Air France has reimagined its Business Class culinary offering on short-haul routes, introducing an exclusive breakfast coffret curated in collaboration with renowned French chef François Adamski. This premium in-flight dining program delivers a refined menu that adapts to the time of day, ensuring Business Class travelers enjoy a tailored gastronomic journey from takeoff to landing. The breakfast coffret, available on flights departing before 10 am, features elegant sandwiches such as smoked salmon with dill-infused cream cheese on artisan white bread, accompanied by a flaky French pastry. For departures after 10 am, guests are treated to Chef Adamski's innovative 'signature' sandwiches—think smoked paprika chicken layered with tarragon vegetables on hearty multigrain bread—paired with a rotation of iconic French desserts like calisson, cannelé, or tropézienne.
Drawing on his expertise in haute cuisine, Chef Adamski has created a menu emphasizing convenience and sophistication, ideal for short-haul journeys. Each dish is crafted using responsibly sourced, seasonal French ingredients, including PDO-certified cheeses, free-range meats and poultry, premium dairy, and sustainably harvested seafood, underscoring Air France’s unwavering commitment to quality and sustainability.
The menu is thoughtfully updated each month and presented in a bespoke meal box designed exclusively for Business Class, complemented by a curated selection of French wines and Champagne served in crystal glassware, plus an array of hot and cold beverages to suit every palate.
Aligning with the airline’s ongoing sustainability initiatives, all elements of the coffret—including packaging and contents—are sorted for recycling directly onboard. Air France goes a step further by converting these boxes through methanisation, transforming waste into renewable energy—a pioneering move within the industry.
Chef Adamski’s culinary creations are also showcased in the Air France lounge at Paris-Charles de Gaulle Terminal 2F, as well as in the Business Class cabin on select medium-haul routes, allowing travelers to savor the airline’s gourmet standards both on the ground and in the air.
Chef François Adamski’s distinguished career spans some of France’s most prestigious kitchens, including the Hôtel de Matignon, Plaza Athénée, the Ritz, Maison Prunier, and Hôtel Intercontinental. He is a Bocuse d'Or laureate (2001) and holds the Meilleur Ouvrier de France title (2007). Adamski’s Michelin-starred tenure at Gabriel’s in Bordeaux showcased his mastery of French gastronomy. He has also led Team France at the Bocuse d'Or and currently serves as vice-president of the Toques Françaises. As Corporate Chef with Servair since 2019, he continues to elevate Air France’s culinary identity and set new benchmarks for inflight dining.
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