Since 2023, Frédéric Simonin, Michelin-starred chef and Meilleur Ouvrier de France, has created the premium dishes served on Air France flights departing from Paris, Pointe-à-Pitre, Fort-de-France, Cayenne and Reunion Island. And now, as of this month, his two hot dishes, regularly updated and including a vegetarian option, will also be available on all Air France flights departing from the United States and Canada.
© Air France
Simonin is a master chef who has impressive accolades to his name: Young Chef of the Year in 2004; Chef of the Year in 2011; awarded the title of Meilleur Ouvrier de France in 2019; and the Gault et Millau “trophy for culinary excellence” in 2022. At just 18, he headed to Paris to train and began working with chef Ghislaine Arabian at Pavillon Ledoyen. He then worked in establishments such as Le Meurice, Taillevent and Le George V with Philippe Legendre. At the age of 27, he was awarded his first Michelin star at Le Seize au Seize restaurant. The chef continued his career with Joël Robuchon, as head chef at La Table de Joël. Simonin was subsequently awarded two Michelin stars and opened two other restaurants for 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 was awarded a Michelin star.
To create his dishes specially designed for Air France, Simonin worked closely with Servair, the world leader in airline catering. He uses fresh and seasonal produce. Among the creations customers can enjoy on board are small scallops with tapioca pearl sauce and asparagus pasta, and trofie pasta bake with porcini mushrooms and hazelnuts.
© Air France
Depending on the flight, premium customers are served a glass of Champagne immediately after take-off. Each passenger is then served a full, French-style meal on eco-friendly tableware with stainless-steel cutlery and a wine glass. The menu consists of appetizers, a starter, a choice of two hot dishes created by Simonin, cheese and a gourmet dessert.
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