Chef Julien Royer's signature dishes are served exclusively in Air France's La Première and Business cabins departing Singapore to Paris
Ten new exceptional dishes for La Première and three for the Business cabin
SINGAPORE, June 26, 2026 /PRNewswire/ -- Since 2019, acclaimed triple Michelin-starred chef, Julien Royer has brought his unique perspective on French dining with Asian influences onboard Air France flights, creating exclusive dishes for Air France La Première and Business class passengers departing from Singapore.
Femke Kroese, General Manager for Air France KLM South East Asia & Oceania said: "Air France is honoured to renew its collaboration with triple Michelin-starred Chef Julien Royer, continuing a successful partnership that has now spanned 7 years. This renewed collaboration reflects Air France's ongoing dedication to offering customers the very best of French excellence throughout their journey. These creations are a true expression of Air France's commitment to exceptional gastronomy and refined service."
Chef Julien Royer shared: "I am delighted to continue my collaboration with Air France, this time creating new dishes for La Première and the Business cabins. The new menu remains rooted in French technique, while drawing inspiration from some of Singapore's most loved dishes, including our interpretation of chicken rice. Vegetarian dishes are also now part of the menu, giving more options while celebrating the beauty of vegetables at their peak. I hope these dishes can bring a sense of comfort while travelling. This collaboration has been a truly rewarding journey, and I am grateful for the opportunity to share my cooking with passengers from around the world."
Dishes to enjoy in La Première
January, February, July & August 2026
Braised Beef Cheek with Pinot Noir and trio of Heirloom Carrots
Farmhouse Chicken Supreme, Truffled Yellow Wine Sauce, Japanese Rice and Maitake Mushrooms
Grilled Toothfish, Sorrel Sauce, Wok-fried Vegetables with Sesame and Coriander
Ravioli with Fourme d'Ambert Cheese, Spiced Figs and Walnut Crumble
March, April, September, October 2026
Sea Bass and Prawn Bouillabaisse, Saffron Roulle, Provençal Tomatoes, Confit Fennel and Melt-in-the-mouth Potatoes
Ballotine of Stuffed and Confit Turkey, Albufera Sauce, Niigate Rice with Shiitake Mushrooms and Vegetable Brunoise
Braised Beef Cheek, Mustard and Tarragon Sauce, Pearl Barley Risotto
Wild Mushroom Ravioli, Sautéed Morel, Black Trumpet and Maitake, Parmesan cream
May, June, November, December 2026