The AF long-haul business class catering photo thread
May 15, 2023, 9:53 am
#275
Join Date: Feb 2008
Location: Virginia
Programs: United, Delta, Marriott, Hilton, IHG
Posts: 48
We are looking at the same menu on our May 20 IAD-CDG flight.
1. Braised beef with thyme sauce, porcini mushrooms ad vegetables
2. Duck confit gratin, foie gras sauce, potato puree, roasted rutabaga, spring onion and sundried tomatoes
3. Sauteed shrimp with vanilla beurre blanc sauce, creamy mozzarella
4. Mushroom risotto and chestnut cream
None of the options are calling my name but I am curious about the duck confit. That is a lot of foie gras - between the appetizer and the sauce. Any additional reviews?
1. Braised beef with thyme sauce, porcini mushrooms ad vegetables
2. Duck confit gratin, foie gras sauce, potato puree, roasted rutabaga, spring onion and sundried tomatoes
3. Sauteed shrimp with vanilla beurre blanc sauce, creamy mozzarella
4. Mushroom risotto and chestnut cream
None of the options are calling my name but I am curious about the duck confit. That is a lot of foie gras - between the appetizer and the sauce. Any additional reviews?
Last edited by suzshe; May 15, 2023 at 9:58 am Reason: Need to include additional info.
May 17, 2023, 6:54 pm
#276
Join Date: Jun 2007
Location: LIS
Programs: FB LTPE, TP Gold, All Gold
Posts: 1,175
EZE-CDG
Weak starters and cheese and overly sweet desserts, but a rather good main; I asked for it to be as rare as possible and the crew (a great one, actually) managed to deliver it.
Unfortunately, 3h into the flight we had to divert to GRU for medical reasons. We stayed for 3h on the ground because we had landed overweight and the aircraft had to be inspected by an engineer and a mechanic before we could depart again, but it as 3am so nobody was available and they had to go wake someone up.
We ended up arriving at CDG with a 5h delay. This meant spending around 18h onboard (and that's because there were favourable tailwinds) and having breakfast at 21h00 local time. I originally intended to have the cold plate, but I was hungry at that point and before that the only available food onboard were the packaged snacks, some fruit, and some low quality substitutes for the croques monsieurs usually available on CDG departing flights. The omelet was actually tasty and not too cheesy. The bread and croissant could be better.
Weak starters and cheese and overly sweet desserts, but a rather good main; I asked for it to be as rare as possible and the crew (a great one, actually) managed to deliver it.
Unfortunately, 3h into the flight we had to divert to GRU for medical reasons. We stayed for 3h on the ground because we had landed overweight and the aircraft had to be inspected by an engineer and a mechanic before we could depart again, but it as 3am so nobody was available and they had to go wake someone up.
We ended up arriving at CDG with a 5h delay. This meant spending around 18h onboard (and that's because there were favourable tailwinds) and having breakfast at 21h00 local time. I originally intended to have the cold plate, but I was hungry at that point and before that the only available food onboard were the packaged snacks, some fruit, and some low quality substitutes for the croques monsieurs usually available on CDG departing flights. The omelet was actually tasty and not too cheesy. The bread and croissant could be better.
May 19, 2023, 8:55 am
#277
Moderator: Flying Blue (Air France & KLM), France and TravelBuzz!
Join Date: Jan 2001
Location: Paris, France, AF F+ Rouge pour toujours, Flying Blue whatever, LH FTL, HHonors Gold, formerly proud SCC Executive, now IC Ambassador, BA down to nobody, Grand Voyageur Le Club
Posts: 12,400
May 25, 2023, 12:46 am
#279
Join Date: May 2022
Location: YHZ
Programs: Accor, Hilton, Marriott, Radisson Gold; Aeroplan 35K
Posts: 209
Any recommendations from the below choices?
Veal shank and a creamy morel mushroom sauce, on spelt and pea risotto
Chicken with grapes and rosemary, polenta cake
Salmon with slow-cooked vegetables, spring vegetable garnish
Ratatouille cake with basil, zucchini and celeriac
Veal shank and a creamy morel mushroom sauce, on spelt and pea risotto
Chicken with grapes and rosemary, polenta cake
Salmon with slow-cooked vegetables, spring vegetable garnish
Ratatouille cake with basil, zucchini and celeriac
Glad I searched this thread, and wanted to say much appreciated! Will take food pictures and so forth
May 26, 2023, 6:51 am
#281
Join Date: May 2003
Location: copenhagen, denmark
Posts: 196
I had the veal last week on a flight to GIG. I enjoyed it very much,
Jun 3, 2023, 4:18 pm
#282
Join Date: Apr 2023
Posts: 9
We are looking at the same menu on our May 20 IAD-CDG flight.
1. Braised beef with thyme sauce, porcini mushrooms ad vegetables
2. Duck confit gratin, foie gras sauce, potato puree, roasted rutabaga, spring onion and sundried tomatoes
3. Sauteed shrimp with vanilla beurre blanc sauce, creamy mozzarella
4. Mushroom risotto and chestnut cream
1. Braised beef with thyme sauce, porcini mushrooms ad vegetables
2. Duck confit gratin, foie gras sauce, potato puree, roasted rutabaga, spring onion and sundried tomatoes
3. Sauteed shrimp with vanilla beurre blanc sauce, creamy mozzarella
4. Mushroom risotto and chestnut cream
Jun 5, 2023, 6:58 pm
#284
Join Date: Apr 2019
Location: YYZ
Programs: Aeroplan SE. AF-Plat
Posts: 616
YYZ-CDG
9/10 excellent appetizer and love this type of bread instead of the ones from CDG. Scallop appetizer
8/10 Not crazy about Brussels Sprouts
8/10 I finally had enough to forgo crappy eggs and decided to go lite on breakfast
Jun 5, 2023, 7:02 pm
#285
Join Date: Apr 2019
Location: YYZ
Programs: Aeroplan SE. AF-Plat
Posts: 616
CDG to YYZ
8/10
9/10 very tasty! Dislike the bread though, for some reason the last couple of flights they have NOT been reheating the bread.
8/10
8/10 Chicken was a bit dry thus slathered the sauce over it.
8/10
9/10 This was a great pre-landing "snack" much better than the round dry pastry they used before.