For the first time, Air France is entrusting the creation of the à la carte menus in its long-haul Premium Economy cabin to a leading French Michelin-starred chef. On departure from Paris, Frédéric Simonin, holder of one Michelin star and Meilleur Ouvrier de France, has created two dishes for Air France customers to choose from, including a vegetarian option:

• Salmon risotto with orzo pasta, wild dill and lemon sauce;
• Trofie pasta bake with porcini mushrooms and hazelnuts.

“For Air France customers, I have carefully chosen products that I can transform with delicacy and precision, offering each passenger a unique culinary experience,” said Frédéric Simonin.

To prepare these menus, Frédéric Simonin worked together with Servair, the world leader in in-flight catering, choosing fresh, local and seasonal produce, as well as fish from sustainable fisheries. His culinary delights are now available to enjoy on board.

To accompany each meal, Air France offers its customers a wide range of beverages, with or without alcohol, including a wine and champagne list specially selected by expert Paolo Basso, World’s Best Sommelier 2013. 

With this tasty new dining offer, Air France is continuing to upgrade its products and services in this travel cabin.

Premium Economy, more comfort for everyone
Available on the entire Air France long-haul fleet, the Premium Economy cabin offers greater comfort for all customers. Gradually deployed on a selection of Airbus A350s and Boeing 777-300s, the latest seat model is a recliner. On Airbus A350s with the new travel cabins, all passengers benefit from 94 cm of legroom and a 48 cm-wide seat. The backrest reclines up to 121 degrees and has been further widened to offer greater privacy and comfort. The cushioning in the seats rises up to the shoulders for optimum comfort. They are upholstered in a navy blue herringbone fabric with a particularly detailed finish. The headrest can be adjusted to 4 positions to suit everyone. The individual 13.3-inch 4K Ultra High Definition screen is anti-glare and equipped with a Bluetooth connection to enjoy on-demand entertainment programmes with your own headphones. There are also numerous storage compartments, an individual reading light, noise-reducing headphones and USB A and C ports.

About Frédéric Simonin
Frédéric Simonin is an undisputed chef who has always shown outstanding talent. First Young Chef of the Year in 2004, then Chef of the Year in 2011, he was awarded the title of Meilleur Ouvrier de France in 2019 and the Gault et Millau “trophy for culinary excellence” in 2022. At just 18, he was named best apprentice in Brittany, so he packed his bags and headed to Paris to train alongside some of the best. He began working with chef Ghislaine Arabian at the Pavillon Ledoyen. He then began his ascent, working in renowned establishments such as Le Meurice, Taillevent and then Le George V with Philippe Legendre, where he rose through the ranks. At the age of 27, he was awarded his first Michelin star at Le Seize au Seize restaurant. Keen on adventure and discovery, the chef continued his career with Joël Robuchon, who offered him the position of head chef at “La Table de Joël”. Frédéric was subsequently awarded two Michelin stars and opened two other restaurants for Chef Robuchon in London, each of which earned him a Michelin star. In 2010, he returned to Paris and opened his own restaurant, for which he was awarded a Michelin star.