Gastronomy

Every year Air France serves more than one million bottles of champagne to passengers during flights. The symbol of French art de vivre, Air France is the only airline to offer champagne on board long-haul international flights to all its passengers, including in the Voyageur (Economy) cabin* at no extra cost. 

Air France cabin crew undergo specific training on wine and champagne at the in-flight training center. For example flight attendants receive training on how to serve wine, how the bottle must be presented and the precise order information on the wines' origin, name of the chateau, year and classification must be given. 

* excluding Voyageur cabin on the Caribbean & Indian Ocean network

Breakfast "à la française"

French pastries are a time for pure indulgence offered to Air France passengers.

Irrespective of the network and cabin class, Air France makes breakfast on board a special moment by offering delicious French pastries.

Whether the mouthwatering ’pain au chocolat’, the famous ‘croissant’ or the delicious raisin pastry, all these traditional French pastries are just some of the ways to experience the Air France lifestyle.

Pastries are served in a basket or directly on the breakfast tray depending on the class of transport and the destination. The pastry selection is an essential part of a true French breakfast, a symbol of French lifestyle.

Air France serves close to 6 million French pastries every year on all its flights.

Air France calls upon the magic of French chefs to offer Business class customers exceptional dishes on long-haul flights departing from Paris-Charles de Gaulle.

For the next six months, beginning December 1, 2011, Joel Robuchon will serve as the first of Air France’s ambassadors of the art of French gastronomy.

The Chef’s culinary creations, one of the four hot meal choices offered on board, will be renewed every ten days. 

In a special preview, Air France unveils some of the signature dishes of Joel Robuchon coming soon to its Business class menus:

• Basque shrimp and turmeric-scented pasta with lemon grass
• Chicken breast in green curry sauce, poppy seed rice, carrots and shiitake mushrooms
• Crayfish pasta with Nantua sauce    

With 27 Michelin stars, Joel Robuchon is at the head of more than 20 establishments, from gourmet restaurants to gastronomic workshops, featuring innovative concepts in which exquisite food melds easily with a lively and friendly atmosphere. 

He is an advocate for the "sublimely simple," the spirit of combining product quality with ease of execution with a purity through which the full flavor of each ingredient is fully expressed.