Air France Extends Frédéric Simonin’s Premium Cabin Menu to US and Canada Flights
Chef Frédéric Simonin’s Michelin-starred dishes are rolling out in Air France’s Premium cabin across North American departures.
Photo: Courtesy of Air France
Starting this month, Air France will roll out its Michelin-starred Premium cabin dining program across all flights departing from the United States and Canada, expanding a culinary partnership that has been in place on select routes since 2023. The move brings chef-created hot dishes by Frédéric Simonin to the airline’s much wider North American network, covering both long-standing hubs and secondary gateways.
The program applies to Air France’s Premium cabin, positioned between Economy and Business, and is designed to standardize the onboard dining experience across key international departures. Until now, Simonin’s menus have been limited to flights leaving Paris and to select overseas departments, including Pointe-à-Pitre, Fort-de-France, Cayenne, and Réunion. From February 2026, every Air France Premium passenger departing the U.S. or Canada will have access to the same chef-driven offering.
Simonin, a Michelin-starred chef and Meilleur Ouvrier de France, developed the menus in collaboration with Servair, the airline catering specialist. Each meal cycle features two hot dishes, one of which is vegetarian, and the menus are refreshed regularly. Recent examples include scallops with tapioca pearl sauce, asparagus pasta, and baked trofie pasta with porcini mushrooms and hazelnuts. The dishes are designed specifically for the constraints of airline service while emphasizing seasonal ingredients.
“For Air France customers, I have carefully selected products to enhance them with delicacy and precision, offering each passenger a special culinary experience,” Simonin said.
Service in the Premium cabin follows a consistent structure. On eligible flights, passengers are offered a glass of Champagne shortly after takeoff, followed by a full French-style meal presented on eco-friendly tableware with stainless steel cutlery. The service includes appetizers, a starter, the selected hot dish, cheese, and dessert. Sweet options include a rotating selection such as Paris-Brest, chocolate fondant, and vanilla-based pastries. On select long daytime flights departing Paris, artisanal ice cream produced in southern France is offered between meals.
The beverage program complements the food service, with French wines and beers curated by Air France head sommelier Xavier Thuizat, named France’s Best Sommelier in 2022, alongside Champagne and a full range of non-alcoholic options.
The expanded rollout aligns with Air France’s broad North American footprint. This winter, the airline operates from U.S. cities including New York (JFK and Newark), Los Angeles, San Francisco, Miami, Chicago, Dallas, Seattle, and Washington, D.C., among others, as well as from Canadian cities Montreal, Toronto, Vancouver, and Ottawa.
With the February 2026 expansion, Air France is standardizing its Premium cabin dining across transatlantic departures from North America, with the updated menus becoming available as part of the regular onboard service from that point forward.
