"The increase in ticket prices remains far too small to offset the rise in costs," stated Pascal de Izaguirre, highlighting the challenges faced by Air France as it grapples with soaring operational expenses. In March 2026, the airline raised flight prices by up to €50, a move that has stirred concern among travelers and industry analysts alike.
Fuel costs have surged dramatically, now accounting for 45% of airlines’ operating costs, a significant rise from the previous 25%. This increase has forced Air France to implement an additional €50 surcharge on long-haul round-trip tickets in both economy and premium economy classes starting in April 2026.
The cumulative effect of these changes has resulted in an average price hike of €100 on long-haul flights over the past two months. Short- and medium-haul tickets are not spared either, experiencing an average increase of €10. Even Air France’s low-cost subsidiary, Transavia, is following suit with similar price adjustments.
Despite these increases, passengers who have already purchased their tickets will not face additional fees, a move aimed at maintaining customer goodwill amid rising costs. The backdrop of these changes is the ongoing crisis in the Middle East, which has significantly impacted fuel and kerosene prices.
In a different vein, Air France is also enhancing its in-flight experience. Nina Métayer, the World’s Best Pastry Chef of 2023, has been brought on board to create new desserts for the airline’s Business Class. "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," she remarked, emphasizing the culinary journey passengers can expect.
The new dessert offerings include a raspberry and coconut creation and a lemon verbena dish, curated under the guidance of Régis Marcon, a three-Michelin-starred chef. Additionally, Air France is allowing Business Class passengers to pre-select their main course up to 24 hours before departure, a strategy aimed at reducing food waste.
Furthermore, the airline prioritizes French-origin ingredients for its menus, ensuring that meat, dairy, and eggs reflect the quality and tradition of French cuisine. This commitment to quality comes at a time when the airline is also navigating significant financial pressures.
As Air France continues to adapt to these rising costs and enhance its service offerings, the aviation industry will be watching closely to see how these changes impact customer loyalty and overall travel demand in the coming months.