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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 (brace yourself) 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 showcases why Paris remains the gold standard for airport dining.
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 in parallel to the wellness offerings, which perfectly captures the French dining philosophy: balancing indulgence with quality.
The multi level design prevents that 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 showcased perfectly, with prawns arranged around herb-infused couscous, dotted with peas.
The prawns had that ideal firm texture, not rubbery, and the couscous surprised me with its lightness and flavour complexity, featuring fluffy grains with distinct herb notes.
The Paris to Munich flight delivered a different Michel Roth creation.
The menu card identified this as “Suprรชme de volaille aux รฉclats de pistaches, pรขtes, pois gourmand et vinaigrette ร la truffe” – chicken supreme with pistachio pieces, pasta, snow peas, and truffle vinaigrette.
The chicken supreme was perfectly prepared, tender breast meat with pistachio pieces adding delightful texture and nuttiness.
The truffle vinaigrette elevated the dish with its distinctive earthy aroma, which makes everything taste refined.
The selection of French cheeses included what appeared to be a blue cheese, as well as a mild, soft cheese that paired perfectly with the crusty bread.
Yes, the infamous room temperature bread that prompted the cabin manager’s apology tour.
Honestly, it was still delicious; French bread doesn’t need warmth to be good.
The presentation details matter here: proper china plates, real cutlery, touches that signal that Air France treats dining as an experience, not just fuel delivery.
Conclusion
Air France 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 is evident in every dish, the service maintains old-school European standards, and even their “failures” (room-temperature bread) would be victories for most airlines.
The CDG lounge sets proper expectations for the inflight experienceโquality ingredients, thoughtful presentation, and service that treats dining as an important part of travel 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.
