Air France launches its new "signature" menus in Premium Economy

Air France entrusts the creation of the a la carte menus in its long-haul Premium Economy cabin to a prominent Michelin-starred French chef. Upon departure from Paris, Frédéric Simonin, holder of a Michelin star and also Meilleur Ouvrier de France, created two dishes for Air France customers to choose from, including a vegetarian option:

Salmon risotto with orzo pasta, wild dill and lemon sauce.

Trofie pasta cake with porcini mushrooms and hazelnuts.}

"For Air France customers, I have carefully chosen products that I can transform with delicacy and precision, offering each passenger a unique culinary experience," said Frédéric Simonin.

To prepare these menus, Frédéric Simonin worked together with Servair, a world leader in air catering, choosing fresh, local and seasonal products, as well as fish from sustainable fisheries. His culinary delights are now available to enjoy on board.

To accompany each meal, Air France offers its customers a wide range of drinks, with or without alcohol, including a list of wines and champagnes specially selected by expert Paolo Basso, Best Sommelier in the World 2013.

With this tasty new gastronomic offer, Air France continues to improve its products and services in this travel cabin.

Premium Economy, more comfort for everyone

Available on all Air France long-haul fleets, the Premium Economy cabin offers greater comfort for all customers. Gradually deployed on a selection of Airbus A350 and Boeing 777-300, the latest seat model is reclining. On Airbus A350s with the new travel cabins, all passengers benefit from 94 cm of legroom and a 48 cm wide seat. The backrest reclines up to 121 degrees and has been widened for added privacy and comfort. The seat padding rises to the shoulders for optimal comfort. They are upholstered in a navy blue herringbone fabric with an especially detailed finish. The headrest can be adjusted to 4 positions to suit everyone. The 13.3-inch single screen with 4K Ultra High Definition resolution is anti-glare and is equipped with Bluetooth connection to enjoy on-demand entertainment programs with your own headphones. There are also numerous storage compartments, an individual reading light, noise-cancelling headphones, and USB A and C ports.

About Frédéric Simonin

Frédéric Simonin is an undisputed chef who has always shown exceptional talent. First Young Chef of the Year in 2004, then Chef of the Year in 2011, he received the title of Meilleur Ouvrier de France in 2019 and the "Gault et Millau trophy for culinary excellence" in 2022. At 18, he was named best apprentice of Brittany, so he packed his bags and headed to Paris to train alongside some of the best. He began working with chef Ghislaine Arabian at Pavillon Ledoyen. He then began his rise, working in renowned establishments such as Le Meurice, Taillevent and then Le George V with Philippe Legendre, where he rose through the ranks. At the age of 27, he received his first Michelin star at the restaurant Le Seize au Seize. Eager for adventure and discovery, the chef continued his career with Joël Robuchon, who offered him the position of head chef at "La Table de Joël". Frédéric subsequently received two Michelin stars and opened two more restaurants for Chef Robuchon in London, each of which earned him a Michelin star. In 2010, he returned to Paris and opened his own restaurant, for which he received a Michelin star.