This winter, Air France is enhancing its La Première cabin service by offering new refined menus created by triple-Michelin-starred French chef Anne-Sophie Pic on flights departing from Paris. This exceptional new collaboration celebrates ten years of culinary creations for the airline's customers in 2025. In addition, Claire Heitzler, Gault & Millau's 2013 Pastry Chef of the Year, rounds off the meal with her exquisite desserts. This unique duo showcases French gastronomic excellence in Air France's most exclusive cabin.
A menu created by Anne-Sophie Pic, promising a sensory experience
Since November 2025, Anne-Sophie Pic will unveil new dishes specially designed for La Première guests on departure from Paris. This new collaboration celebrates ten years of partnership between the most Michelin-starred female chef in the world and Air France, much to the delight of the airline's passengers.
With starters and main hot dishes for the first and second meal services, Anne-Sophie Pic has created more than thirty original dishes in close collaboration with Servair's Culinary Studio, the world leader in in-flight catering and a partner of Air France. Guests can enjoy a variety of seasonal à la carte creations, with vegetarian starters and main courses, or dishes featuring fish, red meat or poultry. A delicious selection that invites them on a culinary journey, such as roast parsnips with honey, enhanced with walnuts, dill and a hint of Madras curry, or roast chicken served with a spicy mushroom sauce, corn and grilled polenta.
"After ten years of collaboration with Air France, I wanted to develop new, original dishes for La Première guests, showcasing French regional produce while maintaining an international influence, to invite them on a true culinary journey" said Anne-Sophie Pic.
A dessert menu combining indulgence and flavour by Claire Heitzler
For its desserts, Air France is continuing its partnership with Claire Heitzler, voted Pastry Chef of the Year 2013 by Gault & Millau. On departure from Paris, the chef has created exceptional desserts, made with respect for the ingredients, both in terms of their seasonality and their French origin.
"For Air France, I have created desserts that combine indulgence, flavour and regional produce. It's an invitation to travel, a moment of sweet culinary delight for passengers," said the chef.
Eight desserts will be available over the coming months, including original pastries such as apricot and almond mousse tartlets, and a Guanaja dark chocolate cake, a warm dessert – a first on board – with a chocolate fondant centre.
A new range of ice creams by Philippe Faur
After enjoying these pastries, La Première guests will soon* be able to sample a new range of traditional ice creams created by master ice cream maker Philippe Faur. With “Caribbean chocolate” ice cream, “Parisian vanilla” ice cream and raspberry fruit sorbet to choose from, these new ice creams are made from carefully selected ingredients.
*as from 4 December 2025, on departure from Paris and Abidjan.
This winter, the La Première cabin is available on flights from Paris-Charles de Gaulle to Abidjan (Ivory Coast), Dubai (United Arab Emirates), Los Angeles, Miami, New York-JFK, San Francisco, Washington-DC (United States), Sao Paulo (Brazil), Singapore, Tel Aviv (Israel) and Tokyo-Haneda (Japan).
About Anne-Sophie Pic
An iconic figure in the world of fine French dining, Anne-Sophie Pic is renowned for her sensitive and bold cuisine, marked by a unique aromatic complexity. Guided by her philosophy of Impregnation, she creates emotional cuisine, exploring textures and flavour combinations, which she enhances with a diverse selection of wines. Always on the lookout for new combinations for her restaurants around the world, she and her teams explore the rich aromas of produce and terroirs at Pic Lab, her culinary research and innovation centre in Valence, placing plants at the heart of her thinking. Awarded three Michelin stars for her restaurant Pic*** since 2007, she continues the legacy of her family's triple-starred chefs. In 2011, she was voted the world's best female chef by World's 50 Best. Her restaurant Pic*** in Valencia was also voted the world's best restaurant by Tripadvisor in 2024. Praised for her creative and innovative spirit, she is now the most Michelin-starred female chef in the world.
About Claire Heitzler
Pastry chef Claire Heitzler's watchword is sweetness. She has mastered the art of indulgence to perfection, following a brilliant career that has taken her from London to Tokyo, from Troisgros to Lasserre via Ducasse. But sweetness does not preclude boldness or determination, let alone conviction. It is often said that sweetness has the scent of childhood. For Claire Heitzler, it all began in her native village of Niedermorschwihr in Alsace, where, as if by fate, she lived opposite the shop of Christine Ferber, the queen of jam-making. No coincidence there! Every day on her way home from school, Claire would stop to watch the teams at work through a skylight in the workshop, her own personal cinema. Trained by the greatest pastry chefs in France, Claire Heitzler gained experience in France, first at the Troisgros restaurant and then at Georges Blanc. In 2004, she was contacted by Alain Ducasse to become the pastry chef at his new restaurant, Beige Alain Ducasse Tokyo, in Japan, where she oversaw the opening and remained for three years before moving on to a new experience at the Park Hyatt hotel in Dubai. From 2010 to 2015, Claire Heitzler was appointed head pastry chef at the Lasserre restaurant in Paris. In 2016, she took up the position of creative director at Maison Ladurée, bringing pastries back into fashion while focusing on product quality, seasonality and profitability. In 2018, she created her own pastry consulting, design and training company to share her expertise and creativity. In 2021, the pastry chef became a business owner by opening her own store, where she can fully express her art of refined desserts. Her pastries are unlike any others, but this warm and unusual concept store embodies her vision of a lively, modern and committed patisserie, embedded in sweetness. Her ambition with this digital store is to promote local, seasonal produce and biodiversity, and contribute to developing a more responsible and virtuous art of pastry-making. The following year, she was awarded two major prizes – the first was the Jury’s Grand Prix in sustainable pastry-making awarded by the town of Levallois-Perret and the Hauts-de-Seine Chamber of Commerce and Industry, and the second was the Trophée Fou de Pâtisserie award for “Responsible pastries” & “Fruit pastries”.
About Philippe Faur
Voted France's best ice cream maker in 2012, Philippe Faur continues the art of making traditional French ice cream, placing quality and taste at the heart of his creations. Combining expertise, bold flavours and creativity, while respecting tradition and authenticity, he creates ice creams where each flavour tells a story. His "ice cream philosophy" is both simple and ambitious, to rediscover the taste of natural products and preserve the authenticity of original flavours. The ice creams are made in Caumont, Ariège, in the heart of southern France. Made with the finest ingredients, Philippe Faur's creations demonstrate a genuine commitment to tradition and excellence.