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 Air France's new La Première suite 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.
About Daniel Boulud
Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities and restaurateurs. Inspired by the rhythm of the seasons and menus driven by fine ingredients, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. Since arriving in the U.S. in 1982, he has continually evolved his cuisine and expanded his reach from one location (Daniel in 1993) to multiple properties in New York City and across the U.S., as well as Toronto, Montreal, Singapore, Dubai, The Bahamas, and Riyadh. Boulud was raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, outside of Lyon. In 1993, he opened the much-celebrated Daniel on Manhattan’s Upper East Side. His restaurant group has grown significantly over the past 30 years, and today encompasses notable brands including: Restaurant Daniel, Café Boulud, Le Pavillon, Centurion NY, Maison Barnes, Blue Box Café by Daniel Boulud, Le Gratin, Bar Boulud, Boulud Sud, Maison Boulud, Jōji, Epicerie Boulud and La Tête d’Or by Daniel. Boulud has won countless awards for his achievements, including James Beard Foundation awards for Outstanding Restaurant; Outstanding Restaurateur; Best Chef, New York City; and Outstanding Chef of the Year. He has been named Chef of the Year by the Culinary Institute of America, Chevalier de la Légion d’Honneur and Officier de l’Ordre du Mérite Agricole et Chevalier du Mérite National by the French government. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ In 2021, Les Grandes Tables du Monde named him Best Restaurateur in the World. He also earned the 2023 Innovation Award from La Liste. His Michelin-starred restaurants include Restaurant Daniel, Le Pavillon, Jōji and Café Boulud New York. Boulud’s culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and My Best: Daniel Boulud (Ducasse Books, 2014). Additionally, Boulud is Co-President of Citymeals on Wheels, an organization dedicated to serving meals to New Yorkers in need; is Co-Founder of Food1st, in partnership with SL Green Realty Corp. and is Chairman of Ment’or, providing grants to young chefs to advance their culinary education.
Image © EricVitalePhotography
