Nina Métayer signature desserts on Air France flights
From April, the Business Class travel experience on Air France long-haul flights departing from Paris is enriched with a new dessert collection signed by Nina Métayer, named Best Pastry Chef in the World in 2023. The collaboration with the company, which began in 2024, thus continues with new creations designed specifically to be enjoyed on board.
For passengers, the novelty translates into a renewed sweet offer that aims to further enhance the French-inspired catering service offered by Air France in the Business cabin. The desserts have been designed to adapt to the context of the flight and offer a balanced gastronomic experience even at altitude.
Among the new proposals are two new desserts that enter the menu for the first time: the raspberry and coconut delight and the verbena and lemon escape. The first combines coconut mousse, raspberry jam and a thin layer of white chocolate, while the second focuses on fresher and more citrusy profiles.
The sweet offer is part of the wider Air France Business Class menu on long-haul flights departing from Paris to various destinations, currently also curated by chef Régis Marcon, three Michelin stars and winner of the Bocuse d'Or. Its gastronomic proposal is inspired by nature and the Auvergne-Rhône-Alpes region, with dishes that combine refinement and authenticity.
For the preparation of the menus, the chefs work with Servair using fresh and local products, selected according to seasonality. Air France also points out that, as part of its commitment to more responsible catering, meat, poultry, dairy products and eggs served on board are of French origin, while the fish comes from sustainable or French fishing. Vegetarian options are available in all travel classes.
Also with the aim of improving service and reducing food waste, Air France also allows Business Class passengers to pre-select the main course up to 24 hours before the flight. This possibility allows on the one hand to ensure the availability of the preferred meal and on the other hand to contribute to a more balanced management of consumption on board.
