Air France Catering - lets have your menus
Dec 8, 2006, 11:06 am
#91
Join Date: Feb 2001
Location: Paris, EU
Programs: FB Life Platinum
Posts: 628
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
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
Jan 1, 2007, 3:23 pm
#92
Join Date: Jun 2004
Location: JNB
Programs: Air France Platinum - Qatar Airways Gold
Posts: 1,659
SFO-CDG, Tempo
Tabbouleh with smoked salmon
Choice of main course:
Chicken fricassee with vegetable medley and wild rice
or
Filet of pike-perch with bell pepper cream sauce, zucchini and potatoes with rosemary
Cheese
Entremets (
why can't they serve a simple, plain yogurt? Where are the good old La Crème yogurts?)
Oatmeal raisin cake
Coffee and tea
Tabbouleh with smoked salmon
Choice of main course:
Chicken fricassee with vegetable medley and wild rice
or
Filet of pike-perch with bell pepper cream sauce, zucchini and potatoes with rosemary
Cheese
Entremets (
why can't they serve a simple, plain yogurt? Where are the good old La Crème yogurts?)Oatmeal raisin cake
Coffee and tea
Jan 10, 2007, 4:05 am
#93
FlyerTalk Evangelist
Join Date: Nov 1999
Programs: FB Silver going for Gold
Posts: 21,801
AF188 9 Jan CDG-HKG 3K NEV 772
Traditional Service Dinner
Choice of hors d'ouevres
foie gras with spices and fig chutney
peppered fillet of salmon and pasta salad with trout roe
Choice of Main Course
Fillet of red snapper served with vegetable ragout and saffron potato
Chinese speciality: duck with soy sauce accompanied by vermicelli and snow peas
Plate du jour
FIllet of duckling - baked fillet of duckling served with caper sauce accompanied by buttered broccoli and carrot puree
Cheese
Camembert cabecou and fourme d'Ambert
Dessert
Farmer's cheese entremets with mango, Peruvian chocolate cake, sherbet served with cookies, choice of fresh fruit
WIne
Bollinger Special Cuvee
Pessac-Leognan Chateau Chouceroy 2004 (white Bordeaux)
Savigny-les Beaunes 2004 Jaffelin (red burgundy)
Haut Medoc Chateau Reysson 2003 (red bordeaux)
Breakfast
Fruit juice, coffee, tea, hot chocolate
fresh fruit, cereal yogurt
fresh bakery selection, breakfast pastries, butter (Savigny les Meres a.o.c. (Normandie?) and preserves
Hot choices:
Omelette with cepe mushroom cream sauce
Crepes suzette with double cream, watermelon and orange preserves
Same menu for AF184 and 116, 188
Choice of hors d'ouevres
foie gras with spices and fig chutney
peppered fillet of salmon and pasta salad with trout roe
Choice of Main Course
Fillet of red snapper served with vegetable ragout and saffron potato
Chinese speciality: duck with soy sauce accompanied by vermicelli and snow peas
Plate du jour
FIllet of duckling - baked fillet of duckling served with caper sauce accompanied by buttered broccoli and carrot puree
Cheese
Camembert cabecou and fourme d'Ambert
Dessert
Farmer's cheese entremets with mango, Peruvian chocolate cake, sherbet served with cookies, choice of fresh fruit
WIne
Bollinger Special Cuvee
Pessac-Leognan Chateau Chouceroy 2004 (white Bordeaux)
Savigny-les Beaunes 2004 Jaffelin (red burgundy)
Haut Medoc Chateau Reysson 2003 (red bordeaux)
Breakfast
Fruit juice, coffee, tea, hot chocolate
fresh fruit, cereal yogurt
fresh bakery selection, breakfast pastries, butter (Savigny les Meres a.o.c. (Normandie?) and preserves
Hot choices:
Omelette with cepe mushroom cream sauce
Crepes suzette with double cream, watermelon and orange preserves
Same menu for AF184 and 116, 188
Last edited by YVR Cockroach; Aug 22, 2007 at 6:06 pm
Jan 13, 2007, 3:06 am
#94
Join Date: Mar 2005
Location: Paris
Programs: BA ExClub Blue (ex Silver), Flying Blue Silver (ex Platinum), M&M forever base soldier
Posts: 723
AF257 Espace Première - SIN-CDG Jan 6
I was looking forward to travelling in P with AF, but this flight was a great disapointment. Nothing could have been more remote from a first class experience, and I've had many better business class flights (including on AF).
Despite the simplified menu (no appetizers, choice of only two main courses) whose point (apart from saving pennies to AF) is, I guess, to go to bed asap, the supper lasted for more than 2 hours. The crew was totally inattentive: there was nobody in the cabin to welcome pax for example, and people had to figure out by themselves how the seat works (or does'nt work, for those seats that had a problem). Despite being seated next to each other, Mrs. Albireo and myself were served separately in a random order, at different times. So much for "A la carte". Champagne was very good but again, served only to me by a rushed F/A -- my partner was never offered a welcome glass. Using the call button in the seat would not help. The Burgundy had a cork taste, which can happen, but then again you would expect the bottle to have been sampled by the crew. No apologies (and no offer for a replacement) when I returned the glass.
Night buffet? What buffet? Never seen it. Nor did any pax see a bottle of water for the night.
The poached eggs at breakfast were hard and barely edible, while the bread served at dinner and breakfast was spongious at best. Coffee is of the instant powder type.
Never believe all that glossy commercial literature from AF -- Première is, at best, a mediocre business class service with flat beds, which you had to set-up by yourself (at least on this flight).
--------------------------------------------------------------------
SUPPER A LA CARTE
Choice of Hors D'oeuvre
Rock lobster served with light pineapple curry sauce
Ravioli filled with oven-dried tomato, spinach and spine nuts
Choice of Main Courses
Breast of duck with simmered fruit and Szechuan pepper sauce with rosemary
Sautéed scallops served with orange blossom honey vinaigrette, cucumber and zucchini
Our special Selection of Cheese
Fresh bakery selection
Dessert
Amandine tart with blackcurrent
Sherbet served with cookies
Assortment of fresh fruit
------------------------------
WINE LIST
Champagne Gossée Cuvée Célébris 1998
Sauternes Château Suduiraut 1997 1er Cru
Hermitage le Chevalier de Sterimberg 2002 Paul Jaboulet Aîné
Pommard 2002 Domaine Bouchard Aîné et Fils
Médoc Château Haut Condissas 2001 Jean Guyon
------------------------------
BUFFET
Please help yourself at your convenience. If you prefer, you may also ask your flight attendant to serve you at your seat.
Asian noodles
Sandwiches
Cookies
Baskets of dried and fresh fruit
------------------------------
BREAKFAST
Fruit juice
Coffee, tea, hot chocolate
Fresh fruit salad
Fresh bakery selection, breakfast pastries, butter, preserves and honey
Choice of main courses
Poached eggs served over tomatoes with herbs, zucchini coulis
Roasted pineapple and blackberry crumble
Despite the simplified menu (no appetizers, choice of only two main courses) whose point (apart from saving pennies to AF) is, I guess, to go to bed asap, the supper lasted for more than 2 hours. The crew was totally inattentive: there was nobody in the cabin to welcome pax for example, and people had to figure out by themselves how the seat works (or does'nt work, for those seats that had a problem). Despite being seated next to each other, Mrs. Albireo and myself were served separately in a random order, at different times. So much for "A la carte". Champagne was very good but again, served only to me by a rushed F/A -- my partner was never offered a welcome glass. Using the call button in the seat would not help. The Burgundy had a cork taste, which can happen, but then again you would expect the bottle to have been sampled by the crew. No apologies (and no offer for a replacement) when I returned the glass.
Night buffet? What buffet? Never seen it. Nor did any pax see a bottle of water for the night.
The poached eggs at breakfast were hard and barely edible, while the bread served at dinner and breakfast was spongious at best. Coffee is of the instant powder type.
Never believe all that glossy commercial literature from AF -- Première is, at best, a mediocre business class service with flat beds, which you had to set-up by yourself (at least on this flight).
--------------------------------------------------------------------
SUPPER A LA CARTE
Choice of Hors D'oeuvre
Rock lobster served with light pineapple curry sauce
Ravioli filled with oven-dried tomato, spinach and spine nuts
Choice of Main Courses
Breast of duck with simmered fruit and Szechuan pepper sauce with rosemary
Sautéed scallops served with orange blossom honey vinaigrette, cucumber and zucchini
Our special Selection of Cheese
Fresh bakery selection
Dessert
Amandine tart with blackcurrent
Sherbet served with cookies
Assortment of fresh fruit
------------------------------
WINE LIST
Champagne Gossée Cuvée Célébris 1998
Sauternes Château Suduiraut 1997 1er Cru
Hermitage le Chevalier de Sterimberg 2002 Paul Jaboulet Aîné
Pommard 2002 Domaine Bouchard Aîné et Fils
Médoc Château Haut Condissas 2001 Jean Guyon
------------------------------
BUFFET
Please help yourself at your convenience. If you prefer, you may also ask your flight attendant to serve you at your seat.
Asian noodles
Sandwiches
Cookies
Baskets of dried and fresh fruit
------------------------------
BREAKFAST
Fruit juice
Coffee, tea, hot chocolate
Fresh fruit salad
Fresh bakery selection, breakfast pastries, butter, preserves and honey
Choice of main courses
Poached eggs served over tomatoes with herbs, zucchini coulis
Roasted pineapple and blackberry crumble
Last edited by albireo; Jan 13, 2007 at 8:32 am
Jan 13, 2007, 11:13 pm
#95
Join Date: Jul 2005
Posts: 1,953
I was looking forward to travelling in P with AF, but this flight was a great disapointment. Nothing could have been more remote from a first class experience, and I've had many better business class flights (including on AF).
Despite the simplified menu (no appetizers, choice of only two main courses) whose point (apart from saving pennies to AF) is, I guess, to go to bed asap, the supper lasted for more than 2 hours. The crew was totally inattentive: there was nobody in the cabin to welcome pax for example, and people had to figure out by themselves how the seat works (or does'nt work, for those seats that had a problem). Despite being seated next to each other, Mrs. Albireo and myself were served separately in a random order, at different times. So much for "A la carte". Champagne was very good but again, served only to me by a rushed F/A -- my partner was never offered a welcome glass. Using the call button in the seat would not help. The Burgundy had a cork taste, which can happen, but then again you would expect the bottle to have been sampled by the crew. No apologies (and no offer for a replacement) when I returned the glass.
Night buffet? What buffet? Never seen it. Nor did any pax see a bottle of water for the night.
The poached eggs at breakfast were hard and barely edible, while the bread served at dinner and breakfast was spongious at best. Coffee is of the instant powder type.
Never believe all that glossy commercial literature from AF -- Première is, at best, a mediocre business class service with flat beds, which you had to set-up by yourself (at least on this flight).
--------------------------------------------------------------------
SUPPER A LA CARTE
Choice of Hors D'oeuvre
Rock lobster served with light pineapple curry sauce
Ravioli filled with oven-dried tomato, spinach and spine nuts
Choice of Main Courses
Breast of duck with simmered fruit and Szechuan pepper sauce with rosemary
Sautéed scallops served with orange blossom honey vinaigrette, cucumber and zucchini
Our special Selection of Cheese
Fresh bakery selection
Dessert
Amandine tart with blackcurrent
Sherbet served with cookies
Assortment of fresh fruit
------------------------------
WINE LIST
Champagne Gossée Cuvée Célébris 1998
Sauternes Château Suduiraut 1997 1er Cru
Hermitage le Chevalier de Sterimberg 2002 Paul Jaboulet Aîné
Pommard 2002 Domaine Bouchard Aîné et Fils
Médoc Château Haut Condissas 2001 Jean Guyon
------------------------------
BUFFET
Please help yourself at your convenience. If you prefer, you may also ask your flight attendant to serve you at your seat.
Asian noodles
Sandwiches
Cookies
Baskets of dried and fresh fruit
------------------------------
BREAKFAST
Fruit juice
Coffee, tea, hot chocolate
Fresh fruit salad
Fresh bakery selection, breakfast pastries, butter, preserves and honey
Choice of main courses
Poached eggs served over tomatoes with herbs, zucchini coulis
Roasted pineapple and blackberry crumble
Despite the simplified menu (no appetizers, choice of only two main courses) whose point (apart from saving pennies to AF) is, I guess, to go to bed asap, the supper lasted for more than 2 hours. The crew was totally inattentive: there was nobody in the cabin to welcome pax for example, and people had to figure out by themselves how the seat works (or does'nt work, for those seats that had a problem). Despite being seated next to each other, Mrs. Albireo and myself were served separately in a random order, at different times. So much for "A la carte". Champagne was very good but again, served only to me by a rushed F/A -- my partner was never offered a welcome glass. Using the call button in the seat would not help. The Burgundy had a cork taste, which can happen, but then again you would expect the bottle to have been sampled by the crew. No apologies (and no offer for a replacement) when I returned the glass.
Night buffet? What buffet? Never seen it. Nor did any pax see a bottle of water for the night.
The poached eggs at breakfast were hard and barely edible, while the bread served at dinner and breakfast was spongious at best. Coffee is of the instant powder type.
Never believe all that glossy commercial literature from AF -- Première is, at best, a mediocre business class service with flat beds, which you had to set-up by yourself (at least on this flight).
--------------------------------------------------------------------
SUPPER A LA CARTE
Choice of Hors D'oeuvre
Rock lobster served with light pineapple curry sauce
Ravioli filled with oven-dried tomato, spinach and spine nuts
Choice of Main Courses
Breast of duck with simmered fruit and Szechuan pepper sauce with rosemary
Sautéed scallops served with orange blossom honey vinaigrette, cucumber and zucchini
Our special Selection of Cheese
Fresh bakery selection
Dessert
Amandine tart with blackcurrent
Sherbet served with cookies
Assortment of fresh fruit
------------------------------
WINE LIST
Champagne Gossée Cuvée Célébris 1998
Sauternes Château Suduiraut 1997 1er Cru
Hermitage le Chevalier de Sterimberg 2002 Paul Jaboulet Aîné
Pommard 2002 Domaine Bouchard Aîné et Fils
Médoc Château Haut Condissas 2001 Jean Guyon
------------------------------
BUFFET
Please help yourself at your convenience. If you prefer, you may also ask your flight attendant to serve you at your seat.
Asian noodles
Sandwiches
Cookies
Baskets of dried and fresh fruit
------------------------------
BREAKFAST
Fruit juice
Coffee, tea, hot chocolate
Fresh fruit salad
Fresh bakery selection, breakfast pastries, butter, preserves and honey
Choice of main courses
Poached eggs served over tomatoes with herbs, zucchini coulis
Roasted pineapple and blackberry crumble
I'm not surprised at all with your remarks. I've had similar experiences on this route - 4 flights in 2006 of ever descending quality. The dinner service out of SIN doesn't even come close to a First Class experiece, and, with the exception of one starter course and a couple of wine options, the choices are identical to the Business Class offerings. Mind you, this is supposed to be the route where AF is competing head to head with SQ's fabulous new F product on the B77W.
Jan 14, 2007, 12:30 am
#96
FlyerTalk Evangelist
Original Poster
Join Date: Jan 2005
Location: BER
Programs: Hilton Gold, BA Gold
Posts: 15,757
Jan 14, 2007, 12:51 am
#97
Suspended
Join Date: Aug 2004
Programs: TG Plat , AF Lifetime Plat, SPG Plat
Posts: 915
Doubling my post from before, but this is vindicating me when I was claiming : "Who in their right mind would want to fly AF when you can fly SQ".
Sorry Mr.Spinetta , you may be making tons of Money for the time being ( Thanks to Sabena,Swissair, and Air Afrique's bankrupcies) , but this can only last for so long..
Sorry Mr.Spinetta , you may be making tons of Money for the time being ( Thanks to Sabena,Swissair, and Air Afrique's bankrupcies) , but this can only last for so long..
Jan 22, 2007, 5:02 am
#98
Join Date: Jan 2006
Location: Japan
Programs: BA Gold, IHG Diamond
Posts: 172
AF292 CDG-KIX 21 January 2007 Espace Affaires
TRADITIONAL SERVICE
Choice of Hors d'Oeuvre
. Foie gras with spices and fig chutney
. Peppered fillet of salmon and pasta salad with trout roe
Choice of Main Courses
. Fillet of red snapper served with vegetable ragoût and saffron potato
. Lamb noisette accompagnied by bean purée and sugar snap peas with olive oil
. Japanese specialty "Kamo no teriyaki": duck with reiyaki sauce accompagnied by rice Misoshiru
. Plat du jour: Baked fillet of chicken accompagnied by shellfish sauce with a touch of anise, with herbed artichokes and mashed potatoes with orange zest.
Our Special Selection of Cheese
Camembert, Cabécou, Fourme d'Ambert
Assortment of Desserts
Farmer's chese entremets with mango, Peruvian chocolate cake, sherbet served with cookies, choice of fresh fruit
Expresso is served at our bar Espace
BUFFET
Buffet bar snacks are available throughout the flight
Asian noodles, sandwiches, cookies, baskets of dried and fresh fruit
BREAKFAST
Fruit juice, coffee, tea, hot chocolate
Fresh fruit, cereal yogurt
Fresh bakery selection, breakfast partries, butter and preserves
Choice of Main Courses
Omelette erved with cêpe mushroom cream sauce
Crêpes Suzette accompagnied by double cream, watermelon and orange preserves
Champagne
Bollinger Spécial Cuvée
White Bordeaux
Pessac-Léognan Château Coucheroy 2004 Lurton
Red Burgundy
Savigny-lès-Beaune 2004 Jaffelin
Red Bordeaux
Haut-Médoc Château Reysson 2003 Cru Bourgeois Supérieur
TRADITIONAL SERVICE
Choice of Hors d'Oeuvre
. Foie gras with spices and fig chutney
. Peppered fillet of salmon and pasta salad with trout roe
Choice of Main Courses
. Fillet of red snapper served with vegetable ragoût and saffron potato
. Lamb noisette accompagnied by bean purée and sugar snap peas with olive oil
. Japanese specialty "Kamo no teriyaki": duck with reiyaki sauce accompagnied by rice Misoshiru
. Plat du jour: Baked fillet of chicken accompagnied by shellfish sauce with a touch of anise, with herbed artichokes and mashed potatoes with orange zest.
Our Special Selection of Cheese
Camembert, Cabécou, Fourme d'Ambert
Assortment of Desserts
Farmer's chese entremets with mango, Peruvian chocolate cake, sherbet served with cookies, choice of fresh fruit
Expresso is served at our bar Espace
BUFFET
Buffet bar snacks are available throughout the flight
Asian noodles, sandwiches, cookies, baskets of dried and fresh fruit
BREAKFAST
Fruit juice, coffee, tea, hot chocolate
Fresh fruit, cereal yogurt
Fresh bakery selection, breakfast partries, butter and preserves
Choice of Main Courses
Omelette erved with cêpe mushroom cream sauce
Crêpes Suzette accompagnied by double cream, watermelon and orange preserves
Champagne
Bollinger Spécial Cuvée
White Bordeaux
Pessac-Léognan Château Coucheroy 2004 Lurton
Red Burgundy
Savigny-lès-Beaune 2004 Jaffelin
Red Bordeaux
Haut-Médoc Château Reysson 2003 Cru Bourgeois Supérieur
Last edited by SpiderBen; Jan 26, 2007 at 6:22 am
Jan 22, 2007, 7:43 am
#99
FlyerTalk Evangelist
Join Date: May 2006
Location: TUN
Programs: TK E+
Posts: 11,230
CDG - IAH AF 038 04/01/2007 L'Espace Affaires
Choice of Hors d'Oeuvre
Foie gras with spices and fig chutney
or
Peppered fillet of salmon and pasta salad with trout roe
-----------------------------------------
Choice of Main Courses
Lamb noisette accompagnied by bean purée and sugar snap peas with olive oil
or
Fillet of red snapper served with vegetable ragoût and saffron potato
or
Plat du jour: Fillet of duckling
-------------------------------------------
Our Special Selection of Cheese
Camembert, Cabécou, Fourme d'Ambert
-------------------------------------------
Assortment of Desserts
Farmer's cheese entremets with mango, Peruvian chocolate cake, sherbet served with cookies, choice of fresh fruit
Espresso is served at our bar Espace
-------------------------------------------
Wine list
Bollinger Special Cuvée
Pessac-Léognan Chateau Coucheroy 2004 Lurton
Savigny-lès-Beaune 2004 Jaffelin
Haut-Médoc Chateau Reysson 2003 Cru Bourgeois Supérieur
-------------------------------------------
Light Meal
Moroccan-style salmon pie with lemon balm cream sauce and Chinese-style vegetables
Yogurt
Fresh fruit
Choice of Hors d'Oeuvre
Foie gras with spices and fig chutney
or
Peppered fillet of salmon and pasta salad with trout roe
-----------------------------------------
Choice of Main Courses
Lamb noisette accompagnied by bean purée and sugar snap peas with olive oil
or
Fillet of red snapper served with vegetable ragoût and saffron potato
or
Plat du jour: Fillet of duckling
-------------------------------------------
Our Special Selection of Cheese
Camembert, Cabécou, Fourme d'Ambert
-------------------------------------------
Assortment of Desserts
Farmer's cheese entremets with mango, Peruvian chocolate cake, sherbet served with cookies, choice of fresh fruit
Espresso is served at our bar Espace
-------------------------------------------
Wine list
Bollinger Special Cuvée
Pessac-Léognan Chateau Coucheroy 2004 Lurton
Savigny-lès-Beaune 2004 Jaffelin
Haut-Médoc Chateau Reysson 2003 Cru Bourgeois Supérieur
-------------------------------------------
Light Meal
Moroccan-style salmon pie with lemon balm cream sauce and Chinese-style vegetables
Yogurt
Fresh fruit
Jan 25, 2007, 8:58 am
#100
Join Date: Dec 2004
Location: DCA/IAD
Programs: UA GS
Posts: 282
What to expect?
I don't have a menu to contribute...yet. I'm flying AF for the first time in a few weeks, AF27 IAD-CDG, in affaires. Our flight doesn't depart IAD until 10:20pm, so I'm wondering what to expect mealwise.
ITA booking shows, "Air France Flight AF27 on an Airbus A330 (jet) in business class (meal, breakfast)", which I assume means a meal when we board, before the overnight, and then breakfast? Or do we need to have dinner before heading to the airport?
Thanks in advance!
Mike
ITA booking shows, "Air France Flight AF27 on an Airbus A330 (jet) in business class (meal, breakfast)", which I assume means a meal when we board, before the overnight, and then breakfast? Or do we need to have dinner before heading to the airport?
Thanks in advance!
Mike
Jan 25, 2007, 11:29 pm
#101
Join Date: Jul 2005
Posts: 1,953
I don't have a menu to contribute...yet. I'm flying AF for the first time in a few weeks, AF27 IAD-CDG, in affaires. Our flight doesn't depart IAD until 10:20pm, so I'm wondering what to expect mealwise.
ITA booking shows, "Air France Flight AF27 on an Airbus A330 (jet) in business class (meal, breakfast)", which I assume means a meal when we board, before the overnight, and then breakfast? Or do we need to have dinner before heading to the airport?
ITA booking shows, "Air France Flight AF27 on an Airbus A330 (jet) in business class (meal, breakfast)", which I assume means a meal when we board, before the overnight, and then breakfast? Or do we need to have dinner before heading to the airport?
Jan 26, 2007, 6:20 am
#102
Join Date: Jan 2006
Location: Japan
Programs: BA Gold, IHG Diamond
Posts: 172
AF291 KIX-CDG 25 January 2007 Espace Affaires
TRADITIONAL SERVICE
Choice of Hors d'Oeuvre
. Duck foie gras served with salad
. Grilled lobster with papaya sauce and mixed salad
Choice of Main Courses
. Lyonnaise-style grilled filet of beef, hash brown potatoes, carrots, shiitake mushrooms and buttered French green beans
. Grilled cod with white wine cream sauce accompagnied by buttered brocolli, carrotsand pumpkin
. Plat du jour: Filled beef roulades are presented with a traditional sukiyaki sauce. This dish is accompagnied by mushrooms, spinach, poached carrots and steamed rice.
Our Special Selection of Cheese
Assortment of Desserts
Pear tart, persimmon cake, sherbet served with cookies, choice of fresh fruit
Expresso is served at our bar Espace
BUFFET
Buffet bar snacks are available throughout the flight
Asian noodles, sandwiches, onigiri, pastries, baskets of dried and fresh fruit
MEAL SERVICE
Hors d'oeuvre
Smoked salmon served over fresh seasonal salad
Choice of Main Courses
. Breast if duck with olive sauce accompagnied by zucchini, parslied potatoes and eggplant
. Baked ravioli with tomato basil sauce
Dessert
Raspberry chocolate mousse
A selection of cheese is available upon request
Champagne
Bollinger Spécial Cuvée
White Bordeaux
Pessac-Léognan Château Coucheroy 2004 Lurton
Red Burgundy
Savigny-lès-Beaune 2004 Jaffelin
Red Bordeaux
Haut-Médoc Château Reysson 2003 Cru Bourgeois Supérieur
TRADITIONAL SERVICE
Choice of Hors d'Oeuvre
. Duck foie gras served with salad
. Grilled lobster with papaya sauce and mixed salad
Choice of Main Courses
. Lyonnaise-style grilled filet of beef, hash brown potatoes, carrots, shiitake mushrooms and buttered French green beans
. Grilled cod with white wine cream sauce accompagnied by buttered brocolli, carrotsand pumpkin
. Plat du jour: Filled beef roulades are presented with a traditional sukiyaki sauce. This dish is accompagnied by mushrooms, spinach, poached carrots and steamed rice.
Our Special Selection of Cheese
Assortment of Desserts
Pear tart, persimmon cake, sherbet served with cookies, choice of fresh fruit
Expresso is served at our bar Espace
BUFFET
Buffet bar snacks are available throughout the flight
Asian noodles, sandwiches, onigiri, pastries, baskets of dried and fresh fruit
MEAL SERVICE
Hors d'oeuvre
Smoked salmon served over fresh seasonal salad
Choice of Main Courses
. Breast if duck with olive sauce accompagnied by zucchini, parslied potatoes and eggplant
. Baked ravioli with tomato basil sauce
Dessert
Raspberry chocolate mousse
A selection of cheese is available upon request
Champagne
Bollinger Spécial Cuvée
White Bordeaux
Pessac-Léognan Château Coucheroy 2004 Lurton
Red Burgundy
Savigny-lès-Beaune 2004 Jaffelin
Red Bordeaux
Haut-Médoc Château Reysson 2003 Cru Bourgeois Supérieur
Feb 23, 2007, 10:30 am
#103
Join Date: Jan 2006
Location: Japan
Programs: BA Gold, IHG Diamond
Posts: 172
It looks like Thonon has replaced Evian as water provider : on my last long-haul flight and in the lounge 2D.
Also, there is no more Bailey's Cream, it is replaced by a Whisky Liqueur
Also, there is no more Bailey's Cream, it is replaced by a Whisky Liqueur
Last edited by SpiderBen; Feb 23, 2007 at 10:53 am
Feb 23, 2007, 10:53 am
#104
Join Date: Jan 2006
Location: Japan
Programs: BA Gold, IHG Diamond
Posts: 172
AF275 NRT-CDG 23 February 2007 Espace Affaires
TRADITIONAL SERVICE
Choice of Hors d'Oeuvre
. Cured ham with melon, coppa and smoked chicken served with fresh seasonal salad
. Smoked salmon, smoked halibut and shrimp with red bell pepper coulis accompagnied by mixed salad
Choice of Main Courses
. Filet of beef with shimeji mushrooms, roasted thyme potatoes and buttered French green beans
. Pan-seared fillet of plaice with capers, steamed potatoes, asparagus and buttered broccoli
. Plat du jour: breast of chicken grilled with sautéed chives and a ginger soy sauce, served with spinach, jasmine rice, bamboo shoots, snow peas, carrots and shitake mushrooms
Our Special Selection of Cheese
Assortment of Desserts
Chocolate tarlet, raspberry cake, sherbet (melon or passion) with cookies, fresh fruits
Expresso is served at our bar Espace
BUFFET
A snack buffet will be made available at the bar
Asian noodles, sandwiches, onigiri, pastries
MEAL SERVICE
Hors d'oeuvre
Fresh seasonal salad with smoked breast of duck
Choice of Main Courses
. Foie gras ravioli complemented by spinach and artichoke with mushroom cream sauce
. Scallops with saffron sauce accompagnied by steamed rice, zucchini, buttered red and yellow bell peppers
Dessert
Mango-passion fruit tartlet
A selection of cheese is available upon request
Champagne
Duval-Leroy Fleur de Champagne 1er Cru
White Burgundy
Chalonnais Rufly 2004 Domaine Jaffelin
Red Rhône Valley
Côtes du Rhône Villages Vinsobres ‘Les Cornuds’ 2003 Perrin et Fils
Red Bordeaux
Médoc Château de Saint Christoly 2003 Cru Bourgeois
TRADITIONAL SERVICE
Choice of Hors d'Oeuvre
. Cured ham with melon, coppa and smoked chicken served with fresh seasonal salad
. Smoked salmon, smoked halibut and shrimp with red bell pepper coulis accompagnied by mixed salad
Choice of Main Courses
. Filet of beef with shimeji mushrooms, roasted thyme potatoes and buttered French green beans
. Pan-seared fillet of plaice with capers, steamed potatoes, asparagus and buttered broccoli
. Plat du jour: breast of chicken grilled with sautéed chives and a ginger soy sauce, served with spinach, jasmine rice, bamboo shoots, snow peas, carrots and shitake mushrooms
Our Special Selection of Cheese
Assortment of Desserts
Chocolate tarlet, raspberry cake, sherbet (melon or passion) with cookies, fresh fruits
Expresso is served at our bar Espace
BUFFET
A snack buffet will be made available at the bar
Asian noodles, sandwiches, onigiri, pastries
MEAL SERVICE
Hors d'oeuvre
Fresh seasonal salad with smoked breast of duck
Choice of Main Courses
. Foie gras ravioli complemented by spinach and artichoke with mushroom cream sauce
. Scallops with saffron sauce accompagnied by steamed rice, zucchini, buttered red and yellow bell peppers
Dessert
Mango-passion fruit tartlet
A selection of cheese is available upon request
Champagne
Duval-Leroy Fleur de Champagne 1er Cru
White Burgundy
Chalonnais Rufly 2004 Domaine Jaffelin
Red Rhône Valley
Côtes du Rhône Villages Vinsobres ‘Les Cornuds’ 2003 Perrin et Fils
Red Bordeaux
Médoc Château de Saint Christoly 2003 Cru Bourgeois
Feb 25, 2007, 5:10 pm
#105
Join Date: Jan 2005
Location: Europe
Programs: UA:1K MM, AF:FB-Platinum; QR: PC Platinum, FI: Saga Gold
Posts: 2,934
Air France Business Class: Seoul-Paris (Feb 2007)
For a trip report: see http://www.flyertalk.com/forum/showthread.php?t=664627
TRADITIONAL SERVICE
Choice of Hors d'Oeuvre
. Marinated shrimp and salmon with dil accompanied by enoki mushroom and fresh seasonal salad
. Chicked roulade served with Mexian-style vegetable salad and mixed salad.
Choice of Main Courses
. Grilled tournedos of beef accompanied by broccoli, bell peppers and mashed potatoes with onions and apples
. Fillet of cod with sea urchin sauce, pappardelle pasta with chives, sauteed spinach and cherry tomato
. Plat du jour: "beef gal bi" - short ribs of beef are marinated, then cooked in a spicy sauce of garlic, shallots, soy sauce, oil and sesame seeds. This traditional dish is served with steamed rice, pak choy and chap cahe, a Korean vegetable medley.
Our Special Selection of Cheese
Assortment of Desserts
Raspberry mille-feuille, pecan tart, sherbet served with cookies, choice of fresh fruit.
Expresso is served at our bar Espace
Express Service
If you would like more time to work or relax, this chilled meal is offered in place of the traditonal service: Hors d'Oeuvre of your chice, our special selection of cheese and pastry.
BUFFET
A snack buffet will be made available at the bar
Asian noodles, sandwiches, kimbap, cookies, baskets of fresh and dried fruit
MEAL SERVICE
Hors d'oeuvre
Mimosa salad
Choice of Main Courses
. Oxtail paermentier served with carrots and parisienne zucchini
. Sauteed chicken with oysters sauce accompanied by vegetable fricasse and Chinese noodles
Dessert
Creme caramel
A selection of cheese is available upon request
WINE LIST
Champagne
Duval-Leroy Fleur de Champagne 1er Cru
White Burgundy
Chalonnais Rully 2004 Domaine Jaffelin
Red Rhône Valley
Côtes du Rhône Villages Vinsobres ‘Les Cornuds’ 2003 Perrin et Fils
Red Bordeaux
Médoc Château de Saint Christoly 2003 Cru Bourgeois
TRADITIONAL SERVICE
Choice of Hors d'Oeuvre
. Marinated shrimp and salmon with dil accompanied by enoki mushroom and fresh seasonal salad
. Chicked roulade served with Mexian-style vegetable salad and mixed salad.
Choice of Main Courses
. Grilled tournedos of beef accompanied by broccoli, bell peppers and mashed potatoes with onions and apples
. Fillet of cod with sea urchin sauce, pappardelle pasta with chives, sauteed spinach and cherry tomato
. Plat du jour: "beef gal bi" - short ribs of beef are marinated, then cooked in a spicy sauce of garlic, shallots, soy sauce, oil and sesame seeds. This traditional dish is served with steamed rice, pak choy and chap cahe, a Korean vegetable medley.
Our Special Selection of Cheese
Assortment of Desserts
Raspberry mille-feuille, pecan tart, sherbet served with cookies, choice of fresh fruit.
Expresso is served at our bar Espace
Express Service
If you would like more time to work or relax, this chilled meal is offered in place of the traditonal service: Hors d'Oeuvre of your chice, our special selection of cheese and pastry.
BUFFET
A snack buffet will be made available at the bar
Asian noodles, sandwiches, kimbap, cookies, baskets of fresh and dried fruit
MEAL SERVICE
Hors d'oeuvre
Mimosa salad
Choice of Main Courses
. Oxtail paermentier served with carrots and parisienne zucchini
. Sauteed chicken with oysters sauce accompanied by vegetable fricasse and Chinese noodles
Dessert
Creme caramel
A selection of cheese is available upon request
WINE LIST
Champagne
Duval-Leroy Fleur de Champagne 1er Cru
White Burgundy
Chalonnais Rully 2004 Domaine Jaffelin
Red Rhône Valley
Côtes du Rhône Villages Vinsobres ‘Les Cornuds’ 2003 Perrin et Fils
Red Bordeaux
Médoc Château de Saint Christoly 2003 Cru Bourgeois
Last edited by Braniff; Feb 25, 2007 at 5:39 pm