Air France has refreshed its La Première lounge at Paris-Charles de Gaulle Airport’s Terminal 2E through a new collaboration with the Palace of Versailles, bringing a refined royal atmosphere to the space.
Under the direction of lounge chef Teddy Merienne, the dining menu now includes dishes inspired by the Palace’s cuisine. A highlight is turbot with Swiss chard, a creation that echoes recipes served at exclusive dinners in the Ducasse restaurant at the Palace of Versailles. Afternoon tea services draw on the legacy of Marie-Antoinette, offering the Les Délices de Marie-Antoinette selection: small cakes and pastries such as marble cake, chocolate chip brioche, and the Louis XIV, a signature dessert from Ducasse’s Versailles menu. Guests can complement these treats with coffee or hot chocolate.
Table settings have been elevated with porcelain from the Ancienne Manufacture Royale de Limoges, reproduced by Maison Bernardaud—the same service used at Ducasse at the Palace of Versailles. Cookbooks titled Cuisine de Roi à Versailles by chef Alain Ducasse are available within the lounge, reinforcing the culinary connection to the historic palace.
The lounge décor now features boxed orange trees inspired by the Palace of Versailles’ botanical collection positioned at the entrance, creating a welcoming, garden-like impression. Ducasse has also curated the lounge’s wine list, completing the sensory experience with carefully selected pairings that reflect the collaboration’s emphasis on heritage and taste.
This partnership brings Versailles-inspired gastronomy, tableware, and design to La Première, offering travelers a taste of royal French hospitality before departure.