Long-haul dining is getting a distinctly sweeter update at Air France, as the airline extends its collaboration with acclaimed pastry chef Nina Métayer, for a fresh collection of Business Class desserts.
Designed specifically for passengers travelling out of Paris, the new menu continues Air France’s broader push to bring contemporary French gastronomy into the cabin.
Métayer, named World’s Best Pastry Chef in 2023, is no stranger to translating fine pastry into the unique conditions of flight. Her partnership with the airline began in 2024, and this new selection builds on that with desserts calibrated for altitude, where taste perception can soften and texture becomes all the more important.
A leading figure in modern French pâtisserie, Métayer’s path to the top has been unusually international. She first discovered her passion for baking during a formative stay in Puebla, Mexico, later refining her craft in Melbourne before returning to Paris to work in some of the capital’s most storied kitchens, including Le Meurice. From there came roles at Hôtel Raphaël, Café Pouchkine and Jean-François Piège’s Grand Restaurant, where her desserts quickly became a calling card.
Métayer currently runs several bakeries and patisseries, as well as a chocolate shop in La Rochelle and Paris.
Métayer, named World’s Best Pastry Chef in 2023, is no stranger to translating fine pastry into the unique conditions of flight…
A dessert menu for 35,000 feet
The two headline additions are a raspberry and coconut slice and a lemon and verbena slice, both created to feel rich enough for Business Class, while light enough for long-haul.
The raspberry and coconut slice pairs creamy coconut mousse with a fresh raspberry confit and a delicate white chocolate layer. The flavour profile promises enough brightness to cut through the muted palate of cabin air, while still delivering the indulgence travellers tend to crave.
The lemon and verbena slice leans more towards citrus freshness, offering a cleaner, more aromatic finish.
Métayer describes them as “true travel companions”, explaining: “I’ve created rich yet light pastries to take travellers on a sensory journey, whilst evoking the charm of faraway destinations.”
That travel-inflected approach fits neatly with the wider Business Class dining proposition, where her desserts sit alongside dishes by triple-Michelin-starred chef Régis Marcon. Marcon’s menus, inspired by nature and the Auvergne-Rhône-Alpes region, continue to anchor the savoury side of the experience.
Air France says the meals are developed with Servair using seasonal produce, with French-origin meat, poultry, dairy and eggs, alongside fish sourced from sustainable or domestic fisheries. Vegetarian options remain available throughout the cabin.
Business Class passengers can pre-select their main course up to 24 hours before departure.
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Long-haul dining is getting a distinctly sweeter update at Air France, as the airline extends its collaboration with acclaimed pastry chef Nina Métayer, for a fresh collection of Business Class desserts.
Designed specifically for passengers travelling out of Paris, the new menu continues Air France’s broader push to bring contemporary French gastronomy into the cabin.
Métayer, named World’s Best Pastry Chef in 2023, is no stranger to translating fine pastry into the unique conditions of flight. Her partnership with the airline began in 2024, and this new selection builds on that with desserts calibrated for altitude, where taste perception can soften and texture becomes all the more important.
A leading figure in modern French pâtisserie, Métayer’s path to the top has been unusually international. She first discovered her passion for baking during a formative stay in Puebla, Mexico, later refining her craft in Melbourne before returning to Paris to work in some of the capital’s most storied kitchens, including Le Meurice. From there came roles at Hôtel Raphaël, Café Pouchkine and Jean-François Piège’s Grand Restaurant, where her desserts quickly became a calling card.
Métayer currently runs several bakeries and patisseries, as well as a chocolate shop in La Rochelle and Paris.
A dessert menu for 35,000 feet
The two headline additions are a raspberry and coconut slice and a lemon and verbena slice, both created to feel rich enough for Business Class, while light enough for long-haul.
The raspberry and coconut slice pairs creamy coconut mousse with a fresh raspberry confit and a delicate white chocolate layer. The flavour profile promises enough brightness to cut through the muted palate of cabin air, while still delivering the indulgence travellers tend to crave.
The lemon and verbena slice leans more towards citrus freshness, offering a cleaner, more aromatic finish.
Métayer describes them as “true travel companions”, explaining: “I’ve created rich yet light pastries to take travellers on a sensory journey, whilst evoking the charm of faraway destinations.”
That travel-inflected approach fits neatly with the wider Business Class dining proposition, where her desserts sit alongside dishes by triple-Michelin-starred chef Régis Marcon. Marcon’s menus, inspired by nature and the Auvergne-Rhône-Alpes region, continue to anchor the savoury side of the experience.
Air France says the meals are developed with Servair using seasonal produce, with French-origin meat, poultry, dairy and eggs, alongside fish sourced from sustainable or domestic fisheries. Vegetarian options remain available throughout the cabin.
Business Class passengers can pre-select their main course up to 24 hours before departure.
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