New York, Singapore, Los Angeles, Miami, San Francisco, Abidjan, Dubai, Washington DC, São Paulo, And Tokyo, Experience the Ultimate in Luxury Dining with Air France’s New La Première Menus – Travel And Tour World

Air France is set to elevate its La Première suites starting in December with a new, refined in-flight menu, offering an exceptional culinary experience in its most exclusive travel cabin. In collaboration with triple Michelin-starred chef Emmanuel Renaut and renowned pastry chef Claire Heitzler, the airline continues its commitment to delivering the finest in French cuisine at 35,000 feet.

Renaut, known for his mastery of Savoyard cuisine, takes the reins for the first time in creating all starters and main dishes, featuring seasonal produce, sustainably sourced fish, and premium meats from French origins. His menu combines the best of mountain flavors with traditional French culinary techniques. Meanwhile, Heitzler, awarded Pastry Chef of the Year by Gault & Millau in 2013, brings her delicate desserts to the table, completing the luxurious dining experience.

Together, these acclaimed chefs ensure that every flight in La Première becomes a true celebration of France’s rich culinary heritage, offering an unforgettable gastronomic journey from takeoff to landing.

“Nature is a source of inspiration as infinite as it is fragile. My cuisine tells a story, one of simplicity, gourmet indulgence and comfort. This is what I wanted to share with Air France’s La Première customers”, he said.

Chef Emmanuel Renaut has curated an exquisite selection of five inventive starters for Air France’s new seasonal La Première menu. Guests will savor gourmet dishes such as a Beaufort PDO soufflé, creamy mushroom soup with truffles, and foie gras paired with salsify, blueberry, and onion chutney. In addition, eight new dishes highlight the rich flavors of French cuisine, with a special focus on Savoyard specialties. Notable creations include polenta with wild mushrooms, spinach, and mountain cheese, reflecting the essence of the Alps, and scallop quenelles served with a tangy cream sauce and root vegetables.

For desserts, Air France has turned to the expertise of Claire Heitzler, Gault & Millau’s Pastry Chef of the Year in 2013. This marks the first time Heitzler has crafted the dessert menu for La Première, where she draws inspiration from French seasonal ingredients to deliver a truly indulgent and authentic culinary experience.

“For Air France, I created a selection of pastries combining gourmet delicacies, flavours and products from our French regions. A gourmet interlude for the company’s passengers to enjoy”, said the chef.

Claire Heitzler’s signature desserts will be gradually introduced to Air France’s La Première menu, with seven exceptional creations on offer. Among her standout desserts are the triple chocolate cloud, a heavenly combination of crunchy chocolate shortbread and rich dark chocolate cream, and the Castanéa, featuring a delicate blend of Ardèche chestnuts and Corsican clementines.

This winter, La Première service will be available on select flights from Paris-Charles de Gaulle to prestigious destinations, including Abidjan (Côte d’Ivoire), Dubai (United Arab Emirates), Los Angeles, Miami, New York-JFK, San Francisco, Washington DC (USA), São Paulo (Brazil), Singapore, and Tokyo-Haneda (Japan).