Air France Elevates Premium Cabin Dining with Michelin-Starred Chef Simonin's Dishes.

Air France is significantly upgrading its in-flight dining experience on key North American routes. Starting in February 2026, the airline will offer dishes created by Michelin-starred chef Frédéric Simonin in its Air France Premium cabin on all flights departing United States and Canada. This initiative is part of a broader strategy to enhance its premium travel amenities and move the cabin upmarket.

Premium Cabin Culinary Expansion

The collaboration with Chef Simonin is a continuation of an existing partnership. Air France has entrusted the creation of its Premium dishes to the renowned chef since 2023. Simonin holds the prestigious title of Meilleur Ouvrier de France. His creations were previously available on flights departing from Paris and a few other select destinations. The February 2026 expansion extends this gourmet offering to all North American gateways.

This new service will affect 21 routes across the United States and Canada. Key US airports include New York-JFK, Los Angeles, Miami, and Chicago. Canadian cities like Montreal, Toronto, and Vancouver are also included. This represents a significant investment in the airline's catering logistics at its North American stations.

Menu Details and Partnership

Passengers traveling in the Air France Premium cabin can select from two hot dishes. These options are regularly updated and always include a vegetarian choice. Chef Simonin works closely with Servair, the world leader in airline catering, to develop the recipes.

• The menu emphasizes fresh, seasonal produce, aligning with the company's commitments.
• Sample dishes include small scallops with asparagus pasta and a trofie pasta bake with porcini mushrooms and hazelnuts.

This focus on high-quality, chef-designed meals is a key differentiator in the competitive premium travel market. Air France aims to reaffirm its position as an ambassador of French gastronomy in the sky.

Industry Impact and Airline Strategy

The decision to elevate the Premium cabin dining reflects a wider industry trend. Airlines are increasingly using premium travel amenities to attract high-yield passengers. Air France already partners with other top chefs, such as Dominique Crenn and Daniel Boulud, for its La Première and Business cabins. This demonstrates a consistent, high-end product strategy across its long-haul network.

This expansion of Frédéric Simonin dishes strengthens Air France's competitive edge. It signals a commitment to a consistent, high-end product across its long-haul network. This move aligns with global standards for airline service enhancement, as tracked by organizations like IATA. Commercial aviation news editors view these culinary collaborations as vital for brand perception and passenger loyalty.

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