Air France has updated its meal options for long-haul flights departing from Paris, starting on October 1. The airline has partnered with six renowned French chefs and pastry chefs to design new menus for its La Première, Business, and Premium cabins. This update is part of a larger effort to improve its premium travel experience, though economy class is not included in the changes. The new menus will be introduced gradually over the coming months. In the La Première cabin, Arnaud Lallement, a three-star chef from L'Assiette Champenoise in Reims, is overseeing the first and second service entrées and hot dishes. He has worked with Servair Culinary Studio, Air France's catering partner, to create more than thirty recipes. The menu will feature a variety of options, including vegetarian dishes, fish, red meats, and poultry. Examples include lobster in court-bouillon and spinach in ragout. Claire Heitzler, a pastry chef recognized as Best Pastry Chef of the Year by Gault & Millau in 2013, continues her collaboration with Air France, offering four desserts, including Racine and Planifolia. For the Business cabin, Mathieu Viannay, a twice-starred chef from La Mère Brazier in Lyon, is responsible for the first and second service hot dishes, with over twenty recipes planned. François Adamski, a Corporate Chef at Servair and a Meilleur Ouvrier de France and Bocuse d'Or winner, is handling breakfasts and brunches for flights departing Paris before 9:30 a.m. Nina Métayer, who was named the world's best pastry chef in 2023 by The World's 50 Best Restaurants, is providing desserts for the Business cabin, including the Instant alliance pear-chocolate and the Parenthèse mandarin-almond. In the Premium cabin, Frédéric Simonin, a chef from a Michelin-starred restaurant in Paris, is responsible for the hot dishes. Passengers can choose between two regularly updated hot dishes, including a vegetarian option like conchiglie with girolles and herb cream. Air France highlights its use of fresh, local, and seasonal ingredients, emphasizing French-origin meats, poultry, dairy, and eggs. Fish is sourced from French fishing or sustainable supply chains, and a vegetarian option is always available. In the Business cabin, passengers can pre-select their hot dish up to 24 hours before departure, which Air France views as a way to reduce food waste. The new La Première suite is being introduced on part of Air France's Boeing 777-300ER fleet, with the Paris-Charles de Gaulle to New York-JFK route set to debut the renovated cabin in April 2025. This initiative is part of a broader strategy to promote the "art of French travel," which includes updating lounges, the La Première cabin, and services both on the ground and in the air.