A new gourmet meal box in Business on Air France short-haul flights

Since 1 February 2024, Air France has been offering Business customers travelling on its short-haul network* a new catering offer, developed in collaboration with Servair Corporate Chef François Adamski, Bocuse d'Or and Meilleur Ouvrier de France.

The airline is offering a menu that changes throughout the day. On flights leaving before 10 am, a breakfast is served, consisting of sandwiches with adapted fillings such as smoked salmon and cream cheese with dill on white bread, accompanied by a breakfast pastry. After 10am, customers can enjoy new, unique and gourmet 'signature' sandwiches prepared by the chef, such as smoked paprika chicken and tarragon vegetables on granary bread, as well as typically French sweets and desserts such as a calisson, a cannelé or a tropézienne.

François Adamski has created tasty sandwiches which are easy to eat on these short flights, selecting local and seasonal produce, meat, poultry and dairy products of French origin, PDO cheeses and fish from sustainable fisheries, in line with the company's standards.

Renewed every month, these products are presented in an elegant meal box especially for the airline's Business customers. It is accompanied by a rigorously selected wine and champagne list, now served in a glass**, as well as a range of hot and cold drinks.

Committed to responsible catering, the meal box and the food waste it contains are sorted on board. For the first time at Air France, and with the support of Servair, the boxes are subject to methanization*** for reprocessing purposes.

With this new offer, Air France is continuing its move upmarket while promoting French cuisine.

Chef François Adamski’s dishes are also available in the Air France lounge in terminal 2F at Paris-Charles de Gaulle and in the Business cabin on the company’s medium-haul flights.

*flights to and from Paris-Charles de Gaulle in Metropolitan France.
**flight conditions permitting.
***Natural biological process in which organic matter is broken down in order to be recycled into energy.

About François Adamski

François Adamski trained in the kitchens of the Hôtel de Matignon, then at the Plaza Athénée, the Ritz, the Maison Prunier and the Hôtel Intercontinental. In 2001, François Adamski won the Bocuse d'Or, and in 2007 became Meilleur Ouvrier de France. After six years working at the Abbaye Saint-Ambroix in Bourges, where he maintained the first Michelin star obtained by his predecessor, he headed west in 2009 to Bordeaux. He took over the management of Gabriel's kitchens, in a private hotel, Place de la Bourse. Thanks to his perfect mastery of the great French classics, he was awarded his first Michelin star. In 2012, his sense of commitment to the profession and his desire to pass on his knowledge led him to become president of Team France Bocuse d'Or until 2020. In 2021, he was appointed vice-president of the Toques Françaises. At the beginning of 2019, François Adamski set himself a new challenge by joining Servair, the leading French airline catering company, as Corporate Chef. His mission was to promote the company's culinary identity and encourage the sharing of know-how. He also holds the position of Secretary General of the Servair Culinary Studio, a creative laboratory made up of starred chefs and culinary experts, and in this capacity is in charge of the company's culinary innovations.