PaxEx: Air France Unveils New Gourmet Experience

To continue to surprise and delight its customers, Air France is offering new culinary delights in its lounges at Paris-Charles de Gaulle airport. The Ducasse Paris teams have developed new dishes to be enjoyed in the long-haul lounges in terminal 2E.

For the short and medium-haul lounge in Terminal 2F, Servair corporate chef François Adamski, Bocuse d'Or and Meilleur Ouvrier de France (MOF), has teamed up with the young and talented chef Chloé Charles to create gourmet dishes with a summer flavour.

In the long-haul lounges at Paris-CDG located in terminal 2E, halls K, L and M, customers can now enjoy the new "Burgal" signed by Ducasse Paris, a fully veggie and healthy alternative to the traditional hamburger made from locally produced French cereals and vegetables.

The new addition is composed of a vegan brioche bun, a vegetable and legume patty, a spicy vegan mayonnaise with pickles and an aubergine caviar condiment, and the recipe is compatible with all dietary needs.

Ducasse Paris also offers a salad and a signature condiment featuring unrefined produce and seasonings with no added fat or sugar. For dessert, a chocolate praline finger from the Manufacture Ducasse is offered, prepared exclusively for the company's customers.

In the short and medium-haul lounge in terminal 2F, Air France has teamed up with Servair corporate chef François Adamski, an undisputed emblematic name in French cuisine (winner of the Bocuse d’or and Meilleur Ouvrier de France), and the young and talented chef Chloé Charles at the forefront of responsible catering.

Through this alliance, Air France is both illustrating its determination to take inspiration from the very roots of French haute cuisine, which it has supported since the company’s beginnings, and its ambition to promote the promising young talent behind today’s inventive cuisine with a view to transferring and sharing know-how.

The two chefs are presenting new hot dishes, including a vegetarian offer, which will be unveiled progressively over the coming months for lunch or dinner.

On the menu in September 2022 are:

• Smoked shrimp, tangy sauce and seasonal vegetables by François Adamski;

• Shoulder of lamb with spices, reduced juice, semolina with candied vegetables by François Adamski;

• Camargue rice sautéed and flavoured with West Indian spices and spring vegetable brunoise by Chloé Charles.

A catering offer that highlights French cuisine

Before a flight or while waiting for a connecting flight, Air France welcomes its Business and Flying Blue Elite Plus customers in spacious and quiet lounges where they can relax and rest, eat or work in peace. In these privileged spaces, gastronomy is in the spotlight with a rich and varied catering offer, highlighting French cuisine.

The culinary offer available in the lounges changes throughout the day. In the spirit of French bistros, a vast choice of hot and cold dishes is available at all times, with cocktails, simmered casseroles, pancakes for breakfast, etc.

Special culinary events are regularly organized. A wine and champagne list signed by Paolo Basso, world's best sommelier in 2013, is also available in the lounges.