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Flying back home at 10 pm, I stopped for dinner first; Air France had this genius idea to serve dinner on the ground, for you to sleep in the air. If you are traveling on business class from New York, arrive at the lounge and walk to the first floor where a real dinner service takes place. The same cutlery used onboard, Air France wine glasses and plastic salt dispenser. I sat in the corner and waited to be served... yeah, I know, I cheated and had a glass of wine and some cheese before the waitress approached.
The menu is printed on a carton menu with photos of the wine tags.
On tonight’s menu:
- Seared marinated scallops with fennel salad and prosciutto, honeydew melon and grilled artichoke quarter.
- Salad bar and soups of choice at the buffet.
- Tournedos with red wine shallot butter, porcini mushroom risotto, and sugar snap peas.
- Mushroom ravioli in Alfredo sauce with sautéed shimeji mushrooms
- Cheese plate
- Bread buffet
- Pastry of the day
- Fruit salad
- La fermière Yogurt
- Häagen Dazs ice cream
The food: They say that your taste buds react differently in the air and I believed that, as soon as I had the first bite.
- Scallops are dull, need salt and acidity. Prosciutto is salty, the melon is not the best quality I had, and the bread is so bad I could barely swallow it.
- I’m not sure this is the ravioli I would accept to eat on the ground, heated in the microwave, dried on the sides making it feel bizarre. The plate needs sauce inside and outside of the ravioli. Up in the air, this would have felt sexy but not on the ground.
My conclusion:
- Hostesses are trained to handle this food: treat it and heat it in the best way possible. On the ground, waiters or staff members would better handle the buffet.
- Food prepared for the air; salt, pepper, seasoning, and way of preparation are not intended for ground consumption. it’s not good on the ground.
Best of the best is the ice cream! Haagen-Dazs ice cream, the world’s best. I had the coffee ice cream and the chocolate ice cream; OMG!
Cheese tastes the same everywhere, and I loved it, French cheese served with biscuits. Three choices of red wines, Perrier sparkling water...
Even though the food was not exceptional, I enjoyed my dinner. Service was great, the waitress was fun and smiley, the seats are relaxing, and I was happy.
That’s the dining experience; it was already eight thirty, boarding in half an hour and ready to go to sleep.
