I have a colleague at work. For argument’s sake, let’s call him Mr. Bighead. In any case, Mr. Bighead worked on the development of the Bombardier CSeries. He recently gave me his candid, and of course totally unbiased opinion about my blog. According to which, I could be a bit more enthusiastic in my praise for the fabulous CSeries. I promised to make amends, especially seeing as the CSeries is indeed starting to grow on me. And so, ladies and gentlemen, boys and girls, let it be known that I, William, think the Bombardier CSeries aka the Airbus A 220 is a rather nice aircraft.
Getting to the Airport
The course at Eurocontrol ends just before 15h00. My flight back to Zürich is not until 18h50. But instead of hanging around the office, I figure I might as well go to the airport and find myself somewhere quiet to sit with a good book. I’m so looking forward to finally going home.
Eurocontrol in Brussels is pretty much out in the sticks. In fact, I think there are more wild bunnies per square metre than there are humans on the premises. But at least, being out in the boonies means you can avoid the notoriously horrific traffic around Brussels. The journey to the airport by taxi takes roughly 12 minutes and costs EUR18.
SWISS checks in on rows 1 and 2, which is where the Brussels Airlines counters are located. Brussels Airlines does the check-in on behalf of its Star Alliance partner SWISS at Brussels airport. Rows 1 and 2 are in the best spot of the departures concourse, because they’re closest to the escalators as you come up from the car park and railway station. They’re also closest to the entrance to security.
The Brussels Airlines Business Lounge
The security checkpoint at Brussels airport is very well organised. There is a separate queue for Fast Track security and the whole process is efficient and quick. The security checkpoint is located halfway between the A (Schengen) and the B (non-Schengen) piers.
Brussels Airlines and the Star Alliance carriers use The Loft lounge, which is one floor up from the main airside area of the A pier, just opposite the escalators.
The lounge is nice and it’s been extended since the last time I was there. In fact, I think its size has been doubled. It’s spacious, clean and modern and offers a wide range of comfortable seating options, including some with excellent vistas of the apron. The food is also very good, with a variety of hot and cold dishes that change regularly throughout the day.
One of the things I don’t much like about most lounges though, is the people you find in them. Like the German business man who has two large beers in front of him and is busy on the phone telling the caller about exactly what he told them in the meeting – and everybody else in the lounge, whether they care to listen or not.
And the table manners – or lack thereof – of some of these people! At some point I become aware of these obscenely revolting slurping sounds from behind me. I turn to find Slurpy the Wonderboy sitting behind me in a suit and tie, who’s obviously attempting to inhale the chicken soup he found at the buffet. Luckily, my aircraft choses that exact moment to appear from behind the B pier. I think it’s time to leave.
Boarding is from gate A45, which is close to the lounge. There is a separate call for Business Class passengers to board first and there is also a separate lane, so Business Class passengers can skip the queue. Seeing as I’m seated on 1A though, I take my time to board. No point in holding up the queue. Although in hindsight, it wouldn’t have mattered anyway, because the flight is not very full.
And… by the looks of it, the CS300 now has a cabin divider between the Business and Economy Class sections of the cabin. Or maybe it has always been there but I didn’t notice. I have no idea if only the -300 aircraft have these or if gradually the -100 will also be equipped with them. I shall have to ask one of my students who’s a flight attendant with SWISS.
There are two young ladies working the forward cabin and both of them seem nice enough.
On the ground a packaged cold towel and a small bottle of still water are served. The flight time is announced at slightly less than fifty minutes.
The Brussels service gets a meal served on a tray, unlike the Luxembourg flight, which is only slightly shorter but only gets a small snack. And despite the short flight time, the passengers are served individually instead of from a trolley.
On the tray there is the main event – a light meal – as well as a plate with two slices of cheese and a small glass jar with dessert. And what a thoroughly revolting meal it is. The main dish is allegedly beef tartar with egg and truffle oil, served with a small celery and pumpkin salad. I mean, what on earth were they thinking? I very much doubt that many people are all that fond of a combination of raw meat and raw egg. And by the looks of it, most of the six other passengers have touched the vile thing. Even the flight attendant comments on it.
And for dessert there is yet another gelatinous and very sweet looking blob of something with a soggy piece of cantuccio on it. Lööövely, as the tall, blond M. would say…
I know I always say this, but it’s just always true. Zürich airport really is absolutely brilliant. Honestly! We touch down at 19h53. By 2013 I’ve collected my checked luggage, bought some cigarettes for the wiry R. at the duty free and taken a seat on the train to Zürich main station. And all that in twenty minutes!
Seven weeks, 23 flights and 60’000 kilometres later I’m finally home. I now have three whole days before I take my next trip. Woohoo!