From 25 JanuaryBusiness travellers have access to the new Business lounge inaugurated by d'Orléans.Air France within the hall L Terminal 2E of theParis CDG airport. A partial opening, insofar as only the first part of the show (2180 m²) will be open for a few weeks. The opening of new areas in July will bring the total capacity of the new lounge to 3200 m².
To better respond to the new expectations of travellers, this new show will be under the banner of well-being no less than 550 m² infrastructure to help business travellers take care of themselves. The programme includes "Instant Relaxation with sun loungers and mini-suites for maximum relaxation; detox bar facial treatments with two private treatment rooms staffed by Clarins beauticians; two saunas private and shower cubicles.
An ambassador of French chic
Air France and the Brandimage agency are aiming to make this new business lounge a genuine "business lounge". ambassador of French chic ". The gastronomic offer has therefore logically received special attention. The restaurant area, named "La Table Gourmetis a " new Parisian brasserie "The menu also features a self-service menu and a selection of wines and champagnes - carefully chosen by Paolo Basso, the world's best sommelier. A self-service offer and a selection of wines and champagnes - carefully chosen by Paolo Basso, the world's best sommelier in 2013 - are also on the menu.
Air France has also turned to French start-ups to enhance the technological dimension of this new lounge. L'digital art with Superbien and Tetro, using lighting effects and a special three-dimensional digital work installed in the wellness area. Finally, business customers will also have access to the 'Club', a private area where they can organise meetings between flights.
" This lounge is perfectly in line with Air France's strategy to move upmarket, following on from the Terminal 2G lounge.explains Anne Rigail, Executive Vice President, Customer. It has been designed to surprise our customers with innovative proposals based on well-being and gastronomy. "she adds.
