Air France Unveils New Lounge Dining Menu by Top Chef Who Invented Bistronomy

Air France is elevating the dining experience in its long-haul lounges at Paris Charles de Gaulle Airport with a new menu created by renowned French chef Yves Camdeborde.

Available in the airline's long-haul lounges in Terminal 2E, halls K, L and M, the seasonal menu has been designed to showcase authentic French cuisine while offering travelers fresh, locally inspired dishes before their flights.

Chef Yves Camdeborde. Photo: AIr France

The new creations include free-range chicken with preserved lemon and ratatouille, a celeriac cake served with cod, hake and smoked trout, and a creamy spinach, mozzarella and walnut lasagne topped with button mushrooms and roasted parsnips.

New culinary creations by Yves Camdeborde in air France's long-haul lounges at Paris-CDG (VIDEO: Air France)

The menu has been developed in partnership with Sodexo Live!, which manages hospitality services in airport lounges around the world. Air France said the dishes will be updated regularly to reflect seasonal ingredients.

"In a lounge, the cuisine must complement every moment of a customer's journey, whether brief or prolonged," said Yves Camdeborde. "I have created dishes designed to be enjoyed on the go or at a more leisurely pace, with authentic cuisine rooted in our local regions and inspired by the work of local producers."

Passengers can also enjoy a new signature dessert from Lenôtre. The Chocolate and Hazelnut Slice features layers of chocolate mousse, cocoa sponge and crisp puff pastry.

Photo: Air France

The latest menu is part of Air France's continued investment in its premium airport experience. The airline said its lounges are designed to reflect the atmosphere of traditional Parisian cafés and brasseries while highlighting French gastronomy and promoting more sustainable dining.

Yves Camdeborde is considered a leading figure in contemporary French gastronomy who "revolutionized the genre by combining the high standards of haute cuisine with the warm, unpretentious atmosphere of bistros."

His authentic cooking style is guided by his "deep love for France’s regional produce and its producers, a respect for the seasons, and the joy of sharing good food."