Yahtzee

I did have a delicious pork trio and glass of LPGS in the Concorde Room on Sunday. I also like the open air terrace there better than some of the CDG lounge seating areas. So not hopeless.

ijgordon

I've only had Cristal once, and frankly I think I like the LPGS more (first had it on Swiss F a few years ago and have since bought it at home a few times). And more than Krug.
It does seem like AF rotates what they serve on board though.

stimpy

Yes, but Taittinger Comtes de Champagne seems to be pretty steady in the CDG lounge. To me this is a small step better than LPGS. But I'd never turn down a glass of LPGS.

NickB

indeed.

Goldorak

What happened ??? Were you on diet ?

Goldorak

Dear friends of the AF forum, are you starving ??

I am sure the answer is yes, so here’s some more P class treatments (recent pictures from last month) !

The well-deserved Skytrax awards for the lounge and the new BEST P




From the CDG P lounge :
Choice of Champagne


The gratinated sea scallops (you can take them as an appetizer (2 pieces) or a main course (3 pieces)


A picture with a closer look, half-eaten


The lobster Ceasar salad


Oven baked turbot, root vegetables, vin jaune cooking jus


And the absolutely fabulous beef filet, back pepper crust and sauce, with mashed potatoes. It is certainly not the most original dish of the menu, but I believe it is the best one if you like meat. It is absolutely amazing.


On-board AF990/AF995 CDG-JNB-CDG
The caviar, whipped cream with vodka and mascarpone, with Champagne


Chicken cream aspic, with dried fruit, quinoa and chutney


Marinated salmon with beets, cucumber carpaccio, caponatta salad


A light salad, with my own choice of ingredients from the list in the menu


Butternut squash velouté soup, with fried butternut squash shavings and toasted cashew nuts


Fillet of beef Wellington, fondante potatoes, steamed baby carrots, fried leek julienne, tomato-tarragon sauce


The Lenôtre cake called « Autumn leaf » : a combination of meringue, and almond cake mixed with creamy dark chocolate mousse.


A mixed fruit tart


No need to say that everything was delicious. Enjoy !

wuzziduzziman

One minor detail I do personally like very much - the Orezza water from my favorite Corsica island - they have been serving it for many years, both inflight as well as in the La Premiere lounge.

orbitmic

I'm a bit lost by what you mean here? My AF P have all had a proper caviar service. Not as pretty as some (e.g. CX tin is prettier than the AF 'quenelle' but the AF caviar is actually of significantly better quality than those on CX, QR, and LH for instance.

Don't we all?!

Let me know if/when you want to swap! I'm no fan at all of the pork trio and in fact very happy it has now left the menu!!

I guess all tastes are individual, but put simply, LGPS and Cristal are basically not in the same 'league' of Champagne. LGPS is very good but explicitly a level below the 'great' ones. Again, that does not obviate individual tastes: for instance Dom Perignon is also among the "great" like Cristal and really doesn't do it for me.

PS: QR currently serve Comtes de Champagnes... in J!

Yahtzee

Wow Goldorak. Just wow.

How is the Ducasse champagne?

orbitmic

I know you mention the beef fillet, but that lounge blanc de turbot looks absolutely delicious to me! Was it?

alee0729

Good Lord... 11 more days until I'm JFK-CDG-SIN ... this thread is torture.

Goldorak

I didn't try it this time (I had the 2 others you see on the picture), but I tried it another time and it is good.

Yes, it was delicious. The scallops were also fabulous. Life is hard...

. I hope you'll enjoy your experience. Do you have a long connection to enjoy the lounge ?

FrenchMerican

On CDG-JFK-CDG they only offer a caviar amuse bouche. A quenelle about 10g with blinis and creme fraiche. It does seem to be a good quality, but leaves one mildly disappointed there isn't more.

orbitmic

Yes, that's the standard presentation at the moment (but is in fact supposed to be a 20g quenelle, which is in fact similar to many airlines that offer a 20g tin). It used to be a "Petrossian egg" which looked much prettier/classier IMHO indeed but I think that the caviar is still the same. So like you I would prefer individual eggs/tins but to me it still qualifies as 'a proper caviar service' nonetheless.

My main issue (albeit a very very minor point I'll admit!) is that they always put a lemon wedge with it and I feel pretty sorry when lemon touches caviar, it just shouldn't. But then at least they don't put chopped onion with it which is something I have really never understood!

delanotre

No but from time to time I like it!
But after , as you show, I ate the famous beef filet



and after, the cheeses, even if I don't understand why they do not serve "Roquefort" in place of "Bleu d'Auvergne".
I am objective as an "aveyronnais"