Yves Camdeborde has created the new menu for Air France lounges at Roissy, featuring chicken with candied lemon and a Lenôtre dessert
Even before boarding, the journey begins at the table. Since June 25, 2026, Air France has been bringing “bistronomy” to its long-haul lounges at Paris-Charles de Gaulle, with a new menu created by one of the most influential chefs in contemporary French gastronomy.
Yves Camdeborde, the pioneer of “bistronomy” for travelers
Few chefs have had such a profound impact on the French people’s relationship with fine dining. Yves Camdeborde is widely recognized as the inventor of “bistronomy,” a movement that combines the high standards of haute cuisine with the simple warmth of bistros. His conviction is clear: emotion can arise just as much from a premium ingredient as from an everyday one, as long as they are prepared with precision and sincerity.
His influence has, moreover, shaped an entire generation of chefs. He paved the way for a cuisine that is freer, more accessible, and resolutely human. Air France has therefore made a bold choice in entrusting him with the creation of its new menu.
A dedicated chef, Camdeborde champions a vibrant culinary style, guided by a deep love for France’s regional traditions and respect for the seasons. These values are now tangibly reflected in the dishes served to departing passengers.
“In a lounge, the cuisine should complement every moment of the journey, whether brief or more extended. To suit every occasion, I’ve created dishes for Air France passengers that are designed to be enjoyed on the go or savored at a more leisurely pace—through authentic cuisine rooted in our local regions and brought to life by the work of our producers.” —Yves Camdeborde
A menu that changes with the seasons
The menu isn’t set in stone. It changes regularly with the seasons, in collaboration with the producers who supply the ingredients. As a result, customers discover new offerings every time they visit, all of which are rooted in France’s regional traditions.
This ongoing renewal is made possible through a partnership with Sodexo Live!, a global leader in hospitality with a presence in more than 180 airport lounges worldwide. The two partners work together to ensure that every Camdeborde dish is prepared and served under the best possible conditions.
What You Actually Find on Your Plate
The dishes served for lunch and dinner reflect the chef’s philosophy: hearty, simple, and authentic cuisine. Three recipes clearly illustrate this current culinary direction:
- Free-range chicken with candied lemon, served with ratatouille
- A celeriac cake served with cod, hake, and smoked trout
- A creamy lasagna with spinach, mozzarella, and walnuts, enhanced with button mushrooms and roasted parsnips
- A ” Finger Entremets Chocolat noisette” by Lenôtre, consisting of chocolate mousse, a cocoa cookie, and a crispy puff pastry
Pastries also have a place in this updated menu. Air France offers a dessert created by Lenôtre, entirely dedicated to chocolate. This “Finger Entremets Chocolat Noisette” combines textures and flavors in an elegant format, designed for in-flight service.
Spaces inspired by Parisian brasseries
The airline’s long-haul lounges are located in Terminal 2E at Paris-Charles de Gaulle, in boarding halls K, L, and M. Their decor is inspired by Parisian brasseries and cafés, creating a warm and welcoming atmosphere before departure.
The culinary offerings here change throughout the day. They highlight iconic French products, in line with an ongoing commitment to more sustainable dining. These lounges are therefore much more than just waiting areas.
Air France and fine dining: an ambition that goes beyond the lounges
This new menu by Camdeborde is part of a broader initiative. In June 2026, Air France also introduced a new cocktail menu created by Matthias Giroud for its Business, Premium, and long-haul Economy classes. The airline is also opening a restaurant this summer at the Cercle des Nageurs in Marseille.
These initiatives demonstrate that Air France considers fine dining to be a cornerstone of its identity. Every culinary detail, from the onboard lounge onward, contributes to the art of French-style travel that the airline carefully cultivates.
For passengers connecting through Paris-Charles de Gaulle before a long-haul flight, Air France lounges now offer a culinary experience created by a chef who has redefined the standards of French cuisine. This is the airline’s way of turning the wait into a special part of the journey.
