Air France’s 17 partner chefs for 2023 announced

The 2023 brigade of Air France partner chefs (Credit: Air France)

5 new chefs will join this exceptional brigade: Amandine Chaignot, Mauro Colagreco, Thierry Marx, Angelo Musa and Olivier Perret.

On the occasion of the Bocuse d’Or 2023, of which Air France is an official partner from 19 to 23 January 2023, the airline has unveiled all the great chefs with whom it will be working this year. Seventeen culinary talents promoting French excellence will be on board its La Première and Business cabins and in its airport lounges over the next few months to create exceptional dishes. As the only airline to partner with so many high-profile names, Air France is thus reaffirming more than ever its role as an ambassador of French gastronomy and know-how throughout the world.  

The airline is committed to helping its customers discover the richness and diversity of France’s gastronomic heritage in a more responsible way, by preferring fresh, local and seasonal products and systematically offering a vegetarian option in all its travel cabins.

To compose these menus and surround itself with the best chefs, the airline relies on the expertise and know-how of Servair, the world leader in airline catering, and its culinary studio.

Journey to the heart of French gastronomy

(Credit: Air France)

On departure from Paris, menus designed exclusively for Air France by French star chefs Arnaud Lallement, Régis Marcon, Anne-Sophie Pic, Emmanuel Renaut and Michel Roth will be served in the La Première and Business long-haul cabins. For the first time ever, Mauro Colagreco and Thierry Marx will also add their unique talents. Vegetarian compositions, meat or poultry of French origin, fish from sustainable fishing: all the chefs are committed to helping guests discover the terroir of their region and to passing on their history and emotions.  

In the airline’s most exclusive La Première suites, MOF (Best Chiefs of France) pastry chefs Philippe Urraca and, for the first time, Angelo Musa will add a sweet and elegant touch to the menus in this cabin worthy of the finest restaurants.

Air France is also renewing its menus signed by leading French chefs on departure from its long-haul network. The airline is continuing its collaboration with three-starred chef Julien Royer in the La Première and Business cabins on departure from Singapore. Originally from Auvergne, Julien Royer works at the Odette and Claudine restaurants in the city-state. On departure from Reunion, in the Business cabin, the menus are designed by Jofrane Dailly, a Reunionese chef working in the kitchens of the Diana Dea Lodge in Sainte-Anne. In 2023, Air France will also offer menus designed by chef Olivier Perret on departure from all its Canadian destinations (Montreal, Toronto, Quebec and Vancouver). He will be offering French cuisine made from fresh ingredients for the Business cabin menus. Originally from Burgundy, the chef can also be found at the Le Renoir restaurant at the Sofitel Montreal Le Carré Doré hotel. Air France intends to continue to develop these prestigious signatures, notably on departure from the French West Indies, the United States and Japan.

On the medium-haul network, in the Business cabin, Servair corporate chef François Adamski, MOF and Bocuse d’Or, is responsible for the lunch or dinner served on board all year round.

More responsible catering

As of today, Air France is committed to offering 100% French meat, poultry, dairy products and eggs, as well as fish from sustainable fisheries, in all its travel cabins and lounges in Paris airports. The company offers a selection of fresh, local and seasonal products. A vegetarian offer is also available in all cabins and hot dishes are systematically labelled Nutri-Score A or B in Economy and Premium Economy. In addition, the children’s and babies’ menus offered on board are made exclusively from organically grown produce.

Air France is also committed to recycling and eliminating 90% of single-use plastic on board its aircraft by the end of March 2023. On board, it is continuing to deploy plastic-free containers such as cardboard cups, cellulose trays, bagasse trays and kraft paper “Bon Appétit” bags. Both on the ground and in the air, it pays particular attention to the selective sorting and recycling of catering services. In addition, in accordance with French regulations, it provides its customers with water fountains in its lounges in France.

As part of the fight against food waste, Air France also offers its long-haul Business cabin customers the possibility of pre-selecting the hot dish before the trip. This service combines the guarantee of the availability of the customer’s choice with fairer consumption on board.

Source: Air France