AF461 CCS-CDG November 25, 2006 in Economy 61A Upper Deck
DINNER
Niçoise salad
Choice of main course
Beef bourguignon, saffron rice and carrots
-or-
Tagliarini pasta served with shrimp and tomato basil sauce
Petit-suisse cheese
Apple tart
Coffee and tea
Wine list
Champagne Jacquard Brut Mosaïque
Vin de Pays d'Oc Chardonnay Viognier 2005 (white wine)
Vin de Pays d'Oc Merlot La Baume 2005 (red wine)
BREAKFAST
Fresh fruits
Croissant
Jam, Butter
Yoghurt with cereals
Orange Juice
Coffee and tea