Air France will introduce a new range of desserts in its long-haul Business Class cabin from April 2026, developed by pastry chef Nina Métayer. The initiative continues an ongoing collaboration that began in 2024.
The updated dessert selection will be available on flights departing from Paris and includes two new additions: Raspberry coconut delight and Lemon verbena escape. The desserts have been adapted for onboard service, with a focus on maintaining texture and flavour consistency in-flight.
“I designed these desserts to be true travel companions. I’ve created rich yet light pastries to take travellers on a sensory journey, whilst evoking the charm of faraway destinations,” said Nina Métayer.
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The Business Class menu continues to be developed by Régis Marcon, a three-Michelin-starred chef and Bocuse d’Or winner, who oversees the broader onboard culinary offering. Menu development is carried out in partnership with Servair, using seasonal and primarily French-sourced ingredients. According to the airline, meat, poultry, dairy products and eggs are sourced from France, while fish is selected from sustainable or French fisheries. Vegetarian options are available across cabins.
As part of its onboard service model, Business Class passengers can pre-select their main course up to 24 hours before departure. The airline states this process is intended to support meal availability and reduce food waste.
Métayer, named World’s Best Pastry Chef in 2023, has worked across international markets including France, Australia and Mexico, and operates multiple patisserie locations in Paris and La Rochelle.
