Air France partners with Martinique chef

Starting November 1, 2026, Louis-Philippe Vigilant will be responsible for the menu in Air France’s Business cabin on flights departing from the Antilles and French Guiana. This collaboration was announced on October 28 at Martinique Aimé Césaire Airport and involves Servair, the company that manages in-flight catering for Air France.

Chef brings Burgundy and Antilles together

Louis-Philippe Vigilant, who runs the double-starred restaurant La Côte d'Or in Burgundy, aims to blend the techniques of his kitchen with local ingredients and recipes from the Antilles. He emphasized the importance of preserving Martinique’s culinary traditions while incorporating new flavors.

New menu features unique dishes

The menu includes a fish and shellfish pot-au-feu with madras curry sauce and ginger vegetables, as well as dishes inspired by Burgundian cuisine, such as braised beef cheek. These recipes were developed over several months with Servair and tested under in-flight conditions before being finalized.

Menu will evolve and expand

The first cycle of the menu will feature four dishes, with new options introduced every two months. Vegetarian choices will be available alongside meat and fish dishes. The service will be offered on long-haul flights from Martinique, Guadeloupe, and French Guiana to Paris, as well as on regional Caribbean routes.

Chef highlights local ingredients

Originally from Rivière-Pilote in Martinique, Vigilant wants to promote local vegetables and plants. He believes there is great potential in using the island’s natural resources more effectively in culinary creations.

Chef explains the partnership

Louis-Philippe Vigilant said the partnership with Air France and Servair was an honor. He described the experience as a return to his roots, even though he currently works in France. The collaboration involved adapting his culinary style to the specific needs of in-flight service.

Adapting recipes for airplanes

Vigilant noted that creating recipes for airplanes is a different challenge from running a restaurant. He had to balance precision with flavor, working closely with Servair and Air France teams to ensure the dishes could be prepared and served effectively in flight conditions.