Air France Lounge

Air France's Business Class Food Just Got Even Better | Condé Nast Traveler

"On a recent Air France flight from New York to Paris I discovered how stellar a business-class meal can be: my first bite was a warm seeded roll lavishly smeared with golden Isigny butter at 30,000 feet, served after a flute of Taittinger Brut Reserve. The new business-class menu—created by Daniel Boulud (the airline's latest culinary collaborator) and Dominique Crenn—emphasizes freshness, nutrition, and classic French technique and rotates monthly; examples include braised lamb shoulder with root vegetables and duck confit with pearl barley, while what I actually ate was a burrata and fresh fig salad with avocado cream, poultry with mild spices served with root vegetables and rice pilaf, trout in vin jaune sauce with carrots, green vegetables and hazelnut crumble, a selection of cheeses paired with an expressive Burgundy chablis, and a chocolate-and-caramel pudding. I was especially wowed by the Coeur de Bretagne, a Breton dessert layered with salted butter caramel, milk chocolate, and crispy hazelnut biscuit (all Air France desserts are currently designed by pastry expert Laurent le Daniel). I stretched the meal over hours while watching Une Pointe d'Amour on the 17.3" 4K screen, lingered over the cheese and wine pairing, and then slept soundly until descent; my only regret was opting for the lighter “Café Comptoir” instead of a full breakfast." - Arati Menon