Pastry chef Nina Métayer continues collaboration with airline to create exquisite onboard treats
Category: Business
Air France has announced an exciting new selection of desserts for its long-haul Business Class passengers, set to debut in April 2026 on flights departing from Paris. This initiative marks the continuation of the airline's collaboration with the acclaimed pastry chef Nina Métayer, who was named World’s Best Pastry Chef in 2023.
The new dessert offerings include two standout creations: a raspberry and coconut delight and a lemon verbena escape, both crafted to provide a unique sensory experience that resonates with the airline's commitment to high-quality inflight dining. Métayer described her desserts as "travel companions" that evoke the charm of faraway destinations, aiming to take travelers on a delightful culinary adventure even at high altitudes.
"I’ve created rich yet light pastries to take travelers on a sensory voyage, whilst evoking the charm of faraway destinations," Métayer said, highlighting her focus on creating desserts that are delicious and perfectly suited for onboard enjoyment.
This new dessert menu is part of Air France’s broader culinary strategy for its Business Class cabin, which is currently overseen by Régis Marcon, a triple-Michelin-starred chef and Bocuse d’Or winner. Marcon draws inspiration from seasonal ingredients and regional French cuisine, ensuring that the meals served in the Business cabin are both refined and authentic.
The collaboration with Servair, Air France's catering partner, emphasizes the use of fresh, locally sourced products. The airline has committed to prioritizing French-origin ingredients for its meat, dairy, and eggs, alongside sustainably sourced fish and a variety of vegetarian options. This focus on quality and sustainability reflects Air France’s dedication to enhancing the passenger experience.
In addition to the new dessert offerings, Air France is taking steps to combat food waste in its Business Class service. Passengers now have the option to pre-select their main course up to 24 hours before departure. This initiative ensures the availability of preferred dishes and promotes more efficient onboard consumption.
As the airline looks to redefine its inflight dining experience, the introduction of these desserts is a clear indication of its commitment to culinary excellence and passenger satisfaction. The new desserts, crafted with a focus on high-altitude dining requirements, are set to delight travelers and complement the existing menu developed by Marcon.
The raspberry and coconut delight is described as having comforting notes, making it a perfect treat for travelers seeking a taste of indulgence during their flight. Meanwhile, the lemon verbena escape offers a refreshing citrus flavor, ideal for those looking for a lighter option. Both desserts have been specially created to align with the airline’s high standards for onboard dining.
Air France's emphasis on collaboration with renowned chefs like Métayer and Marcon is part of a larger trend within the airline industry, where premium inflight dining is becoming a key differentiator for airlines competing for the business travel market. With the global travel industry rebounding, airlines are increasingly investing in their culinary offerings to attract discerning travelers.
In recent years, Air France has made notable strides in enhancing its inflight services, aiming to provide a memorable experience for its passengers. The update to the dessert menu is just one facet of this broader strategy, which includes a focus on sustainability, quality, and a commitment to French culinary traditions.
The introduction of the new desserts comes at a time when consumers are more conscious of food sourcing and sustainability practices. Air France's approach to using locally sourced ingredients and offering vegetarian options demonstrates its responsiveness to these growing consumer preferences.
As air travel continues to evolve, Air France is positioning itself as a leader in premium inflight dining, and the collaboration with Nina Métayer is a reflection of that ambition. By creating desserts that are visually appealing and cater to the unique needs of travelers at high altitudes, the airline is setting a new standard for what passengers can expect from their inflight dining experience.
With the launch of these new dessert offerings, Air France aims to enrich the culinary experience for its Business Class passengers, inviting them to enjoy a taste of gourmet French cuisine at 30,000 feet. The airline's commitment to quality, sustainability, and culinary excellence is evident in every aspect of its inflight service, ensuring that passengers leave with memorable experiences and a desire to return.
As we approach the launch date in April 2026, travelers can look forward to indulging in these exquisite desserts on their next long-haul flight with Air France. With a focus on refined flavors and a lighter texture, these new creations promise to be a highlight of the airline’s Business Class offering, reaffirming its reputation as a leader in premium air travel.