Air France is elevating its dining experience at long-haul lounges at Paris-Charles de Gaulle, with dishes created by French chef Yves Camdeborde to be served at lunch and dinner.
Air France lounges celebrate the excellence of French cuisine, underpinned by a constant commitment to more sustainable dining. In welcoming spaces inspired by Parisian brasseries and cafés, the menu changes throughout the day and features iconic French specialities.
Now, guests visiting Air France’s lounges in Terminal 2E, halls K, L and M at Paris-Charles de Gaulle, can enjoy a selection of seasonal dishes created by Chef Camdeborde, which are regularly updated with the changing seasons and developed in collaboration with Sodexo Live!.
A generous, simple and authentic menu, true to the chef’s style is served, such as free-range chicken with candied lemon, served with ratatouille; a celeriac cake served with cod, hake and smoked trout; and creamy lasagne with spinach, mozzarella and walnuts, topped with button mushrooms and roasted parsnips.
“In a lounge, the cuisine must be able to complement every moment of a customer’s journey, whether brief or prolonged,” said Yves Camdeborde. “To suit every occasion, I have created dishes for Air France customers designed to be enjoyed on the go or at a more leisurely pace, with authentic cuisine rooted in our local regions and driven by the work of our local producers.”
As for desserts, Air France also offers its customers a Chocolate and Hazelnut slice created by Lenôtre, an all-chocolate dessert comprising a delicate chocolate mousse, a cocoa biscuit base and a crisp puff pastry.
Air France extends with Che
Meanwhile, closer to home, Air France has renewed its collaboration with triple Michelin-starred Chef Julien Royer, for exclusive dishes for Air France La Première and Business class passengers departing from Singapore. The partnership has spanned seven years to date.
“This renewed collaboration reflects Air France’s ongoing dedication to offering customers the very best of French excellence throughout their journey. These creations are a true expression of Air France’s commitment to exceptional gastronomy and refined service,” said Femke Kroese, General Manager for Air France KLM South East Asia & Oceania.
Chef Julien Royer said: “The new menu remains rooted in French technique, while drawing inspiration from some of Singapore’s most loved dishes, including our interpretation of chicken rice. Vegetarian dishes are also now part of the menu, giving more options while celebrating the beauty of vegetables at their peak. I hope these dishes can bring a sense of comfort while travelling.
Sample dishes offered in La Première include:
July & August 2026
Braised Beef Cheek with Pinot Noir and trio of Heirloom CarrotsFarmhouse Chicken Supreme, Truffled Yellow Wine Sauce, Japanese Rice and Maitake MushroomsGrilled Toothfish, Sorrel Sauce, Wok-fried Vegetables with Sesame and CorianderRavioli with Fourme d’Ambert Cheese, Spiced Figs and Walnut Crumble
September, October 2026
Sea Bass and Prawn Bouillabaisse, Saffron Roulle, Provençal Tomatoes, Confit Fennel and Melt-in-the-mouth PotatoesBallotine of Stuffed and Confit Turkey, Albufera Sauce, Niigate Rice with Shiitake Mushrooms and Vegetable BrunoiseBraised Beef Cheek, Mustard and Tarragon Sauce, Pearl Barley RisottoWild Mushroom Ravioli, Sautéed Morel, Black Trumpet and Maitake, Parmesan cream
November, December 2026
Provençal Lamb Shoulder, Niçoise Olive Jus, Boulangère Potatoes and Garlic ConfitConfit Duck Leg, Poultry Just with Orange and Sherry Vinegar, Potatoes with Morel Mushrooms, Agen PrunesMiso-marinated Cod Steak, Yuzu Beurre Blanc, Pilaf Rice and Celtuce LettuceButternut Squash Gnocchi, glazed with Sage, Sweet and Sour Banyuls Broth, Roasted Hazelnuts
