On 4 March 2026, on board flight AF422 from Paris-Charles de Gaulle to Bogota, Air France offered its Business customers an exceptional fine dining experience as part of its "Culinary heights" event. On board, triple Michelin-starred chef Régis Marcon personally presented his menus, created exclusively for them.
Alongside the crew and François Adamski, Bocuse d’Or, Meilleur Ouvrier de France, and Corporate Chef at Servair, a world leader in airline catering, Régis Marcon took part in the in-flight service. The chef met with customers to find out what they thought of his culinary creations, a rare fine dining experience at 30,000 feet!
-
Image
-
Image
-
Image
-
Image
-
Image
-
Image
Among the creations on this exceptional menu: small scallops, Jerusalem artichoke purée, hazelnut vinaigrette, roast guinea fowl with vinegar and caper sauce, potatoes and diced vegetables, or beef with spiced sauce, fennel purée, carrots and mushrooms, or crispy macaroni gratin with porcini mushrooms.
Régis Marcon, signature chef for the Air France Business cabin on departure from Paris
In the long-haul Business cabin, triple Michelin-starred chef and Bocuse d'Or winner Régis Marcon is taking charge of the Air France menu on departure from Paris. Nature continues to inspire this chef, who draws his inspiration from the Auvergne-Rhône-Alpes region to create unique, refined and authentic dishes. "Cuisine is always delicious when it's close to nature. It's this emotion that I wanted to convey to Air France customers" said Régis Marcon.
To offer this refined, Michelin-starred cuisine, the chefs work in collaboration with Servair, a world leader in in-flight catering, using fresh, local produce that changes with the seasons. As part of the airline’s commitment to more responsible catering, the meat, poultry, dairy products and eggs on each menu are of French origin, and the fish sourced from sustainable or French fisheries. Vegetarian options are also systematically available in all cabins.
As part of the fight against food waste, Air France offers its customers travelling in the Business cabin the option of pre-selecting their main dish up to 24 hours before the flight. This service combines the guarantee of availability of the customer's choice with fairer consumption on board.
Culinary heights
As an ambassador for French gastronomy and expertise, Air France works with leading chefs to create the menus for its La Première, Business and Premium cabins on flights departing from Paris and certain destinations around the world. The airline regularly organises its "Culinary heights" event in Business class on long-haul flights, where a signature chef joins the crew to present their creations and chat with customers. Previous guest chefs have included Olivier Perret between Toronto and Paris, Daniel Boulud between New York and Paris, and Jofrane Daily between Saint-Denis de La Réunion and Paris.
Business, enhancing the art of travel
In the Air France Business cabin, the seats convert into fully flat beds nearly two metres in length, giving each passenger direct aisle access. To enhance the travel experience, the airline now provides each seat with a mattress pad from Sofitel MY BED, Sofitel's high-end bedding collection. Each seat is also equipped with a large, anti-glare 4K high-definition screen and noise-cancelling headphones for optimal entertainment quality. In addition, Air France is gradually rolling out high-speed Wi-Fi, now available free of charge on board*. With Michelin-starred cuisine, a refined selection of French wines and champagnes and a variety of films and series, Air France's Business cabin embodies an exceptional travel experience, combining absolute comfort with French art de vivre.
This winter, Air France is operating a daily flight by Airbus A350 between Paris-Charles de Gaulle and Bogota. For more details or to make a booking go to airfrance.com.
*free for Flying Blue loyalty members. Service to be gradually rolled out across the entire fleet by the end of 2026.
About Régis Marcon
Bocuse d’Or in 1995 and acclaimed with three Michelin stars, Régis Marcon embodies an entire story of fine French dining. More than a style or a period, his cuisine symbolizes his own story. In the department of Ardèche, in the region of Auvergne, between Velay and Vivarais, Régis Marcon found the roots of his cuisine in a familiar and family territory. Since taking over the family-run hotel restaurant in 1979, and never leaving his cocoon in Saint-Bonnet-le-Froid, Régis Marcon has become one of the greatest chefs of our time, by highlighting his regional products such as mushrooms and green Puy lentils.