Air France has introduced its highly anticipated summer 2025 menus for La Première (First Class) and Business Class guests on long-haul routes departing from Paris, reinforcing its reputation for culinary excellence in the skies.
From July through October 2025, the Business Class dining experience is shaped by the innovative vision of celebrated chef Thierry Marx, while La Première travelers are treated to an exclusive menu designed by the award-winning duo Régis Marcon and pastry maestro Philippe Urraca.
This collaboration marks Chef Thierry Marx’s inaugural partnership with Air France, bringing his signature plant-forward, flexitarian cuisine to the airline’s premium cabins. Marx, renowned for his two Michelin-starred restaurant Sur Mesure at the Mandarin Oriental, Paris, infuses each dish with both creativity and sustainable sensibility.
Business Class passengers can anticipate eight expertly crafted main courses by Marx, including:
1. Velvety spelt soup topped with black olive crumble and sautéed zucchini
2. Atlantic cod with prawns, saffron-infused rice, and piquillo pepper coulis
3. Roasted guinea fowl, glazed carrots, and creamy butternut purée
4. Pork loin served with langoustine sauce, cauliflower purée, and wild chanterelles
5. Conchiglie pasta with pear, Fourme d’Ambert blue cheese, and toasted walnuts
6. Prawns with squid ink risoni and crisp garden vegetables
7. Herb-roasted chicken, boulangère potatoes, mushrooms, and a Jura wine reduction
8. Tender beef chuck with Bordeaux sauce and celery-stuffed ravioli
To further their commitment to sustainability and reduce food waste, Air France enables Business Class guests to pre-select their hot main course up to 24 hours before departure, ensuring a bespoke culinary journey.
La Première’s seasonal menu, curated by Chef Régis Marcon, draws deeply from the rustic flavors of the Ardèche and Auvergne regions, celebrating French terroir at its finest.
Signature dishes available for First Class include:
1. Prime beef fillet with cherry tomatoes and smoked-salt mashed potatoes
2. Courgette royale with oyster mushrooms, truffle, and strawberry-tomato coulis
3. Pigeon breast with apricot glaze, lemon-scented bulgur, mushrooms, and butternut
4. Sea bass and prawns with chanterelles in a bouillabaisse-style preparation
5. Guinea fowl fillet with wild blueberries, roasted new potatoes, and baby carrots
6. Sea bream fillet with verbena, sautéed spinach, and chanterelles
7. Braised veal shank with sage jus and porcini mushroom potato gratin
8. Creamy red bean soup with an assortment of root vegetables
To conclude the meal, La Première travelers can choose from four rotating patisserie creations, meticulously crafted by Philippe Urraca and presented on the à la carte dessert menu.
All summer 2025 menus are composed with the utmost attention to provenance. The chefs source meats, poultry, dairy, and eggs exclusively from French producers, and all seafood is procured from fisheries certified for sustainable practices.
Vegetarian options are thoughtfully available in every cabin on all long-haul flights departing Paris, reflecting Air France’s commitment to inclusivity and wellness.
