By using real taste stylists to draw up the menus in its La Première and Business cabins, Air France is confirming its role as ambassador of French fine cuisine and lifestyle. The Company entrusts a number of dishes from the La Première and Business class menus to a renowned French Chef on board its long-haul flights from Paris. Joël Robuchon, Guy Martin, Michel Roth, Thibaut Ruggeri and Régis Marcon have already endorsed this role of ambassador of French cuisine on board Air France flights, by offering one of their creations from the various hot dishes on the menu.
Starting in December, Anne-Sophie Pic, the only French woman to have three Michelin stars, will be signing new dishes in the La Première cabin.
In its La Première cabin, Air France offers cuisine worthy of the finest restaurants. The Company invites distinguished chefs to delight its customers, with the promise of an exceptional high-flying gourmet experience.
The La Première menu proposes Champagne and foie gras, all the finest delicacies. Michelin-starred French chefs take turns creating original gourmet meals available on flights departing Paris. The desserts served are by Lenôtre. The wine list offers the most carefully chosen wines.
Since the beginning of October 2014, Air France has also reintroduced an offer of caviar for its La Première customers on departure from Paris. A strong symbol of the move upmarket of the Company’s products and services, this rare delicacy can now be enjoyed throughout the year as an exceptional appetizer or starter.
Since April 2014, a dish signed by Régis Marcon has been one of the four main dishes on the menu available on board flights departing from Paris. Renowned for his authentic cuisine, the Chef’s gourmet creations are renewed twice a month for the pleasure of frequent travellers.
By choosing this triple Michelin-starred chef, the Company wishes to promote its role of ambassador of fine cuisine around the world. With dishes featuring Puy green lentils and black morels, Régis Marcon brilliantly concocts tempting seasonal dishes with the best French produce.
Servair, a subsidiary of Air France and the leading airline caterer, is increasingly applying its expertise and know-how to satisfy the Company’s customers. Every day, Servair’s chefs adapt the recipes of starred chefs to the constraints of airline catering, while maintaining the full spirit of the original recipes.
Regularly on its long-haul flights, Air France invites its customers to discover a “Chefs on board “event. The occasion for a chef from Servair to meet passengers and hear their impressions on the meals served on board and also explain how airline catering works. The Servair chefs adapt dishes to the constraints of airline catering in order to preserve the spirit and the original flavor of the dishes on offer on board.
The chefs also pass on their expertise and know-how to the crew to ensure dishes are presented in an optimum way.
Air France renews its offer of wines and spirits to enable customers to discover the incredible wealth of French wine varieties. On its entire network, the Company has been offering a choice of wines selected by Paolo Basso, voted world’s best sommelier in 2013. In La Première and Business cabins*, he works together with Bettane & Desseauve, authors of the French Wine Guide.
Every year over one and a half million bottles of wine and over eight hundred thousand bottles of Champagne are served on board Air France 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 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 in which information on the wines' origin, name of the chateau, year and classification must be given.
Wines are chosen for their capacity to adapt to the constraints linked to the particular environment of air transport. Dry air and cabin pressure modify how tastes are perceived. The hard components of a wine such as the tannins, acids and mineral salts in wines will be brought to the fore. However, the natural air present during cabin service gives the wine back its full flavour. The wines chosen are therefore suited to this specific environment.
* Paolo Basso works together with Bettane & Desseauve in La Première long-haul, Business long-haul and Business medium-haul on flights over three hours.
** Champagne offered in La Première, Business, Premium Economy cabins. Also served in Economy on long-haul flights except on flights to Cayenne, Fort-de-France, Pointe-à-Pitre, Réunion, Cancun, Havana, Orlando, Mauritius, Punta Cana, San Domingo, Saint Martin, Antananarivo, Montreal, Lima and Bangkok.
Excessive alcohol consumption can seriously damage your health. Consume with moderation.
Irrespective of the network on which customers are travelling, Air France makes breakfast on board a special moment by offering delicious French pastries.
The ’pain au chocolat’, ‘croissant’ or raisin pastry are among the traditional French pastries contributing to Air France’s art de vivre. These pastries are mainly served in a basket to La Première and Business customers.
The French pastry selection is an essential part of a true French breakfast, a symbol of French lifestyle.