Daniel Boulud’s fare is legendary and reservations at his many restaurants are as coveted as they are hard to come by. However, in the coming months, for some lucky air travelers, tasting his food will become as simple as investing in a plane ticket.
This is because beginning in the summer of 2025, celebrity chef Daniel Boulud will be creating several new signature dishes for Air France’s La Première and Business cabins.
While neither the chef or the airline were able to share specifics about the dishes as of yet (their representatives say that news will be announced in the coming weeks) the new dishes will be available in the La Première and Business cabins on flights from New York-JFK to Paris-Charles de Gaulle, but also from other major cities that include Los Angeles, Miami, San Francisco and Washington, DC before ultimately being rolled out to all of Air France’s US destinations and will include both red meat and poultry dishes that were created exclusively for these airline menus.
This summer’s launch isn’t the first time the chef as worked with Air France, though, and it’s a partnership that makes perfect sense. “My collaboration with Air France began in 2016, when I became the first French U.S.-based chef to join forces with the airline,” said Chef Daniel Boulud in an email interview.
The chef shared in the interview that he was specifically drawn to Air France’s established dedication to their culinary program. “For me, it was a meaningful opportunity to share our rich gastronomic heritage by creating dishes that balance creativity, tradition, and seasonality—while also bringing a touch of both France and America to the skies.”
As someone who has lived in the U.S. for many years, Boulud is especially proud to now work closely with the Air France culinary team on all direct flights between ten major U.S. cities and Paris. “It’s an honor to be part of this global circle of chefs and to contribute to an experience that celebrates French cuisine in such a thoughtful, elevated way. Our American passengers, many of whom are incredibly loyal to Air France, have embraced this partnership with enthusiasm—and that makes it all the more rewarding,” said Boulud.
Designing dishes for in-flight service is a unique challenge—one that requires elegance, precision, and adaptability. “Alongside Air France’s Corporate Chef François Adamski and their talented culinary teams, we’ve created a menu that reflects the essence of French cuisine: rooted in tradition, yet modern, light, and seasonal,” said Boulud. Each dish is carefully composed to preserve flavor at altitude while delivering comfort and pleasure on board.
“Many of the creations are inspired by my New York restaurants and feature signature elements—sauces, techniques, or garnishes—reimagined to work beautifully in the air,” said Boulud, who says his background in both fine dining and catering has helped the team to bring restaurant-quality meals to passengers in a way that feels authentic and satisfying.
Boulud’s approach to cooking is guided by three principles: creativity, flavor, and responsibility. “I grew up on a farm near Lyon, surrounded by nature and seasonal ingredients—that early connection to the land still shapes everything I do,” said Boulud. In New York, the chef is fortunate to have vibrant markets and exceptional local products throughout the year, which Boulud believes makes it possible to craft dishes that reflect both French technique and the cultural energy of the city.
Every menu begins with the season. “Whether it’s the rich, warming dishes of winter or the lighter, sun-filled flavors of summer, I aim to create meals that feel bright, balanced, and deeply rooted in the moment,” said Boulud.
Sustainability also plays a key role. “My cuisine is always thoughtful about sourcing, waste, and impact, without ever compromising on taste,” said Boulud .
After years of frequent travel, Boulud learned that the key to a comfortable flight lies in a few simple rituals. “Staying hydrated is essential, as is getting up to stretch when possible. I also use the time in the air to unwind—whether that means watching a movie, flipping through something light, or closing my eyes for a quick rest,” said Boulud. Ultimately for Boulud, a great flight combines small pleasures: “A well-prepared meal, a good glass of wine, thoughtful entertainment, and a moment to recharge.”