JOUY31

Yet another flight back from ATH. Unfortunately 02D was taken and I was stranded in 02C.

(also applies to 4 other daily flights, 1233, 1733, 1833 and 1933, excluding the 2333 6:50 AM flight, when breakfast is served)

Seat 02C
Departure : 12:35
Arrival : 15:05

Pre-take off orange juice/water/Champagne

Lunch
~~~~~~

Dill marinated bell peppers and prawns served with Salad ^

Roasted chicken breast with Tuscan style tomato sauce and risotto with mushrooms and artichokes

Our special selection of cheese

Pastry ^

Sweets

Coffee and tea
~~~~~~

Wine list

Champagne Jacquart Brut Mosaique

Bourgogne Blanc - Chalonnais Rully - Chateau de Rully 2002 - Antonin Rodet

Beaujolais Rouge - Brouilly - Chateau de Pierreux 2005 - Jean-Claude Boisset

Bordeaux Rouge - Médoc - Chateau Rolland de By 2004 - Jean Guyon
Cru Bourgeois Supérieur ^

sushibear

Redundant post. My apologies.

sushibear

Does anyone have recent information on the dinner service in l'espace affaires on AF 31 from Houston to Paris which departs at 9:55 p.m.? I'm curious if it is a full dinner service (I hope) or the abbreviated service like AF serves on evening departures from the east coast. Is there a bar with drinks and snacks set up during the flight?

Also, I'm curious if it is NTC or OTC. Thanks for any thoughts.

JOUY31

All AF mainline long-haul flights are now NTC.

Falco Peregrinus

Meal Service

Apéritif

Champagne Jacquart Brut Mosaïque (upon request)

~~~~~~~~~

French Cuisine

Pasta salad with Creole shrimp

Chicken sauté with tarragon sauce accompanied by carrot mousse

Camembert cheese

Yogurt

Belle-Hélène pear tart

or

World Cuisine

A sampling of Indian specialties

Carrots with yogurt, cucumber and tomato

Bhaji potatoes with chickpeas and basmati rice

Western-style yogurt

Raita (Indian-style yogurt)

~~~~~~~~~

Vin de Pays d'Oc Chardonnay Castel 2006 (white)
Vin de Pays d'Oc Syrah Castel 2006 (red)
1664 beer
Coca Cola, Fanta, Sprite, Tonic
Granini juices
Tea, Nescafé
Brandy and Liqueur

~~~~~~~~~

Prior to arrival, a chilled dinner will be served

Zinzan

AF128 CDG-PEK L'Espace Premiere July 2007
Thanks to Falco Peregrinus for his format.

Menu by Guy Martin

Dîner à la carte
Dinner à la carte

~~~~~~~~~
Mise en bouche
Appetizer

Radis blanc et légumes au citron vert, saumon et persil plat sur un palet de patate douce, salade de bœuf parfumée au sésame, brochette d'ananas, de feta et de magret de canard
White radish and vegetables with lime juice, salmon and Italian parsley on a sweet potato galette, brochette of pineapple, feta cheese and smoked breast of duck, beef salad flavored with sesame

~~~~~~~~~

Choix de hors d'œuvre
Choice of hors d'oeuvre

Foie gras en terrine aux légumes, chutney de tomates vertes
Foie gras terine with vegetables accompanied by green tomato chutney

Effilochée de daurade à la moutarde en grains et tomate réduite
Sea bream with grain mustard and tomato reduction

Déclinaison autour de la courgette
Zucchini appetizer

~~~~~~~~~

Salade fraîcheur
Fresh seasonal salad

~~~~~~~~~

Choix de plats chauds
Choice of main courses

Quelques notes orientales pour ces noistees d'agneau servies avec un jus aux épices douces, accompagnées d'orge perlé et de tomates
A Middle-Eastern style for these lamb noisettes served with a sweet spice jus and accompanied by pearl barley and tomatoes

Lotte poêlée jus à la sauge, artichauts parfumés à la bergamote et tomate au romarin, à la coriandre et au thym
Pan-seared monkfish with sage sauce, artichokes flavored with bergamot and tomato with rosemary, coriander and thyme

Gâteau de légumes, polenta aux olives de Nyons sur une crème au basilic offrant des saveurs du Sud
Vegetable galette, polenta with Nyons olives served over a basil cream sauce featuring flavors of the south of France

Le plat du jour: Filet de poulet fermier jus d'ananas à la moutarde. Ce plat vous est offert sur le vol d'aujourd'hui accompagné d'épinards et de tomate grappe.
Plat du jour: Free-range chicken with mustard pineapple sauce. The fillet of free-range chicken will be presented to you with spinach and vine tomatoes.

~~~~~~~~~

La sélection du maître fromager
Our special selection of cheese

Camembert, Bleu d'Auvergne, Cantal, Crottin de Chavignol, Maroilles

~~~~~~~~~

La corbeille du boulanger
Fresh bakery selection

~~~~~~~~~

Le chariot des desserts
Dessert cart

Petits fours frais
Miniature pastries

Tarte aux pomelo et basilic, mousseline au mascarpone, bergamote et chocolat noisette aux framboises, blanc-manger au cassis
Chocolate-hazlenut-raspberry mascarpone mousse flavored with bergamot, basil pomelo tart, blancmange with black currants

Sorbet et petits fours secs
Sherbet served with cookies

Assortiment de fruits frais
Assortment of fresh fruit


-----------------------------------------------------------------------

Petit déjeuner
Breakfast

~~~~~~~~~

Salade de papaye, mangue, kiwi et feuille de menthe
Papaya, mango, kiwi and mint salad

Yaourt aux céréales
Cereal yogurt

Beurre, confiture et miel
Butter, preserves and honey

~~~~~~~~~

Assortiment de viennoiseries
Fresh bakery selection

Pain au chocolat et croissant
Pain au chocolat and croissant

~~~~~~~~~

Choix de plats chauds
Choice of main courses

Omelette à la fondue de tomate, roquette au parmesan
Omelette served with tomato sauce and arugula with parmesan cheese

Crêpe aux myrtilles et au safran
Crêpe with blueberries and saffron


-----------------------------------------------------------------------

La carte des vins par Olivier Poussier
Wine list by Olivier Poussier

Champagne
Henriot Cuvée de Enchanteleurs 1995

Bordeaux blanc liquoreux
White Bordeaux liqueur
Sauternes Château Suduiraut 1997 1er cru Classé

Bourgogne blanc
White Burgundy
Puligny-Montrachet « Le Trézin » 2005 Maison Ropiteau

Bourgogne rouge
Red Burgundy
Santenay 1er cru Grand Clos Rousseau 2005 Jean-Claude Boisset

Bordeaux rouge
Red Bordeaux
Médoc Château Haut Condissas 2001 Jean Guyon

Zinzan

AF125 PEK-CDG L'Espace Premiere July 2007
Thanks to Falco Peregrinus for his format.

Menu by Guy Martin

Déjeuner à la carte
Lunch à la carte

~~~~~~~~~
Mise en bouche
Appetizer

Mousse de poivron rouge, brochette de pitaya et feta, tartelette de colin et sa mayonnaise au gingembre
Red bell pepper mousse, brochette of dragon fruit and feta cheese, hake tartlet with ginger mayonnaise

~~~~~~~~~

Choix de hors d'œuvre
Choice of hors d'oeuvre

Bœuf séché et fumé, chou-fleur mariné au safran, cœur d'artichaut
Air-dried beef and marinated cauliflower with saffron, artichoke heart

Médallions de langouste, salade de germes de soja at céleri rémoulade
Rock lobster medallions with beansprout salad and celery rémoulade

Asperges et salade de poivrons rôtis au sésame, tomates cerises au vinaigre balsamique
Asparagus and sesame roasted bell perer salad accompanied by cherry tomatoes with balsamic

~~~~~~~~~

Salade fraîcheur
Fresh seasonal salad

~~~~~~~~~

Choix de plats chauds
Choice of main courses

Magret de canard à l'orange, polenta et fenouil grillés, pois gourmands
Breast of duck à l'orange served with snow peas, grilled fennel and polenta

Filets de saint-pierre poêlés, beurre aux câpres et au citron, épinards au beurre, pommes de terre à l'anglaise
Pan-seared fillets of John Dory with lemon and caper butter accompanied by steamed potatoes and buttered spinach

Pâtes linguine tricolores à la ratatouille, aubergines grillées, pak-choï et fenouil
Tricolor linguine with ratatouille, grilled eggplant, pak choy and fennel

Le plat du jour: Porc sauté aux aubergines. Ce plat aux saveurs délicates vous est offert sur le vol d'aujourd'hui accompagné de petits légumes chinois et de riz frit à la mode de Yangzhou. Recette proposée par le restaurant Lan Club, Pékin.
Plat du jour: Sautéed pork with eggplant. This delicately flavoured dish is served with Chinese-style baby vegetables and Yangzhou-style fried rice. Recipe created by Lan Club restaurant, Beijing.

~~~~~~~~~

La sélection du maître fromager
Our special selection of cheese

~~~~~~~~~

La corbeille du boulanger
Fresh bakery selection

~~~~~~~~~

Le chariot des desserts
Dessert cart

Petits fours frais
Miniature pastries

Truffle au chocolat, tiramasu, tartelette amandine à la framboise
Chocolate truffle, tiramasu, almond tartlet with raspberry

Sorbet et petits fours secs
Sherbet served with cookies

Assortiment de fruits frais
Assortment of fresh fruit


-----------------------------------------------------------------------

Buffet

Nouilles asiatiques
Asian noodles

Sandwiches

Corbeille de fruits
Basket of fruit

Glaces
Ice cream


-----------------------------------------------------------------------

Dîner
Dinner

~~~~~~~~~

Hors d'œuvre
Hors d'oeuvre

Saumon à l'aneth, salade de fenouil à la ciboulette
Dilled salmon and fennel salad with chives

~~~~~~~~~

Choix de plats chauds
Choice of main courses

Bar vapeur sauce à l'anis, courgettes vapeur et potiron tourné
Steamed sea bass with anise sauce, steamed zucchini and turned pumpkin

Gnocchis aux épinards et à la tomate, sauce crème
Gnocchi with spinach and tomato complemented by cream sauce

~~~~~~~~~

Dessert

Salade de fruites de saison
Seasonal fruit salad

Un assortiment de fromages vous sera servi sur demande
A selection of cheese is available upon request


-----------------------------------------------------------------------

La carte des vins par Olivier Poussier
Wine list by Olivier Poussier

Champagne
Henriot Cuvée de Enchanteleurs 1995

Bordeaux blanc liquoreux
White Bordeaux liqueur
Sauternes Château Suduiraut 1997 1er cru Classé

Bourgogne blanc
White Burgundy
Puligny-Montrachet « Le Trézin » 2005 Maison Ropiteau

Bourgogne rouge
Red Burgundy
Santenay 1er cru Grand Clos Rousseau 2005 Jean-Claude Boisset

Bordeaux rouge
Red Bordeaux
Médoc Château Haut Condissas 2001 Jean Guyon

spgaston

Does anyone have any idea if AF067 LAX-CDG which departs at 9:15 pm will have a full dinner service in Affaires? Also, since it arrives at 4 in the afternoon will there just be breakfast and nothing else, or perhaps a cold lunch or brunch service instead?

Thanks.

Falco Peregrinus

Traditional Service (departure time: 11:15 pm)

Champagne or orange juice (pre take-off drink)

(No apéritif)

Choice of Hors d'Oeuvre

Fillet of roasted duck, tomato aspic and peach chutney

or

Scallops served over sweet potato ravioli with dill

~~~~~~~~

Choice of Main Courses

Pan-seared tournedos of beef with rosemary sauce, baby carrot, hash-brown potatoes with prunes and sautéed zucchini

or

Roasted salmon with balsamic vinegar sauce accompanied by fried tomato, mashed potatoes with cheese and arugula

or

Plat du jour: Stuffed breast of chicken, filled with brie cheese and leeks, sautéed and served with a light cream sauce, sautéed asparagus and pumpkin purée

~~~~~~~~

Our special selection of cheese

~~~~~~~~

Assortment of desserts

Hazelnut cake, orange entremets, sherbet served with cookies, choice of fresh fruit

~~~~~~~~

Breakfast

Fruit juice, Nescafe coffee, Fauchon "La découverte des Grands Jardins" tea, hot chocolate, fresh fruit, cereal yogurt, fresh bakery selection, breakfast pastries, butter and preserves

~~~~~~~~

Choice of main courses

Omelet filled with spinach, tomato and cheese, accompanied by chicken sausage and mushrooms

or

Fruit crêpes with custard sauce

~~~~~~~~

Wine List

Champagne Nicolas Feuillatte Blanc de Blancs
Languedoc Blanc: Cigalus 2005 Gérard Bertrand
Bourgogne Rouge: Côtes de Beaune Villages 2005 Antonin Rodet
Bordeaux Rouge: Haut-Médoc Château de Villambis 2003 Cru Bourgeois

rangerss75

You get a full dinner service, but it is a hot breakfast and not brunch or lunch before arrival. This rather goes against the 'tradition' that the first meal is based on what is appropriate to the time when you board and the second to that of the timezone in which you are to land. But AF 067 is a very good flight for sleeping. By the time you have eaten, you are tired. It's my preferred flight on this route and the only one on which I can sleep for the entire flight from after dinner until breakfast.

sushibear

This sounds much like the late night IAH/CDG flight. Eating breakfast before landing seemed to make perfect sense until I got off the plane in Paris and it was 2:30 in the afternoon. It kind of messed with my mind, but it did make for a good sleep time.

spgaston

Traditional Service (departure time: 9:15 pm)

Champagne or orange juice (pre take-off drink)

Apéritif

Choice of Hors d'Oeuvre

Foie gras with apricot chutney

or

Marinated scallops with olive oil and lemon

~~~~~~~~

Choice of Main Courses

Pan-seared tournedos of beef served with peppercorn sauce, carrots, pak choy and Jerusalem artichoke

or

Cajun shrimp accompanied by saffron rice

or

Plat du jour: Lamb tagine with cumin, saffron and other spices, served with gnocchi and artichoke fricasee--approximate description

~~~~~~~~

Our special selection of cheese

~~~~~~~~

Assortment of desserts

Seasonal fruit tartlet, coffee mirror cake, sherbet served with cookies, choice of fresh fruit

~~~~~~~~

Breakfast

Fruit juice, Nescafe coffee, tea, hot chocolate, fresh fruit--pineapple and grapefruit, nonfat raspberry yogurt, fresh bakery selection, breakfast pastries, butter and preserves

~~~~~~~~

Choice of main courses

Cheese omelette served with bacon and sauteed potatoes

or

French toast and caramelized apples

~~~~~~~~

Wine List

Champagne Nicolas Feuillatte Blanc de Blancs
Languedoc Blanc: Cigalus 2005 Gérard Bertrand
Bourgogne Rouge: Côtes de Beaune Villages 2005 Antonin Rodet
Bordeaux Rouge: Haut-Médoc Château de Villambis 2003 Cru Bourgeois

YVR Cockroach

Forgot to post my HKG-CDG menu from January

HKG-CDG AF185 l'Espace Affaires (23:55) 16(?) January 2007

Service Tradition


Choice of Hors d'Oeuvre / Choix de Hors-d'oeuvre

Bloc de foie gras de canard et sa salade

Noix de Saint-Jacques grillées, salade composée

Choice of Main Courses / Choix de Plats Chauds

Tournedos grille sauce a la moutarde, purée de patate douce, haricots verts

Filet de garoupa grillé aux herbes, gratin de pommes de terre ety brocoli

Plat du jour: Porc a la mongole ..... une recette traditionalle de Mongolie. Le porc est sauté, puis mijoté. La sauce typique apporte une touche sucrée a ce plat qui se déguste avec du riz vapeur et des courgettes.[/i]


Our special selection of cheese

Assortment of desserts

Tartelette a la mangue, bavarois au coco et au chocolat, sorbets et petits fours secs, choix de fruits frais


Petit Dejeuner / Breakfast (at [i]c.[./i]4:30 am

Jus de fruit, café, thés, chocolat
Segments de pamplemousse, fromage frais

Choix de viennoiseries, petits pains, beurre et confiture


Choix de Plats Chauds

Omelette nature, bacon et champignons

Crepes aux pommes pochées a la cannelle

Champagne Bollinger Special Cuvée
Bourgogne Blanc: Pessac-Léognan Château 2004 Lurton
Bourgogne Rouge: Savigny-les-Beaune 2004 Jaffelin
Bordeaux Rouge: Haut-Médoc Château Reysson 2003 Cru Bourgeois Superieur

Menu applies to AF185 only, it seems.

Falco Peregrinus

Menu by Guy Martin and Olivier Poussier.

Souper à la carte
Supper à la carte

~~~~~~~~~

Choix de hors d'œuvre
Choice of hors d'oeuvre

Escalope de foie gras de canard, confit de figues au poivre du Sichuan
Escalope of duck foie gras and roasted figs flavored with Szechuan pepper

Homard sauce achard, aubergines à l'aigre doux
Lobster with achar sauce and eggplant with sweet-and-sour sauce


~~~~~~~~~

Choix de plats chauds
Choice of main courses

Un savoureux jus de truffe est servi avec le filet de boeuf accompagné de fenouil préparé de deux façons, en flan et confit
Served with a flavorful truffle jus, the filet of beef is accompanied by fennel flan and simmered fennel

Noix de Saint-Jacques poêlées, chou délicatement braisé aux épices douces et servi avec un jus crémé au cumin
Pan-seared scallops, delicately braised cabbage flavored with sweet spices and served with a cumin cream jus


~~~~~~~~~

La sélection du maître fromager
Our special selection of cheese

Camembert, Crottin de Chavignol, Fourme d'Ambert

~~~~~~~~~

La corbeille du boulanger
Fresh bakery selection

~~~~~~~~~

Le chariot des desserts
Dessert cart


Riz au lait de coco et amarena
Coconut rice pudding with amarena cherries

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
Gosset Cuvée Celebris 1998

Bordeaux blanc liquoreux
White Bordeaux liqueur
Barsac Château Climens 1998 1er cru classé Lurton

Bourgogne blanc
White Burgundy
Meursault "Les Clous" 2003, Bouchard Père et Fils

Bourgogne rouge
Red Burgundy
Mercurey 1er cru "Les Ruelles" Château de Chamirey 2005, Antonin Rodet

Bordeaux rouge
Red Bordeaux
Saint-Estèphe Château Phélan Ségur 2004 Cru Bourgeois Exceptionnel, X. Gardinier

~~~~~~~~~

Petit Déjeuner
Breakfast

Salade de pamplemousse, melon et framboises
Raspberry, melon and grapefruit 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 au nori, courgettes et champignons shiitake au sésame
Omelette with nori, zucchini and shiitake mushrooms with sesame seeds

Brioche façon pain perdu, compote de pommes et fraises à la verveine
Brioche French toast accompanied by apple-strawberry compote flavored with verbena

TWA Brat

AF524, CDG-CAI, L'Espace Affaires, August 2007
----------------------------------------------------
Traditional Service

Choice of hors d'oeuvre

Duck foie gras terrine with gingerbread and marinated dried fruit
Goat cheese tomato cake and arugula with balsamic vinegar

~~~~~~~~~

Choice of main course

Lamb noisette accompanied by bean puree and sugar snap peas with olive oil

Fillet of code with scallion vinaigrette, cardamom basmati rice and Chinese-style sauteed vegetables

Today's Special - Fillet of chicken with roquefort cheese sauce accompanied by cumin mashed potatoes and vegetable sauteed in sesame oil

~~~~~~~~~

Our special selection of cheese

Camembert, Comte, Sainte-Maure

~~~~~~~~~

Assortment of Desserts

Vanilla pineapple almond cake
Chocolate pistachio cake
Mango and/or Raspberry sherbet with assorted cookies
Choice of fresh fruit
~~~~~~~~~