Qantas partner Air France is offering new "buy-up" meals in premium economy on long flights like Paris-Singapore.
It's the latest airline to pick up on the trend of charging extra to get decent food in the "middle class" between back-of-the-bus economy and business class.
On Air France, you can choose between "Une Selection Lenôtre", a special French-themed meal from the Lenôtre culinary institute, "Fresh from the sea" seafood plates from Océan, "A green touch to complement the blue sky" organic meals, and Italian specialties "A taste of dolce vita".
(Just try explaining that you've preordered that in French when you're asked 'chicken ou beef?'...)
Note that the new upgraded menus are only available from Paris -- Charles de Gaulle and Orly airports -- and you'll need to order them in advance. The extra charges range from 12€ to 28€ (A$14-34), and can be booked via the "Manage my bookings" section of the Air France website up to 24 hours before departure.
Qantas passengers travelling in "Premium Voyageur" on Air France are best off ringing the local Air France number -- in Australia or worldwide -- to pick their meals.
Fortunately for the gourmand business traveller whose budgets or travel policies doesn't allow full business class travel, this is just the latest in decent food coming to premium economy.
Qantas joint-venture partner British Airways has just this year started swapping business class main courses onto its World Traveller Plus premium economy trays, replacing the previous economy mains.
Hungry for more on inflight food? Check out some of this year's Australian Business Traveller Food Week:
- Virgin Australia's celebrity chef Luke Mangan reveals how he thinks up meals and makes sure they'll work on the plane
- Ordering your business class meal before your flight with Singapore Airlines' Book The Cook
- Bringing an airline's home cuisine specialties onto worldwide flights with Asiana, Lufthansa and LAN
- Four course meals on three hour flights: the best "medium-haul" food in the sky
- Qantas' Rockpool consultant Terry Higgins shows how menus get from a chef's brain to your tray table — and shares a recipe for the surprisingly popular business class snapper with coconut milk and garam masala
- Dr Ron Georgiou, Malaysia Airlines' wine consultant, on the best wines to choose in the air
- Cutlery, crockery, salt and pepper shakers...the story behind everything else on your business class meal tray
Aviation journalist and travel columnist John took his first long-haul flight when he was eight weeks old and hasn't looked back since. Well, except when facing rearwards in business class.
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