Air France has confirmed the extension of its exclusive culinary collaboration with three-Michelin-starred chef Julien Royer, a partnership that first launched in 2019. The renewed agreement will see Royer craft new signature dishes for passengers traveling in La Première and Business class cabins on the airline's Singapore–Paris route.
Under the renewed arrangement, Air France will introduce ten new dishes for La Première and three for Business class, with menus rotating every two months throughout 2026. Highlights include Braised Beef Cheek with Pinot Noir, Grilled Toothfish with Sorrel Sauce, and a creative interpretation of Singapore's iconic chicken rice. Vegetarian options are also featured, reflecting a broader industry push toward inclusive dining.
Strategic Importance for Air France's Premium Offering
Femke Kroese, General Manager for Air France KLM South East Asia and Oceania, emphasized the airline's commitment to delivering "the very best of French excellence" through this collaboration. Royer, chef-owner of the acclaimed Odette restaurant in Singapore, expressed his enthusiasm: "I am delighted to continue my collaboration with Air France... celebrating the beauty of vegetables at their peak."
The partnership underscores Air France's strategy to differentiate its premium cabins through gastronomic excellence, a key battleground for long-haul carriers. The airline operates daily flights from Singapore with its Boeing 777-300ER and three weekly flights with a Boeing 787-9, ensuring consistent access to the new menus.
For travel professionals, this renewal signals Air France's continued investment in the Southeast Asian market, particularly the competitive Singapore–Paris corridor. The incorporation of Asian influences into French culinary techniques also reflects a broader trend among legacy carriers to tailor in-flight dining to regional palates.
In related developments, Malaysia Airlines and Singapore Airlines have launched a joint business partnership, further intensifying competition in the region. Meanwhile, Hong Kong Airlines is resuming nonstop Hong Kong–Saipan service, adding another option for premium travelers in Asia.
Air France's renewed focus on culinary partnerships aligns with similar moves by competitors such as Singapore Airlines, which has long collaborated with international chefs, and Qatar Airways, which partners with Michelin-starred chefs for its Business and First class menus. The trend underscores the growing importance of in-flight dining as a differentiator in the premium travel segment.
For agents and tour operators, the updated menus provide a fresh selling point for clients booking Air France's La Première or Business class on the Singapore–Paris route. The rotating menus also offer repeat travelers variety, a factor that can influence loyalty and booking decisions.
As the travel industry continues to recover and evolve, partnerships like this one demonstrate how airlines are leveraging gastronomy to enhance the passenger experience and strengthen brand positioning in key markets.
