Air France in JFK lounge reopens spa, new starred menu for La Premiere and business customers

In recent days, Air France opened a new spa in partnership with French beauty and skincare specialist Clarins in the New York-JFK lounge. This new 30 sq. m. space is reserved for La Première, Business and Flying Blue Elite Plus customers. who wish to relax before the flight or during transit.

The Clarins team welcomes Air France customers to two cozy private beauty cabins where they can choose from A selection of three free 20-minute facials: "Jet Lag Relief," "Detox time," and "Eye-Must." These beauty rituals for men and women, designed to relieve tension and promote relaxation, are offered for 30 minutes exclusively to La Première customers, who can also enjoy a "Relax and reset" treatment designed by Clarins for Air France.

The new Clarins Spa is open daily from 2 to 10 p.m. Reservations can be made at the Clarins reception desk in the Air France lounge. La Première customers can also book this treatment by calling their dedicated phone line.

The SPA will be a comeback after for the pandemic period and will offer a service similar to that offered in the French carrier's other Parisian lounges.

New in-flight menu for elite passengers

As part of the fight against food waste, Air France customers can now pre-select the main course in the Business cabin before travel. This service combines guaranteed availability at the customer's choice with fairer consumption on board. Air France is also committed to offering meat, dairy, and eggs to French 100% on all its flights out of Paris, as well as fish from sustainable fisheries, starting now in La Première and Business cabins and in all its cabins by the end of the year.

From November 2022 to February 2023, Air France in its long-haul cabins La Première and Business will offer new dishes prepared by Arnaud Lallement and Michel Roth, two multi-starred excellences of French cuisine.

Working with carefully selected seasonal produce, vegetarian compositions, French red and white meats, and fish from sustainable fisheries, renowned Michelin-starred chefs have created refined flavors for the airline's customers to enjoy in the coming months. With this exceptional new food service, Air France continues to offer the best of French fine dining on board.

Arnaud Lallement in the La Première booth.

In the La Première cabin, three-Michelin-starred chef Arnaud Lallement offers contemporary, flavor-packed gourmet cuisine. A guest of the Servair Culinary Studio, he has prepared an entrée, two appetizers and eight dishes that are gradually revealed in the airline's most exclusive cabin menu.

"For Air France, I wanted to promote seasonal cuisine, do what comes completely naturally to me, as if I were hypnotized, and offer dishes handed down to me by my father," said Arnaud Lallement.

Here are some dishes that will be offered to the Lucky passengers in the French carrier's most exclusive cabin:

• French Sturia caviar, smoked haddock, chive cream (appetizer);
• Scampi, lemon caviar, creamy court-bouillon (appetizer);
• Scallops, kale, coteaux Champenois sauce (appetizer);
• Tortellini, spinach, mushrooms, parmesan sauce;
• Celery, potato and count flan, truffle cream;
• Black halibut, artichokes, yellow wine sauce;
• Lobster in homage to my father, lobster jus;
• Free-range chicken, candied turnips, reduced jus;
• Pigeon pie, spinach, balsamic poultry jus;
• Beef confit, leek vinaigrette;
• Lamb, garden vegetables, lamb gravy.

Michel Roth in the Business booth

In the Business cabin, Michel Roth, Michelin-starred chef, Bocuse d'Or and Meilleur Ouvrier de France, offers a new series of refined dishes. Produced in collaboration with Servair, eight tasty dishes will be gradually unveiled for optimal culinary pleasure on board. "My cuisine-authentic, simple and attentive-is, like Air France, deeply rooted in its heritage and shows great respect for the flavors of the products," said Michel Roth.

On the menu for business passengers there will be:

• Wild mushroom and hazelnut royale, lovage chestnut cream;
• Cod fillet, cilantro shellfish juice, caramelized fennel;
• Chicken fillet with corn in different ways and cranberry juice;
• Beef tenderloin, rare bell pepper sauce, vanilla celery mousseline and asparagus with almonds;
• Cod and salmon brandade, parsley coulis, leeks and buckwheat;
• Chicken supreme, spinach and wild mushroom fondue, shrimp coulis;
• Royale and cauliflower heads, Dubary truffle cream (pumpkin seeds with spices);
• Beef cheek with rosemary, mushrooms and figs, butternut puree with mustard.

In conclusion

The fact that Air France, unlike other airlines, continues to pamper its elite customers with spas is a very good sign. French spas survived the pandemic and, now with the reopening in the New York lounge, are back in full service. The new menus are a confirmation of the focus on the onboard experience that the French carrier continues to improve in view also of the debut of the new business class cabins and FIRST CLASS.

• Eating on board