dinnerAmber Gohn

AirFrance In-Flight Meal

dinnerAmber Gohn
AirFrance In-Flight Meal

Air France Economy Class In-Flight Meal


Ladies and gentlemen, Captain Elliface has turned on the Fasten Seat Belt sign. If you haven’t already done so, please stow your carry-on juice boxes and croutons underneath the seat in front of you or in an overhead bin. Please take your seat, tuck in your bibs, and fasten your seat belt. Also, for maximum leisure and comfort make sure your seat back and folding trays are in their full down position. This plane isn't going anywhere, so we'll just start bringing food around shortly.

If you have any questions about our menu today, please don’t hesitate to ask one of our clearly un-certified flight attendants. Thank you.


Kale Salad

On a long flight, it always helps to eat some fresh greens. Greens that are packed with nutrients and zest. Our salad is topped with cucumbers and a Spicy balsamic vinaigrette.

Salad Ingredients

  • 3 large leaves of leafy green Kale
  • Parmesan cheese to taste (a block is best for fresh shredding)
  • Shredded carrots to taste
  • Sliced cucumber to taste

Vinaigrette Ingredients

  • 1/4 cup balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 tablespoon chopped garlic
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup olive oil


  1. Arrange kale greens, carrots and cucumber in a serving bowl
  2. In another bowl, whisk together balsamic vinegar, sugar, garlic, chili powder, salt and pepper.
  3. While whisking rapidly, add oil, 1/4 cup at a time. Continue adding oil and whisking until the vinaigrette looks fully combined.
  4. Without waiting for the vinaigrette to separate, lightly drizzle the dressing over the salad, avoiding the edge of the bowl for clean presentation.

Pasta Alfredo

Nothing screams US-to-EU flight meal quite like pasta. Yes, I know, Alfredo isn't even a French sauce so we've already fired our airline meal consultant.



  • 1 head of garlic, roasted
  • 2 cups heavy cream
  • 1 1/4 cups 
  • 1 1/2 cup pecorino, grated
  • 1/2 cup parmesan, grated
  • 6 Tbsp butter (3/4 stick)
  • 4 Tbsp fresh basil, chopped
  • 2 Tbsp of flour


  1. Mix flour with a little bit of cream in a small dish to create a thin paste, set aside.
  2. Melt the butter in a saucepan on medium heat.
  3. Add heavy cream and roasted garlic.
  4. Whisk things together, cover and bring to low boil.
  5. Add cheese slowly, continue whisking until cheese is melted.
  6. Add basil and flour paste, whisk another 5 minutes.
  7. Set aside and let cool until it's just warm to the touch. Stir occasionally.
  8. It will thicken as it cools.

To Roast Garlic:

Take full head of garlic. Slice top off to expose the tips of all the cloves. Drizzle top thoroughly in olive oil, let it sink down into the cloves. Rub it in. Wrap head in aluminium foil, put on a grill for 45 mins or until cloves are soft and browned. Squeeze garlic out and discard the rest.


Strawberry & Cherry Parfaits

Whether it's breakfast or dessert, a parfait is a smooth, tart, crunchy, sweet way to load up on vitamin C. We happened to have both cherries and strawberries on hand, so you can mix up your fruit options as well!


  • Granola to taste
  • 1 cup strawberries or cherries, diced (for filling)
  • 1 cup strawberries or cherries, sliced (for edge decoration)
  • 2 cups plain Greek yogurt
  • 2-3 Tbs of your favorite jam, jelly, honey, or syrup, for drizzling between layers


  1. The bottom layer of a fresh parfait should always be granola. Start by filling the first layer of your cup with 1-2 tablespoons of granola.
  2. Add a layer of yogurt on top, carefully pushing it to the edge of the glass while keeping the layer level.
  3. Add a layer of granola, and cover the granola in the jam/jelly/syrup, again carefully pushing it to the edge of the glass.
  4. Add another layer of yogurt.
  5. Begin lining the edge of the glass with the sliced fruit, gently wedging it into the yogurt layer.
  6. Once you have a full ring of sliced fruit, fill the rest of the layer with diced fruit.
  7. Cover fruit with another yogurt layer.
  8. Continue layering until you reach the top of the glass and garnish with sliced fruit

In a few moments, the flight attendants will be passing around the cabin to offer you hot or cold drinks, as well as a lit AF meal. Alcoholic drinks are also available at the nominal charge of 12 bits each.