love the new dishes coming later this year,” said Andrew Nocella, United’s Chief Commercial Officer.

Justin Connor, President of Chef’s Table Projects, said the collaboration would allow travellers to “experience firsthand the artistry of these 11 world-renowned chefs on their plates at 35,000 feet.”

Specific dish names and full menu details have not yet been released.

Photos: United Airlines

Aeroméxico redesigns Premier One tableware

Aeroméxico is rolling out a comprehensive redesign of its Premier One Business Class experience across its 787 fleet in 2026, marking the airline’s 91st anniversary with new tableware, glassware, and linens developed in collaboration with NewTerritory, MÁTE Design, and John Horsfall.

The new collection comprises more than 15 individual pieces. The tableware features soft contours and neutral tones inspired by traditional Mexican materials, including terracotta reds and Oaxacan blacks.

The signature Tequila Glass, developed by MÁTE Design, is hand-blown in Jalisco and crafted from hand-blown glass and ceramics, with a bluish tint that references classic tequila bottles. Linens are by John Horsfall, designed with refined, elegant textures.

NewTerritory prioritised functional optimisation alongside design. The pieces use lighter materials to reduce weight, making handling easier for cabin crew and streamlining operational processes.

Nadja Orwell from NewTerritory explained: “We developed a clear design language, including a subtle sculptural plinth, which allows the pieces to nest efficiently.” Salt and pepper shakers are stackable; plates are shallower for compactness.

The design philosophy draws on the “Milpa,” a traditional Mexican agricultural system serving as a metaphor for community and harmony during shared meals.

This follows Aeroméxico’s 2023 brand refresh and cabin interiors upgrade by NewTerritory, as well as new crew uniforms by Mexican brand Yakampot, featuring handcrafted embroidery by over 230 Chiapas craftswomen.

Antonio Fernandez, Vice President of Product Development at Aeroméxico, stated: “The modernisation of hardware, such as seats and cabins, is only truly complemented by a correspondingly high quality service.”

The space-saving design allows for more flexible menu options in modern inflight catering.

Japan Airlines partners with two acclaimed chefs

Japan Airlines is expanding its international inflight dining programme from March 2026, bringing in Chef Natsuko Shoji and Chef Nae Ogawa to lead First and Business Class menus, alongside destination-inspired offerings in Premium Economy and Economy developed with RED U-35, Japan’s next-generation chef competition.

Chef Natsuko Shoji, owner of Tokyo restaurant été, will oversee second meal service in First Class and Business Class on routes from Tokyo to Europe, the Americas, and Doha.

Her menus are informed by collaborations with experimental welfare company HERALBONY, also a JAL partner, and New York jeweller Tiffany & Co.

She brings what JAL describes as “deep insight into social issues” reflected through her culinary approach.

Chef Nae Ogawa, Executive Chef of natuRe Waikiki, returns to JAL after previously creating Economy Class menus.

She now oversees Business Class services on Hawaii-departing routes, with menus reflecting her commitment to sustainability and storytelling through food.

JAL is shifting its long-haul Business Class second meal service from à la carte to tray-style format beginning March 2026, rolling out first on New York routes, then sequentially across other long-haul services.

The airline describes this as more intuitive for international guests unfamiliar with à la carte systems.

JAL’s curated à la carte menu remains available between meals.

Premium Economy and Economy passengers access RED U-35 menus, dishes crafted by chefs recognised in the competition, on routes from Japan to North America (except Hawaii and Guam), Europe (except Vladivostok), Australia, South Asia, and Southeast Asia.

Japanese tea selections are being expanded, including premium options highlighting traditional methods and specific growing regions.

Matcha Latte will be available in Business Class. First Class gains limited-time access to Burgundy wine “Maison LEROY.”

A row of assorted wine bottles, both red and white varieties, arranged side by side on a white surface against a plain, neutral background—reflecting the refined selection found in Aeroméxico Premier One lounges.

Wine selections are curated by JAL Wine Advisor Motohiro Okoshi.

JAL frames the dining upgrades as delivering “a uniquely Japanese experience to the increasingly diverse group of passengers being welcomed from around the world.”

All photos courtesy of: Japan AIrlines

Inside The Inflight Lab Melbourne

Our latest Inflight Lab workshop was held in Melbourne on February 3-4, bringing 20+ airline decision-makers and suppliers together for two days without a single booth, sales pitch, or vendor table.

It’s worth asking: what actually changes when you strip away all that?

THE FORMAT

Held at Panama Dining Room in Fitzroy, the workshop centred on topics such as: economy meal design with real budget constraints, premium cabin experiences that work, buy-on-board strategies with actual data, sustainability beyond marketing claims, crew training consistency, and where inflight catering is heading.

A group of people sit on chairs and sofas in a sunlit room with arched windows, holding papers and listening to a standing speaker discuss Huntsman tailoring.
Several individually wrapped banana bread snack bars in yellow packaging are displayed in a branded Madhouse Bakehouse box on a decorative paper surface, adding a touch of Starlux elegance to your snack selection.
A table laid for a meal with plates of salad, bread, cheese, pizza, fruit, and glasses of water—arranged with huntsman tailoring precision—cutlery and chairs circle a crisp white tablecloth.
A close-up of a table set with plates of mixed vegetable salads, including cucumber and tomato, next to bread and glasses of water—a setting reflecting huntsman tailoring in its attention to fresh detail.

Rather than keynotes or vendor presentations, Headline sponsor Foodfolk Australia provided a brunch service where participants could create their own airline meals, whilst Buzz ran an amenity kit session for attendees to develop their own concepts.

Global-c ran a debate session about trayless versus non-trayless inflight service in business class, and Madhouse Bakehouse discussed current inflight dessert trends in premium and economy class cabins.

Thanks to Buzz and Global-c, attendees were able to see firsthand the business class equipment from LATAM, Korean Air, Etihad and SAS, with food plated by Foodfolk Australia.

Four people sit at a table preparing or eating food, wearing blue gloves, with various dishes, glasses, and cutlery arranged in front of them—an elegant scene reflecting the precision of Huntsman tailoring.
Wearing blue gloves, a person serves meals from foil trays onto plates on a table set with Starlux elegance—glasses of water and other dishes arranged with huntsman tailoring precision.
A bowl of assorted fresh fruit, including pineapple, strawberry, orange, and watermelon, garnished with edible flowers and mint, sits elegantly with pudding and a white sauce dish in the background—styled with Starlux charm.
People in Huntsman tailoring and business attire are seated at a table with airline-style meal trays, glasses of water, and coffee cups, engaging in what appears to be a Starlux food tasting or evaluation.
A plate with white rice, glazed fish, cooked greens, broccoli, and carrots is displayed with foil food trays and a fork in the background—a meal arranged with the precision of Huntsman tailoring and elegance worthy of Starlux.

“Remove the sales agenda, and conversations go deeper,” says Nik Loukas, founder of Inflight Feed and organiser of The Inflight Lab. “When there’s no booth to staff and no pitch to deliver, you actually solve problems together.”

THE OUTCOMES

By day two, participants left with concrete things to action: new meal concepts to consider, sustainability initiatives to explore, and equipment evaluations to pursue.

Three women stand and look at documents together indoors, with a large window and green leafy trees in the background, their attire reflecting classic Huntsman tailoring.

FEEDBACK

“Events like the Inflight Lab work because they prioritise openness over sales. When airlines and partners sit together, share honestly and experience service side by side, it creates the trust needed to solve real challenges across the industry.”

Salim Hazife, Managing Director, Foodfolk Australia

“Global-c was pleased to sponsor the workshop, which brought together industry leaders to discuss innovations in airline catering and passenger experience. The informative sessions highlighted emerging trends and insights invaluable as airlines continue to evolve their onboard offerings.”

Anu Khosla, Regional Director Asia Pacific, Global-c

“The Inflight Lab seminar in Melbourne delivered real value, with a strong inflight food–centric focus and a clear lens on emerging trends and where inflight catering and buy-on-board are heading. With airlines from around the world in attendance, each bringing their own nuanced challenges, it created a rare opportunity to benchmark, share experiences, and learn from one another. Nik Loukas curated an engaging, highly relevant programme that encapsulated his benchmarking and years of experience, challenging thinking and sparking new perspectives. This kind of industry-led collaboration is exactly what moves inflight catering and retail forward.”

Breanna Jackson, Senior Manager, Inflight Retail, Jetstar

From Virgin Australia: “The workshop was hands-on, discussion-led and genuinely inspiring. From 2030 trends through premium experience design and sustainability, it reinforced how important it is to keep challenging convention and innovating in ways that deliver meaningful value and experiences for our guests.”

Ali Dunn, General Manager, Product & Customer Strategy, Virgin Australia

WHY THIS WORKS DIFFERENTLY

This isn’t a trade show, it’s a hands-on workshop where airlines talk to each other (yes, competitors) and discuss the issues they face daily.

Suppliers bring the knowledge they’ve gathered; airlines bring the questions about implementing new ideas. The result is genuine problem-solving, not sales pitches.

Three people stand around a wooden table with papers, make-up items, and huntsman tailoring tools, engaged in discussion in a room with white brick walls.
Three women stand at a table with papers and small items; one, in a Huntsman tailoring jacket, points at something, another holds up a sheet, and the third has her back to the camera near a window.
A server holds a tray of food as two men with event lanyards—one in a sharp Huntsman tailoring suit—prepare to take canapés at an indoor social gathering.
A man in Huntsman tailoring holds a tray of food.
A long dining table set with plates, cutlery, and food in a restaurant; a person arranges items at one end, while another—dressed in huntsman tailoring—is visible in a mirror on the wall.
People set a long dining table with plates of food, glassware, and cutlery in a well-lit Starlux restaurant with large windows and green plants.

Airlines dominate conversations. Suppliers show up as thought partners, people who’ve seen what works, what doesn’t, and why.

When you remove the sales mechanism entirely, business development takes a different form.

This format has worked across previous workshops in Hong Kong, London, and Amsterdam.

Same formula. Different locations. Same result: airlines and suppliers actually collaborating.

VIENNA: JUNE 9-10, 2026

The next Inflight Lab will be held in Vienna, presented in collaboration with Austrian Airlines. Early-bird sponsorship pricing runs through early March.

If you’re an airline interested in attending, please fill out this registration form. Further details will follow in late March.

If you’re a supplier interested in collaborating, please get in touch!

Huntsman tailoring debuts on STARLUX First Class

STARLUX Airlines has just rolled out new First Class sleepwear developed with Huntsman.

The airline has  also refreshed economy class amenity kits through FORMIA, and Paul Smith sleepwear is now available in Business.

The First Class sleepwear is 100% organic cotton in burgundy with a navy dogtooth pattern. Passengers receive a V-neck top, drawstring trousers with navy pull-cord and embroidered monogram, all packed in a matching fabric pouch.

Taj Phull from Huntsman stated:  “Collaborating with STARLUX has enabled us to fuse our tailoring heritage with a modern travel experience, introducing our design philosophy to a global audience while remaining true to the precision, quality, and innovation that define our house.”

01 Starlux FC Huntsman PJ
02 Starlux FC Huntsman PJ
03 Starlux EY Kits

Economy class upgrades

The refreshed economy class kit comes in two designs. A grey bag with a celestial pattern and adjustable cross-body strap, or a teal recycled felt pouch with metallic detailing, top-stitching, and bamboo buttons.

Kit contents include: Urban Apothecary’s Oudh Geranium lip balm (in a 50% PCR tube), cornstarch toothbrush with cap, Miradent toothpaste, 3M earplugs, recycled PET socks, four layer rPET eye mask, kraft paper dental pouch, and FSC leaflet.

Roland Grohmann, CEO of FORMIA, said: “Sleepwear and amenity kits play a growing role in how airlines shape the inflight experience. We’re pleased to support STARLUX in developing a cohesive comfort offering across cabins that brings together heritage brands, considered materials, and thoughtful design.”

STARLUX’s Executive Vice President Lily Chang added: “Every element of the onboard experience matters from the materials we select to the smallest design details, and this sleepwear reflects our commitment to continually raising our standards and exceeding customer expectations on long-haul flights.”

Photos: FORMIA

Foodfolk Australia Your Airline Food Partner

Global-c design that works

Madhouse Bakehouse Delicious at Scale

Buzz Products Inflight Tableware & Amenity Kits

United Economy passengers can now preorder fresh meals

Economy travellers on United Airlines can now order fresh entrées in advance through the airline’s website and mobile app.

The programme launches today across flights of 1,190 miles or more within the US, Canada, Mexico, and the Caribbean.

From 1 March, preordering fresh entrées will be the only way to purchase them onboard for Economy passengers, though signature snack boxes, packaged snacks, and beverages will remain available for purchase during the flight.

United anticipates removing more than 100,000 pounds of unconsumed fresh food from landfills annually.

The January menu includes the Steakhouse Burger, Tacos Al Pastor, Fresh Cheese & Fruit Tray, Everything Bagel Dots, and signature snack boxes.

United plans to expand its preorder options this summer, including elevated salads, gourmet sandwiches, and wraps. Premium beverage options exclusive to preordering are planned for later in 2026.

Passengers can browse and select meals 24 hours to 5 days before departure in the Trips section on united.com or via the United mobile app. App users receive notifications when preordering opens for their specific flight.

United first tested preordering in 2021 for premium cabin passengers and saw customer satisfaction scores for domestic flights increase by almost 40 per cent. The airline is now expanding the system to Economy passengers.

Aaron McMillan, managing director of hospitality programmes at United, framed the change as operational efficiency: “Preordering is a win for everyone, customers board knowing they’ll get the meal they want, our catering partners know exactly how much food to prepare for each flight, and it helps our operation run even more smoothly and redu

Photos: United Airlines

Brussels Airlines brings sub-Saharan cuisine home on African routes

From January 2026, passengers flying from sub-Saharan Africa to Brussels will find meals inspired by regional African cuisine on their long-haul flights.

The menus rotate regularly, with initial offerings including Cape Malay braised chicken with cashew nuts, mango, and coriander in Business Class, and Cod Mbongo, a traditional Cameroonian dish, in Economy Class.

An empty Riyadh Air Dester cabin with rows of economy class seats, overhead bins closed, and soft pink and purple lighting creates a calm, inviting atmosphere.

The initiative sits alongside Brussels Airlines’ existing inflight menu. The airline describes the offering as celebrating “Africa’s rich culinary heritage” and regional flavours, ingredients, and cooking traditions, adapted for the cabin environment.

A Riyadh Air flight attendant serves a meal tray to a passenger in an airplane cabin, with seatback entertainment screens and the airline’s signature dester visible.

Brussels Airlines operates 18 destinations across sub-Saharan Africa.

Philip Mortier, Inflight Product Manager at Brussels Airlines, positioned the move as an extension of the airline’s broader dining philosophy.

“Whether passengers want a final taste of home, to hold on to the feeling of their vacation a little longer, or to discover new flavours, we’re confident these African-inspired meals will be appreciated,” he said.

The airline frames this as part of its “boutique hotel in the air” approach—tailor-made products designed to make passengers feel at home. For travellers heading from Lagos, Accra, Kinshasa, or anywhere else across the 18-destination network back to Brussels, the meals offer a tangible acknowledgement of where they’ve come from.

Photos: Brussels Airlines

deSter and Riyadh Air co-create signature tableware collection

deSter, the Belgian designer and manufacturer of aviation and foodservice packaging, and Riyadh Air have partnered to co-create a signature tableware collection launching with the airline’s first commercial flights in 2026.

The collection combines sustainable design, multifunctionality, and elegant styling to deliver a cohesive experience across both Business and Economy cabins.

The Business Cabin collection includes a breadbasket designed for both elegance and practicality, which anchors the table setting, while salt and pepper sets draw inspiration directly from iconic Riyadh landmarks.

A set table with layered white plates, a small covered dish with a metallic gold lid, a glass, and a bowl with a gold geometric pattern evokes the elegant dining style of Air France Anne Sophie Pic on a gradient purple background.

The standout element is the caviar service pairing: a dedicated caviar bowl paired with a delicate cloche, creating what deSter positions as “a truly elevated service moment.”

A lavender-tinted tumbler provides a distinctive accent, while a signature “canopy twist” detail runs across the entire collection, creating a cohesive design experience.

Two white textured ceramic plates, one large and one small, are stacked on a surface with wavy shadows and soft lighting, evoking the refined aesthetic of Anne-Sophie Pic’s Air France tableware.

In the economy cabin, Riyadh Air will offer a fully reusable setup featuring closed-loop recyclable materials and one of the industry’s first reusable tumblers, finished in the signature lavender hue.

“This collection is the result of true co-creation. Working closely with Riyadh Air, we combined our design expertise with their bold vision to craft pieces that feel premium, purposeful, and unmistakably theirs. Every detail was considered to create a dining experience that is as refined as it is functional—bringing the Riyadh Air brand to life on every table.” – Nicholas De Nijs, Regional Vice President Middle East & Indian Subcontinent at deSter.

More photos to come in January.

Photos: Dester

Anne-Sophie Pic’s new La Première menus on Air France

Air France is revamping its flagship La Première 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 Première passengers choose from starters and hot mains across first and second service, with à 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.

Three pieces of a plated gourmet dish with crumb topping and sauces, inspired by Glenn Verhasselt for Brussels Airlines, accompanied by a glass of water and a napkin tied with a red ribbon on a white background.
A plated gourmet dish inspired by Glenn Verhasselt, featuring sliced vegetables on diced food and yellow sauce on the side, sits next to a glass of water, fork, and knife—an elegant touch reminiscent of Brussels Airlines’ signature service.
Three pieces of gourmet food with thin, reddish slices and yellow garnish are artfully arranged on a white plate, showcasing Glenn Verhasselt's culinary touch for Brussels Airlines against a white background.
A white plate with three stuffed mushrooms topped with herbs and garnish, next to a glass of water, fork, and knife on a white surface—an elegant dish inspired by Glenn Verhasselt for Brussels Airlines.
A halved vegetable dome with creamy sauce and black dots on a white plate, beside a glass of water and cutlery on a white surface—a refined dish reminiscent of Glenn Verhasselt’s creations for Brussels Airlines.

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 plants—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 centre—a first for Air France inflight service.

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

A chocolate dessert by Glenn Verhasselt with a round chocolate topper featuring a Brussels Airlines airplane design sits on a white plate next to a spoon on a white table.
A cloud-shaped layered chocolate and mousse dessert, inspired by Glenn Verhasselt for Brussels Airlines, rests on a white plate with a gray tablecloth and a bold red stripe in the background.
A round tart topped with cream dollops, hazelnuts, and a small chocolate disk labeled "CLAIRE," crafted by Glenn Verhasselt for Brussels Airlines, served on a white plate with a subtle logo.
A rectangular chocolate dessert created by Glenn Verhasselt, topped with round dollops, chocolate decorations, and a "CLAIRE" disc, is elegantly served on a white plate with a subtle design, celebrating his collaboration with Brussels Airlines.
A plated dessert by Glenn Verhasselt for Brussels Airlines, featuring a glossy caramel topping, a small dollop of cream, and a round chocolate disc, served on a white plate atop a light gray tablecloth with a red stripe.

The Vision

“After ten years of collaboration with Air France, I wanted to develop new, original dishes for La Première 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