Since the start of February 2024, Air France has been treating its Business customers on short-haul flights to a ‘gastronomic delight’, in collaboration with Servair Corporate Chef François Adamski, renowned Bocuse d’Or and Meilleur Ouvrier de France.
The airline’s revamped catering offer features a dynamic menu that evolves throughout the day.
For flights departing before 10 am, a sumptuous breakfast is served, showcasing sandwiches with carefully curated fillings like smoked salmon and cream cheese with dill on white bread, accompanied by a delightful breakfast pastry.
Post 10 am, passengers can indulge in Chef Adamski’s ‘signature’ sandwiches, including smoked paprika chicken and tarragon vegetables on granary bread, complemented by quintessentially French sweets and desserts like calissons, cannelés, or a tropézienne.
Chef Adamski has designed these delectable sandwiches to be easily enjoyed during the brief flight, incorporating local and seasonal produce, French-origin meat, poultry, and dairy, PDO cheeses, and sustainably sourced fish – all aligning with Air France’s stringent quality standards.
This culinary journey is refreshed monthly, packaged elegantly in a specially designed meal box exclusively for the airline’s Business customers.
Accompanying this gastronomic experience is a meticulously curated list of wines and champagnes, now served in a glass, along with an array of hot and cold beverages.
In an exemplary move towards responsible catering, the meal boxes and their waste undergo onboard sorting. Pioneering sustainability, Air France, with the support of Servair, subjects the boxes to methanisation – the process of breaking down organic waste into methane and other byproducts – for effective reprocessing.
The meal box not only represents Air France’s commitment to moving upmarket but also serves as a platform for promoting the richness of French cuisine.
Chef François Adamski’s culinary creations are not confined to the air; they extend to the Air France lounge in terminal 2F at Paris-Charles de Gaulle and grace the Business cabin on the airline’s medium-haul flights.
François Adamski, a distinguished chef with an illustrious career, began his culinary journey in the kitchens of the Hôtel de Matignon, followed by stints at prestigious establishments such as the Plaza Athénée, the Ritz, the Maison Prunier, and the Hôtel Intercontinental. His culinary prowess was affirmed in 2001 when he clinched the prestigious Bocuse d’Or, and in 2007, he earned the esteemed title of Meilleur Ouvrier de France.
After contributing six years to the Abbaye Saint-Ambroix in Bourges, where he maintained and upheld the Michelin star earned by his predecessor, Adamski ventured westward to Bordeaux in 2009. There, he assumed control of the kitchens at Gabriel’s, situated in a private hotel at Place de la Bourse. His impeccable command of classic French cuisine resulted in the well-deserved acquisition of his first Michelin star.
In 2012, driven by his dedication to the culinary profession and a passion for imparting knowledge, Adamski assumed the role of president of Team France Bocuse d’Or until 2020. His commitment to culinary excellence further manifested in 2021 when he was appointed vice-president of the esteemed Toques Françaises.
Embarking on a new challenge in early 2019, Adamski joined Servair, France’s leading airline catering company, as Corporate Chef. Tasked with promoting the company’s culinary identity and fostering the exchange of expertise, he also serves as the Secretary General of the Servair Culinary Studio. This innovative laboratory comprises starred chefs and culinary experts, and in this capacity, Adamski spearheads the company’s culinary innovations, showcasing his unwavering commitment to the art of gastronomy.
For those wishing to explore this elevated culinary experience further, please contact your dedicated Global Travel Account Manager.