Air France invited triple Michelin-starred chef Régis Marcon to showcase his dishes on a business class flight from Paris to Bogotá. The event occurred on March 4, 2026, aboard flight AF422. Passengers enjoyed a menu inspired by French gastronomy while interacting with the chef.
On March 4, 2026, Air France elevated its in-flight dining experience by hosting triple Michelin-starred chef Régis Marcon on flight AF422 from Paris-Charles de Gaulle Airport to Bogotá. Marcon, a Bocuse d’Or winner, presented his signature dishes to business class passengers during the long-haul journey.
The chef collaborated with the cabin crew and François Adamski, Servair’s corporate chef and another Bocuse d’Or winner. The menu featured scallops with Jerusalem artichoke purée, roast guinea fowl with caper sauce and vegetables, and beef served with fennel purée and mushrooms. These dishes reflect Marcon’s style, drawing from the Auvergne-Rhône-Alpes region and emphasizing seasonal ingredients and nature-inspired flavors.
Marcon oversees the business class menus for Air France’s long-haul flights departing from Paris. This onboard event is part of the airline’s “Culinary Heights” program, which partners with leading chefs to create premium cabin meals. Such initiatives occasionally include chefs traveling to meet passengers and demonstrate their work.
Air France aims to showcase French culinary expertise through these collaborations, improving the overall experience for long-haul travelers. The airline runs daily Airbus A350 flights on the Paris-Bogotá route.
