001-020 | 021-040 | 041-060 | 061-080 | 081-100 | 101-120
121-140 | 141-160 | 161-264 | 265-300 | 301-350

040
Photo taken by: Federico Permutti
Flying from: Venice to Paris CDG, 21 November 2002
Class: Tempo Economy Class
Meal type: Dinner - Rice salad, cold cut with carrots, "noix du Perigord"
cream cheese, bread & butter, French pastry, Gianduiotto chocolate
Drink: mineral water
Comments: "The salad was too cold but OK, as was the ham, and the
pastry was nothing special. I loved the nut cream cheese. An extra point
for adding a Gianduiotto, delicious as always ;) All in all an OK meal,
I've had much worse stuff."
Rating 1-10 (worst-best): 7

039
Photo taken by: IMH
Flying from: New York EWR to Paris, 18 November 2002
Class: Tempo (Economy)
Meal type: Regular - Prosciutto with melon, Penne pasta with salmon and cream sauce, Cheese, Yoghurt, Cinnamon aplle cake
Drink: Beer
Comments: "Above average"
Rating 1-10 (worst-best): 8

038
Photo taken by: IMH
Flying from: New York EWR to Paris, 18 November 2002
Class: Tempo (Economy)
Meal type: Breakfast
Drink: Coffee
Comments: "ugly"
Rating 1-10 (worst-best): 2

037
Photo taken by: IMH
Flying from: Paris to New York EWR, 18 November 2002
Class: Tempo (Economy)
Meal type: Vegetarian
Drink: Red Wine
Rating 1-10 (worst-best): 8

036
Photo taken by: IMH
Flying from: Paris to New York EWR, 13 November 2002
Class: Tempo (Economy)
Meal type: Vegetarian
Drink: Red Wine
Rating 1-10 (worst-best): 8

035
Photo taken by: IMH
Flying from: Paris to New York EWR, 13 November 2002
Class: Tempo (Economy)
Meal type: Vegetarian Breakfast
Drink: Coffee
Rating 1-10 (worst-best): 5

034
Photo taken by: IMH
Flying from: New York EWR to Paris, 18 November 2002
Class: Tempo (Economy)
Meal type: Vegetarian
Drink: Beer
Rating 1-10 (worst-best): 8

033
Photo taken by: IMH
Flying from: New York EWR to Paris, 18 November 2002
Class: Tempo (Economy)
Meal type: Regular - Prosciutto with melon, Sautéed beef with paprika and rice pilaf, Cheese, Yoghurt, Cinnamon aplle cake
Drink: Beer
Comments: "Quite good"
Rating 1-10 (worst-best): 7

032
Photo taken by: Eric AA
Flying from: Los Angeles LAX to Paris CDG, November 2002
Class: L'espace affaire (=business)
Meal type: Breakfast
Rating 1-10 (worst-best): 8.5

031
Photo taken by: Eric AA
Flying from: Los Angeles LAX to Paris CDG, November 2002
Class: L'espace affaire (=business)
Meal type: Cheese meal
Rating 1-10 (worst-best): 2

030
Photo taken by: Eric AA
Flying from: Los Angeles LAX to Paris CDG, November 2002
Class: L'espace affaire (=business)
Meal type: Starter
Drink: Water and chandonnay bourgogne."
Comments: "Tournedos was good. Bread taste plastic and not the french baguette. Vegetables pleasant. Good taste for the main but not square at all. It looks like a degustation."
Rating 1-10 (worst-best): 4

029
Photo taken by: Eric AA
Flying from: Los Angeles LAX to Paris CDG, November 2002
Class: L'espace affaire (=business)
Meal type: Starter
Drink: Water and chandonnay bourgogne."
Comments: "Meal not bad but not good. Very common."
Rating 1-10 (worst-best): 4

028 (see image 025 for descriptions)

027 (see image 025 for descriptions)

026 (see image 025 for descriptions)

025
Photo taken by: H. Osserman
Flying from: Paris CDG to Atlanta, 31 october 2002
Class: First
Meal type: Dinner and light meal - Appetizer- Turkey Croustade with curry, gingerbread with foie gras, zuchini with ash goat cheese, carrot with tapenade.Hors D'oeuvre- Lobster in Vinaigrette accompanied by autumn vegetables. Fresh seasonal salad * Main courses- Pan seared filet of beef with truffle butter, peas and anna potatoes chaource. Sauteed squab and breast of duck with licorice sauce acoompanied by parmesan mashed potatoes. Selections of cheese- Camembert, fourme d'Ambert, comte, Gratte-paille, coeur de rollot. * Dessert Cart- Petits fours frais, Plaisir des dames, chocolate croquant, praline meringue cake, Sherbert served with cookies, assortment of fruit. Light meal- Dried fruit brochette, gouda with mustard and mimolette cheese. Crayfish Florentine with americaine sauce, chantrelle mushrooms and zuchini. Pineapple fondant with caramel sauce
Drink: Badoit mineral water with lime
Comments: Ok, here we go!!!!! Appetizers were tasty but a bit cold so they lost some flavor due to temperature. Otherwise those that had taste were quite fabulous! * Hors D'oeuvres- I had the lobster which also had been frozen after cooking, which I put due to the fact that it was a main lobster and therfore had to be flown in from........where else??? MAINE!!!!! Sadly the lobster I had on Air France years ago I can still taste with a sweet and perfect memory :(  The vinaigrette was an interesting touch, must be due to the need to cover up the freezing process. I did actually taste said lobster and it was good. However presentation was sad as you will see in the picture. Lets say the lobster looked more like an autopsy!!! Salad tasted like............you guessed it.....a bag of lettuce! Now the beef was supposed to be cooked somewhat well done. After cutting into it with my trusty plastic knife it to seemed to be a part of the lobster autopsy. I sent it back and when returned, alas it was cooked perfectly! However!!!!! (you knew there was a "however" coming didn't you ? ;) Cheesy potatoes just didn't cut it due to the cheesy part. The desserts were laid on my tray and as I tasted each flavorless dish and frozen rock solid sorbet, i was left to enjoy the prailine cake and cookies just prior to an entire fruit basket being put on the tray table of the empty seat next to mine. Interesting how gross a basket of oranges and turning grapes seem to be after stuffing yourself with assorted french food!!!!! Needless to say I did pass on the entire cheese tray and opted for some nice tea after dinner. Late meal- I ate the light meal half way through the over 9 hour flight and it was less than appealing. The bamboo skewer used to pierce the dried fruits was rather sharp and how that item has seemed to slip past the minds of the airline and food, meal, catering department is beyond me. I have seen it used on previous Air France flights as well as a Northwest flight out of Miami. It somehow defeats the purpose of the plastic knives given to all!!! Did I forget to mention the fruit was nice, but dried, go figure! Now on to the florentine........hmm........did you ever buy something in the frozen food department that looked great on the box, and it said you could microwave it? Then you take it home, pop it in the microwave, get excited, then after tasting it you wonder how the flavor of the microwave metal actually entered and fused with the food item????? Well being that they do not use microwaves on Air France, I am left wondering how the florenteine actually tatsted like microwave.........hmmmmm. Oh did I forget to mention it was cold the first time they gave it to me? Once again, twice cooked was much better, though a bit too microwavy for my taste buds. Dessert was very yummy!!! Now prior to landing I had reserved an order of the sauteed squab. Mind you the licorice sauce made me pause, but it did sound interesting. Of course that changed when the beautiful and lovely stewardess asked if I wanted my sauteed squab? Did I mention that she asked in french and in french the word they use for squab is "pigeon" (with an accent of course). Ok, did you just gag to??? Suddenly my lovely squab with duck breast accompanied with licorice sauce suddenly was burned into my mind as...........PIGEON!!!!!!!!!!!! I had flashes of Central Park in my mind and I couldn't stop!!!!! But thank God I was able to pass along my courage and the dish really was superb and deliscious, down to the very last bite. As Will Farell said, while pretending to portray John Lipton, the word that comes to mind, though made up of course, SCRUM-TRU-LECENT!!!!!! HOWEVER!!!!!!!!!! Bet you didn't think I had another "however" did ya????? Have you ever eaten something that even though it tasted deliscious when you did, later on you thought about it over and over and somehow you made yourself dizzy while thinking about it and lets say, some of the things associated with the dish????? Well lets just say that some nausea did occur while walking through Atlanta's terminal for my connecting flight as I tried humming the words to the Brady Bunch to clear my mind of...... you guessed it ......PIGEON!!!!!!!
Rating 1-10 (worst-best): Difficult to rate as some items certainly warented a high score such as the squab, I mean PIGEON, ok "shrunken chicken" will have to do!!!! It deserved a hearty 8 especially for the awesome mashed potatoes that came with it. But not exactly a perfect entree. The appetizers were kind of ok-ish. The lobster lab experiment was a tasty lobster though nothing for the eyes to enjoy. The beef filet ended up being nice, minus the cheesy potatoes! I guess my score would have to be a 6. Sorry but Air France food, meal, catering needs some serious improvements!!!!!! Bon appetit!!!!!!

024 (see image 023 for description)

023
Photo taken by: H. Osserman
Flying from: New York JFK to Paris CDG, 19 October 2002
Class: First
Meal type: Late Dinner/Breakfast - The starter was smoked salmon and three previously frozen crab claws. The late dinner was a wonderful Sea Bass that was cooked perfectly and very very fresh. I wish i could say the same for the accompanying wild rice and two or three actual pieces of vegetables. Dessert was a lovely chocolate puffy thing
Drink: Perrier Water with lime. Breakfast was insulting for First Class travel on any airline!!!!!!
Comments: "Fish was superb like Air France's food used to be about 10 years ago. Sadly the rest of the meal was not flavorful at all except for the chocolate puffy-thing. I wsh there had been more choices for dinner, especially in First Class but see my flight from Paris to Atlanta and there was plenty!!!"
Rating 1-10 (worst-best): 7 for the fish and puffy thing, everything else rated less than 1. I am a harsh critic as I know good food, especially from traveling with Air France 10 years ago where the meals were absolutly superb!!!!

022
Photo taken by: Tahiti
Flying from: Los Angeles LAX to Papeete PPT, 14 September 2002
Class: Tempo Economy class
Meal type: Cold dinner - Cold cuts of pastrami and ham, small dollup potatoe salad, camembert cheese and chocolate cake
Drink: Natural spring water

021
Photo taken by: manureva777
Flying from: Buenos Aires EZE to Santiago SCL
Class: l'Espace Premiere First
Meal type: Brunch - Fruit salad, cold cuts of meat and chicken served with sliced tomatoes and cheese, selection of breakfast pastries and breads, yogurt
Drink: A DELICIOUS hot chocolate and freshly squeezzed orange juice

001-020 | 021-040 | 041-060 | 061-080 | 081-100 | 101-120
121-140 | 141-160 | 161-264 | 265-300 | 301-350