Air France has introduced a revamped catering service for its Business Class passengers on short-haul flights. Crafted in partnership with the famed French masterchef, François Adamski, this new service features a dynamic menu tailored to different times of the day.
Morning flights before 10 am offer a breakfast selection that includes sandwiches including smoked salmon and cream cheese with dill on white bread, alongside a breakfast pastry. For departures after 10 am, passengers can indulge in chef Adamski's unique gourmet 'signature' sandwiches, such as smoked paprika chicken with tarragon vegetables on granary bread, complemented by classic French desserts including calisson, cannelé, or tropézienne.
Chef Adamski emphasises the ease of consumption of these flavourful sandwiches on short journeys, carefully selecting local, seasonal, and sustainable ingredients including French-sourced meat, poultry, dairy, PDO cheeses, and sustainably fished seafood, aligning with Air France's quality standards.
This offering is refreshed monthly and presented in a stylish meal box designed exclusively for Business Class customers, paired with a carefully chosen selection of wines and Champagne, served in glass under appropriate flight conditions, along with a variety of hot and cold beverages.
Air France, in its commitment to sustainable catering, ensures that the meal boxes and their contents are sorted for recycling on board. In a pioneering move for the airline, these boxes undergo methanisation for conversion into energy.
These culinary creations by Chef Adamski are also featured in the Air France lounge at Paris-Charles de Gaulle's terminal 2F and in the Business Class cabin on the airline's medium-haul flights, extending the gourmet experience beyond the flight itself.
François Adamski's illustrious career began in the esteemed kitchens of the Hôtel de Matignon, followed by roles at the Plaza Athénée, the Ritz, Maison Prunier, and the Hôtel Intercontinental. His accolades include winning the Bocuse d'Or in 2001 and earning the title of Meilleur Ouvrier de France in 2007. Adamski continued to excel in the culinary world, earning a Michelin star at Gabriel's in Bordeaux, where he showcased his command of French culinary classics. His commitment to culinary excellence led him to preside over Team France Bocuse d'Or until 2020 and later become vice-president of the Toques Françaises. In 2019, he embraced a new challenge with Servair as Corporate Chef, tasked with promoting the Air France's culinary identity.
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