Communication - Press
Air France is introducing new desserts created by Nina Métayer in its long-haul Business cabin
From April 2026, renowned pastry chef Nina Métayer will continue her collaboration with Air France by creating a new collection of exquisite desserts, specially designed to be enjoyed on board by long-haul Business Class customers.
In the Business cabin, to enhance the French-inspired culinary experience on board, Air France has entrusted the creation of its desserts to an exceptional talent. Voted World’s Best Pastry Chef in 2023 and already acclaimed for her previous collaborations with the airline, Nina Métayer is now continuing this adventure, which began in 2024. She has created a new range of sweet treats to be enjoyed over the coming months on flights departing from Paris.
Each of these creations has been specially designed to be enjoyed on board the airline’s flights. Two of them are brand new and will be available on the menu for the first time: the raspberry and coconut slice, with its comforting notes, and the Lemon and Verbena slice, a delightful citrus treat.
“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.
Raspberry and Coconut slice by Nina Metayer: “A light and indulgent combination of comforting flavours, where the creamy coconut mousse, the fresh raspberry confit and the delicate layer of white chocolate come together to create a subtle balance between indulgence and elegance.”
Régis Marcon, signature chef for the Air France Business cabin
Régis Marcon, a triple-Michelin-starred chef and Bocuse d’Or winner, is currently creating the Business Class menu for Air France’s long-haul flights on departure from Paris. Inspired by nature and his home region, Auvergne-Rhône-Alpes, he offers exclusive dishes characterised by refinement and authenticity.
To create this refined, Michelin-starred cuisine, the chefs work in collaboration with Servair, using fresh, local produce that changes with the seasons. As part of the airline’s commitment to more responsible catering, the meat, poultry, dairy products and eggs on each menu are of French origin, and the fish sourced from sustainable or French fisheries. Vegetarian options are also systematically available in all cabins.
As part of the fight against food waste, Air France offers its customers travelling in the Business cabin the option of pre-selecting their main dish up to 24 hours before the flight. This service combines the guarantee of availability of the customer's choice with fairer consumption on board.
About Nina Métayer
A leading figure in French patisserie, Nina Métayer discovered her passion for baking at a very early age during a stay in Puebla, Mexico.
She went on to hone her skills, working notably in Melbourne, Australia, as well as in prestigious Parisian luxury hotels. In Paris, she began her career at Le Meurice, before joining the five-star Raphaël, where she created her first signature dessert, the ‘exotic floating island’, before joining Jean-François Piège’s Grand Restaurant, which was awarded two Michelin stars six months after opening. She then took charge of the dessert menu at Café Pouchkine and, building on this experience, launched Délicatisserie.com in 2020, initially as an online store.
Her creations, both elegant and refined, stand out with their subtle flavours, where every flavour and texture is created with precision. Thanks to her creativity and high standards, she is gradually establishing herself as a leading figure in the world of patisserie, having received numerous awards in recognition of her talent and career.
She now runs several bakeries and patisseries, as well as a chocolate shop in La Rochelle and Paris, and has become the embodiment of excellence and buoyancy in French patisserie.
