Air France Catering - lets have your menus
Feb 13, 2008, 10:53 am
#151
Join Date: Jun 2004
Location: JNB
Programs: Air France Platinum - Qatar Airways Gold
Posts: 1,659
CDG-BOM, February 2008. Menu by Guy Martin
Déjeuner à la carte
Lunch à la carte
~~~~~~~~~
Mise en bouche
Appetizer
Crevette au radis blanc et raifort, foie gras de canard et magret aux figues, palet de betterave au mascarpone et à la ciboulette
Shrimp with white radish and horseradish, beet galette with mascarpone and chives, duck foie gras and breast of duck with figs
~~~~~~~~~
Choix de hors d'œuvre
Choice of hors d'oeuvre
Foie gras de canard aux trois poivres, confit de tomate et concombre
Duck foie gras with peppercorns, oven-dried tomato and cucumber
Noix de Saint-Jacques, légumes et blettes acidulées
Scallops with mixed vegetables and Swiss chard flavored with vinegar
Jeunes légumes en salade, vinaigrette à la truffe
Baby vegetable salad with truffle vinaigrette
~~~~~~~~~
Choix de plats chauds
Choice of main courses
Quelques notes orientales pour ces noisettes d'agneau servies avec un jus aux épices douces, accompagnées d'aubergine à la noix de coco
Lamb noisettes with Middle-Eastern flavors served with a sweet spice jus and accompanied by eggplant with coconut
Un caviar de courgette jaune jumelé au jus de poivrons à la badiane pour ce dos de cabillaud rôti
Yellow zucchini caviar and a bell pepper jus flavored with star anise enhance this roasted fillet of cod
La roquette apporte de la fraîcheur à ces ravioles assaisonnées à l'anchois
Aragula adds freshness to these ravioli flavored with anchovy
Filet de poulet fermier à la nage de crevettes grises, gâteau d'endives roussies (plat du jour)
Free-range chicken with aromatic shrimp broth (today's special selection)
~~~~~~~~~
La sélection du maître fromager
Our special selection of cheese
Camembert, Fourme de Montbrison, Sainte-Maure, Gratte-Paille, Comté
~~~~~~~~~
La corbeille du boulanger
Fresh bakery selection
~~~~~~~~~
Le chariot des desserts
Dessert cart
Petits fours frais
Miniature pastries
Tarte pomelo au basilic
Basil pomelo tart
Riz au lait de coco et amarena
Coconut rice pudding with amarena cherries
Mousseline à la bergamote, au chocolat, à la noisette et aux framboises
Chocolate hazelnut raspberry mousse flavored with bergamot
Sorbet et petits fours secs, assortiment de fruits frais
Sherbet served with cookies, assortment of fresh fruit
~~~~~~~~~
Carte des vins par Olivier Poussier
Wine list by Olivier Poussier
Champagne
Nicolas Feuillatte, Palmes d'Or Vintage 1998
Bordeaux blanc liquoreux
White Bordeaux liqueur
Pacherenc du Vic-Bilh "Vendémiaire" 2003, Alain Brumont
Vallée du Rhône blanc
White Rhône Valley
Condrieu 2005, Les Vins de Vienne
Bourgogne rouge
Red Burgundy
Côtes de Nuits, Gevrey Chambertin 2005, Jean-Claude Boisset
Bordeaux rouge
Red Bordeaux
Pomerol Château Petit-Village 2001
~~~~~~~~~
Collation
Light Meal
Courgettes aux aromates, comté et noisettes grillées
Herbed zucchini with toasted hazelnuts and comté cheese
Cannellonis au saumon fumé, racines et épinards, crème au vinaigre balsamique
Smoked salmon cannelloni with balsamic cream sauce, root vegetables and spinach
Salades d'orange et dates au thé vert et à l'eau de rose
Orange and date salad flavored with green tea and rosewater
~~~~~~~~~
Apéritifs, porto et digestifs
Apéritifs, brandy and liqueur
Highland Park - 18 years old "Best Spirit in the World"
Chivas Regal - 12 years old
Tennesse Whiskey, Ricard, Gin, Vodka, Vermouth
Porto Late Bottled Vintage 2001
Cognac Delamain Vesper Grande Champagne 1er Cru du Cognac
Pear Brandy
Bas-Armagnac 1993
Fruit Liqueur
Herbal Liqueur
~~~~~~~~~
Café et thés
Coffee and teas
Illy Espresso served with Michel Cluizel chocolates
Teas from "Le Palais des Thés"
Thé du Tigre (Lapsang Souchong)
Big Ben
Thé des Lords (Earl Grey)
Rooibos à la camomille
Rooibos à la verveine
Rooibos au tilleul et à la menthe
Thé du Hammam
Thé des Moines
Margaret's Hope, Darjeeling, FTGFOP
~~~~~~~~~
Pics:
http://www.flickr.com/photos/falco-p...7603633995401/
Lunch à la carte
~~~~~~~~~
Mise en bouche
Appetizer
Crevette au radis blanc et raifort, foie gras de canard et magret aux figues, palet de betterave au mascarpone et à la ciboulette
Shrimp with white radish and horseradish, beet galette with mascarpone and chives, duck foie gras and breast of duck with figs
~~~~~~~~~
Choix de hors d'œuvre
Choice of hors d'oeuvre
Foie gras de canard aux trois poivres, confit de tomate et concombre
Duck foie gras with peppercorns, oven-dried tomato and cucumber
Noix de Saint-Jacques, légumes et blettes acidulées
Scallops with mixed vegetables and Swiss chard flavored with vinegar
Jeunes légumes en salade, vinaigrette à la truffe
Baby vegetable salad with truffle vinaigrette
~~~~~~~~~
Choix de plats chauds
Choice of main courses
Quelques notes orientales pour ces noisettes d'agneau servies avec un jus aux épices douces, accompagnées d'aubergine à la noix de coco
Lamb noisettes with Middle-Eastern flavors served with a sweet spice jus and accompanied by eggplant with coconut
Un caviar de courgette jaune jumelé au jus de poivrons à la badiane pour ce dos de cabillaud rôti
Yellow zucchini caviar and a bell pepper jus flavored with star anise enhance this roasted fillet of cod
La roquette apporte de la fraîcheur à ces ravioles assaisonnées à l'anchois
Aragula adds freshness to these ravioli flavored with anchovy
Filet de poulet fermier à la nage de crevettes grises, gâteau d'endives roussies (plat du jour)
Free-range chicken with aromatic shrimp broth (today's special selection)
~~~~~~~~~
La sélection du maître fromager
Our special selection of cheese
Camembert, Fourme de Montbrison, Sainte-Maure, Gratte-Paille, Comté
~~~~~~~~~
La corbeille du boulanger
Fresh bakery selection
~~~~~~~~~
Le chariot des desserts
Dessert cart
Petits fours frais
Miniature pastries
Tarte pomelo au basilic
Basil pomelo tart
Riz au lait de coco et amarena
Coconut rice pudding with amarena cherries
Mousseline à la bergamote, au chocolat, à la noisette et aux framboises
Chocolate hazelnut raspberry mousse flavored with bergamot
Sorbet et petits fours secs, assortiment de fruits frais
Sherbet served with cookies, assortment of fresh fruit
~~~~~~~~~
Carte des vins par Olivier Poussier
Wine list by Olivier Poussier
Champagne
Nicolas Feuillatte, Palmes d'Or Vintage 1998
Bordeaux blanc liquoreux
White Bordeaux liqueur
Pacherenc du Vic-Bilh "Vendémiaire" 2003, Alain Brumont
Vallée du Rhône blanc
White Rhône Valley
Condrieu 2005, Les Vins de Vienne
Bourgogne rouge
Red Burgundy
Côtes de Nuits, Gevrey Chambertin 2005, Jean-Claude Boisset
Bordeaux rouge
Red Bordeaux
Pomerol Château Petit-Village 2001
~~~~~~~~~
Collation
Light Meal
Courgettes aux aromates, comté et noisettes grillées
Herbed zucchini with toasted hazelnuts and comté cheese
Cannellonis au saumon fumé, racines et épinards, crème au vinaigre balsamique
Smoked salmon cannelloni with balsamic cream sauce, root vegetables and spinach
Salades d'orange et dates au thé vert et à l'eau de rose
Orange and date salad flavored with green tea and rosewater
~~~~~~~~~
Apéritifs, porto et digestifs
Apéritifs, brandy and liqueur
Highland Park - 18 years old "Best Spirit in the World"
Chivas Regal - 12 years old
Tennesse Whiskey, Ricard, Gin, Vodka, Vermouth
Porto Late Bottled Vintage 2001
Cognac Delamain Vesper Grande Champagne 1er Cru du Cognac
Pear Brandy
Bas-Armagnac 1993
Fruit Liqueur
Herbal Liqueur
~~~~~~~~~
Café et thés
Coffee and teas
Illy Espresso served with Michel Cluizel chocolates
Teas from "Le Palais des Thés"
Thé du Tigre (Lapsang Souchong)
Big Ben
Thé des Lords (Earl Grey)
Rooibos à la camomille
Rooibos à la verveine
Rooibos au tilleul et à la menthe
Thé du Hammam
Thé des Moines
Margaret's Hope, Darjeeling, FTGFOP
~~~~~~~~~
Pics:
http://www.flickr.com/photos/falco-p...7603633995401/
Feb 13, 2008, 1:50 pm
#153
Join Date: Jun 2004
Location: JNB
Programs: Air France Platinum - Qatar Airways Gold
Posts: 1,659
I was pleasantly surprised by the Park-Hyatt service at the lounge. The food hasn't changed much (still no hot food) but there is a real effort to approach passengers professionaly and bring them their snack orders. Last year I was under the impression that the buffet attendants were more interested in housekeeping than collecting orders and delivering them to your table.
Feb 14, 2008, 9:00 am
#154
Join Date: Oct 2007
Location: BOS
Programs: Delta Skymiles Silver Medallion
Posts: 22
BOS - CDG - SGN (and back)
I have four sets of menus for those of us lucky people that find ourselves stuck in economy 
Sorry I can't remember the "light meals or breakfasts" as I didn't make notes on my menus...next time I will remember to do that for you all.
--------------------------------------------------------------------------
AF337, BOS-CDG, Tempo, 29 Jan 2008
--------------------------------------------------------------------------
Apéritif
Champagne Jacquart Brut Mosaïque (upon request)
~~~~~~~~~
Middle Eastern-style seven-grain salad with shrimp
~~~~~~~~~
Choice of main course
Breast of chicken with paprika accompanied by Lyonnaise potatoes and French green beans
or
Cheese ravioli with basil sauce
~~~~~~~~~
Cheese
Entrements
Coffee-chocolate chip cake
~~~~~~~~~
White Wine
Vin de Pays d'Oc Chardonnay Viognier 2006 La Baume
Vin de Pays d'Oc Viognier 2006 Castel
Red Wine
Vin de Pays d'Oc Merlot 2006 La Baume
Vin de Pays d'Oc Cabernet Merlot 2006 Castel
Heineken
Mineral Water
Tonic, Coca Cola, Coca Cola Light, Fanta, Sprite
Granini fruit juice (apple, orange, tomato)
Tea and Nescafé
Brandy and Liqueur
~~~~~~~~~
Light Breakfast
~~~~~~~~~
--------------------------------------------------------------------------
AF164, CDG-SGN, Tempo, 30 Jan 2008
--------------------------------------------------------------------------
Apéritif
Champagne Jacquart Brut Mosaïque (upon request)
~~~~~~~~~
Carrot and cucumber salad with yogurt sauce and smoked salmon
~~~~~~~~~
Choice of main course
Saute of beef, tomato sauce with olives and rice with eggplant
or
Pollack served with tomato curry sauce and country-style vegetables
~~~~~~~~~
Camembert Cheese
Yogurt
Pecan tart with vanilla sauce
~~~~~~~~~
At mid-flight, Asian noodles, sandwiches, Haagen-Dazs and beverages will be available in the self-service areas.
~~~~~~~~~
White Wine
Vin de Pays d'Oc Chardonnay Viognier 2006 La Baume
Vin de Pays d'Oc Viognier 2006 Castel
Red Wine
Vin de Pays d'Oc Merlot 2006 La Baume
Vin de Pays d'Oc Cabernet Merlot 2006 Castel
Heineken
Mineral Water
Tonic, Coca Cola, Coca Cola Light, Fanta, Sprite
Granini fruit juice (apple, orange, tomato)
Tea and Nescafé
Brandy and Liqueur
~~~~~~~~~
Light Breakfast
~~~~~~~~~
Cold snack from BKK-SGN
~~~~~~~~~
--------------------------------------------------------------------------
AF169, SGN-CDG, Tempo, 12 Feb 2008
--------------------------------------------------------------------------
Cold snack from SGN-BKK
~~~~~~~~~
Meal Service
Apéritif
Champagne Jacquart Brut Mosaïque (upon request)
~~~~~~~~~
Smoked chicken served with Russian salad
~~~~~~~~~
Choice of main course
Burgundy-style pork saute accompanied by buttered tagliatelle
or
Thai-style fish souffle served with Chinese broccoli and steamed rice (spicy)
~~~~~~~~~
Cheese
Fresh fruit
Marble cheesecake
~~~~~~~~~
At mid-flight, sandwiches, Asian noodles, beverages and frozen treats will be available in the self-service areas.
~~~~~~~~~
White Wine
Vin de Pays d'Oc Viognier 2006 Castel
Red Wine
Vin de Pays d'Oc Cabernet Merlot 2006 Castel
Heineken
Mineral Water
Tonic, Coca Cola, Coca Cola Light, Fanta, Sprite
Granini fruit juice (apple, orange, tomato)
Tea and Nescafé
Brandy and Liqueur
~~~~~~~~~
Light Breakfast
~~~~~~~~~
--------------------------------------------------------------------------
AF332, CDG-BOS, Tempo, 13 Feb 2008
--------------------------------------------------------------------------
Apéritif
Champagne Jacquart Brut Mosaïque (upon request)
~~~~~~~~~
Arles-style tart of bell peppers, tomatoes, and eggplant
~~~~~~~~~
Choice of main course
Roasted chicken fricassee with spicy tomato sauce and semolina with chives
or
Casserole of fish and vegetables au gratin
~~~~~~~~~
Camembert cheese
Yogurt
Apricot crumble
~~~~~~~~~
White Wine
Vin de Pays d'Oc Viognier 2006 Castel
Red Wine
Vin de Pays d'Oc Cabernet Merlot 2006 Castel
Heineken
Mineral Water
Tonic, Coca Cola, Coca Cola Light, Fanta, Sprite
Granini fruit juice (apple, orange, tomato)
Tea and Nescafé
Brandy and Liqueur
~~~~~~~~~
Light Meal
~~~~~~~~~
Sorry I can't remember the "light meals or breakfasts" as I didn't make notes on my menus...next time I will remember to do that for you all.
--------------------------------------------------------------------------
AF337, BOS-CDG, Tempo, 29 Jan 2008
--------------------------------------------------------------------------
Apéritif
Champagne Jacquart Brut Mosaïque (upon request)
~~~~~~~~~
Middle Eastern-style seven-grain salad with shrimp
~~~~~~~~~
Choice of main course
Breast of chicken with paprika accompanied by Lyonnaise potatoes and French green beans
or
Cheese ravioli with basil sauce
~~~~~~~~~
Cheese
Entrements
Coffee-chocolate chip cake
~~~~~~~~~
White Wine
Vin de Pays d'Oc Chardonnay Viognier 2006 La Baume
Vin de Pays d'Oc Viognier 2006 Castel
Red Wine
Vin de Pays d'Oc Merlot 2006 La Baume
Vin de Pays d'Oc Cabernet Merlot 2006 Castel
Heineken
Mineral Water
Tonic, Coca Cola, Coca Cola Light, Fanta, Sprite
Granini fruit juice (apple, orange, tomato)
Tea and Nescafé
Brandy and Liqueur
~~~~~~~~~
Light Breakfast
~~~~~~~~~
--------------------------------------------------------------------------
AF164, CDG-SGN, Tempo, 30 Jan 2008
--------------------------------------------------------------------------
Apéritif
Champagne Jacquart Brut Mosaïque (upon request)
~~~~~~~~~
Carrot and cucumber salad with yogurt sauce and smoked salmon
~~~~~~~~~
Choice of main course
Saute of beef, tomato sauce with olives and rice with eggplant
or
Pollack served with tomato curry sauce and country-style vegetables
~~~~~~~~~
Camembert Cheese
Yogurt
Pecan tart with vanilla sauce
~~~~~~~~~
At mid-flight, Asian noodles, sandwiches, Haagen-Dazs and beverages will be available in the self-service areas.
~~~~~~~~~
White Wine
Vin de Pays d'Oc Chardonnay Viognier 2006 La Baume
Vin de Pays d'Oc Viognier 2006 Castel
Red Wine
Vin de Pays d'Oc Merlot 2006 La Baume
Vin de Pays d'Oc Cabernet Merlot 2006 Castel
Heineken
Mineral Water
Tonic, Coca Cola, Coca Cola Light, Fanta, Sprite
Granini fruit juice (apple, orange, tomato)
Tea and Nescafé
Brandy and Liqueur
~~~~~~~~~
Light Breakfast
~~~~~~~~~
Cold snack from BKK-SGN
~~~~~~~~~
--------------------------------------------------------------------------
AF169, SGN-CDG, Tempo, 12 Feb 2008
--------------------------------------------------------------------------
Cold snack from SGN-BKK
~~~~~~~~~
Meal Service
Apéritif
Champagne Jacquart Brut Mosaïque (upon request)
~~~~~~~~~
Smoked chicken served with Russian salad
~~~~~~~~~
Choice of main course
Burgundy-style pork saute accompanied by buttered tagliatelle
or
Thai-style fish souffle served with Chinese broccoli and steamed rice (spicy)
~~~~~~~~~
Cheese
Fresh fruit
Marble cheesecake
~~~~~~~~~
At mid-flight, sandwiches, Asian noodles, beverages and frozen treats will be available in the self-service areas.
~~~~~~~~~
White Wine
Vin de Pays d'Oc Viognier 2006 Castel
Red Wine
Vin de Pays d'Oc Cabernet Merlot 2006 Castel
Heineken
Mineral Water
Tonic, Coca Cola, Coca Cola Light, Fanta, Sprite
Granini fruit juice (apple, orange, tomato)
Tea and Nescafé
Brandy and Liqueur
~~~~~~~~~
Light Breakfast
~~~~~~~~~
--------------------------------------------------------------------------
AF332, CDG-BOS, Tempo, 13 Feb 2008
--------------------------------------------------------------------------
Apéritif
Champagne Jacquart Brut Mosaïque (upon request)
~~~~~~~~~
Arles-style tart of bell peppers, tomatoes, and eggplant
~~~~~~~~~
Choice of main course
Roasted chicken fricassee with spicy tomato sauce and semolina with chives
or
Casserole of fish and vegetables au gratin
~~~~~~~~~
Camembert cheese
Yogurt
Apricot crumble
~~~~~~~~~
White Wine
Vin de Pays d'Oc Viognier 2006 Castel
Red Wine
Vin de Pays d'Oc Cabernet Merlot 2006 Castel
Heineken
Mineral Water
Tonic, Coca Cola, Coca Cola Light, Fanta, Sprite
Granini fruit juice (apple, orange, tomato)
Tea and Nescafé
Brandy and Liqueur
~~~~~~~~~
Light Meal
~~~~~~~~~
Feb 14, 2008, 2:57 pm
#155
Join Date: Jun 2004
Location: JNB
Programs: Air France Platinum - Qatar Airways Gold
Posts: 1,659
Feb 14, 2008, 4:11 pm
#156
Join Date: Oct 2007
Location: BOS
Programs: Delta Skymiles Silver Medallion
Posts: 22
Actually the "strange Thai pastries" where much more appealing than the really strange "Thai sandwich"...the pastry was sweet sticky rice and wasn't too bad...the other I didn't dare try.
Feb 20, 2008, 8:33 am
#157
Join Date: Oct 2006
Posts: 2
In the past few months, all of my flights out of CDG (to YUL and JNB) have had the identical menu. Even the Plat du Jour is almost identical.
(...)
What is really pathetic is flights from YUL-CDG only have two main course selections (usually beef and seafood). The reappearance of items months later is also quite common, such as the Morrocan style salmon pie.
(...)
What is really pathetic is flights from YUL-CDG only have two main course selections (usually beef and seafood). The reappearance of items months later is also quite common, such as the Morrocan style salmon pie.
The same cost-cutting measures probably explain the limited number of main-course choices as well. It's unfortunate, but there it is.
Mar 3, 2008, 7:58 am
#158
Join Date: Jun 2004
Location: JNB
Programs: Air France Platinum - Qatar Airways Gold
Posts: 1,659
OT (?) Guy Martin downgraded from *** to ** by Michelin
Originally Posted by Le Figaro
Jean-Luc Naret, directeur du guide Michelin, qui vient de retirer la 3e étoile au Grand Véfour à Paris, a déclaré qu'il y avait "toujours une bonne raison pour la perte d'une étoile".
May 4, 2008, 4:46 am
#160
Join Date: Jun 2004
Location: JNB
Programs: Air France Platinum - Qatar Airways Gold
Posts: 1,659
Cdg-hkg, Af184
L'Espace Première: Menu by Guy Martin.
Déjeuner à la carte
Lunch à la carte
~~~~~~~~~
Mise en bouche
Appetizer
Blanc de poulet fermier à la truffe, patate douce et caviar d'aubergine
Eggplant caviar, sweet potato and breast of free-range chicken with truffles
~~~~~~~~~~~~~~~~~~
Choix de hors d'œuvre
Choice of hors d'oeuvre
Foie gras de canard en terrine aux lentilles vertes, éffilochée de cuisse de canard confite à la moutarde et au persil plat
Duck foie gras terrine with green lentils, duck thigh confit with mustard and Italian parsley
Homard jus à l'ananas et au curry, gâteau d'estragon
Lobster served with light curry pineapple sauce and tarragon flan
Patate douce et gingembre au vinaigre dans une feuille de nori, légumes crus au zeste de combava
Sweet potato and pickled ginger rolled in nori, crisp vegetables with wild Madagascar lime zest
~~~~~~~~~~~~~~~~~~
Salade fraîcheur
Fresh seasonal salad
~~~~~~~~~
Choix de plats chauds
Choice of main courses
Un jus parfumé au raifort pour ce filet de boeuf accompagné de radis caramélisé à la coriandre
A jus flavored with horseradish for this filet of beef accompanied by caramelized radish with coriander
Le filet de daurade délicatement grillé à l'huile d'olive est proposé avec des légumes du soleil
A fillet of sea bream delicately grilled with olive oil presented with sun kissed vegetables
Une belle palette de goût pour ces petits farcis au jus de poivron jaune
A delightful array of flavors for this stuffed vegetables with yellow bell pepper jus
Filet de poulet fermier jus au basilic, flan au curry et artichauts à la bergamote (plat du jour)
Filet of free-range chicken with basil jus, curry flan and artichokes with bergamot (today's special dish)
~~~~~~~~~
La sélection du maître fromager (présentée et découpée sur le chariot)
Our special selection of cheese
Camembert, Roquefort, Pérail, Langres, Beaufort
~~~~~~~~~
La corbeille du boulanger
Fresh bakery selection
~~~~~~~~~
Le chariot des desserts
Dessert cart
Petits fours frais
Miniature pastries
Tarte à l'orange parfumée aux graines de fenouil
Orange tart flavored with fennel seeds
Mousse au chocolat sur un biscuit au thé vert et ananas caramélisé au miel
Chocolate mousse on a green tea cookie with honey caramelized pineapple
Dacquoise à la noisette et mousseline à la poire, au café et à la cardamome
Hazelnut-almond cake with pear and coffee cardamom mousseline
Sorbet et petits fours secs, assortiment de fruits frais
Sherbet served with cookies, assortment of fresh fruit
~~~~~~~~~
Carte des vins par Olivier Poussier
Wine list by Olivier Poussier
Champagne
Taittinger Comtes de Champagne Blanc de Blancs Brut 1997
Bordeaux blanc liquoreux
White Bordeaux Liqueur
Sauternes Château Suduiraut 1996 1er cru classé
Vallée du Rhône blanc
White Rhône Valley
Crozes Hemitage Domaine de Roure 2005 Paul Jaboulet Aîné
Bourgogne rouge
Red Burgundy
Nuits-Saint-Georges 2005 Jean-Claude Boisset
Bordeaux rouge
Red Bordeaux
Pessac-Léognan Domaine de Chevalier 2002 Cru Classé
~~~~~~~~~
Petit Déjeuner
Breakfast
Salade de pastèque et d'orange
Orange and watermelon salad
Yaourt aux céréales
Cereal yogurt
Beurre, confitures et miel
Butter, preserves and honey
Pain aux raisins et croissants
Raisin bread and croissants
~~~~~~~~~
Choix de plats chauds
Choice of main courses
Omelette à la fondue de tomate, roquette et parmesan
Omelette with tomato, aragula and parmesan cheese
Crêpe aux myrtilles et au safran
Crêpe with blueberries and saffron
Déjeuner à la carte
Lunch à la carte
~~~~~~~~~
Mise en bouche
Appetizer
Blanc de poulet fermier à la truffe, patate douce et caviar d'aubergine
Eggplant caviar, sweet potato and breast of free-range chicken with truffles
~~~~~~~~~~~~~~~~~~
Choix de hors d'œuvre
Choice of hors d'oeuvre
Foie gras de canard en terrine aux lentilles vertes, éffilochée de cuisse de canard confite à la moutarde et au persil plat
Duck foie gras terrine with green lentils, duck thigh confit with mustard and Italian parsley
Homard jus à l'ananas et au curry, gâteau d'estragon
Lobster served with light curry pineapple sauce and tarragon flan
Patate douce et gingembre au vinaigre dans une feuille de nori, légumes crus au zeste de combava
Sweet potato and pickled ginger rolled in nori, crisp vegetables with wild Madagascar lime zest
~~~~~~~~~~~~~~~~~~
Salade fraîcheur
Fresh seasonal salad
~~~~~~~~~
Choix de plats chauds
Choice of main courses
Un jus parfumé au raifort pour ce filet de boeuf accompagné de radis caramélisé à la coriandre
A jus flavored with horseradish for this filet of beef accompanied by caramelized radish with coriander
Le filet de daurade délicatement grillé à l'huile d'olive est proposé avec des légumes du soleil
A fillet of sea bream delicately grilled with olive oil presented with sun kissed vegetables
Une belle palette de goût pour ces petits farcis au jus de poivron jaune
A delightful array of flavors for this stuffed vegetables with yellow bell pepper jus
Filet de poulet fermier jus au basilic, flan au curry et artichauts à la bergamote (plat du jour)
Filet of free-range chicken with basil jus, curry flan and artichokes with bergamot (today's special dish)
~~~~~~~~~
La sélection du maître fromager (présentée et découpée sur le chariot)
Our special selection of cheese
Camembert, Roquefort, Pérail, Langres, Beaufort
~~~~~~~~~
La corbeille du boulanger
Fresh bakery selection
~~~~~~~~~
Le chariot des desserts
Dessert cart
Petits fours frais
Miniature pastries
Tarte à l'orange parfumée aux graines de fenouil
Orange tart flavored with fennel seeds
Mousse au chocolat sur un biscuit au thé vert et ananas caramélisé au miel
Chocolate mousse on a green tea cookie with honey caramelized pineapple
Dacquoise à la noisette et mousseline à la poire, au café et à la cardamome
Hazelnut-almond cake with pear and coffee cardamom mousseline
Sorbet et petits fours secs, assortiment de fruits frais
Sherbet served with cookies, assortment of fresh fruit
~~~~~~~~~
Carte des vins par Olivier Poussier
Wine list by Olivier Poussier
Champagne
Taittinger Comtes de Champagne Blanc de Blancs Brut 1997
Bordeaux blanc liquoreux
White Bordeaux Liqueur
Sauternes Château Suduiraut 1996 1er cru classé
Vallée du Rhône blanc
White Rhône Valley
Crozes Hemitage Domaine de Roure 2005 Paul Jaboulet Aîné
Bourgogne rouge
Red Burgundy
Nuits-Saint-Georges 2005 Jean-Claude Boisset
Bordeaux rouge
Red Bordeaux
Pessac-Léognan Domaine de Chevalier 2002 Cru Classé
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Petit Déjeuner
Breakfast
Salade de pastèque et d'orange
Orange and watermelon salad
Yaourt aux céréales
Cereal yogurt
Beurre, confitures et miel
Butter, preserves and honey
Pain aux raisins et croissants
Raisin bread and croissants
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Choix de plats chauds
Choice of main courses
Omelette à la fondue de tomate, roquette et parmesan
Omelette with tomato, aragula and parmesan cheese
Crêpe aux myrtilles et au safran
Crêpe with blueberries and saffron
May 4, 2008, 11:25 pm
#162
Suspended
Join Date: Dec 2003
Location: Home for the terminally bewildered.
Posts: 1,621
May 5, 2008, 4:16 am
#163
Join Date: Jun 2004
Location: JNB
Programs: Air France Platinum - Qatar Airways Gold
Posts: 1,659
May 5, 2008, 4:21 am
#164
Join Date: Apr 2007
Location: Switzerland
Programs: LX HON, Radisson Platinum, Hilton Gold
Posts: 476
Originally Posted by airchristophe
I'm sorry, but it it my opinion that chicken has no place in First Class and / or on a menu signed Guy Martin.
Originally Posted by Falco Peregrinus
I have never, ever seen pork on AF flights. Will see it when pigs fly. And by the way AF first class menus always have a vegetarian starter and a vegetarian main course option.
And by the way AF first class menus always have a vegetarian starter and a vegetarian main course option.
May 5, 2008, 7:01 am
#165
Join Date: Aug 2006
Location: BOS
Posts: 275
Hello to all,
Actually I have seen pork on 2 AF flights from Asia. One from Beijing and one from Hong Kong. The choices were a good balance of asian plates, not-too-weird for the Western palette.
As for the chicken, again my opinion, chicken is a) not an integral part of French gastronomy (whereas it's everywhere in American cooking) and b) not a type of food I associate with luxury.
Actually I have seen pork on 2 AF flights from Asia. One from Beijing and one from Hong Kong. The choices were a good balance of asian plates, not-too-weird for the Western palette.
As for the chicken, again my opinion, chicken is a) not an integral part of French gastronomy (whereas it's everywhere in American cooking) and b) not a type of food I associate with luxury.