Chef Julien Royer’s signature dishes are served exclusively in Air France’s La Première and Business cabins on flights departing Singapore to Paris. The menu features ten new exceptional dishes for La Première and three for the Business cabin.
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
- Provençal Lamb Shoulder, Niçoise Olive Jus, Boulangère Potatoes and Garlic Confit
- Confit Duck Leg, Poultry Just with Orange and Sherry Vinegar, Potatoes with Morel Mushrooms, Agen Prunes
- Miso-marinated Cod Steak, Yuzu Beurre Blanc, Pilaf Rice and Celtuce Lettuce
- Butternut Squash Gnocchi, glazed with Sage, Sweet and Sour Banyuls Broth, Roasted Hazelnuts
Dishes to enjoy in Business:
January, February, July, August 2026
- Braised Beef Short Ribs, Carrot Mousseline, Grilled Onions, Mustard Caviar
- Baked Chicken Leg, Sauce Vierge, Rosemary and Olive Polenta, Smoked Paprika
- Coconut Poached Cod Fish, Niigata Rice, ‘Vadouvan’ Spices, Thai Spices Velouté
- Mushroom ‘Dumpling’, Grilled Maitake, Kabocha Pumpkin, Sweet and Sour Broth
March, April, September, October 2026
- Veal Blanquette, Polenta with Oregano, Glazed Vegetables
- Duck Leg Confit with Lentils, Braised Endive, Burnt Oranges
- Chilean Seabass with Kyoto White Miso, Wok of Vegetables, Sesame, Sake Beurre Blanc
- Kampot Pepper Glazed Gnocchis, Smoked Eggplant, Semi Confit Tomato
May, June, November, December 2026
- Seared Chilean Seabass, Creamy Polenta with Piquillo and Fresh Herbs, Vierge Vinaigrette
- Ballotine de Volaille ‘Grand-Mère’, Sauce Albufera, Japanese Rice, Sautéed Mushrooms
- Braised Wagyu Short Rib, ‘Marchand de Vin Sauce’, Carrot Mousseline
- Mediterranean-style Stuffed Vegetables, Tomato Coulis with Paprika and Olives