Friday 7 May 2010
Air France offers its La Première customers exclusive, personalized service. They are met at the airport, can enjoy the La Première lounge, exquisite cuisine and fine wines. Available on 49 aircraft (Boeing 777-300, Boeing 777-200 and Airbus A380), Air France offers the La Première cabin on flights to 29 destinations*.
Whatever their destination and departure terminal, passengers travelling in the La Première cabin are met personally in front of Terminal 2E, exit 12. A member of La Première staff then assists them with all the necessary formalities such as baggage check-in. They are then accompanied to the La Première lounge via an exclusive channel.
La Première customers are informed by staff in the lounge when their flight is ready to leave and are driven by car to the aircraft.
On arrival in Paris, La Première passengers are accompanied to the arrivals area and their baggage is first off the baggage belt. If they wish to freshen up, a member of La Première staff then accompanies them to the arrivals lounge at Terminal 2C.
If they have a connecting flight at Paris-Charles de Gaulle, they are systematically welcomed at the door of the aircraft and taken to the La Première lounge. Air France is the only airline to offer this service.
The La Première lounge, a haven of peace at the heart of Paris-Charles de Gaulle
La Première customers have a lounge covering over 1,000 sq. m decorated with contemporary works of art on loan from the Jérôme de Noirmont Gallery.
* 31, as from 5 July 2010
Attentiveness, discretion and foresight are the three essential qualities which the Air France ground staff and 1,000 cabin crew dedicated to La Première passengers possess. Specially chosen to meet the requirements of La Première passengers, each cabin crew member attends to a maximum of two customers throughout the flight.
The seat, a key comfort factor for La Première passengers
The seat folds out into a real 2-metre bed and its “sleep” position enables passengers to enjoy a good night’s rest in a real bed. It has an additional mattress with a feather duvet, a pure Merino wool blanket, a “boudoir” cushion, an anti-allergy feather pillow with an embroidered cotton pillowcase edged with openwork.
In addition to a wide tray table, the seat has a number of discreetly integrated functions:
- a back massage
- an interactive video screen
- a noise-reducing hi-fi headset
- on-demand video
- a PC power outlet
- an individual telephone
- soft lighting
- a private fibre optic reading light.
Opposite the seat, a bench (ottoman) with incorporated storage space is available, allowing the passenger to invite a co-worker or fellow traveller into his private space.
For greater travelling comfort, La Première passengers are given pyjamas with the embroidered sea horse, a shoe bag, slippers and an amenity kit that includes five Clarins skincare products for men or for women, a relaxing eye mask and toiletries.
A new changing cabin on Air France’s Airbus A380
At the front of the La Première cabin, passengers can use the new private changing cabin to change into their lounging suit before sleeping, or to get ready before arrival. This new private area has a dressing table opposite two built-in shelves containing top-of-the-range Clarins beauty products, ensuring optimum well-being both during and after the flight.
Opposite this area there is a wardrobe offering La Première passengers a complementary exclusive service: cabin crew give each passenger a clothes bag in which to put all their personal belongings.
Three of the biggest names in French gastronomy, Joël Robuchon, Guy Martin and Jacques Le Divellec are the Michelin-starred advisors for Air France’s Servair Culinary Studio. Together, these experts ensure that only seasonal produce of flawless quality is used and also guarantee the authenticity of flavours and the harmony of the meals and wines served. The personalized in-flight dining service becomes an occasion for La Première customers to relax and be pampered.
La Première, a genuine gourmet dining experience
Air France has redesigned its service and menu with the great icons of gastronomy in mind. To meet that level of perfection, Air France called on the “Servair culinary studio”, overseen by Joël Robuchon, the world’s “most starred chef” in 2009, alongside Guy Martin, the Michelin-starred chef of the Grand Véfour in Paris, and Jacques Le Divellec, Servair’s culinary consultant. Together they have helped plan the meals served, carefully selecting the products and recipes that will make up the La Première menu.
Among the new featured dishes are a flavourful trio of Dublin Bay prawn sushi, mousse of foie gras, finely diced mango and caramelized ginger, sponge cake with creamed Saint Maure goat cheese, fresh green pea cream soup with mint, skewered monkfish and spicy chorizo, and beef temaki.
A meal service adapted to the chronobiology of the passengers
• On a La Première flight, at least two meal services are offered, adapted to the chronobiology of the passengers: the first corresponds to the time on departure and the second helps the passenger adapt to the destination.
• A bar remains open throughout the flight so that passengers can get a refreshing drink at any time. For flights lasting over 10½ hours, a buffet is also available during the flight.
• On the A380, La Première passengers have exclusive access to a dedicated bar, offering buffet selections and the best vintages from the Air France wine cellar
Impeccable service and attention to detail
Taking their cue from world-class luxury hotels, the La Première dedicated teams provide a discreet and impeccable service and a personal style above reproach.
Air France’s Servair Culinary Studio
President of the « Servair Culinary Studio», Joël Robuchon is the world’s msot starred chef, with 25 Michelin stars. He created the « Atelier Joel Robuchon” restaurant concept and is President of the Gourmet Committee for the “Grand Larousse Gastronomique”.
A self-taught chef and prodigy of his generation, Guy Martin is known worldwide thanks to his restaurant "Le Grand Vefour" honoured with two Michelin stars.
Thanks to his famous restaurant in Paris, Jacques Le Divellec is a true ambassador of seafood dishes, specializing in fish and shellfish.
Two other food experts work with the team:
Bruno Goussault, chief scientist for master chefs, is the founder of CREA (Centre de Recherche et d'Études pour l'Alimentation) and Chief Scientist at the company Cuisine Solutions
A creator of culinary sensations, Michel Quissac is Servair’s “Corporate Chef”. He has worked in many restaurants in France, the UK and Africa.
Air France, a rich culinary heritage
In 1933, the year Air France was set up, the very first stewards designed the menus themselves: they put sandwiches, half-bottles of wine and champagne in a wicker basket, as well as thermos flasks of coffee. On long flights, meals were even provided on the ground.
1946: the age of luxury arrived: stewards were recruited from four-star hotels such as the famous George V in Paris.
During the fifties and sixties, for the very first time, Air France recruited top chefs such as Marcel Chénery from Ledoyen’s restaurant and Roger Guérard from “La Grande Taverne”
1948: Air France opened its first kitchens at Paris-Orly and then its catering division, also at Orly, which was Servair’s predecessor.
1953: the first ovens were installed on board aircraft, on the Super Constellation L-1049.
1971: Air France set up Servair and air transport took a big step forward.
1998: the association “Les Toques du ciel” was set up, with its members including chefs and professionals from the food and air transport industries.
2009: creation of the “Servair Culinary Studio”.
Since 2005, Olivier Poussier, named World’s Best Wine Steward in 2000, has been selecting wines from the best of France’s many and varied wine-producing regions for the La Première wine list.
Air France cultivates this “French fine art of entertaining” in the minute details, by proposing La Première passengers a newly designed range of elegant tableware.
A selection of the greatest vintages
Olivier Poussier, Air France’s wine steward, particularly favours wines with relatively similar tasting characteristics.
As old vintages which require prior decanting are not compatible with the conditions of air travel, the wines chosen are therefore young yet full-bodied, best suited to the dry air and pressurized cabin environment.
Air France customers can purchase a selection of wines from the Air France wine cellar, some of which have won awards, at the website http://eshopping.airfrance.fr.
A tasting glass
Since June 2009, La Première passengers have been able to sample the wines from the Air France wine cellar in new tasting glasses, specially created for Air France with the help of Olivier Poussier.
The large surface of oxygenation allows the wine to breathe and the aromas take on their full dimension. A larger glass for non-alcoholic beverages and a smaller glass for liqueurs complete the range.
Newly designed, refined tableware
Air France has completely redesigned its tableware. A large dinner plate has been introduced with a thin beige band and the emblematic sea horse that is the symbol of Air France. The elegantly contemporary dishes are accompanied by a range of accessories perfectly in step with the refined cuisine served (a gravy boat, a bread and fruit basket and the cheese slate).
A newly designed, 6-piece cutlery set also graces the table.
In La Première, the white tablecloths are edged with openwork.
The La Première wine list – April/May 2010:
- Champagne: Billecart-Salmon Brut Vintage (2000)
- Dessert wine: Sauternes, Château Suduiraut, 1er Cru Classé (1996)
- White Alsace: Riesling Grand Cru Brand, La Cave de Turckheim (2005)
- Red Burgandy: Santenay 1er cru, La Maladière, JC.Boisset (2006)
- Red Bordeaux: Saint Julien, Château Gruaud Larose, 2e Grand Cru classé (2004 followed by 2007)
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