In the long and old tradition of giving my colleagues at work that I mention in my blog a nickname, I suppose I should mention that I arrive at the airport early today, at 15:45 to be precise, for a meeting with my colleague, let‘s call him the scruffy M., to discuss the handover of duties while I‘m away on sabbatical.
We finish just before 17h and then I make my way to departures one floor up. Zürich Airport is slowly getting into the groove for Christmas. The lights are up, but they‘re not yet on. At least not all of them.
To access the security checkpoint, there are separate lanes for Economy Class passengers and for those with priority. Which is a good thing, because the airport is quite busy today.
But at least the queue moves quickly. Once I‘m airside, there are more Christmas lights.
This is also when I realise that now‘s the season that‘s difficult for taking pictures of aircraft from inside the terminal, because it gets dark earlier.
The last image, above, is of my aircraft to Paris. I suppose I could say I was being artistic. But I think we all probably know that‘s not really the case…
In any case, boarding for the flight starts at 17:25. That‘s 30 minutes ahead of our departure time.
I‘m seated on 1A, which is the bulkhead row. There are three rows in Business Class this evening. And from what I can see, I think there are only six passengers seated up front.
The service on the ground starts with the distribution of the packaged towels and a small bottle of still water.
The Business Class cabin is being taken care of by a gentlemen with a Turkish name. And I have to say, he‘s brilliant! One of the best flight attendants I‘ve experienced in a long time. He‘s cheerful, friendly, attentive and all round excellent at his job.
Once boarding is completed, he greets every passenger individually, informs us about the menu on the flight and takes orders for drinks with the meal.
There is no choice for the meal. But then again, the flight is only 55 minutes to Paris.
The main course is a plate of salmon tatar with zucchini, a mango and avocado salsa, crème fraîche and pumpernikel crumble.
The dish is served with a plate of cheese and butter.
There is a selection of brown and white bread and crackers from the breadbasket and the crew go through the cabin twice offering bread.
For dessert there is prune compote with panna cotta and crumble.
Eventually, we make our approach from the east, and although there is quite some traffic, there‘s no delay and we arrive on stand at 19:15. Exactly according to the schedule.
The Star Alliance operates out of Terminal 1 in Paris. That‘s the one that looks like a flying saucer. It may not be the most practical design, but it‘s just so stylish…!
I exit arrivals and make a quick stop at Marks and Spencer to get a sandwich for dinner. From there I head outside at door 32 to catch the bus into town.
Terminal 1 does not have a railway station. So if you want to take the train, you first need to take the CDGval to Terminal 2. Alternatively, you can also catch a Le Bus Direct bus service. There are various lines. I think the service is very expensive at EUR19 for a oneway ticket. But the number 2 line goes straight to Porte Maillot nonstop, which is convenient for where I need to go.
The journey take 25 minutes in good traffic and 45 minutes in normal Parisian traffic.
To conclude, I must say this was a short but very pleasant flight with Swiss today. All of the crew were friendly and seemed generally happy to be there, which isn‘t always the case with Swiss.