Intro
Sometimes airlines make you laugh before you even take off.
Air France managed exactly that on my Paris to Munich flight when their cabin manager personally visited every business class passenger before departing CDG to apologise because the ovens weren’t working, so our bread wouldn’t be served warm.
This came after experiencing their Madrid to Paris service a few days earlier.
The audacity of serving room temperature artisanal bread while pouring free-flowing champagne with meals designed by Michelin-starred chef Michel Roth.
How dare they!
CDG Lounge
Before boarding, Air France’s flagship lounge at CDG shows why Paris does airport dining right.
The detox bar caught my attention immediately – glass dispensers filled with cucumber/mint and citrus infused waters, looking more like a high-end spa than an airport lounge.
The champagne service runs alongside the wellness offerings, which perfectly captures the French dining philosophy: balancing indulgence with quality.
The multi-level design prevents the cattle car feeling you get in overcrowded lounges. Curved architecture with floor-to-ceiling windows creates an airy atmosphere that makes waiting for flights almost enjoyable.
Inflight Service
Michel Roth designs Air France’s business class menus, with offerings that change monthly to keep frequent flyers engaged.
I experienced this variety across both flights.
On the Madrid to Paris leg, the main course was prawns arranged around herb-infused couscous, dotted with peas.
The prawns were firm, not rubbery. The couscous actually had flavour – light and fluffy with distinct herb notes.
The Paris to Munich flight delivered a different Michel Roth creation.
The menu identified this as “Suprême de volaille aux éclats de pistaches, pâtes, pois gourmand et vinaigrette à la truffe” – chicken supreme with pistachio pieces, pasta, snow peas, and truffle vinaigrette.
The chicken supreme was tender breast meat with pistachio pieces adding texture and nuttiness.
The truffle vinaigrette did what it was supposed to do: it made everything taste refined.
The French cheeses included what appeared to be a blue cheese and a mild, soft cheese that paired well with the crusty bread.
Yes, the infamous room temperature bread that prompted the cabin manager’s apology tour.
Honestly, it was still good – French bread doesn’t need warmth.
The presentation details matter here: proper china plates, real cutlery, touches that show Air France treats dining as an experience, not just fuel delivery.
Conclusion
Air France’s short haul business class delivers what you’d expect from the flag carrier of a nation that takes food seriously.
Michel Roth’s menu design shows in every dish. The service maintains old-school European standards. Even their “failures” (room-temperature bread) would be victories for most airlines.
The CDG lounge sets proper expectations for the inflight experience – quality ingredients, thoughtful presentation, and service that treats dining as necessary rather than an afterthought.
When your crew apologises for bread not being warm enough while serving Michelin-starred cuisine with proper champagne service, you know you’ve chosen the right airline.
