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

Glenn Verhasselt Joins Brussels Airlines Star Chef Programme

Brussels Airlines has appointed Glenn Verhasselt, the celebrated chef behind two-Michelin-star restaurant Sir Kwinten in Lennik, Flanders, as its new Star Chef from January 2026.

He becomes the sixteenth chef to join the airline’s prestigious programme, which has been partnering with Belgium’s culinary elite since 2013.

Verhasselt’s credentials speak for themselves. Gault & Millau named him Chef of the Year for 2025, and he was recognised as Young Top Chef of Flanders in 2020.

Since November, he’s also served as Provost of the Gastronomic Club Prosper Montagné.

The Menus

From January, Business Class passengers on long-haul flights will have access to his exclusive menus, which rotate every three months.

A white oval dish with sliced seared tuna topped with shredded seaweed and sauce, placed on a white table beside Aesop collectable amenity kits.
A plated sushi roll topped with sauce, garnished with microgreens and roe, sits on a white dish; Aesop collectable amenity kits and bottles are blurred in the background.
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A table set with plated gourmet dishes, two glasses, and a napkin in front of various bottles of wine, beer, water—and an elegant display of Aesop collectable amenity kits—against a cushioned wall.

The offering combines his signature refined Belgian cooking with seasonal ingredients and local produce.

“We have developed dishes that reflect our signature style and are perfectly suited to the unique conditions on board,” Verhasselt explained. “My goal is to give passengers a taste of Belgian haute cuisine during their journey.”

Each menu features starters, main courses, and desserts. Verhasselt’s approach reflects what he told the airline: dishes ‘perfectly suited to the unique conditions on board.

The beverage programme sits in equally capable hands.

Master of Wine Jan De Clercq and beer sommelier Sofie Vanrafelghem have curated the wine and beer selections, with Bruut Festive 2022 from Bruut Winery in Gooik featuring on the wine list. Van Tricht has selected the cheeses.

The bigger picture

Brussels Airlines announced the partnership on 2 December 2025. For more than a decade, the airline has maintained its Star Chef programme as a deliberate expression of Belgian culinary identity.

Each chef creates a three-course menu grounded in Belgian products and seasonal ingredients.

Photos: Brussels Airlines

NEW BELGIAN STAR CHEFS FOR BRUSSELS AIRLINES

[dropcap size=small]B[/dropcap]russels Airlines has traditionally showcased Belgian quality products on long-haul flights with passengers treated to a range of Belgium beers and wines, pralines, waffles, cookies and, of course, their signature Belgian Star Chef program. The star chef program highlights some of the best Michelin-starred Belgian chefs who focus on creating unique dishes using only local, regional produce; these dishes will be served aboard flights to Africa and the USA.

Long haul passengers travelling in business class, from the 1st May, will be sampling meals that have been created by Namur based chef Pierre Résimont of restaurant L’Eau Vive. Six dishes have been created that will be served on flights from May until November 2015.

brussels airlines bAn appetiser of asparagus with Muscat wine, followed by foie gras served with rhubarb and lemon gingerbread, for the main course a fillet of cod in a Vieux Brugge crust.

In a press release the airline said:

“We are delighted that we were able to yet again work with a very talented and enthusiastic chef for our Belgian Star Chefs program. For the fifth time, the cooperation has been very successful so far.”

“We look forward to hearing the feedback of our Business Class guests”, says Anne Tricot, VP Customer Experience Brussels Airlines.

Are you flying business class short-haul? You can pre-order a deluxe business class meal for your flight, click here to find out more.3 5

 

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Photos courtesy: Brussels Airlines.

 

BRUSSELS AIRLINES LAUNCHES NEW LOUNGE

[dropcap size=small]I[/dropcap] was invited by Brussels Airlines to take a sneak peek at their new lounge before it opens tomorrow. It’s named ‘The Loft’, and this new lounge will accommodate up to 300 passengers and is available in the Schengen terminal concourse A (Gates A and T flights) at Brussels Airport. With over 300,000 passengers each year spending around 74 minutes in the Brussels Airlines lounge, it’s no wonder the airline decided to upgrade the facilities.

THE HUB EXPERIENCES

There are eight hub experiences that passengers can access and include:

1- Welcome; offering a more personal registration area
2- Connected; offering a unique digital experience
3- Delighted; offering typical Belgium food and beer!
4- Productive; offering business centre and premium meeting room
5- Inspired; offering individual living rooms to relax
6- Refreshed; offering innovative bathrooms with mood lighting and sound systems
7- Relaxed; offering nap boxes
8- Exclusive; an area specifically for Miles and More Senators and HON-Circle members

FOOD AND DRINK CONCEPTS

Food is the centrepiece of the lounge and offers local Belgian snacks and meals that are prepared by the airlines catering partner Autogrill. The beer comes from local supplier Inbev who produce over 200 beer brands, including brands like Stella Artois, Brahma, Beck’s, Corona, and Leffe. There are seven coffee machines scattered throughout the entire 1240 m2 lounge that will produce piping hot JAVA coffee for passengers, while the lounge has also had the very first newly designed Coke self-service machine installed.

Further snack options include a full salad bar, as well as homemade apple pie, healthy breakfast options and of course Belgian waffles, rice pudding and Callebaut chocolate mousse.

DEDICATED STAFF MEMBERS

Brussels Airlines has introduced the ‘Maitre de Lounge‘ that have received specialised training and understand the Brussels Airline product back to front.

SHOWERS AND MORE

There are shower suites available that can be individually tailored to suit your needs via the mood lighting and sound system; there are also nap rooms and meeting rooms. Passengers can borrow a Surface Pro 3 tablet to use while they are in the lounge and use the ‘ConnectedLounge’ app to book a shower, see if the nap rooms are available or schedule a meeting room.

This lounge has set the bar high at Brussels Airport, especially if you consider the fact that the lounge was designed and created in conjunction with customers and based entirely on their feedback. The local food and drink options help to emphasise the Belgian local products, and it’s great to see that the lounge staff have received additional training.

GALLERY

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Brussels Airlines Announces New Celebrity Inspired Dishes

[dropcap size=small]B[/dropcap]russels Airlines has always supported Belgian talent by providing top quality local products to customers onboard. The airline serves some of Belgium’s finest beers and wines, pralines, waffles and cookies. 

The airline has just announced a new range of meals inspired by local dishes from Luxemburg, and Star Chef Julien Lahire has created the recipes from Le Moulin Hideux which has been around since 1962. His motto is to always look for the best quality, and Chef Julien still meets the producers of products that he purchases for his meal creations.

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The meals are now being served to business class passengers on long-haul flights to the US and Africa. This range of meals will run until July 2014. During April, passengers can expect starters such as chicken ballotines with walnuts presented with iceberg salad and crisp vegetables.

After July the airline will yet again select a new Michelin starred chef this time most likely from the province of Flemish Brabant. Of course, Business Class passengers can still choose from two different menu options during their flight or one of the 21 different special meals that the airline offers for those who require a diet specific meal.

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