The service on Air France was exceptional and in France when the service is good, it doesn’t get better. The cuisine on the aircraft is another matter, and it is rare to find edible foods on any airline.
I sometimes wonder why the airlines dedicate funds to profile chefs, instead of focusing on in-flight quality products. Certainly in first class with only  seats, it is possible to do a certain amount on-board.
In general airline cuisine is below what I accept as acceptable, but the problem for all airlines is logistics, and finding the right raw materials is more difficult than it seems.
Here are some views in place of food shots; windows on the A380 are larger than most aircraft and permit for wonderful scenery.
Categories: Life Cycles