Passengers who waited to board their flights in Paris received cooking lessons from professional chefs last week. Chefs from the French cooking school, Atelier des Chefs taught passengers how to cook quick and simple specialty French dishes. Recipes included honey glazed apple casserole and baked eggs with vegetable confit. In addition, there were recipes created especially for each airport: Paris Orly featured a southern-style sea bream papillote, while Charles de Gaulle had salmon papillote with dill and cucumber.
Franck Mereyde, Managing Director of Paris Orly Airport, supported the idea as he had hoped that the cooking classes made the “airport experience more pleasant.” The 10-minute classes were offered between 25 November to 1 December at Paris Orly’s South Terminal Departures Hall and Charles de Gaulle’s Arrivals Hall at Terminal 2F.