The Air France Lounge at Terminal 2F at Paris CDG is the busiest lounge across the airline’s network. With an area of 3,000 m2 and 570 seats spread over two levels, the lounge welcomes around 3000 passengers daily travelling to European and French destinations.
The lounge is open from 0530 to 2200 daily. Access is free to those travelling in Business, La Premiere, and Economy holding Flying Blue Platinum, Gold, and SkyTeam Elite Plus.
Each lounge has a unique style, and this space was designed by the Jouin Manku agency, founded by Canadian architect Sanjit Manku and French designer Patrick Jouin. The ground floor area is designed for passengers with a short connection and offers more express food options. There are also detox and zen areas with herbal teas, fresh fruit, and a rest area for those looking to relax between flights.
Following the grand staircase upstairs, the space has been designed for passengers with more time on their hands and offers more substantial dining options as well as a Clarins Day Spa and free 20min face treatment.
Ultimate Flying Blue members can access the Executive Area, a more intimate space for the airline’s top frequent flyers. The food offerings here vary slightly but include items not available in the main areas of the lounge. There’s also a private office and a dedicated conference room.
However, the pièce de résistance is the Le comptoir “Bistro”, a place to eat like in downtown Paris, located on the ground floor highlighted by the famous sea horse logo from the 1930s. In July, in addition to the business plates served inflight, the airline teamed up with Servair corporate chef François Adamski (winner of the Bocuse d’Or and Meilleur Ouvrier de France) and chef Chloé Charles (Top chef winner).
The two chefs created a range of hot dishes (including a vegetarian option) featured every three months. The airline invited me to experience these new dishes in person at their lounge at CDG.
I sampled the September 2022 menu, which included the following:
- Smoked shrimp, tangy sauce, and seasonal vegetables by François Adamski;
- Shoulder of lamb with spices, reduced juice, semolina with candied vegetables by François Adamski;
- Camargue rice sautéed and flavoured with West Indian spices and spring vegetable brunoise by Chloé Charles.
All the dishes were superb, but my favourite was the smoked shrimp. Desserts are typically French, with offerings such as tarts, madeleine (Sweet and savory options), baked goods, and chocolate mousse that features a tasty edible cup. The Champagne cart is handled daily by Air France lounge staff to provide more face-to-face (Rendez-vous) service for customers in the lounge.
Paolo Basso, the world’s best sommelier in 2013, curated the wine and champagne. You’ll also find the same offering in business class on Air France.
As part of the fight against food waste, I was shown how the chefs at the lounge repurpose particular food products. For example, croissants left over from the breakfast service are filled with ham, topped with cheese, and become a Croque monsieur croissant for lunch.
Passengers in the lounge are provided with water fountains to limit single-use plastics. Previously, the airline went through 3 million small bottles of water a year. Food containers will be made from cellulose and bagasse (sugar cane residue). More information can be found aquí. Since June, all meat, dairy, eggs, bread, and pastries in the lounge are 100% French. The airline is committed to offering this by the end of 2022 on all flights from France!
Long-haul lounges in Terminal 2 E (halls K, L, and M) feature dishes created by Ducasse Paris, including a plant-based burger called the Burgal.
Purchasing entry to the lounge is possible if you aren’t flying business class or don’t hold status in the airline’s frequent flyer program. The cost is EUR60 or 12,000 miles and is subject to availability.
Thanks to Air France for inviting me to their lounge in Paris.