La Compagnie offers business class flights to/from Paris Orly to New York their inflight meals have been created by Chefs in Paris and New York. The airline recently partnered with Maison Kayser to offer their French croissants onboard, Eric Kayser is recognised as most of the most talented bakers of his generations. His father, grandfather and great-grandfather were all bakers.

Passengers on La Compagnie will enjoy a four-course menu with a cold starter, a hot meal (two choices), a cheese plate and dessert. Before landing, you will receive a light snack consisting of three salty and three sweet snacks.

On overnight flights from New York to Paris, a light snack is provided to allow passengers to rest quickly; this dinner will consist of a gourmet salad, soup, a cheese plate and dessert. Before landing a full breakfast is offered including those delicious croissants by Maison Kayser.


The airline has recently partnered with Christophe Langree, the Michelin-starred chef of Faust in Paris to create their Chef & Co inflight meal program. Two Chefs based in Paris: David Toutain and Christophe Saintagne and two Chefs based in New York: Jody Williams and Frederic Duca, have created their signature dishes for the airline. Menus are seasonal with a focus on great delicacy and paired with Piper Heidsieck Champagne, and carefully selected French wines.

If you would like to see a sample airline food menu from La Compagnie flights check it here.


Can be ordered at the time of booking or by contacting the airline here, meals should be ordered at least 48 hours before departure. Allergens meal ( does not contain cereals, crustaceans, eggs, fish, peanuts, soy, milk, nuts (almonds, walnuts, hazelnuts), celery, mustard, sesame seeds, sulfur dioxide and sulphites at concentrations above 10 mg / kg, lupine and molluscs) Gluten free, Diabetic, Muslim, Kosher and Vegetarian.

To book special meals contact the airline here.

About The Author

Founder of Inflight Feed

Nik has been running Inflight Feed since 2012, and since then he's taken well over 500 flights for work and pleasure. He documents his inflight meal experiences right here; he's also a freelance writer covering inflight meal trends, he has written for CNN and has regular columns in leading industry magazines. He's been featured in Vogue, QZ, Lifehacker, The New York Times plus many major news outlets across the globe.