A suspect in the 1982 Rue des Rosiers attack on a cafe in Paris, which left six people dead, is due to appear in court in France.
Walid Abdulrahman Abu Zayed was extradited to France from Norway on Friday.
The 62-year-old landed at Paris' Charles de Gaulle airport from Oslo, where he had been living since 1991.
He is due to appear before an anti-terrorism judge on Saturday.
He was arrested in September in the town of Skien south-west of Oslo and Norway approved his extradition on November 27.
The attack on a Jewish restaurant in the Marais area of the French capital which killed six and injured 22 on August 9, 1982 has been attributed to the Abu Nidal Organisation, which splintered from the militant Palestinian Fatah group.
Mr Abu Zayed has denied being involved in the attack which saw up to five men open fire and throw grenades into the restaurant.
"My husband never killed anyone. He has never been in France," his wife told AFP in 2015 in response to an international arrest warrant issued by France.
Mr Abu Zayed claims he was in Monte Carlo at the time of the attack.
Opposing his extradition, he told Norwegian authorities: "I don't like France. I don't want to go to prison in France."
Mr Abu Zayed, a Palestinian born in 1958 in the West Bank who became a Norwegian national in 1997, is wanted for murder and attempted murder.
French authorities have issued arrest warrants over the attack, against two suspects in Jordan and another believed to be in the West Bank.
In 2019, Jordan refused to extradite one of the suspects because the case was too old, dashing the hopes of victims' families that the perpetrators would finally be brought to justice.
The case has also been the subject of speculation of deals between France and the Abu Nidal Organisation.
Lawyers for the bereaved say documents give credence to the idea that French intelligence guaranteed the group it would not face prosecution so long as it did not carry out any more attacks in France.
Former head of the Directorate of Territorial Surveillance (DST) Yves Bonnet admitted during a hearing there was an "unwritten contract" between the two sides, according to Le Parisien newspaper.
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What is Folia?
Prince Khaled bin Alwaleed bin Talal's new plant-based menu will launch at Four Seasons hotels in Dubai this November. A desire to cater to people looking for clean, healthy meals beyond green salad is what inspired Prince Khaled and American celebrity chef Matthew Kenney to create Folia. The word means "from the leaves" in Latin, and the exclusive menu offers fine plant-based cuisine across Four Seasons properties in Los Angeles, Bahrain and, soon, Dubai.
Kenney specialises in vegan cuisine and is the founder of Plant Food Wine and 20 other restaurants worldwide. "I’ve always appreciated Matthew’s work," says the Saudi royal. "He has a singular culinary talent and his approach to plant-based dining is prescient and unrivalled. I was a fan of his long before we established our professional relationship."
Folia first launched at The Four Seasons Hotel Los Angeles at Beverly Hills in July 2018. It is available at the poolside Cabana Restaurant and for in-room dining across the property, as well as in its private event space. The food is vibrant and colourful, full of fresh dishes such as the hearts of palm ceviche with California fruit, vegetables and edible flowers; green hearb tacos filled with roasted squash and king oyster barbacoa; and a savoury coconut cream pie with macadamia crust.
In March 2019, the Folia menu reached Gulf shores, as it was introduced at the Four Seasons Hotel Bahrain Bay, where it is served at the Bay View Lounge. Next, on Tuesday, November 1 – also known as World Vegan Day – it will come to the UAE, to the Four Seasons Resort Dubai at Jumeirah Beach and the Four Seasons DIFC, both properties Prince Khaled has spent "considerable time at and love".
There are also plans to take Folia to several more locations throughout the Middle East and Europe.
While health-conscious diners will be attracted to the concept, Prince Khaled is careful to stress Folia is "not meant for a specific subset of customers. It is meant for everyone who wants a culinary experience without the negative impact that eating out so often comes with."
