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Welcome to your La Première journey.

Our ambition is to create

the most beautiful travel experience.

With the level of expectation and excellence

we set from the start,

it was a challenge.

After three years of work, it's a moment of truth.

Air France, inaugural La Première flight,

cleared for takeoff. 27 left.

260 degrees. 10 knots.

Let's talk about one of the topics

close to my heart: La Première.

We created the previous La Première in 2014.

How do we deliver that real "wow" effect, compared to La Première,

which is still so highly valued?

We assessed the strengths and weaknesses to see how it could be improved.

We need to maintain continuity, since the product is still highly valued,

but also add a modern touch without disrupting things.

This cabin has its own identity.

It stands out from the competition.

It stands out from our Business cabin.

That's also what makes it a true signature.

It truly has

that subtle French elegance.

We couldn't be happier.

Today, of course, it's very comfortable.

It has everything.

Anne and I are fully on the same page

to develop the next La Première.

My first idea was:

how do we give Air France customers

that "wow" feeling when they board La Première?

First, the privacy.

It has to feel like a private jet experience.

We need to better optimize the space we have.

It's a real question.

How do we offer even more space to the customer?

In such a tight space, how do we balance

privacy with warmth?

There's a technological challenge.

Space is limited, there's a technical area just above.

Sometimes we have doubts,

we think: "That's really ambitious."

There will be unknowns, there will be problems, that's normal.

Keep going with this idea: we want a private jet experience.

We already offer privacy on board, and we're pushing it even further.

For me, what this new Première project symbolizes,

is the ability of all Air France teams

to achieve excellence.

It should start when the customer enters the terminal.

What can we do better so this experience starts

as soon as the customer enters our environment?

This is an area where we can really improve.

We can improve the customer's privacy.

All of this

gives us a real chance to create

the world's best La Première.

It's true that there is pressure.

This is a hugely ambitious project with serious industrial stakes,

but it's a good kind of pressure, we're pushing our limits.

I've just come from a meeting with Anne and Ben.

The new La Première project is officially confirmed.

Great news.

We have three years to deliver both the ground and onboard experience.

It's a great project.

Ben and Anne share their ideas.

Two key things: first, the length,

and second, the idea of having two spaces.

Instead of our current setup,

Ben wants to move towards a seat and bed setup.

We'd be the first to do this.

My role is to integrate all their requests

and to think about the challenges ahead.

The challenge is one thing, but we need to make it real,

and deliver the first sketches fast.

October 7, 1933,

this flag waving in the Bourget wind celebrates the creation of Air France.

The first planes were anything but luxurious.

They weren't pressurized, there was a deafening noise. Smells of engine oil.

It wasn't nearly as comfortable as today.

Luxury was flying. It was for the elite.

In fact, the whole plane was first class.

Gradually, with technological advances,

from the 1950s and especially the 1960s,

air travel developed,

ushering in the jet age.

It was the first time first class had a name,

because on the same plane

there was also an economy class.

We hope you all have a pleasant journey.

First class was quite extraordinary.

There were spaces like small lounges

that turned into real double beds.

It also featured fine French cuisine,

served on real plates.

This service remained

a true symbol of first class.

Ladies and gentlemen, hello.

The captain and crew are pleased to welcome you aboard.

In a way, an airline

was its country's ambassador to the world.

So Air France

represented the very best of France,

from fashion with the uniforms

to tableware and technology.

In 1966,

Air France was among the first to try in-flight movies.

That's original!

On November 22, 1977,

Air France launched the Paris-New York route with Concorde.

Concorde was incredible.

It was luxury and the ultimate time saver.

It took 3 hours and 30 minutes to reach New York from Paris.

You left Paris at 11 a.m.,

arriving in New York at 8:30 a.m.

It was like you aged backwards that day.

It was a myth, an icon,

pure innovation in one aircraft.

That spirit lives in every Air France employee.

It pushes us to always go further.

First class, in a way,

is the essence of French hospitality.

It's been part

of every La Première

since 1952,

and it's still present today.

A quiet kind of luxury, with no need for extras

to be seen or noticed.

The absolute priority

for Air France

is to make La Première the most beautiful in the world.

When that's your brief, the bar is set high.

We work with our design agency every day.

We start by sharing a brief.

Ready for this little work session?

Then a creative phase begins.

And, eventually, through discussion, we always find common ground,

a solution that suits the Air France brand.

I'd like us to review

the concept of our new La Première cabin.

Maybe together with you and Alain

we can review it

and we'll see if any decisions need to be made.

I'll share my screen.

There are intentions and a kind of creative conversation.

It's an intense time

when multiple concepts are pitched.

This concept,

has the advantage of simplicity.

There's a cocoon effect

around the passenger's head in bed

that's actually a bit better than expected...

I'm a bit obsessive, I don't want to lose this ribbon idea.

We need the most horizontal view possible

of the cabin layout.

We want to start from a strong design vision,

one that considers some constraints,

but still leaves room for innovation.

At some point, we must make it a reality,

and Mark will help us make that technical leap.

Mark plays a key role,

he has to make sure the cabin can actually be built.

There are enough options

for us to move forward.

Well done, because it's not easy to fit all this into such a space.

The direction clearly comes from the Air France teams

and Brandimage.

I think we're heading in the right direction.

Where challenges arise, it's our job to say:

"Given the constraints we anticipate,

here's another way to approach the project."

I really want us

to think through every detail, the stitching,

and how the materials flow into each other.

That kind of attention to detail needs to carry through

the next design phases,

working with you to make sure it's industrializable and buildable.

First concept: seat facing forward

and bed facing backward.

This allows us to have a fairly generous bed.

I don't know what you think, Mark, but this addition might lack elegance.

might not be very elegant.

It's interesting, but we're not there yet.

In all this design work,

Brandimage will handle the aesthetic design,

the brand image aspect. It all needs to align with Air France's image.

Mark Collins, on his side,

will turn that brand vision into something practical,

something that works and can be maintained.

That's where it gets tricky.

I'll move on to the next concept.

Our work always has to meet the highest standards.

Christophe and his team constantly push us

to deliver the very best for Air France and its passengers.

Then, a variation of this first concept,

where we rotate the bed.

This gives us slightly more generous bed dimensions.

How much bed length are you maintaining here?

Is it two meters?

It is two meters.

I don't know, Jean-François, even if it's two meters,

a triangle at the foot of the bed

doesn't feel very first class.

The passenger's head is in the furniture, it's not...

It's not great.

Exactly. Now, for the next concept,

we propose a bed that's not a bed

at boarding.

It's really more of a seat at boarding.

And in flight, with a mechanism, the bed unfolds.

We're really going for a chaise longue feel.

Don't forget our longest La Première flights are over 12 hours.

You've got a bed, a seat, but two mechanical objects?

We need to check with maintenance what they think.

What you're proposing

has a couple of things to fix, but the foundations are there.

Could a concept like that be prototyped?

There are technical challenges, especially in bed deployment,

because it's something

that would be completely innovative.

The challenge is big,

we can't rely on 3D models to test it.

Since it's innovative, there are questions about legroom.

How will it deploy?

We need to make a model, if only to show it,

so we can get an opinion on the project,

because it's so innovative we can't rely only on images.

Any thoughts, Jean-Marc?

The first step in such a project is the design phase.

- Hello! I'm here to see Xavier Thuizat. - Of course. It's that way.

Thank you.

But it's also all those little touches on board,

for example when it comes to food,

to the wines that will be served.

We'll bring in a number of people

recognized for their excellence.

- Hello, Xavier. - Hello, Fabien.

Welcome.

We've selected a number of talented sommeliers.

Xavier came out on top.

He's the best person to help us elevate the experience.

What I can suggest, maybe, first, Fabien,

is to taste something.

To me, Air France is a symbol.

So, we say yes, no matter the cost.

This selection of wine will fly around the world every day.

People will taste it, and that's what makes me proud.

This is a young champagne, just 18 years old.

The nose gives it away, that's what we were going for.

You get that wine-like character, this champagne has real depth.

The passenger boards, gets a whiff of this...

the journey has already begun.

Xavier has a fantastic palate for judging wine quality

and the emotion it can bring.

He also has a culture

that adds depth to the choices he can offer.

It's a pleasure to add talent

to this team building the new La Première.

See those droplets on the glass?

The more there are, the better the wine.

That's natural, it's called glycerol.

In wine, it's a sign of something exceptional.

To me, true luxury isn't about price or value,

it's about the moments you remember.

What matters is creating unforgettable moments.

Fabien, I couldn't let you leave here

without tasting a classic French Bordeaux.

This immense Pessac-Léognan.

And perhaps the greatest of all.

Creating the menu for this famous La Première,

is about showcasing young talents and estates,

maybe even discovering the next big names.

We need to find talents

producing exceptional products to offer them to shine worldwide.

Will this fit in a plane?

I'm quite impressed.

It's a big leap from the existing suite.

What's nice is even if you're tall,

there's still plenty of room.

There's space.

Nice!

The prototype was built,

delivered to us, and set up in our model room,

a room in the Air France basement

that's not glamorous at all.

It's the opposite of what people will see,

but it gives us confidence in the choices we've made

for a project that will last several years.

The dining table is quite nice.

We need to make it bigger. Right now,

it's smaller than the one we have.

Don't forget that the catering service in La Première

is like in a Michelin-starred restaurant.

There are a lot of plates. It all has to fit.

If we sum it up,

there's really a sense of space.

You can see the volume.

Five windows.

A real bed.

On a plane like this,

I've never seen a first class with this much space.

For the carpet, we need to be careful

about the direction it's laid.

The pattern here is more geometric.

The colors have subtle variations.

I find this blue-gray more interesting.

Here's my Nimbus Cloud wallpaper.

It will be around the windows.

Around the windows and behind each screen.

We brief our suppliers on materials.

We receive models,

color samples, fabric samples,

to see how they look in the space.

This looks good. It's better in a lighter tone.

I really want this blue-gray to stand out.

It can't get lost among the other colors.

Attention to detail is key.

So, for months, we discuss about color.

Some might say,

"I don't see much difference between these blues."

We see it.

That's the detail we're after.

This is our first curtain test.

This is the full-scale model.

It's beautiful because it adds shine to something very matte.

The texture comes alive with those threads in the weave.

- It's very good. - But it's too beige.

We need to quickly get new samples in the right colors.

Time is ticking

and we need to decide on fabrics quickly

to keep things harmonious.

We also need to consider lighting,

especially the brightness,

to see how the fabrics will actually look.

And with five windows to work with,

that shimmer effect could add something special.

What I love most when I arrive in Meursault,

is reconnecting with the land.

And it's here, in one of my favorite estates,

one of the most renowned and iconic...

You're here already!

...that we'll find the gem for La Première.

Always focused on the current vintage,

even if there are already some in the cellar.

I feel best in the field.

Opening the doors of a cellar is magical.

I'm fully attentive to the winemaker.

The wine is still a bit cloudy,

because it's not quite finished.

Paul stirred it yesterday.

I move from barrel to barrel,

constantly, with curiosity,

anticipation,

and a bit of stress, too.

The taste, wow.

There's a vibration, tension, energy.

And the finish? Rich and mouthwatering.

This is a future star of fine dining.

It's a big deal for a winemaker to join

the prestigious circle of La Première wine suppliers.

- You have ideas. - I have ideas.

We might go for

a Meursault Les Grands Charrons.

So... shall we do it?

Let's see.

Let's taste.

You see, this wine, right away, when I smell it,

I get this white pepper note.

Vibrant, complex, almost comforting,

yet at the same time, very distinguished.

It's balanced.

It also reminds me a lot of Air France's elegance.

I can already imagine, at this very moment,

the smile on our passengers' faces.

To me, it's truly a wine worthy of La Première.

Yeah, that'll be a fine bottle.

Very, very, very good choice.

It's the first time we're showing a 3D version

of our work to Ben and Anne.

So, naturally, we're a bit nervous.

Honestly, this might be the most stressful moment yet.

- Hello. - Hi, Christophe. How are you?

The big reveal.

It's our first animated 3D view.

- Big day today. - We've been waiting for this.

Go ahead, Ben, start.

It's for you.

It's both a moment of pride, because we feel

we have something starting to take shape.

It's also a moment of stress,

because we're waiting for feedback.

- It's bright. - It's very bright.

It's very elegant.

This is a real step forward.

The space, with the five windows, is beautiful.

We have two different living spaces.

Can you adjust the bed while seated?

The bed and seat are synced,

when you set up the bed,

the seat shifts automatically

so there's no collision between the bed and seat.

And the divider?

When traveling with people, does it really move apart

so both people can have a shared space?

What we call a "divider"

is what allows for complete privacy.

It works like Japanese screens.

You have three panels that tuck

behind a fixed one.

- So the third stays in place. - Exactly.

Is there enough room for people to talk?

When seated, you're side by side.

It's emotional to see that we made it work.

We're also thinking a lot about colors,

about materials, which you obviously need to touch,

since you can't feel them in a 3D view.

So what's the next step? What's the timeline?

It's about getting all this into development.

There are still questions about the divider

and the screen remote control.

- So at our next meeting... - A physical prototype.

We'll show you a real prototype,

with concrete elements.

Seeing Ben and Anne's reaction...

It's like a private jet.

It's luxury.

I thought, "Yes, we nailed the concept."

- OK, excellent. - Thank you.

Thank you.

This Air France La Première project is truly exceptional,

both in its vision and design.

There's a very large space with five windows.

You get both a full seat and a bed, plus two screens.

There's a touchscreen that can control

all the suite's electronic equipment.

It's a real technical challenge.

Air France's expectations for this product are very high.

- Hello. - Did you have a good trip?

We're very excited to share with you

this first industrial achievement.

It's the first time we're making this.

Experiencing this Première...

From the very first sketches, we could tell

this would be unlike anything on the market.

Designing the world's largest suite is no ordinary project.

We're working with tech that didn't even exist before.

Of course, we installed this model in a confidential location.

The goal's in sight.

The industrial launch.

We're moving beyond the idea and concept,

beyond the things we worked on with our designers.

This time, we're manufacturing.

- Here, it's... - Yeah, there's a bit of play.

We'll note that.

Suddenly, there it is,

we clearly see the elements

we spent so much time on.

Does everything work?

Yes, everything works. You can open the drawer.

After all this work,

did we meet our target?

Here too.

It's a tense moment.

There's a mark here.

This defect will be improved.

We'll follow up on this.

We're under a lot of pressure,

because everything is about detail, finishes, stitching,

and material choice.

It's really well done.

After all this time.

Very good.

There! With the mirror.

- The mirror's clean, right? - Yeah.

How does it look? And to the touch...

Yeah, it's good.

We're in the final stretch.

It looks good. It's really beautiful.

It's quite an achievement.

At this point, we think we made the right choices,

but there's still a long road ahead

before full-scale production.

It's quite smooth, actually.

It looks sleek and simple,

but it's actually incredibly complex to build.

It's quite satisfying

in terms of space, aesthetics,

and the confidence in the manufacturing.

It's beautiful.

Beautiful.

We're not selling a flight,

we're not selling a trip from A to B,

we're selling a complete travel experience.

Beyond the cabin, we're rethinking the entire ground journey.

We need to rethink the entrance and how passengers access the terminal.

For these clients, there will be a dedicated entrance.

Next, we'll expand the La Première lounge with new private suites,

with a dining room, bedroom,

and shower, clients will feel like they're in a palace.

This corridor leads to the suites.

Today, Mark and I are visiting the site

to ensure the quality meets our standards.

All clients who've booked suites will be directed here.

Very good.

- Shall we see where the seahorse goes? - Sure.

I brought it. We managed to make the prototype.

The seahorse will go here,

along with the "Air France La Première" branding.

We have a historic seahorse emblem from old aircraft booklets.

This seahorse has been modernized

and restyled by Alain Doré.

It's exclusively for La Première.

It's found on board, on menus, on all the tableware,

specifically for this clientele.

We aim for simple elegance,

elegance that doesn't need to be flashy.

We collaborate with artisans to perfect the finishes.

There are some imperfections.

With the paint, you can see it fills in a bit.

Here, we're entering the first suite.

They've installed sliding doors.

The structure is already in place.

- Does it look good to you? - Yes.

The ceilings are finished,

sanded and paneled.

Today, they're working on this corridor.

It's being completed now.

We fell a bit behind here, as you saw earlier.

We'll try to catch up.

We planned a layout for our suites,

but once the materials are here,

and the furniture is here,

we might need to adjust some things.

The ceilings in suite one look quite good.

And as you saw, the team is finalizing

the sanding and finishes of suite three.

We still have some site visits to do

and some materials yet to receive.

We experienced some delays,

but we should soon have our ground experience ready.

Véro, we're right on schedule.

The suites will be little gems.

Now, we just need to ensure exceptional service and dining

down to every detail.

Hello.

We're heading to the chef's table.

Exactly, a private table.

- Behind the scenes. - Backstage.

Welcome.

I hadn't seen this beautiful place before, since we always met...

In the lounges.

This is my private dining room.

Alain Ducasse is probably one of the world's greatest chefs

and we're thrilled to collaborate with him

for La Première lounge dining.

Our goal is to create seamless harmony between flight and ground.

We want matching tableware, but as mentioned,

we need to go further and add more pieces.

We'll serve great wines and champagnes,

so we must have the perfect glasses.

Whether it's cocktails, wine, or champagne, it has to be perfect.

Air France, together with our cuisine,

must create an experience of pure delight,

delightful in every sense.

Everything must be perfect: the wine selection,

champagne at the ideal temperature...

So, when passengers board the plane,

they'll remember their time with us,

and ultimately, dream of returning.

I think we can add more plant-based options on the menu.

I'm certain you'll elevate the vegetables.

He will focus on every detail.

How can we further elevate the excellence

that Alain Ducasse and his team deliver to our La Première guests?

We need a special touch, a little surprise.

A great champagne

with a caviar treat is always appreciated.

Our jet-setting clients

expect an exceptional experience.

We'll offer premium gastronomy in the lounge

and in the suites, and we'll keep raising the bar.

- Hi, Christophe. - Hi, Olivier.

How are you?

Hi.

I told you I'd stop by.

I don't have great news today.

There's a regulation

that applies in the event of cabin decompression.

For instance, on the divider, when closed,

our calculations show significant pressure here.

The divider is the part

that separates the two central suites.

Our initial intention

was for it to open when couples

or passengers traveling together wish to chat.

Are you saying we need to redesign the central divider?

That's an option, yeah.

Regulations force us to adjust our design.

It's bad news because we can't compromise with regulations.

That's what made it great.

We could offer something fully enclosed,

with total privacy and no light leaks.

We must keep this ambition.

Should we plan a meeting with Mark?

We have an issue that requires us to revise our plan,

urgently and imperatively.

Could we transform the divider

into a central curtain?

It could match the suite curtains.

It might work from a design perspective.

Does this fit our timeline, or will it affect it?

What's your estimate?

New design means new certification.

Six months is a lot of pressure.

It all started here.

This is also my family home, where I live.

I'm the fourth generation of chefs here.

My inspiration comes

primarily from my family's history.

The first experience of a dish is its aroma.

Initially, it's an aromatic journey. That's what defines my cuisine.

- Hello, Fabien. - Pleasure to see you again.

It's a pleasure to welcome you.

- Hello, Anne-Sophie. - How are you, François?

Welcome back.

When I was a young chef,

I often imagined my dishes traveling the world.

Preparing meals for Air France is extraordinary.

I'm delighted to discuss our collaboration today

and our shared ambition to elevate French gastronomy even higher.

We thought of you to take on this challenge.

In our search for top talent,

Anne-Sophie Pic stands out as the most Michelin-starred female chef,

holding three stars here in Valence.

She also has a desire to embrace challenges,

bringing all her culinary creativity

into the constraints of onboard dining.

Thank you for the honor of placing your trust in me.

Pushing boundaries,

can also lead to extraordinary things.

Between the chef and execution,

François Adamski will ensure

that everything is feasible in-flight.

You've launched a great program.

It's a fantastic challenge

to continue elevating onboard gastronomy.

- Shall I accompany you to the table? - With pleasure.

I've set up a private room for you.

I hope you don't mind.

We'll start here with a vegetable dish: green beans.

The chef took inspiration from Japanese matcha tea

to create an infusion

reminiscent of a fig tree's scent on a summer evening.

I hope you enjoy this discovery.

- Thank you very much. - Thank you.

We're truly immersed in Anne-Sophie's world.

A dish, to me, must be elegant,

and also balanced.

Capturing emotion through taste guides all my cooking.

- Excellent. - Very good.

There's a hint of honey marinade

that intensifies the flavors.

I bring my vision,

which is a Michelin-starred restaurant vision.

They come to me and bring their own vision,

and that collaboration is interesting and enriching.

When selecting dishes for Air France,

I prefer to highlight

ingredients rooted in French cuisine.

- Strong identifiers. - Exactly.

Once onboard, passengers should feel like they're in France.

It must be reassuring. The customer, when seated,

should feel the essence of French cuisine.

Air France embodies French gastronomy.

Serving others is beautiful.

Serving means offering access to culture,

and ultimately, to dreams.

Great.

Magnificent. Let's go. Two berlingots.

Here, too, the aromas really stand out.

These berlingots are a true signature dish.

Could this be feasible as an appetizer onboard?

We need to explore how to adapt the berlingot.

Can we keep this shape?

We must consider reheating.

Here, we have something delicate

that might dry out when reheated.

Anne-Sophie Pic's cuisine

is emotional, going beyond technique.

There's a blend of flavors.

Every detail is crafted, it's extremely precise.

Her cuisine moves you through aroma and flavor.

Translating this to the constraints of an aircraft,

without an onboard chef to dress the plate

is challenging

in terms of materials, ingredients, and production chain.

The presentation will inevitably differ

from what they have in the restaurant.

We truly had a wonderful time.

It was fabulous.

If we can capture your signature touch,

those distinctive flavors, it would be...

Yes, what's interesting,

is extracting the key elements and reworking them

so the dish works onboard.

Our teams adapt to creativity.

Hello!

How are you?

Being a flight attendant was my childhood dream.

Have a good flight.

It's the job I've always wanted.

It's a point of pride.

Being an Air France flight attendant means being an ambassador

for our brand,

proudly representing

our country.

Hello!

Hello.

Welcome to your La Première Cabin Crew training.

The goal is to master

hospitality and client-experience rules in the La Première cabin.

We'll do role-playing scenarios.

Mistakes might happen,

but that's good, mistakes help you learn.

Our role is to give them the tools and methods.

- Hello, miss. - Hello, Mr. Édouard.

How do I get into the mindset of this cabin crew member

who is a bit different from the others?

I'm starving.

Excuse me, I have an important call to make.

- Of course, sir. Go ahead. - Thank you very much.

There are protocols and a quality of welcome.

The welcome must feel different,

very personalized, making passengers think,

"I'm traveling first class,

but this isn't just any first class."

What do you think, Léa, how did it go?

Was it appropriate to offer the menu then?

If I don't talk to him

and don't interrupt his conversation, it might be possible.

Maybe I should have opened it from the start.

"Paris–Dubai," then "welcome aboard."

And then "La Première" and the seahorse, it's perhaps

more striking, more memorable.

We're telling a story to this client.

We start with the first page. So, yes, offer it on the first page,

with the information. It's the start of the journey.

As an aperitif, I suggest

this French champagne selected by Xavier Thuizat...

- Perfect. - ...our sommelier.

Don't forget, we're showcasing the French art of dining.

So, we must showcase all our tableware.

Now, the glasses: water glass, wine glass.

The water glass,

left or right? Heart side.

Indeed, the water glass is on the left.

We really emphasize the details.

Welcome to La Première, Amine. Absolutely.

Mr. Édouard, here is your pork tenderloin,

with vegetables...

seasonal vegetables.

Mushrooms.

Smells wonderful.

Regarding the unveiling,

when I start seeing what's on my plate,

you begin explaining.

I'd wait until everything is set on the table

before unveiling,

to create a true "wow" moment.

The essence is in what's intangible,

it's about relationships, generosity,

and creating emotions.

There are two key stages

in our customer's travel experience.

Of course, there's the meal, the French cuisine,

and then rest.

We'll make this moment special.

Emotions...

All major brands and luxury houses

understand and invest in emotions.

Emotions are what make a moment

unforgettable for a passenger.

We have reached the end of this training.

Congratulations, Léa, I present you

with your scarf and bandana.

- Thank you so much. - Welcome to our team,

our beautiful company and our La Première family.

Bravo, Léa, welcome.

I've always wanted to become a La Première hostess.

Joining Air France, this was my ultimate goal.

This color is beautiful! Magnificent.

It's a crowning achievement for me to join La Première cabin.

Thank you all. Great.

Working with Air France has been a dream of mine.

Creating the airline's signature fragrance,

I think it's really...

It makes me very proud.

Air France had the chance

to collaborate with one of the greatest perfumers, Francis Kurkdjian.

We worked with him, giving him a brief on Air France's values.

And then, for him, this journey began...

this creative thinking. He started brainstorming.

We had to use at least one distinctly French ingredient.

The fragrance needed to evoke France.

That's not easy. French ingredients are quite rare.

We often choose exotic ones.

But here, I settled on mimosa.

It's a pretty flower.

It's yellow, it's sunny,

it's bright.

I wanted to create a scent, an ambiance

that would give a feeling of comfort, "luxury, calm, and pleasure."

Smelling from a glass replicates

how the scent behaves in the air.

Perfume on skin is applied directly,

but here, in the air, it disperses around you.

The scent will float constantly, as we'll use a diffuser.

I wanted a striking name: AF001.

For me, the first journey begins with the scent.

We'll place La Première branding here.

Anne and Ben have approved each stage,

from materials to furniture,

but they've never seen the ground journey.

We'll add a red wall here with La Première.

It's moving to show them

the results of our collective work.

We're proud of our work, but is it what they envisioned?

This is the first space for arriving guests,

where they'll check in.

He no longer has his luggage. He's in this small area.

Here, we'll have a buffet

and some seats here,

if someone wants to wait for their driver...

Will the seats be comfortable?

The experience begins at a private entrance,

then moves into this vestibule,

where luggage

and check-in are handled seamlessly.

Customers can enjoy a drink

in luxurious comfort and total harmony.

We'll also display the Concorde photo I showed you earlier,

which we'll place there, at the back.

Our goal is a smooth transition

through border checks

and customs.

The customers get to the vestibule,

and we privately drive them to the lounge,

ensuring maximum ease and comfort.

Anne and Ben are discovering the ground experience,

still under construction.

Wow!

That's good.

Nice.

So, here we have...

We see the level of finish is...

It's going to be beautiful.

This is the fabric of the onboard suite.

It would be nice to ass something here,

perhaps a branding touch.

This helps them picture the full passenger experience

and make any needed adjustments.

That could mean branding changes, visibility tweaks,

or functionality improvements.

We've tested the seats, but they haven't.

It's their chance to sit in them.

This seat will be in all La Première lounges worldwide.

It's unique.

It looks great.

It's very well done, I'd like to thank the teams.

They should be really proud.

The last time we had such a journey was for the Concorde.

So, it's been a while.

Now, La Première is our Concorde.

It's the pinnacle of our offer.

The parsnips are browning. We add honey

to give them a nice shine.

- There you go. Is that good? - Great.

How much sauce do you want?

- This amount? - Yeah, that's good.

Each new signature is a new challenge.

Each chef offers us different recipes, with different cuts,

different products.

This plating has many steps.

I'm not sure it's feasible onboard.

The goal is to see the end result.

We'll adapt it so this Michelin three-star dish

works perfectly during flights,

while preserving the spirit and DNA

of Anne-Sophie Pic's cuisine.

I know you carefully measure everything.

- Let me know about the quantities. - This is the idea of what you want.

The dish base is curry, dill, parsnip, and walnut. It's the common thread.

We have an interesting plant-based program.

Root vegetable and black truffle work great.

Of course. And we're in La Première,

it's about excellence, refinement...

The finishing touch.

I think with the parsnips,

using bigger ones would mean

we'll have fewer steps.

We'll maintain this spirit,

keeping textures and flavors consistent.

Great.

With the chef's talent, and François, a Meilleur Ouvrier de France,

we will turn this into something realistic,

both technically, in the production chain,

and for our crew's plating.

- Hello, Léa. - Hello.

- Nice to meet you. - Nice to meet you too.

Anne-Sophie has plated her dish,

and now we would like to go through it together.

We'll start with the parsnip.

You have to unmold it precisely in the middle.

There. The gels, maybe?

The lemon should be a bit scattered.

But the mayonnaise can be placed in the center for a gourmet touch.

- Like this? - Exactly.

Next, the powder.

There seem to be many steps,

but the goal is to replicate your signature dish onboard.

Maybe we could simplify some steps.

You're right, Léa, it's essential.

What's important is that the dish

is served at the right temperature for the customer.

Plating needs to be done carefully but quickly.

We could mix directly,

then sprinkle just a bit.

- Fewer steps. - Shall we try?

In creating any products, we try to involve,

in the product design,

the professionals and people who will handle it.

It mustn't be overly technical.

Our cabin crew's precision is showing.

These steps are essential to creating an emotional experience for passengers.

We have to combine all these elements successfully.

- Not bad for a first try. - It's great.

I suggest you taste it.

Go ahead, Léa.

It's delicious. You can really taste all the flavors.

It has a nice crunch.

Thank you very much.

Thank you. I hope to see you soon, perhaps onboard!

- Thank you. - My pleasure.

Hello.

- Welcome. - Thank you.

We are diffusing the fragrance here.

We need to check if it's strong enough.

Passengers should smell it when exiting the lift.

Today, I'll tour the lounge with Francis Kurkdjian.

We can stay in the lounge or go to the suites.

We will check if the fragrance spots are well-placed.

The second contact point you tested is...

It's closer to the suite entrance.

We can smell it from here.

It's refreshing, a nice welcome gesture.

It is elegant and subtle.

Perhaps we need a third spot.

During this visit, Francis found

our diffusion points might be too far apart.

It's like a little maze here. I'd place it here.

OK.

That could work.

Better to spray lightly but regularly,

than to spray a lot and have it disperse,

because it could be too strong for people standing there.

Once I'm seated, I'm comfortable.

It's there, I can smell it.

AF001 is our new signature scent.

It's working nicely.

It is.

It's a welcoming and farewell touch,

bringing emotion back to the brand.

- We haven't set the frequency. - No, we need to do that.

We'll calibrate it precisely.

That's good.

Let's go.

The movement is very smooth.

And it will straighten up? Perfect.

This is a remarkable achievement.

It adds a little something. It's warmer.

Morale took a big hit

when regulations forced design changes,

but the divider turned out beautifully.

- So, are you proud? - It's a beautiful suite.

- I am. - We're very proud.

I think it's a very fine product.

Seeing the physical product is deeply emotional.

It's our baby,

and we see it being born.

It's an exciting element we share

with the client.

The first physical industrial realization.

So, the client can finally touch and see

the product in its final configuration.

With all this space in front, it feels comfortable.

You turned a challenge into a success.

We needed robust and reliable solutions,

that perfectly integrate high technology

with impeccable luxury finishes.

Every first class flight experience must be perfect.

It's a team effort of almost three years.

With a lot of personal investment

from each participant, each in their field.

It all becomes real.

- Well done. - We can't wait to see it fly.

Let's give ourselves a round of applause.

With gloves on!

We're proud of our work, but will Anne and Ben,

our two leaders, who have a very clear vision,

feel it matches their expectation?

Does it match, or are there gaps compared to what they imagined?

Go ahead, you go first.

It's the big reveal.

Show time!

- Can we? - You can both go in, yes.

- It's beautiful, isn't it? - It's pretty.

It's sublime. The colors are perfect.

It's validating, seeing the final product

match everything we imagined.

It feels like a private jet.

The table is really big.

One of the highlights of the project

was feeling emotional seeing the model

that perfectly matched my vision.

Suite controls are right here.

Windows...

I tried everything.

There are many great features,

including lighting controls.

Our biggest challenge

was ensuring every feature synchronized perfectly

with a single tablet.

And there's a lounge position.

So, seat, bed... It's comfortable.

The lounge chair is very nice.

I think I tested every possible setup,

seat recline, windows,

to ensure this suite

is perfect for our clients.

Your promise is fulfilled. Beautiful harmony.

Is the angle and lighting good for you?

- It's wide, you can zoom in. - Can I zoom in?

Got it.

Great. Let's go.

This launches in March.

Okay.

We've worked three years on this.

Hello.

So starting in March,

it'll be on the New York flight?

That's great.

Bye, guys!

- Maybe not too closed. - That's a good angle.

Beautiful. Perfect, looks great.

Great.

Awesome.

No pressure, but what's inside is very important.

The goal, now that we've got the Stelia suites,

is to integrate them into the aircraft.

The four new suites set the pace for the whole project.

La Première is our top priority.

We're using the integration of this new first class

to completely redesign the aircraft layout.

It fits.

We have two months to get the suites onboard.

OK, you can set it down.

They're custom-made.

There's not much here.

Teams are working hard in this very short timeframe.

A beautiful first class motivates everyone.

This project is unlike any other.

This harmony is simply beautiful, you'll see.

It's a special moment.

Creating this suite took over three years.

This launch is the culmination of this work,

with a now-confidential ground journey.

Introducing this new La Première

is a crucial moment, a moment of truth.

It's a tense moment,

because everyone has invested a lot.

The ambition is truly to create

the most beautiful travel experience.

Air France embodies this perfectly.

I would like to thank

all the teams who designed this magnificent suite.

Thank you for sharing this important moment in Air France's history.

As a manager, I'm proud

to see the final product matches our ambition.

All the improvements come from your feedback.

Please, come up and see.

Go ahead.

This is when we hand the product

over to our customers, making it theirs.

Have you seen the suite? Well done, gentlemen.

I can't wait to see it in real.

Together, we've built

something iconic and lasting for Air France.

We're deeply proud.

Our goal

is to provide every La Première customer

with the ultimate definition of travel.

Welcome to your Air France La Première journey.

Air France 004, cleared for takeoff.

Runway 27 left. 260 degrees. 10 knots.

Let me escort you to your La Première suite.

Welcome aboard this inaugural

Air France La Première flight to New York.