ET HOP! À TABLE

Treat yourself with boco, starting
from 3 May

Choose one of our recipes, created by Michelin-starred Chefs and top Pastry Chefs,
to savour during your flight.

HOP! and boco have thought of everything
to save you time

In addition to your free snack, you can now sample the boco menus and enjoy a delicious meal served to you in your seat(1), accompanied by a large range of beverages.

 

Choose your menu up to 24hr before your flight, when you book your ticket, or by going to the my booking & baggage section if you already have a ticket. Available on Navette flights departing from Paris, Toulouse, Nice, Bordeaux and Marseille.

 

You no longer need to rush to buy a snack at the airport; you can take off with your mind at ease, certain that you will be getting a healthy meal.

 

(1) Up to ten meals per eligible flight.

Sweet menu:
to be sampled throughout the day, including
as a teatime snack
€8 incl. tax

Vanilla-flavoured apple compote;
boco signed by Vincent Ferniot.

 

Large chocolate and hazelnut muffin with a 100% pure freshly squeezed orange juice.

 

Coffee, tea or hot chocolate.

 

Allergens: hazelnuts, milk, eggs, soya, gluten

Seafood menu:
the best seafood,
served on your plane
€15 incl. tax

Duo of griddled salmon and a green lentil salad; boco signed by Régis Marcon, a three

Michelin star Chef.

 

 Apricot pudding with pistachio cream; signed by Christophe Michalak, Pastry Chef.

 

 Accompanied by a bread roll.

 

Allergens: salmon, eggs, celery, mustard, milk, pistachios, almonds, gluten

Vegetable garden menu:
nature is even more
lovely in a boco
€15 incl. tax

Vegetable millefeuille with lemon vinegar; boco signed by Régis Marcon, a three

Michelin star Chef.

 

Dark chocolate mousse with almond crumble; boco signed by Frédéric Bau, Pastry Chef.

 

Accompanied by a bread roll.

 

Allergens: gluten, milk, fish, sulfites, almonds

Farmyard menu:
admire the view of
the countryside at its best
€15 incl. tax

EVEN MONTHS

Soft-boiled egg, creamed peas and pancetta; boco signed by Jean-Michel Lorain, a two

Michelin star Chef.

 

Mango and passion fruit cream and chocolate mousse; boco signed by Paul Wittamer, Pastry Chef.

 

Accompanied by a bread roll.

 

Allergens: eggs, milk, celery, gluten, fish aspic jelly

 

ODD MONTHS

Chicken tandoori with orange and aubergine caviar; boco signed by Vincent Ferniot.

 

Passion fruit mousse, fresh raspberries and coulis; boco signed by Paul Wittamer, Pastry Chef.

 

Accompanied by a bread roll.

 

Allergens: almonds, eggs, milk, fish aspic jelly, gluten

 

See the general terms and conditions of sale for the AND HOP! TO THE DINING TABLE menus