Air France is offering new culinary delights in its lounges at Paris-Charles de Gaulle airport.

The Ducasse Paris teams have developed new dishes to be enjoyed in the long-haul lounges in terminal 2E. For the short and medium-haul lounge in Terminal 2F, Servair corporate chef François Adamski, Bocuse d’Or and Meilleur Ouvrier de France (MOF), has teamed up with the young and talented chef Chloé Charles to create gourmet dishes with a summer flavour.

Ducasse Paris in the long-haul lounges

In the long-haul lounges at Paris-Charles de Gaulle located in terminal 2E, halls K, L and M, customers can now enjoy the new “Burgal” signed by Ducasse Paris, a fully veggie and healthy alternative to the traditional hamburger made from locally produced French cereals and vegetables. It is composed of a vegan brioche bun, a vegetable and legume patty, a spicy vegan mayonnaise with pickles and an aubergine caviar condiment, and the recipe is compatible with all dietary needs.

Ducasse Paris also offers a salad and a signature condiment featuring unrefined produce and seasonings with no added fat or sugar. For dessert, a chocolate praline finger from the Manufacture Ducasse is offered, prepared exclusively for the company’s customers.

François Adamski and Chloé Charles in the short and medium-haul lounge at terminal 2F

In the short and medium-haul lounge in terminal 2F, Air France has teamed up with Servair corporate chef François Adamski, an undisputed emblematic name in French cuisine (winner of the Bocuse d’or and Meilleur Ouvrier de France), and the young and talented chef Chloé Charles at the forefront of responsible catering. Through this alliance, Air France is both illustrating its determination to take inspiration from the very roots of French haute cuisine, which it has supported since the company’s beginnings, and its ambition to promote the promising young talent behind today’s inventive cuisine with a view to transferring and sharing know-how. The two chefs are presenting new hot dishes, including a vegetarian offer, which will be unveiled progressively over the coming months for lunch or dinner.

On the menu in September 2022 –

• Smoked shrimp, tangy sauce and seasonal vegetables by François Adamski;
• Shoulder of lamb with spices, reduced juice, semolina with candied vegetables by François Adamski;
• Camargue rice sautéed and flavoured with West Indian spices and spring vegetable brunoise by Chloé Charles.

Before a flight or while waiting for a connecting flight, Air France welcomes its Business and Flying Blue Elite Plus customers in spacious and quiet lounges where they can relax and rest, eat or work in peace. In these privileged spaces, gastronomy is in the spotlight with a rich and varied catering offer, highlighting French cuisine. The culinary offer available in the lounges changes throughout the day.

In the spirit of French bistros, a large choice of hot and cold dishes is available at all times, with cocktails, simmered casseroles, pancakes for breakfast, etc.

Special culinary events are regularly organised.

A wine and champagne list presented by Paolo Basso, world’s best sommelier in 2013, is also available in the lounges.

A more responsible catering offer

Since 1 June, 2022 in its lounges at Paris-Charles de Gaulle – and by the end of 2022 on all its flights departing from Paris – Air France has committed to offering 100% French meat, dairy products and eggs, bread and pastries, as well as fish from sustainable fisheries. The airline offers a selection of fresh, local and seasonal products. A vegetarian offer is also available.

The company is also committed to recycling and eliminating 90% of single-use plastic on board its aircraft by early 2023. It also pays particular attention to the selective sorting and recycling of catering items. In accordance with French regulations, it also provides its customers with water fountains in its lounges to limit the consumption of single-use plastic.