This season, Air France introduces a spectacular culinary experience in its flagship La Première suite, presenting a gourmet menu meticulously crafted by three Michelin-starred chef Arnaud Donckele. Renowned for his innovative approach at La Vague d'Or in Saint-Tropez since 2013, Donckele joins the ranks of celebrated chefs like Alain Ducasse and Joël Robuchon in shaping the airline’s legacy of in-flight gastronomy.
La Première, the epitome of Air France luxury, is available exclusively on selected Boeing 777-300 routes departing from Paris-Charles de Gaulle. With just four private suites per cabin, this ultra-premium class surpasses Business Class in both exclusivity and refinement. Guests traveling from Paris to Washington, Hong Kong, Dubai, and Johannesburg enjoy private suites with over two meters of lie-flat comfort, immersive high-definition entertainment, attentive personalized service, and a curated Champagne selection featuring prestigious houses such as Bollinger and Perrier Jouët.
Hailing from Normandy, Arnaud Donckele oversees the culinary direction at Cheval Blanc St-Tropez and Cheval Blanc Paris, two of France’s most esteemed hotels. For La Première, Donckele has designed a menu inspired by the vibrant flavors of Provence, capturing a Mediterranean journey through meticulously sourced ingredients and artful technique. The repertoire includes a harmonious balance of seafood, prime meats, and inventive vegetarian plates.
This season’s La Première menu features:
Appetizer: Caviar infused with anise
Chilled starter: Roasted langoustine paired with velvet sauce enriched by chestnut honey and rosemary
Main courses: Quinoa salad with Middle Eastern spices, reminiscent of a refined tabbouleh; Smoked Burrata ravioli with savory nut accents; Lightly seared scallops with Praline Iodine sauce and wild mushroom filling; Cod à la Jean GIONO in a delicate aquamarine broth; Slow-braised veal cheek Messina-style with anchovy, potato, and caramelized onions; Grilled lamb fillet with heirloom root vegetables and crisp garden salad; and Poached chicken in an artichoke-basil consommé, topped with pesto and served alongside parmesan macaroni gratin.
Travelers fortunate enough to experience La Première are treated to an extraordinary showcase of contemporary French cuisine at 35,000 feet.
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