Ever since La Compagnie was created, renowned chef Christophe Langrée has ensured passengers enjoy seasonal French gastronomy onboard.
“Taking people on a voyage is our business, both in the air and in their minds. Our cuisine plays a part in the La Compagnie journey. It always follows the seasons and our passengers’ gastronomic desires. Straight to the point, simple, and good, those are our guiding principles. From my native Brittany to my travels around the world, I have kept only the best to share with you.” Christophe Langrée
Between Paris/Nice and New York, enjoy a 4-course menu after take-off, with a cold starter, a hot dish chosen from two options, a cheese plate and a dessert. Just before landing, passengers are served a light snack with savory and sweet options.
For overnight travel from New York to Paris/Nice, you can eat before your flight in the Art & Lounge salon, La Compagnie’s airport lounge. Choose from a selection of hot dishes and salads offered at our buffet. Onboard, we serve passengers an easy, light snack to ensure they have the freedom to rest. This light snack is composed of a gourmet salad, soup, a cheese plate and a dessert. Before landing, a complete breakfast is served including a French croissant created exclusively for La Compagnie by Maison Kayser boulangerie, who supplies the bread on all of our flights.
Menus onboard are refreshed every month and chefs from Paris, Nice and NY are invited by our chef Christophe Langrée to contribute signature dishes to our menus throughout the year. Featured chefs have included David Toutain, Frédéric Duca, Florent Ladeyn, Yann Couvreur, and Gaël & Michaël Tourteaux.