Your trip
From arriving at the airport to disembarking from the plane, Air France offers its passengers a unique experience that combines pleasure, refinement and relaxation: the epitome of French travel.
This culture of excellence is very much on display in the range of in-flight dining, which harmoniously marries tradition, local produce and new and diverse elements from around the world.
There's no better way to enjoy these than in Air France's very latest medium- and long-haul cabins for the utmost in comfort and relaxation, along with the assistance and attention of the cabin crew.
Now more than ever before, Air France is the embodiment of "France in the air".
With La Première, Air France is breaking the conventions of service excellence to provide a unique and tailored travel experience for customers attentive to the smallest details.
Air France's new Business cabin is designed to deliver even more comfortable and simplified travel, based on the 3F concept: Full Flat, Full Access and Full Privacy.
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Salon La Première à Paris-Charles de Gaulle
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Salon Business du Hall M à Paris-Charles de Gaulle
À l’aéroport Paris-Charles de Gaulle, le client est pris en charge intégralement, depuis son arrivée où un portier s’occupe de ses bagages, jusqu’aux démarches d’enregistrement, puis au salon La Première.
Un moment de calme et de luxe
En bénéficiant de ce parcours exclusif, le voyageur gagne un temps précieux, tout en profitant de l’exceptionnel salon La Première de Paris-Charles de Gaulle. Dessiné par l’architecte Didier Lefort, il offre aux passagers plus de 1 000 m2 d’espace pour se restaurer, se détendre grâce à son bar et son Spa de la marque Biologique Recherche, travailler ou encore se reposer. Le restaurant propose ainsi des menus signés Alain Ducasse et les plus grands crus de la cave Air France. En 2016, la Compagnie était d’ailleurs distinguée par un prix lors des World Airline Awards pour la « meilleure restauration au monde offerte dans un salon de première classe », pour la troisième année consécutive.
Accompagnement individualisé
Pour un embarquement serein et discret, le client est informé par le personnel du salon de son départ imminent, puis accompagné personnellement en voiture jusqu’à l’avion où il monte à bord quelques minutes avant la fermeture des portes. Le passager en correspondance à Paris-Charles de Gaulle est systématiquement accueilli à l’ouverture de la porte de l’avion pour rejoindre le salon La Première. Air France est la seule compagnie à offrir ce service
Le Hall M du Terminal 2E abrite le plus grand salon du réseau d’Air France. Conçu par le designer Noé Duchaufour-Lawrance, cet espace offre plus de 3 000 m2 totalement dédiés au bien-être, permettant aux passagers de profiter pleinement du temps dont ils disposent avant un vol ou pendant leur correspondance.
Un lieu de tranquillité, à l’abri de l’agitation de l’aéroport
Dans ce lieu de tranquillité, les clients pourront bénéficier d’une offre de restauration chaude, en plus des collations froides et des boissons déjà offertes dans tous les salons Air France. Un espace de soins Clarins et des douches invitent les clients à se relaxer et à se détendre avant un vol, tandis qu’un accès Wi-Fi, des tablettes tactiles et des ordinateurs en libre-service permettent de travailler au calme.
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Salon La Première et Business de New York
Avec la refonte totale de son salon réservé aux clients La Première, Business et Flying Blue Elite Plus au Terminal 1 de New York-JFK, le voyage transatlantique devient encore plus exceptionnel, dès l’arrivée à l’aéroport.
Détente, repos, restauration… Une offre complète
Avec ses lignes architecturales et son style épurés, dominés par le blanc et le bois, et sa mezzanine offrant une vue directe sur les pistes, le nouveau salon est une invitation au voyage… et à la sérénité. Dès leur arrivée, les clients bénéficient d’un comptoir d’accueil dédié pour les renseigner, avant de profiter éventuellement des deux buffets servant collations chaudes et froides. Au cœur du salon, l’espace détente aux éclairages tamisés et aux sièges moelleux permettra un instant de repos et de calme, prolongeable à l’espace bien-être Clarins, pour un soin du visage relaxant.
Le salon comprend également un accès Wi-Fi gratuit, ainsi qu’une sélection de presse locale et internationale élargie.
La Première en « VIP »
Un accompagnement spécifique est proposé aux clients La Première, avec un accueil personnalisé dès leur arrivée à l’aéroport de New York-JFK, et l’accès à un espace VIP situé sur la mezzanine. Ici, ils auront l’opportunité de savourer des plats d’exception signés Joël Robuchon, et servis par un maître d’hôtel.
Air France brings the masters of fine cuisine to its flights
The tradition of French fine cuisine is in the DNA of the airline, which has brought the creations of the most prestigious chefs on board its flights. Since 2009, leading French chefs have taken it in turns to devise the most refined dishes, available à la carte in La Première and Business cabins. Joël Robuchon, Guy Martin and Michel Roth were among the first to take on this role of ambassador for French fine cuisine.
The fine cuisine available in La Première class is the equal of any top restaurant. Accompanied by champagne, foie gras, caviar and desserts from Lenôtre, the most exquisite dishes can be found on the La Première menu. A series of Michelin-starred top chefs have lent their skills to offer brand-new creations on flights departing from Paris, accompanied by the tableware designed by Jean-Marie Massaud.
Guy Martin in Business class
To continually surprise its passengers while asserting its role as an ambassador of French fine cuisine, Air France is handing over its Business menu to the two Michelin-starred chef Guy Martin until December 2016. On board long-haul and a selection of medium-haul flights departing from Paris, this chef offers six dishes inspired by exotic flavours, renewed every fortnight for passengers to discover or rediscover: Veal Paleron, Pan-Fried Prawns, Roast Guinea-Fowl Breast and many others.
Meet Air France's chefs in-flight
On board long-haul flights, Air France regularly offers passengers the chance to take part in the "chefs on board" experience, during which they can meet and chat to a Servair chef. The chef explains how airline catering works and passengers have the opportunity to give their impressions about the meals served on board.
Different chefs for different regions
Air France has also enlisted two new prestigious chefs this year: the Michelin-starred chef Daniel Boulud for original creations to be enjoyed departing from 11 North American stopovers in La Première and Business cabins, and the South Korean chef Youn-Young Kim for a journey into his home country's fine cuisine, available to enjoy on all flights to Seoul departing from Paris-Charles de Gaulle.
Wines and spirits selected by the most refined palates
Air France regularly renews its range of wines and spirits to allow passengers to experience the diversity of France's vineyards, in harmony with the culinary creations devised by the very best chefs. Paolo Basso, Best Sommelier of the World in 2013, creates the airline's wine list.
As the Best Sommelier of Europe in 2010 and of the World in 2013, Paolo Basso is an international benchmark in the wine steward profession. In 2014 he became Air France's new wine steward and was invited to review the wine menu throughout the airline's network. In the La Première and Business cabins, he collaborates with Bettane & Desseauve, authors of the Guide to the Wines of France, to create a menu of exceptional quality, including the Krug Grande Cuvée champagne and Saint-Emilion 1er Grand Cru Classé Château Beau-Séjour Bécot 2008.
Over 1 million bottles served every year
Every year, Air France serves 1.5 million bottles of wine and over 800,000 bottles of champagne to its passengers, including in Economy class. All of its stewards and hostesses receive special oenology training at the in-flight service school.
All of the wines selected to be served on board are chosen according to their ability to withstand the constraints and unique environment of air transport, particularly the dryness and pressurisation of the cabin, which lowers the level of taste perception.
A completely redesigned dining offer in the Economy and Premium Economy cabins
Air France has a new dining offer plus a redesigned service for its Economy and Premium Economy passengers. Tested on 2,500 passengers and nearly 1,000 hostesses and stewards, this new offer is designed to adapt to each passenger and combine a gourmet touch, balance and originality.
On long-haul flights, passengers have the choice of two hot dishes, which vary depending on the month and destination. This main service is accompanied by a "fresh box" containing fruit, cheese and butter. Also included are a starter, a dessert and a selection of bread, as well as coffee, tea and an after-dinner drink for a complete meal. On flights lasting over 8 hours 30 mins, a second meal is now provided. On flights of more than 10 hours 30 mins, passengers are also offered ice creams.
The tableware is crafted by Catalonian designer and former student of Philippe Starck, Eugeni Quitllet, who designed a modern and elegant line brightened with touches of red as a nod to the airline's colours.
Jean Imbert, a top chef in Economy and Premium Economy
At the beginning of 2016, Air France enlisted Jean Imbert, winner of the Top Chef programme in 2012, to revisit one of its "À la Carte Menus". Passengers in the Economy and Premium Economy cabins can now enjoy "Jean Imbert's market", a complete meal that can be booked for €21 or 7,000 Flying Blue Miles. The menu features a cold starter with organic quinoa and a poached egg, warmth and tradition with a revisited classic blanquette, and a sweet treat with a fruit dessert inspired by his Top Chef programme final.
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