The AF long-haul business class catering photo thread
Apr 9, 2023, 1:01 am
#227
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Apr 12, 2023, 2:52 am
#231
Join Date: Nov 2014
Location: FR
Programs: FB Plat
Posts: 329
I had the same menu on my recent CDG-MRU flight (with service adapted to the SDT of 23:20). But I opted for the salmon muffin slice for breakfast.
Dear friends from the UK, keep your eyes off: the cabin crew was surprised when I asked for the "muffin" (as named in the menu) and replied she would rather call it a bagel.
Dear friends from the UK, keep your eyes off: the cabin crew was surprised when I asked for the "muffin" (as named in the menu) and replied she would rather call it a bagel.
Apr 28, 2023, 11:42 pm
#232
Join Date: Jan 2021
Programs: Flying Blue Gold
Posts: 10
AF378 CDG-DTW (Detroit) 13/04
Pre-arrival snack was the veggie brioche:
The salmon appetizer was very good. The beef was good, well done of course, but the sauce comoensated for it. Overall a very good meal.
The veggie brioche is rather dry.
The wine selection was very good, the Pouilly-Fumé in particular was excellent!
And AF does bread and condiments much better than its partners or competitors on routes to the US. I got two of those little baguettes, and I recommend trying the mustard!
Pre-arrival snack was the veggie brioche:
The salmon appetizer was very good. The beef was good, well done of course, but the sauce comoensated for it. Overall a very good meal.
The veggie brioche is rather dry.
The wine selection was very good, the Pouilly-Fumé in particular was excellent!
And AF does bread and condiments much better than its partners or competitors on routes to the US. I got two of those little baguettes, and I recommend trying the mustard!
Apr 29, 2023, 5:09 am
#234
Original Poster
Join Date: Dec 2004
Location: NUE
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Apr 29, 2023, 3:40 pm
#238
Join Date: Jun 2007
Location: LIS
Programs: FB LTPE, TP Gold, All Gold
Posts: 1,195
CDG-EZE last week
Overall a very good first meal (with the meat a bit too well done, but unfortunately that's usual) and an ok second meal.
The flight was particularly long (14h of actual flight time + delay upon departure). The chef de cabine principal, however, made the decision of serving the 2nd meal right in the middle of the flight, 6h before arrival. After that, only the usual packaged snacks and croque monsieurs were available. The result was that I had to eat the 2nd meal when I wasn't particularly hungry and that by the time I reached my hotel in Buenos Aires I was starving.
Overall a very good first meal (with the meat a bit too well done, but unfortunately that's usual) and an ok second meal.
The flight was particularly long (14h of actual flight time + delay upon departure). The chef de cabine principal, however, made the decision of serving the 2nd meal right in the middle of the flight, 6h before arrival. After that, only the usual packaged snacks and croque monsieurs were available. The result was that I had to eat the 2nd meal when I wasn't particularly hungry and that by the time I reached my hotel in Buenos Aires I was starving.
Apr 29, 2023, 5:21 pm
#239
Join Date: Jan 2010
Location: YYZ
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Posts: 671
PrimeMinister says it they selected the beef option, and that sure looks like raisins in the picture. It’s mentioned in the chicken option, but not the beef. And yes, I know raisins secs are dried grapes (I’m French)
Apr 30, 2023, 2:22 am
#240
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Same menu last week to GRU, but with a different choice by me for the 1st main course (I took the chicken for the main meal, which was the current Chef dish). Everything was very good. I liked the comté ravioles very much.
for the return flight to CDG, I took the beef and used my usual strategy, i.e to ask the crew to not let it too long in the oven. I eat my meat rare, and I know it’s impossible with AF. But at least it was medium-rare which is OK for me. And the seasoning was good. For breakfast, I had the cold plate.
The wine list was the same as for the outbound flight. I had the Minervois on the outbound, which I found very good. I took it as well on the return flight, but the flight attendant insisted I tried also the Pauillac because many pax loved it. This is why I have two glasses of red wine on the picture
. I prefered overall the Minervois.
In summary, the meals were very good on this route last week.
for the return flight to CDG, I took the beef and used my usual strategy, i.e to ask the crew to not let it too long in the oven. I eat my meat rare, and I know it’s impossible with AF. But at least it was medium-rare which is OK for me. And the seasoning was good. For breakfast, I had the cold plate.
The wine list was the same as for the outbound flight. I had the Minervois on the outbound, which I found very good. I took it as well on the return flight, but the flight attendant insisted I tried also the Pauillac because many pax loved it. This is why I have two glasses of red wine on the picture
. I prefered overall the Minervois. In summary, the meals were very good on this route last week.