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Air France
Air France meals, photos and reviews - view more »

1-38 39-50

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Photographer: Stefan
Flight number: AF055
Route: IAD to CDG, 2012-12-27
Date added: 2013-01-07
Flight duration: 7h 0m
Flight class: first
Ticket price:
Aircraft: A380
Meal: Appetizer: crpe filled with salmon; truffle and asparagus tip canap; tapenade blini with oven-dried tomato. Soup: Du Barry cream of cauliflower soup. First course: caviar and garnish. Main course: tornedos of beef with green peppercorn butter. Dessert: fruit salad.
Drink: Burgundy: Chassagne-Montrachet les Chenevottes 2007; Bordeaux: Pauillac Chteau Lynch-Bages 2006
Comments: One of the best meals I have had on Air France. The cauliflower soup was dreamy; the caviar a lovely surprise; the beef was cooked perfectly, rare inside and broiled outside.
Rating (1-10):
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Photographer: Stefan
Flight number: 054
Route: CDG to IAD, 2012-11-07
Date added: 2012-11-15
Flight duration: 8h 0m
Flight class: first
Ticket price:
Aircraft: A380
Meal: Appetizer: fresh seasonal salad. First course(s): terrine of foie gras in red wine; fennel salad with pan seared crab legs and marinated mango. Main course: sauted scallops with parsley cream sauce and sauted artichokes. Dessert: cherry clafouti tartlet with assorted sorbets.
Drink: Muscat de Rivesaltes 2006; Chablis 1er Cru Vaillons 2007 William Fvre
Comments: Air France takes dining very seriously-- this was delicious!
Rating (1-10):
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Photographer: AEROBREIZH
Flight number: AF084
Route: PARIS CDG to San Francisco, 2011-08-19
Date added: 2011-10-27
Flight duration: 10h 30m
Flight class: first
Ticket price: reward ticket
Aircraft: Airbus A 380
Meal: Apetizer: Gaspacho n Mascarpone cheese with summer truffles, smocked salmon n marinated cucumber brochette, beef tongue n foie gras mousse Artichoke veloute soup with truffles First Course: Rock lobster tail with seaweed vinaifrette (alterate was layered foie gras or tomato tartare) Main Course: Filet of turbot withtruffles (alterates wereroasted rack of lamb, breast of gatinais chicken or crisp vegetable ratatouille) Cheese n salad Dessert: coffee nougatine tartlet, salted caramel ice crean n tomato nrosemary shorbet.
Drink: vodka n tonic, Meursault les clous 2005 Bouchard & fils, Chablis 1er crus les vaillons 2007 domaine laroche, expresso
Comments: One of the most inventive and surprising inflight meal created by Guy Martin making it hard to choose from menu served in style by the most attentive crew. Such an improvement from what it used to be!
Rating (1-10):
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Photographer: Fred B.
Flight number: 69
Route: LAX to CDG, 2011-03-02
Date added: 2011-03-08
Flight duration: 10h 0m
Flight class: first
Ticket price:
Aircraft: 777-300
Meal: Mango, melon and strawberries, yogurt, and a fresh bakery basket selection. French toast with blueberries and strawberries in a vanilla sauce.
Drink: Fresh fruit juice
Comments: The french toast had some sort of oatmeal crust which was awesome. Very nice breakfast served about an hour before landing.
Rating (1-10):
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Photographer: Fred B.
Flight number: 69
Route: LAX to CDG, 2011-03-02
Date added: 2011-03-08
Flight duration: 10h 0m
Flight class: first
Ticket price:
Aircraft: 777-300
Meal: Foie gras belini with fig, scallop ceviche, and fruit brochette. Seasonal salad and cream of shiitake soup. Roasted duck breast with pheasant ballotine and truffles. Main course, rack of lamb with parsley and garlic serves au jus with chateau potatoes and grilled zucchini. Selection of cheeses and a berry tartlet.
Drink: Red wine
Comments: A delicious multi course dinner experience.
Rating (1-10):
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Photographer: christophe ch
Route: CDG to BEY, 2014-06-01
Date added: 2010-11-21
Flight duration: 5h 0m
Flight class: first
Ticket price:
Aircraft: Boeing 777
Meal: no details
Drink: CHAMPAGNE AND COFFEE
Comments: great brunch served with champagne and coffee and a very professional crew
Rating (1-10):
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Photographer: cupidondtdt
Route: Paris CDG to Hongkong HKG, 2009-10-04
Date added: 2010-03-12
Flight duration: 11h 30m
Flight class: first
Ticket price: € 11000
Aircraft: 777 200 ER
Meal: Starter Foie Gras T bone steak premium Cheese Dessert
Drink: Grand Cru
Comments: Was fantastic and great Service on board. Crew was dedicated to passenger comfort and satisfaction
Rating (1-10):
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Photographer: Etienne Chachay
Route: Bangkok to Sagon (HCMC), 2002-11-26
Date added: 2008-05-21
Flight duration: h m
Flight class: first
Ticket price:
Aircraft:
Meal:
Drink: Champagne Laurent Perrier Cuvee Grand Siecle (La Cuvee)and water 'Badoit'
Comments: "The flight departed at lunch time and the quantity of this meal was inadequate, and had no flavour. The aircraft seat pockets had not been cleaned out and were full of previous passengers trash!"
Rating (1-10):
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Photographer: H. Osserman
Route: Paris CDG to Atlanta, 2002-10-31
Date added: 2008-05-21
Flight duration: h m
Flight class: First
Ticket price:
Aircraft:
Meal:
Drink: Badoit mineral water with lime
Comments: Ok, here we go!!!!! Appetizers were tasty but a bit cold so they lost some flavor due to temperature. Otherwise those that had taste were quite fabulous! * Hors D'oeuvres- I had the lobster which also had been frozen after cooking, which I put due to the fact that it was a main lobster and therfore had to be flown in from........where else??? MAINE!!!!! Sadly the lobster I had on Air France years ago I can still taste with a sweet and perfect memory :(  The vinaigrette was an interesting touch, must be due to the need to cover up the freezing process. I did actually taste said lobster and it was good. However presentation was sad as you will see in the picture. Lets say the lobster looked more like an autopsy!!! Salad tasted like............you guessed it.....a bag of lettuce! Now the beef was supposed to be cooked somewhat well done. After cutting into it with my trusty plastic knife it to seemed to be a part of the lobster autopsy. I sent it back and when returned, alas it was cooked perfectly! However!!!!! (you knew there was a "however" coming didn't you ? ;) Cheesy potatoes just didn't cut it due to the cheesy part. The desserts were laid on my tray and as I tasted each flavorless dish and frozen rock solid sorbet, i was left to enjoy the prailine cake and cookies just prior to an entire fruit basket being put on the tray table of the empty seat next to mine. Interesting how gross a basket of oranges and turning grapes seem to be after stuffing yourself with assorted french food!!!!! Needless to say I did pass on the entire cheese tray and opted for some nice tea after dinner. Late meal- I ate the light meal half way through the over 9 hour flight and it was less than appealing. The bamboo skewer used to pierce the dried fruits was rather sharp and how that item has seemed to slip past the minds of the airline and food, meal, catering department is beyond me. I have seen it used on previous Air France flights as well as a Northwest flight out of Miami. It somehow defeats the purpose of the plastic knives given to all!!! Did I forget to mention the fruit was nice, but dried, go figure! Now on to the florentine........hmm........did you ever buy something in the frozen food department that looked great on the box, and it said you could microwave it? Then you take it home, pop it in the microwave, get excited, then after tasting it you wonder how the flavor of the microwave metal actually entered and fused with the food item????? Well being that they do not use microwaves on Air France, I am left wondering how the florenteine actually tatsted like microwave.........hmmmmm. Oh did I forget to mention it was cold the first time they gave it to me? Once again, twice cooked was much better, though a bit too microwavy for my taste buds. Dessert was very yummy!!! Now prior to landing I had reserved an order of the sauteed squab. Mind you the licorice sauce made me pause, but it did sound interesting. Of course that changed when the beautiful and lovely stewardess asked if I wanted my sauteed squab? Did I mention that she asked in french and in french the word they use for squab is "pigeon" (with an accent of course). Ok, did you just gag to??? Suddenly my lovely squab with duck breast accompanied with licorice sauce suddenly was burned into my mind as...........PIGEON!!!!!!!!!!!! I had flashes of Central Park in my mind and I couldn't stop!!!!! But thank God I was able to pass along my courage and the dish really was superb and deliscious, down to the very last bite. As Will Farell said, while pretending to portray John Lipton, the word that comes to mind, though made up of course, SCRUM-TRU-LECENT!!!!!! HOWEVER!!!!!!!!!! Bet you didn't think I had another "however" did ya????? Have you ever eaten something that even though it tasted deliscious when you did, later on you thought about it over and over and somehow you made yourself dizzy while thinking about it and lets say, some of the things associated with the dish????? Well lets just say that some nausea did occur while walking through Atlanta's terminal for my connecting flight as I tried humming the words to the Brady Bunch to clear my mind of...... you guessed it ......PIGEON!!!!!!!
Rating (1-10):
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Photographer: H. Osserman
Route: New York JFK to Paris CDG, 2002-10-19
Date added: 2008-05-21
Flight duration: h m
Flight class: First
Ticket price:
Aircraft:
Meal:
Drink: Perrier Water with lime. Breakfast was insulting for First Class travel on any airline!!!!!!
Comments: "Fish was superb like Air France's food used to be about 10 years ago. Sadly the rest of the meal was not flavorful at all except for the chocolate puffy-thing. I wsh there had been more choices for dinner, especially in First Class but see my flight from Paris to Atlanta and there was plenty!!!"
Rating (1-10):



 

 
 
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