Air France is enhancing the dining experience in its long-haul lounges at Paris-Charles de Gaulle with new culinary creations by chef Yves Camdeborde, an iconic figure on the French culinary scene and a pioneer of bistronomy.
True havens of peace at the heart of the airport, Air France lounges celebrate the excellence of French cuisine, underpinned by a constant commitment to more sustainable dining. In welcoming spaces inspired by Parisian brasseries and cafés, the menu changes throughout the day and features iconic French specialities.
In its long-haul lounges located in Terminal 2E, halls K, L and M at Paris-Charles de Gaulle, the airline is enhancing its lunch and dinner options. Customers can enjoy a selection of dishes created by French chef Yves Camdeborde, which are regularly updated with the changing seasons and developed in collaboration with Sodexo Live!, the global leader in hospitality operating in over 180 airport lounges worldwide. A generous, simple and authentic menu, true to the chef’s style. On the menu this month: free-range chicken with candied lemon, served with ratatouille; a celeriac cake served with cod, hake and smoked trout; and creamy lasagne with spinach, mozzarella and walnuts, topped with button mushrooms and roasted parsnips.
“In a lounge, the cuisine must be able to complement every moment of a customer’s journey, whether brief or prolonged. To suit every occasion, I have created dishes for Air France customers designed to be enjoyed on the go or at a more leisurely pace, with authentic cuisine rooted in our local regions and driven by the work of our local producers,” said Yves Camdeborde.
As for desserts, Air France also offers its customers a Chocolate and Hazelnut slice created by Lenôtre, an all-chocolate dessert comprising a delicate chocolate mousse, a cocoa biscuit base and a crisp puff pastry.
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About Yves Camdeborde
Yves Camdeborde is a leading figure in contemporary French gastronomy and the inventor of bistronomy. He has revolutionized the genre by combining the high standards of haute cuisine with the warm, unpretentious atmosphere of bistros. A committed chef, he champions a vibrant and authentic style of cooking, guided by a deep love for France’s regional produce and its producers, a respect for the seasons, and the joy of sharing good food. His belief is that emotion can be evoked just as much by a fine ingredient as by an everyday one, provided they are cooked with precision, sincerity and love. Far beyond his own restaurants, his influence has shaped an entire generation, paving the way for a cuisine that is freer, more accessible and resolutely human.