Air France unveils latest menus by Michelin-starred chefs

12 Nov 2021 by Mark Caswell
Mathieu Viannay - Pintade rôtie, jus au café, céleri confit, fricassée d'automne-2 ©Air France

Air France has a long tradition of working with Michelin-starred chefs for its onboard menus – most recently with three Michelin-starred Arnaud Donckele – and the carrier has this week unveiled its latest partnerships.

Three Michelin-starred Régis Marcon – owner of Le Clos des Cimes in Saint-Bonnet-le-Froid – has created six new dishes for La Première customers, using “seasonal products that are close to his heart”.

These include vegetable lasagne with tangy chive cream; braised veal shank, sage sauce, potato gratin with porcini mushrooms; beef tenderloin in red wine, sautéed potato and morel cake; pike and shrimp cake with lobster sauce,  sautéed girolle mushrooms with tarragon, spinach; mixed scallops and scampi with truffles, reduced jus and julienne vegetables; and confit pigeon, apricot sauce, lemon bulgur, mushrooms and butternut.

Mathieu Viannay - Filet de volaille aux morilles, risotto d'épeautre et butternut ©Air France

Meanwhile the new business class menu has been entrusted to two Michelin-starred chef Mathieu Viannay, owner of La Mère Brazier in Lyon.

Viannay has created the following eight dishes “dishes combining delicate flavours and local produce”:

  • Penne pasta, arugula and spinach gratin, ricotta cream with lovage
  • Risotto verde, vegetable Bolognese
  • Beef tenderloin, macaire potato patties, roasted beet and smoked meat juices
  • Poultry fillet with morel mushrooms, spelt and butternut squash risotto
  • Poached cod fillet with baby vegetables and taggiasca olives
  • Pike perch fillet, armorican sauce, yellow carrots and herb semolina
  • Braised veal shank with sweet spices, split pea puree, mange tout and hazelnuts
  • Roasted guinea fowl in coffee, celery confit and stewed autumn vegetables

The new menus are available on flights departing Paris until February 2022.

Mathieu Viannay - Nage de dos de cabillaud aux petits légumes et olives Taggiasca-2 ©Air France
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