Daniel Boulud joins the team of Air France chefs on departures from the United States

Starting July 2025, Daniel Boulud, the famous Michelin-starred French chef based in New York, will be creating exclusive new signature dishes for Air France‘s La Première and Business cabins. His delicious dishes will be progressively introduced on departures from the airline’s US destinations. With new La Première suite from Air France now available on a daily flight to New York, Air France is joining forces with this famous French chef based in the iconic American city.

This summer, these new dishes will be available in the La Première and Business cabins on flights from New York-JFK to Paris-Charles de Gaulle, the airline’s flagship route, as well as from Los Angeles, Miami, San Francisco and Washington-DC. By the end of the year, these menus will be available from all the airline’s US destinations.

This is the second time that this chef from Lyon, recognised as one of the greatest in the world, has joined forces with Air France. This is a new opportunity for the airline to showcase French cuisine and offer its customers exceptional flavours. Daniel Boulud will be offering simple, tasty dishes with traditional French heritage, with a modern feel. In keeping with the company’s standards, the chef uses fresh, local produce to create dishes inspired by the rhythm of the seasons.

“As both a French chef and a New Yorker, it is an honor for me to play a part in this essential connection that Air France provides between the United States and France. I try to bridge the distance with my culinary offerings as well, which combine innovation and tradition”, said Daniel Boulud.

Daniel Boulud will be offering red meat and poultry recipes created exclusively for Air France customers, in collaboration with Servair, France’s leading airline catering company.

With these new signature dishes, Air France is continuing to develop its exceptional collaborations on flights from its stations around the world to Paris. The company is also partnering with Dominique Crenn, who offers vegetarian dishes and elaborate fish-based recipes, on departures from the United States. Air France is also partnering with Julien Royer on departures from Singapore, Olivier Perret on departures from Canada, Olivier Chaignon on departures from Japan, Jofrane Dailly on departures from Reunion Island and Jean-Charles Brédas on departures from the West Indies, French Guiana and on its regional Caribbean network.

As part of the fight against food waste, Air France is offering its customers travelling in the Business* cabin the possibility of pre-selecting their hot meal up to 24 hours before the flight. This service combines the guarantee of availability of the customer’s choice with fairer consumption on board.

The Air France La Première cabin is currently available from Paris-Charles de Gaulle to Abidjan, Dubai, Los Angeles, Miami, New York-JFK, San Francisco, Sao Paulo, Singapore, Tokyo-Haneda and Washington DC.

*pre-selection of the main dish in the Business cabin is available on the entire Air France long-haul network, excluding Los Angeles.

The article Daniel Boulud joins the team of Air France chefs on departures from the United States first appeared in TravelDailyNews International.