Daniel Boulud curates Air France
Chef Daniel Boulud developed a new Air France US–Paris menu from 60 concepts tailored for high‑altitude flavors, emphasizing 'French DNA' for premium in‑flight dining. It’s a signal airlines are still investing in curated chef partnerships to differentiate long‑haul cabins. (x.com)
Air France rolled out Daniel Boulud’s new offerings starting in July 2025 on departures from New York‑JFK, Los Angeles, Miami, San Francisco and Washington‑D.C., with the airline committing to extend the menus to all U.S. departures by November 2025. (corporate.airfrance.com (corporate.airfrance.com)) Boulud’s contributions focus on red‑meat and poultry signatures created in collaboration with airline caterer Servair, while Dominique Crenn supplies the fish and vegetarian dishes and Laurent Le Daniel provides the in‑flight desserts. (travelDailyNews.com (traveldailynews.com); corporate.airfrance.com (corporate.airfrance.com)) On the inaugural service last fall the chef boarded the flight in person, greeting passengers at the boarding door and personally delivering meals to select guests in Business and Premium cabins. (Worth.com (worth.com)) Menu development included multiple rounds of tasting with Air France’s catering teams and in‑kitchen trials at Servair facilities, plus seasonal adjustments that sometimes involved bringing prototypes back to Boulud’s restaurants for refinement. (Worth.com (worth.com)) Examples of Boulud’s meat dishes appearing on the service include a Provençal‑style chicken with potatoes, roasted fennel and olives, and a braised pork shoulder with mustard jus, mashed potatoes and roast apples. (Worth.com (worth.com)) Air France also extended operational changes tied to the culinary update—Business‑cabin passengers can pre‑select their hot meal up to 24 hours before departure as part of the carrier’s waste‑reduction measures. (corporate.airfrance.com (corporate.airfrance.com))
