Air France, La Première – Boeing B 777-300: Paris Charles de Gaulle to Dubai

Introduction

Encore une fois! The last time my colleague, the Flying Dutchman, told me we probably wouldn’t be returning to Dubai for a while, I figured that would probably not be the case. I hadn’t expected it to be quite so soon though. My last trip to Dubai was only in January 2022. So this is a bit of a déjà vue, really. But then again, Air France’s La Première is always nice for a review.

And so this trip report begins with me stepping off the Roissyval at the terminus station at Terminal 2F. From what I can tell, traffic levels at Charles de Gaulle seem to be recovering nicely from the pandemic, the place is certainly very busy.

Check-in

I walk from the Roissyval station to Terminal 2E, which is home to the non-Schengen flights for Air France and their SkyTeam partners. The La Première check-in is located at the far end of the terminal. When I arrive, there is only one couple with their cat checking in. Otherwise, the place is deserted. Anne takes my suitcase off me and asks me if I’d like anything to drink. She brings me a cold Perrier while she completes all the necessary check-in formalities. She tells me to take my time with the drink. I should just let her know when I’m ready to go airside. And that more or less sets the tone for my La Première experience.

Getting airside is cumbersome with so many people, so it’s even more convenient to have your own Air France escort to help you briskly bypass all the long queues for immigration and security. She even helps me to take out my laptop and liquids; and to replace everything once we’re through security.

The lounge

The lounge is very busy. The entrance has been decorated specifically to mark the occasion of the Cannes film festival. There’s even a red carpet laid out in front of the lift as you arrive in the lounge.

Anne asks me what I would like to do first, while I’m in the lounge. I tell her a bit of lunch wouldn’t be bad. So she guides me to one of the single tables and hails for a waiter to attend to me. While we wait, she tells me she can highly recommend the coquillettes jambon et trufes. Only once she has made sure that I have been handed over to the lounge staff does she bid me good bye and wish me a good flight.

As usual, there are traces of the little flying seahorse everywhere. Had I already mentioned how much I like the Air France branding?

Sweet baby Jesus! This dish is just divine. It’s so sumptuous and delicious. It’s small pasta with cooked ham, pieces of cheese and a buttery black truffle sauce. And it really is so, so good!

For dessert I go with the Baba au Rhum, which certainly doesn’t disappoint. First, the waiter brings the bottle of rum.

The Baba is served in this lovely silver dish. The waiter cuts the Baba in half in front of me, drowns it in the rum and then puts a generous dollop of cream on top of it.

And then after the meal I have an espresso.

I then move to the lounge area and read until my driver comes to pick me up to take me to the aircraft.

Boarding

At 13h00 a friendly young man comes to pick me up. He takes my passport and hand luggage off me and guides me to the lift down to the ground floor. There’s a brief stop for the police to check my vaccine status, and then we’re off. I take a seat in the back of the sleek black BMW and enjoy the view outside.

The cabin

I’m the first passenger to arrive in La Première. Apparently, all four seats are taken, so I’m quite lucky to have managed to secure 1A – my favourite seat.

The cabin crew welcome me on board, and David comes to introduce himself to me. He’ll be doing the service in La Première. Already at my seat is a tray with Evian and a refreshing towel; a Covid travel kit with one mask, hand sanitizer gel and a sanitizing towel; and the newly designed La Première vanity kit. Slippers and a red blanked are already in the ottoman, and shortly after, the crew bring me the pyjamas in case I want to change.

The crew

The crew are friendly and attentive. Eventually we end up stuck on the aircraft for nearly two hours. First, some passengers needed to be offloaded because they didn’t have the correct travel documents, then there appeared to be some hydraulic failure with the breaks, and then we missed our slot. Throughout our wait on the ground, the crew pass through the cabin regularly, topping up drinks and making sure passengers are comfortable. Even the captain comes out of the cockpit several times to keep passengers in the La Première cabin updated about the flight’s status.

The meal

The meal service is just one of the many highlights of any journey in La Première, and this flight is no exception.

After our first hour on the ground, the crew serve the appetizer to pass the time. With the caviar there’s also a small ramekin of warm cashews and berries.

Appetizer: Caviar quenelle with a lime and vodka whipped cream.

Eventually we take off with a delay of two hours. We depart to the West, flying straight past Le Bourget and the city of Paris to our left.

Once the fasten seatbelt sign is turned off, the crew spring into action and start setting my table for a late lunch.

Soup: Chilled cucumber soup with aniseed and fresh goat’s cheese.

This is excellent and very refreshing. The combination of the goat’s cheese with the cucumber goes very well together to create a nicely balanced taste.

Starter: Honey and ponzu langoustines with celeriac salad, green apple and wasabi jelly.

I just love the presentation of this dish. The langoustines are flavourful and chunky, and the wasabi jelly gives the dish a nice hint of spice.

Main course: Rolled filets of sole with a tomato and verbena jus, served on Swiss chard ravioles.

This is another excellent dish. It is served with the sauce on the side and the taste is truly magnificent. I don’t know how they do it, but somehow Air France always manage to not completely ruin the taste of fish on a plane. The rolls are chewy and moist.

Salad: To conclude the first part of the meal, I have a salad of mixed leaves with smoked salmon and asparagus. The photo was taken during a brief moment of turbulence, hence the blur…

By this time, we’re already cruising over the Eastern Mediterranean, and the views are spectacular.

Cheese: Camembert, Cantal, Bleu d’Auvergne, Maroilles, and Crottin de Chavignoles. What can I say, French cheese…

Dessert: Blackcurrant and violet fresh cheese finger on a fine biscuit layer.

By the time dessert comes around, I’m already quite full. David laughs when I tell him so, but confess that my curiosity is compelling me to have something just the same. So eventually, he suggests I just try the blackcurrant cheesecake finger. And I really must say it is very good. The taste of cassis is exquisite and delicate and the biscuit is buttery rich.

To end the meal, I have some mint tea, which is served with a small box of three chocolates from the Maison du Chocolat. But I’ll save those for later.

Bedtime

David makes up my bed for the remainder of the flight. The meal service takes about two hours, so there are still four hours to go to Dubai. He asks me if he should wake me for the pre-arrival snack, but I tell him there’s no way I could eat anything more. Except maybe for that small box of chocolates…

The bedding is comfortable. A memory foam mattress is put on top of the seat to make it more comfortable. It looks a lot nicer when I return to my seat after David has finished making up the bed. But I sit down before I remember to take a picutre. My apologies!

Arrival

We land in Dubai with two hours delay. It’s gone midnight. The airport is quiet, as many operators have moved their service to the new airport temporarily while the second runway is resurfaced. A rep from Merhaba ground services is there to pick up the La Première passengers. As we step off the plane, the cabin crew point out our names to the agent, who then escorts us to the train and then, once we reach the main terminal, to the dedicated Merhaba immigration counter.

Conclusion

And that ends yet another epic Air France La Première experience. What impresses me most about Air France is the consistency of their service delivery. Sometimes, you have a great experience on a flight. But then the next time you try it, you find it significantly diminished in comparisson to what your memory suggested. But that is not the case here. Whether its their service on the ground or in the air, Air France is reliably consistent. As far as I can tell, currently their’s is the best First Class product currently available on the market. And in a month’s time I’ll have the chance to test that theory ‘scientifically’.

Air France by HOP!, Business Class – Embraer 170: Basel to Paris Roissy-Charles de Gaulle

Introduction

I arrive at Basel airport at 09h30 to check in for my flight to Paris at 11h00. Much to my surprise, the Air France KLM counters are deserted – there’s no queue at all. The check-in agent labels my suitcase, but only to Paris, and then hands me my boarding pass.

The Swissport Skyview Lounge Basel

The Skyview lounge is just as quiet. Where is everyone? Any moment now I epxect to see some tumble weed rolling across my path…

In my humble opinion, one of the lounge’s best features is the open air terrace, which originally was built to function as the smoking area. On a day like today it’s just lovely to sit there in the shade, watching the aircraft coming and going.

At about 10h40, ten minuntes after boarding for my flight to Paris should have started, the little Embraer 170 pulls onto its stand at gate 1, on the French side of the terminal. As a rule of thumb, if I slowly start packing up my belongings and perhaps quickly nip into the gents just as the aircraft comes to a standstill, by the time I make the schlepp from the lounge to gate 1, boarding is either just about to start or has just started.

Boarding

Boarding is… complicated and confusing. And I don’t quite know why. SkyTeam Priority and Business Class passengers, so zones 1, 2 and 3, are invited to board the aircraft through the exit on the left side of the counter, only to then have to cross over to the right side behind the counter. Once all passengers in zones 1, 2 and 3 have boarded, the riffraff is also allowed to board via the exit to the right of the counter only – you guessed it – to then have to queue on the left side. Only once all boarding passes have been scanned and all passengers are accounted for are we allowed to actually get on the plane.

The cabin

Today’s flight is operated by a dreaded Embraer E 170. I really don’t like these planes, they just feel so cramped and tight. There are two rows of Business Class, although you wouldn’t notice to look at it, given that Air France KLM refuse to keep the adjacent seat empty in Business Class.

And then of course there’s the curse of the misaligned windows. I really don’t understand what it is with this aircraft, but I’ve yet to find an airline that has managed to properly align its seats on the Embraer 170 to allow passengers an unobstructed view outside without having to crank their neck back.

The crew

There are two young females working the flight, and both of them are very friendly. What I also notice though, and I know this is what I do for a living, is that both the cabin and cockpit crews’ English is not all that good. The pilot making the announcements has a thick French accent hovering precariously close to the brink of comprehensibility, and the cabin crew are not much better.

A bottle of still water is already at my seat when I arrive.

We are welcomed to the flight and the crew apologise for our delay, which apparently was caused by some dreadful weather in Paris. Eventually, by the time we start our take-off roll we’re already running 30 minutes late.

The meal

This is the first time I get to experience the newish Air France domestic Business Class that was introduced a few years back without Covid restrictions or anyting of the sort. Basically, passengers sitting up front get a wider selection of drinks to choose from and both a savory and a sweet snack. The savory snack are these small crépes filled with soft cheese, which are okay. The sweet snack are three rather tasty and buttery sablés. To drink I have a glass of Coke Zero, as the cabin crew looks on despondently as every one of the eight passengers in the Business Class cabin declines her offer for a glass of champagne.

Arrival

As we approach Paris, the turbulence picks up. I’m starting to see what they were on about with that. It’s bad, like the trolley temporarily lifting off the floor kind of turbulence. As a result, our approach into Paris is rather circuitous, as we try to avoid the nastiest looking cloud cells.

Eventually we land with a delay 45 minutes and it looks as though there’s just been a severe downpour. The flight ends at Terminal 2G, which has been reopened again after a hiatus of two years because of Covid. And while I think it’s good news for Air France that traffic is picking up to the point that they can reopen a whole terminal, I also think 2G is just a bit inconvenient, because it really is just so far out in the boonies.

Getting to Roissypole from Terminal 2G

My hotel is at Roissypole, which is located roughly midway between Terminal 2 and Terminal 1, which is still closed. To get to Terminal 2F from Terminal 2G there is a shuttle that runs directly to the second entrance of Terminal 2F on the departures level. The journey time is about ten minutes, which isn’t bad if you happend to be one of the lucky ones that manage to grab a seat.

From 2F there is then the Roissyval shuttle to Roissypole.

Conclusion

So far, so good. Of course there isn’t really all that much to say about such a short flight. It was okay, but I really do think that it makes no sense to offer a Business Class cabin on an aircraft of this size, at least not if the airline is unwilling to keep the adjacent seat empty. The meal service and the champagne I honestly don’t care about on a flight of 45 minutes. But the space is important.

Swiss International Air Lines, Business Class – Airbus A 320: Brussels to Zürich

Getting to the airport

The Belgian ANSP has a very convenient shuttle that runs from the Brussels tower to the main terminal building. The really cool thing though, is that the shuttle passes along the inner side of the airport perimeter fence. It’s a bit like getting your own prviate tour of Brussels airport. The journey takes about twenty minutes, which is a lot less than it would take on the public road.

Check-in

I’ve checked in online for the flight, so I can just head straight for security and the lounge. Brussels only has one terminal with two piers. There is no priority lane for Business Class passengers at security. However, despite the many people around, the queue is very well managed and moves along swiftly. Behind security you are forced through a complex labyrinth of duty free shops and restaurants before eventually emerging on the other side to find yourself at the head of the A pier, from where the Schengen flights depart.

Qatar Airways B 787-8 to Doha at the non-Schengen B pier.
Tintin’s infamous rocket.

The lounges on the Schengen pier are located one floor up from the main passenger concourse.

The lounge

Brussels Airlines operates The Loft Lounge on behalf of its Star Alliance partners. Access to the lounge is only for Business class passengers and Star Gold members.

The lounge has a wide selection of hot and cold dishes to chose from. More importantly, there is a row of comfortable sofas that runs along the windows overseeing the main apron. So that’s where I park myself until it’s time for my flight.

I’m sorry, but the new livery really does look a hell of a lot like that of Croatia Airlines…

I think I’m starting to remember why I don’t really enjoy airline lounges all that much. If you will just indulge my rant, what is it with some people that a) they have no other means to occupy themselves other than by making one phone call after the other, and b) that said phone calls have to be done with them yelling at the top of their voice? And don’t get me started on the Scandinavian Airlines passengers, who basically see a trip abroad as an opportunity to access cheap or, in the case of the lounge, complimentary booze. Okay, thanks. I’m feeling better now…

But I digress. The lounge is very nice, despite the patrons.

Boarding

Boarding is done by groups, with a first call for status holders (group 1) and Business Class passengers (group 2). The process is very similar to flying with Easyjet. We walk down the airbridge and are stopped by one of the handling agents half way down. Apparently they’re not done cleaning the plane yet. So we spend another five minutes in the smelly airbridge waiting for the cleaners to be done. Here’s a novel idea: if the plane is not ready yet, why did you start boarding in the first place…?

The cabin

There are three rows of seats in the Business Class cabin. There are three people on row 2, and just me on row 1.

Once boarding is done, the crew pass through the cabin with still water and towels.

The crew

In the past, I have been accused of being overly critical of SWISS. But I really don’t think that’s entirely my fault, and this flight is no exception. Once we’re airborne, the purser informs the Business Class cabin that she made a mistake on the outbound leg and accidentally served all the meals for the return leg too. Although I’m not fully sure how that happens “accidentally”. Instead, we’re going to have to choose something off the Economy Class buy on board menu.

When she comes to apologise, I tell her not to worry about it, and make a joke about having overdosed on Belgian waffles in the lounge anyway. To which she tries to make a joke by saying that I really ought to be careful, because “you wouldn’t want to end up with diabetes…”. I mean, is it just me, or is that not something inappropriate to make a joke about?

Later on, as we start our descent into Zürich, the purser seems very preoccupied by the gorgeous sunset. So she kneels on the ground on row 1 to take a few pictures, commenting loudly to her colleague in Swissgerman that “das isch jo huere geil”. “Geil” litterally means horny, whereas “huere” acts as an intensifier to express that you think something is really, really very good. It is a bit awkward that “huere” derives from the German word for a whore. So in other words, “huere geil” roughly translates into “fucking brilliant”.

The meal

The option is between a chicken breast sandwich or a pulled beef brioche. I go with the chicken, and I must say, it’s very good. Once we’re done, the guy behind me asks about dessert. He saw on the Economy Class menu that there were Luxeburgerlis, Sprüngli’s signature confectionary. In no uncertain terms the crew tell him that he can have them, but he’ll have to pay, which I just find a bit cheap. Surprisingly, the passenger declines…

Arrival

Zürich airport really is just brilliant! We touch down on runway 28 at 21:26. We pull onto our stand at 21:30. By 21:41 I‘m already at the station waiting to catch the train home at 21:45.

Conclusion

All in all, this was a pleasant enough flight. It always helps when the cabin isn’t full and you can spread out. The mishap with the food was unfortunate. But these things happen and the alternative that was offered was good. To be perfectly honest, I’d say the Sprüngli sandwich I received was probably way better than what should have been served on that flight in Business Class. However, I do think they could have given the guy behind me his Luxeburgerli for free, considering it was their fault to start with that there was no dessert.

The cabin crew were generally very friendly, and that includes the purser. I also think she gets kudos for not making up some cock and bull story about the botched catering and just being honest about it. Never any harm done in telling the truth. But her joke about the diabetes was imply in bad taste and her – let’s call it overly enthusiastic – choice of words to comment on the spectacular vistas was really very badly chosen.

Swiss International Air Lines, Economy Class – Airbus A 321 NEO: Zürich to Brussels

Introduction

I‘m on my way to Belgium. Before the pandemic, Brussels Airlines operated two daily flights between Basel and Brussels on weekdays. Alas, the route has been discontinued. My other option from Basel would have been Easyjet, but they were already sold out. There currently aren‘t any direct trains from Basel to Brussels anymore. I then decided to book a ticket on the TGV & Thalys via Paris. But then two days before departure, a private matter meant I would not be able to take the train. So eventually I booked a ticket on SWISS. Fortunately, they still had fairly competitive prices available, even at such short notice.

This post begins with me arriving at Zürich airport by train at 16h44 for my 18h15 departure to Brussels.

Check-in

Check-in 3 marks the area above the airport’s railway station. SWISS recently introduced new, fully automated check-in machines there. The process is swift. A SWISS representative scans my electronic boarding pass and prints the baggage tag for my flight. She puts the tag on my suitcase and instructs me to proceed to the drop-off machine.

I dump by bag on the belt just as another SWISS rep hurries by to help me. The staff are all very friendly. All in all though, I couldn’t really say if the process is any good or how easy it is to operate, because the staff basically take care of everything for me.

Next, I head over to Terminal A and the security checkpoint. The airport seems very quiet.

There are two separate entrances for security, one for Economy Class passengers and another for First and Business Class passengers.

Boarding

Security is quickly done. By the time I’m through, it’s already 17h30. I only have twenty minutes or so before boarding begins. These days I usually can’t be bothered with the lounges, so I head straight for gate A 63 to see if I can catch a glimpse of the aircraft taking me to Brussels this evening.

This is my first flight on an A 321 NEO, which SWISS keeps in a very high density configuration of 215 seats. Subsequently, it takes an eternity for the flight to board. I’m seated on 31 all the way in the back of the bus.

Apart from the massive engines, the A 321 Neo is easily distinguished from the the CEO version by the configuration of the doors. The A 321 CEO has two doors forward of the wing, no overwing exits and one door at the rear, whereas the A 321 NEO only has one door in the front, two overwing hatches and two doors behind the wing.

The cabin

The A 321 NEO is a very long aircraft. In the SWISS configuration in Economy Class there is one lavatory in the rear of the aircraft and one right by the R2 exit. The finish of the cabin is nice, and the brown seats give the cabin a nice warm feel. There is a hook for a jacket at every seat.

The seat pitch is okay as long as you’re sitting fully upright. Even so, I’m wondering just where you’re supposed to put your legs if you have a thick winter jacket with you. The flight time to Brussels is 55 minutes, which is fine. However, from what I gather on flightradar, after its return from Brussels this aircraft was scheduled to operate the red-eye to Tel Aviv, which has a block time of 3 hours and 50 minutes. And that, I don’t think I would want to try out on this bird.

Among the other noteworthy features of this aircraft, it has video screens throughout the cabin. On the downside, from row nine on, the seats cannot be reclined. One the one hand, I’m guessing this a cost-saving measure to reduce maintenance on the seats. On the other hand, given the tight pitch it’s probably not a bad idea…

Whatever, I just like sitting behind the wing for a change and being able to watch the flaps moving during take-off and landing.

The crew

There are six cabin crew. They’re all female and their interaction with the crew is rather limited. One of them has this haunted look on her face. She’s standing in the cabin during boarding, but doesn’t bother to say a word of greeting to passengers as they file past her. I say Grüezi to her in my best Baseldüütsch, but don’t get a reply. Later on when we deplane, I take the initiative again and say Adieu. Nothing. I suspect that perhaps the problem is not just a lack of manners but also a lack of language skills. But it’s still awkward.

A while back SWISS announced that they would stop using binary salutations and terms of address, such as Ladies & Gentlemen, and would be replacing them with gender-neutral formulations. I salute SWISS for their initiative and the fact that the crew on this flight are really very disciplined about it. On the other hand, I must admit that it does sound a bit weird. The crew either address passengers with Dear guests, or they do not use an address term at all, which is a bit strange. I guess it’ll just take getting used to.

I must say I’m quite impressed with the NEO’s performance. The take-off is powerful and you can really feel the acceleration.

The meal service

The meal service consists of a complimentary bottle of SWISS’ iconic (sic.) still water and a piece of Swiss chocolate. More substantial meals can be bought on board or pre-ordered online. For its buy on board service, SWISS has teamed up with Sprüngli. I’m not quite sure what to make of this though, because Sprüngli tends to be rather pricey. So if they’re trying to attract the price-sensitive Economy Class customer, I’m not sure Sprüngli is the way to go. Just as an example, you can buy a tub of Birchermüsli (200 gramms) for CHF7.50.

Arrival

Only 25 minutes after we take-off from Zürich, we’re already starting our descent into Brussels. It’s a lovely day in Belgium, with a ground temperature of 20 degrees celsius.

The airport is quite busy, no doubt with EU diplomats heading home for the weekend. It’s quite a treck from the arrival gate to baggage claim. On a positive note though, this means that by the time I reach the luggage belt for the flight from Zürich, my suitcase is just coming around the corner.

Getting into town

Like Zürich, Brussels airpot has a railway station located in the basement of the terminal. There are frequent trains from the airport into town, most of which will stop at the three main stations in Nord, Centraal and Midi. A one-way ticket costs EUR2.60 and there is an airport supplement of EUR5.70. The journey to Midi take about 20 minutes.

Conclusion

All things considered, this flight was pleasant enough. It was on time and they delivered me to Brussels safely, which is the main thing. I rather liked the A 321 NEO though, it felt solid. The finish of the cabin was rather elegant. On the downside, I think I would really think twice about getting on one of them again in Economy Class – especially on a longer journey. The pitch was really not comfortable.

The crew and service were decidely nondescript. It’s probably hard to convey Swissness when most of the crew are very obviously not Swiss.

KLM Royal Dutch Airlines, Business Class – Boeing B 737-800: Zürich to Amsterdam

Introduction

It’s the end of April and the last week of work before my sabbatical starts. My second attempt to go on sabbatical, that is. I arrive by train at Zürich airport at 16:15 with a little over one hour to go before my departure to Amsterdam. Online check is now possible again, after it had been suspended during Covid for them to be able to check certificates. So I bypass check-in at the airport and head straight fro security. Landside everything seems normal enough.

But the monent I step through the electronic gates to enter the security checkpoint, it’s a complete mess. There are people everywhere, and you can actually watch the queue getting longer by the second. Usually there’s a separate queue for First & Business Class passengers. But with nobody from the airport there to manage the queues, it’s just chaos and nothing else.

Airside

By the time I‘m through security, there‘s only half a hour left before boarding. In Zürich KLM uses the DNATA lounge, which is really nothing to write home about. So, I figure I might as well go sit outside on the terrace of the airside sports bar.

Boarding

As the result of the Covid pandemic, Zürich airport recently shelved its plans to demolish and reconstruct the A pier, which is a real shame because the place is just about bursting at the seams right now.

KLM’s handling is done by DNATA, and I‘m impressed by how religiously the gate agents stick to the boarding process, starting with zones 1 and 2. Mind you, I’m in zone 1, but I still wait until everybody elses has boarded to get on the plane.

Literally the moment I pass through the gate, an alert pops up on my KLM app, informing me that my return flight has been cancelled. But this is KLM, so I’m not really too bothered. Their irregularity team is great, so I’m confident they‘ll find a solution for me.

Boarding takes for ever, and by the time we push back from the gate, we’re running just over thirty minutes late. We depart from runway 28 and then make a wide left hand turn of 180 degrees to point us in the direction of Lake Constance, bringing us back over the airport.

The cabin

There are two rows of Business Class, for a total of eight seats. On row two, all four seat are occupied. However, on row one only the window seats are occupied. I’m on 1A, so I have a whole row of three to myself.

The crew

The purser is working the Business Class cabin. She’s in her late forties I’d say, and she really is brilliant. She’s very funny and an excellent hostess. For example, shortly after she serves me my tea at the end of the meal, we encounter some pretty severe turbulence. She immediately comes to clear everything away before I’ve even touched it, to prevent it from spilling over and scalding me. Later on, once the turbulence calms down, she brings me a fresh cup of tea without me even asking. That’s excellent service.

The meal

The meal begins with the drinks service. I ask for a Coke Zero, and the purser asks me if I’d like that with ice and sugar.

KLM’s Business Class meal tray service appears to have been permanently replaced with the cardboard box they previously only served on the Cityhopper flights.

Catering on KLM tends to be somewhat experimental, and that’s not always a good thing. The salad is fine though. However, as part of the cost cutting measures they no longer serve bread, which I think is just a bit of a shame.

The dessert is revolting. It’s basically a flavoured blob of gelatinous goo. Why can’t they just serve something normal, like a biscuit?

Arrival

Eventually we land with only a few minutes delay, after a flight time of one hour and fifteen minutes. The flight ends at gate C5, at the very beginning if the C pier.

Getting to Rotterdam

There are regular direct trains between Amsterdam Schipol airport and Rotterdam, where I will be spending the weekend. The regular trains take about 55 minutes to make the journey. However, there are also intercity trains which run nonstop in just 26 minutes. For those you need to pay a supplement though.

Conclusion

I suppose the tragedy of the airlines is that their customer base is so diverse, and different people appreciate or pay attention to different things when they fly. The food on this flight was a bit of a mixed bag, and then dessert was just… no. Having said that, the cabin crew were stellar, which is what I have come to expect from KLM and which they consistenly deliver. The cancellation of my return flight is of course inceonvient. However, with KLM consistency also means that I can rest assured they they will find the best alternative for me. And by alternative, I do not mean simply offering me to refund the half-return price of my ticket.

Luxair, Business Class – Bombardier Dash-8/400: Luxembourg to Genève

Introduction

I’ve just finished the week working in Luxembourg. It’s Maundy Thursday before the long weekend. Originally, I would have just returned to Zürich in the late afternoon. But then within two weeks of booking my flight, SWISS had already cancelled it again, which seems to be a recurring theme with them these days. In May I should have travelled to Brussels on SWISS, but that booking didn’t survive for very long either. So instead, I’ve decided to return from Luxembourg to Geneva and then to spend the long Easter weekend in the Bernese Oberland, which should be nice and relaxing.

Getting to the airport

I leave Eurocontrol just before 14h00 on Maundy Thursday to catch a number 6 or 16 bus to the airport. There’s a bus every ten minutes, and the journey only takes about 15 minutes.

Check-in & security

Luxair has its dedicated Business Class check-in area off to the far right of a long row of check-in counters.

This afternoon there is only one counter open, but it’s not looking very busy. From check-in, Business Class passengers have a direct access to the fast track for security. Which doesn’t get me very far today, mind you. There’s a young couple at the head of the queue and I’m wondering if perhaps this is the first time they’re travelling by air. They have multiple pieces of hand luggage with them and the poor security agent looks close to tears. She more or less has to ask them item by item to remove things from their bags, take off their jackets, etc.

Airside

By the time I’ve checked in, bought an Easter bunny and gone through security there’s only about ten minutes left before boarding starts at 14h55. So I figure I might as well go directly to the gate on the B concourse. The airport is really very quiet today, which is surprising given that it’s the long Easter weekend. I would have assumed people would be going off to make the best of the short break.

Boarding

My flight is departing from gate B07. Just as boarding is called, my bladder decides I need to visit the rest room. When I come back just a few minutes later, the gate is deserted and the gate agent is giving me her patented “you do know we’re only waiting for you” look. So I inquire about the load of the flight today, to which she answers that there’s a grand total of 13 passengers on the flight.

The cabin

I always like the Q400, although my colleague the Flying Dutchman tends to disagree. Of course it also helps that there are five rows of Business Class and there are only two of us sat in the forward cabin today. On the port side of the aircraft, the first row is row 1 and has very good legroom. On the starboard side, the first row is row 2 by the emergency exit. Legroom on row 2 is good too, although the location of the emergency exit means that my fellow aviation geeks do need to lean forward to look out the window. In Business Class the aisle seat on each row of two is kept empty.

The crew

There are three crew on this flight, and from what I gather one of them has her first training flight today. And it shows. She seems very nervous and when she brings me the tray, she’s holding it the wrong way, so that the food is on the far side of the tray from me. Other than that though, the crew are all very friendly.

The meal service

Before departure, one of the crew hands me a disinfectant towel and the menu for the flight, which is surprising given that the flight time is only 55 minutes.

The meal is nicely presented and I’m positively surprise by the presentation and quality of the dishes. It’s quite an unusual meal. Personally, I’m not a fan of duck, but I think Luxair certainly deserve Brownie points for effort and presentation.

To drink I have a Coke Zero. The cabin crew ask me if I’d like that with lemon and ice, which is also a nice touch you don’t get that often any more on short-haul.

Arrival

As we head south, the weather starts to improve. By the time we reach Geneva, there are only few scattered clouds and the pilot reports a ground temperature of 20 degrees Celsius. The approach into Geneva brings us in over a mountainous are to the south of the city. In this distance you can see the famous jet d’eau in action.

Eventually we pull up to our stand on one of the funky satellite gates at Geneva airport, which look as though they haven’t been upated since they were built sometime in the 1970s.

The terminal at Geneva airport is a strange set up. The main issue is that there’s hardly enough space for the terminal building, because there are public buildings and roads encroaching on the airport on all sides. As a result, there are many long, narrow corridors with little natural light that give the place a gloomy apprearance.

Eventually, my suitcase arrives and I make my way towards the railway station at the far end of the terminal.

Conclusion

I rather liked my flight with Luxair. Even though it wasn’t very long, I found there was something charmingly old fashioned in Luxair’s service delivery. I also thought the meal was a pleasant surprise and different to what you normally get on short-haul European Business Class.

Air France, Classe Affairs – Airbus A 320: Zürich to Paris Charles de Gaulle

Introduction

This evening I‘m on my way to Paris. Since February I’ve been going to the office again more or less every day. So I’ll be starting my journey in Winterthur.

I catch the 16h54 train from Winterthur, which arrives at Zürich Airport at 17h06. It‘s Friday late afternoon, and most people have probably left early to enjoy the lovely warm weather. Because the train is more or less empty.

Speaking of empty, so is the airport. Air transport has been rather slow to recover in Switzerland. SWISS, as Zürich‘s hub carrier, has one last bank of departures between 17h and 18h, but that’s then basically it. In the evening there’s just a handful of long-haul departures.

Check-in

Air France checks in at Check-in 2. There is a separate line and two counters for SkyPriority passengers. Currently, online check-in is not possible with Air France, as they want to see your Covid pass before checking you in.

Airside

From check-in I head straight for security. There’s hardly any queue. Like most other airports, Zürich has a dutyfree shop right behind security. If, like me, you want to avoid have to weave in and out of deranged last minute shoppers, my suggestion is that you do a sharp left turn before the dutyfree shop begins. That will bring you to a corridor that takes you past the lavatories. But it’s still much quicker than going through the shop!

From security, I head one floor down to the sports bar located at the Southern end of the terminal. I’m not into sports bars really. But its one redeeming feature is the outside viewing terrace. It can’t be missed on such a balmy evening!

Just before 18h I make my way back inside. Boarding should be starting in just a few minutes.

Boarding

Boarding is from gate B 39 on the B pier, which is split into a Schengen and a non-Schengen part. From what I can tell, the flight is completely sold out today.

The Classe Affairs cabin

I’m seated on row 2. The seat features an individual USB port, a cup holder and a hook to hang a jacket.

There are three rows of Business Class with twelve seats in total. Ten out of twelve seats are occupied.

Seat pitch row 2 is very tight.

The crew & service

Once boarding is done, the crew distribute small bottles of still water and disinfectant towels.

The crew and friendly and professional. During the meal service one of the crew is constantly patrolling the cabin to make sure passengers have refills of drinks or to not keep them waiting to remove the tray.

The meal

The meal is tasty and more than adequate for a flight time of one hour.

The meal consists of a tasty cucumber andcouscous salad with a poached egg on puréed peas.

With that, there is also a plate with two types of cheese and sone butter.

There is also a selection of rolls from the bread basket.

And for dessert there is this obscenely rich chocolate fondant. With dessert I have some mint tea.

Arrival

We land on time and taxi to our stand at Terminal 2F. In contrast to Zürich, Paris Roissy seems quite busy. There’s a huge queue to enter into France, because they’re checking that only passengers with Paris as their final destination are allowed into the country. That wasn’t the case last week when I did the same trip.

Getting from CDG2 to La Défense

In Paris I’ll be staying at La Défense, out West of the city. To get there, I first need to catch an RER B train to Châtelet-Les Halles , and then from there an RER A train to La Défense.

Not all of the RER B trains from CDG serve all stations on their way into the city. And this evening I’m in luck. I catch a train the only stops at the Expo and then runs through, all the way to Gare du Nord. All in all, the journey to La Défense takes me under an hour.

Air France, Business Class – Embraer 190: Paris Charles de Gaulle to Basel

Transfer in Paris Charles de Gaulle

My driver picks me up at the L2 door as I exit the mighty Boeing B 777-300 that has just brought me to Paris from Dubai. We descend to ground level and exit onto the apron. She opens the door for me to take a seat and then takes my bag and puts it in the booth. It’s just a short ride to the La Première lounge. Once we arrive at the lounge, I go through security and passport control.

We then go up to the main level and my driver wishes me a nice stay and tells me she’ll be back to pick me up at 08h40. The lounge is still quiet at this time of day. That is, until two Chinese gentlemen enter and start making phone calls. Apparently the reception is not so good, because it sounds like they’ve decided to shout whatever it is they want to discuss all the way to China instead of using the good old-fashioned phone. I think I’ll just go take a shower first…

The showers in the lounge are large and spacious. They’re basically fully equipped bathrooms and come with slippers, fluffy towels and a bathrobe.

By the time I’m done with the shower, there’s only me left in the lounge. It’s peaceful again. First, I ask for a cappuccino and a fresh orange juice.

Followed by Viennoiserie, still water and hot cocoa.

Boarding

At 08h40 my driver comes to collect me. My aircraft is parked on a remote stand at Terminal 2G. The terminal is currently closed, but the stands are still being used.

The busses with the other passengers are right behind our car. There’s a bit of a delay to let passengers onto the aircraft. Apparently, the purser is arriving off a flight from Turin which landed with a bit of a delay.

When eventually they give us the thumbs up, my driver comes to open the door for me and hands me my luggage. Funnily enough, I notice some of the passengers in the first bus taking photos of me and the car – probably just in case I turn our to be somebody famous. Don’t bother, it’s only me.

The cabin

There are two rows of Business Class for a total of eight passengers, seeing as KLM and Air France do not block the adjacent seat on the regional jets. But there are only three passengers anyway in Business Class this morning, so we still all get a row to ourselves.

Seat pitch on row 1 is excellent!

The service

There’s a further delay loading the suitcases onto the aircraft due to a shortage of rampers caused by Omicron. While we wait, the purser hands us a bottle of still water and a packaged refreshing towel.

We push off our stand with a delay of 35 minutes. However, with a flight time of only 45 minutes this morning we’ll only be about 15 minutes late arriving in Basel.

The cabin crew inform us that due to the Covid restrictions imposed by the French government, there will be no service on today’s flight.

The meal

Much to my surprise though, as soon as the fasten seatbelt sign is turned off after take-off, the cabin crew passes through the Business Class cabin asking passengers if there’s anything we’d like. I ask for a chocolat chaud, which she serves me with two buttery biscuits.

I have no idea if this the regular domestic Business Class service, or if this is also the result of the Covid measures.

Arrival

The weather en route is lovely, with good ground visibility. It’s a beautiful sunny day – until we reach les Vosges. The Rhine valley sits in a depression between Les Vosges in the west, the Schwarzwald in the east and the Jura in the south, making it susceptible to dense and often very persistent fog. Just like today.

The captain instructs passengers to completely turn off their mobile phones in preparation for an automatic landing.

And it really is bad. The ground only comes into view seconds before we touch down. The view reminds me a bit of that film ‘The Others’ with Nicole Kidman. There’s this scene when her dead husband returns from war and she meets him out in the forest… it’s that kind of low visibility.

The nice thing about arriving in Basel with Air France is that you can save yourself the aggravation of having to queue endlessly to enter France and then Switzerland.

Instead, we end up waiting forty minutes for the first bags to finally arrive on the belt. Here too the handlers are having to deal with a staff shortage caused by Omicron. But these things happen. I wish all those affected a swift and full recovery and no lasting effects.

As of 15 January 2022 persons entering Switzerland by air must complete an entry form online within 48 hours prior to their arrival. They also need to show a negative PCR test that was taken no more than 72 hours prior to the start of their journey, even if they are fully vaccinated and boosted.

Before customs and the exit to Switzerland the airport authority has set up a checkpoint for passengers entering Switzerland with this large queueing system. There are signs everywhere asking passengers to get their QR code and negative test result ready for inspection. Only… there’s nobody there and I just walk through.

God, I’m glad to be back home again!

Conclusion

This brings to an end the first two weeks of 2022 and my first bout of travel for this year. As I mentioned in one of the previous posts, it’s been interesting to see how the authorities in different countries are trying to handle the pandemic and the population. I think the measures in place say a lot about a society and its culture. Having said that, I’m not going to discuss what I think it says about Norway that they think not selling alcohol is an appropriate measure to combat the spreading of Covid 19…

Travelling in times of Covid 19 is tedious, a nuisance, and expensive. There is also an apparent lack of harmonization between countries that makes it difficult to prepare. In 2022 I think there is no longer such a thing as an seasoned traveller, because the rules keep changing. However, this trip also made me realise that many of the rules have probably not been put in place because they are, in and of themselves, considered effective measures to combat the spreading of the virus. My arrival in Basel is just one of many examples of that. I got a PCR test done in Dubai before I left and I registered online within 48 hours of arrival – even though the evidence suggests that the authorities couldn’t even be bothered to have somebody man the checkpoint at the airport to make sure. It seems to me, therefore, that the only real point of many of these measures is simply to deter people from travelling.

I know I’ve said it before, and I’ll keep on saying it. There is only one effective way out of this pandemic: you need to get vaccinated and you need to get your booster. It is your civil and moral obligation, and everything else is just selfishness. It’s unlikely that we’re going to eradicate Covid completely, so we might as well start getting used to living with it.

In terms of airlines, on this trip I flew with KLM, SAS/Air Baltic and Air France. KLM’s short-haul Business Class product on the mainline fleet was a disappointment. It has been stripped down to the absolute minimum. It’s basically the same service you get on the Cityhopper flights. But while the latter tend to be fairly short runs, the mainline routes can be fairly long.

SAS was a major source of overall suckage. They’re currently transitioning into something of a virtual airline, and frankly, it hasn’t done them a world of good. Their frumpy staff and the fact that they only appear to cater unhealthy and unappealing food options did not exactly give me the warm and fuzzies. It’s kind of tragic that I consider myself lucky that the flight from Oslo to Paris with SAS was actually not operated by them! And Air France were simply brilliant. Not only did they manage to meet my expectations from previous experiences with their La Première product, they even succeeded in surpassing them! Flying is quite a hassle with Covid 19, but Air France’s impeccable premium service reduced that hassle to the absolute minimum.

Air France, La Première – Boeing B 777-300ER: Dubai to Paris Charles de Gaulle

Introduction

I’m finally on my way home. These were two very long weeks, and although it was nice to be back up in the air again, I can’t really say that I was able to fully relax and enjoy the trip with Omicron looming in the background. It’s been interesting to see though how the authorities in different countries are trying to manage the population and the pandemic. In Dubai, the government is clearly trying to convey the impression that things are back to business as usual. There are only few measures in place. However, the many Emirates A 380s parked up for long term storage at Al-Maktoum airport are a sad reminder of the fact that things are still far, far off from being normal.

Getting to the airport

My Air France flight back to Paris departs at 01h30. There is also a daytime departure with Air France from Dubai. However, that service does not have a La Première cabin, as it is operated by a Boeing B 787-9.

In Dubai I stayed at the Courtyard by Marriott in Al-Barsha, which is very near the Mall of the Emirates. I stayed here because the Al-Barsha district is still within close range to shops and restaurants, but still closest to the Emirates Flight Training Academy, where the course I was giving took place.

The Blacklane car to the airport arrives to pick me up at 22h45. I have no idea what type of car it is exactly. All I know is that it’s a Tesla with doors that open upwards, which make it look quite a lot like the Batmobile. The journey from Al-Barsha to the airport takes about 25 minutes on a Friday night, depending on the level of insanity and/or suicidal tendencies of the driver. Luckily, my guy appears to be a level-headed, mild mannered and well-formed personality, if his very civilized style of driving is anything to go by.

Check-in

Most of the European carriers operate out of Terminal 1 in Dubai. Air France and KLM check-in on row 1. While the airport is quite busy, it’s still a far cry from the chaos there used to be at the terminal in the old days.

There’s a long queue for check-in, as the KLM flight to Amsterdam and the Air France flight to Paris are checking in at the same time. The La Première counters are cordoned off. I approach one of the DNATA agents that handle check-in on row 1 and tell her that I’m checking in for Paris. She escorts me past the long queue and opens up the La Première lane for me. She checks my documents and calls for a rep from Merhaba to escort me through passport control and security to the lounge.

There is no dedicated lane for First Class passengers at passport control or security, which is slightly awkward because it means that the Merhaba rep’s main purpose is to push me ahead of the queues.

Al-Ahlan First Class lounge

Behind security we catch a train to the D concourse, which is where the gates and all the lounges are located. There is a SkyTeam lounge here too, which is rather nice. However, for First Class passengers Air France uses the Al-Ahlan lounge instead, which is not so nice but very quiet. When I arrive at the lounge, there’s only me. A while later, the other two passengers in La Première arrive, and that’s it.

The lounge has all the basic amenities, including showers. Spa treatments are also available in the lounge. However, they are not complimentary. There are plenty of food options in the lounge. But considering how quiet the lounge is, it’s difficult to say just how long the food has been standing around on the buffet.

So instead I just order a Laksa from the menu.

Boarding

At 00h45 another Merhaba rep comes to pick all three of us up to escort us to gate D20, where boarding is already in progress. She then vanishes rather unceremoniously.

The airbridge to the L1 door is cordoned off, but there’s a gentleman standing by the entrance whose job it is to let through the passengers in the First Class cabin. At the L1 door I am greeted by three flight attendants. They welcome me aboard and one of them shows me to my seat and helps me settle it.

The cabin

A glass and a small bottle of Evian are already at my seat, together with the menu for the flight, a Covid kit and a packaged refreshing towel.

The cabin crew then bring me the pjs and the vanity kit.

The crew

The purser, the flight attendant working the La Première cabin and then the captain come to introduce themselves to me. The captain informs me that the flight time to Paris should be exactly seven hours. The flight attendant asks me if I’ll be having dinner, which I decline. Instead, I ask her to make up my bed once we’re airborne and the fasten seatbelt sign has been turned off.

After take-off, I head for the toilet to change. When I return to my seat, the flight attendant has just finished preparing the bedding for me and has closed the curtains. She takes my clothes to hang them up, draws the curtain for me to get into bed and wishes me bonne nuit.

As a side note, I request the XL pjs and they’re very big. I’m six foot tall and they’re loose and very baggy on me.

The meal

Much to my own surprise, I manage five whole hours of deep and comfortable slumber. I awake just under ninety minutes out of Paris and decide to change back into my clothes straight away. As soon as the flight attendant spots me, she wishes me a good morning and inquires if she should remove the bedding and start preparing breakfast for me.

First, she brings me a new glass and a fresh bottle of Evian.

Followed by a bowl of fruit, a bowl of plain yoghurt, a packet of granola, butter and two small jars of strawberry and apricot jam.

Next she brings a glass of fresh orange juice and an espresso.

For the main dish, I go with the banana pancakes served with baked banana, maple sirup and jam.

And finally, she also brings me a brioche and a roll from the breadbasket. The breakfast service is extensive, filling and very tasty.

Arrival

Just as the crew start clearing away my table, the mighty B777 dips its nose and we start a shallow descent into Paris. The crew start preparing the cabin for our arrival. The purser and the La Première flight attendant come to say goodbye and thank me for flying with them. I find it interesting that both of them explicitly mention that they appreciate me having chosen La Première again.

We land just before six in the morning and slowly taxi to our stand at Terminal 2E. We do not taxi all the way to the stand. We stop adjacent to it and then shut down the engines while a tug tows us the last few metres onto the stand. Behind the airbridge I can already see my ride back to the La Première lounge.

I now have three hours to make my connection.

Air France, La Première – Boeing B 777-300ER: Paris Charles de Gaulle to Dubai

Introduction

It’s Saturday morning and I’m on my way to Dubai to give the next course. In Paris I stayed at the Roissypole Pullmann hotel, which is just a few metres from the entrance to the station. I exit the hotel just before 10h in the morning to make my way to Terminal 2.

I like the rather brutalist concrete architecture of the station. Although I think the effect would be much better if it weren’t littered with vending machines and just the big, empty hall.

The Roissyval only takes about five minutes to make the journey to Terminal 2 and passengers are obviously making the effort to keep their distance on the train.

Terminal 2 is the home of Air France and some of its partners. Terminal 2F is for Schengen flights, whereas I shall be leaving from Terminal 2E.

Check-in

The La Première check-in area is at the far end of the terminal. There is an Air France agent standing at the entrance. And so the La Première experience begins. I show him my passport and he smiles at me: “Mr. A., bonjour. We’ve been expecting you. Take a seat and let me take care of everything”. And he does. Paul calls over a porter to take my suitcase, while Michelle brings me a glass of Perrier to drink.

Paul checks my vaccination status and the negative PCR test I took in Oslo. With that out of the way, he returns my passport and tells me to take my time with the Perrier. Michelle will be back to escort me through the terminal in a few minutes.

Michelle is a charming woman with excellent conversational skills. She takes me through security, stopping other passengers for me to pass ahead of them and she will not even let me pull out the trays myself for me to put my belongings on the belt.

Behind security she brings me to a lift which takes us up into the La Première lounge.

Air France La Première lounge, Terminal 2E

Michelle asks me if perhaps I would like some breakfast. She makes sure I’m settled at my dining table and tells me she’ll be back in a few minutes with my boarding pass and passport.

Meanwhile, a friendly young man brings me the menu and takes my request for freshly pressed orange juice.

I just love the little sea horse, which Air France staff apparently refer to as ‘la crevette’ – the shrimp.

The selection on the menu is very good. I order the scrambled eggs with confit onions. The young man asks me if I prefer my eggs soft or well done.

I also order the plate of French cheese with mustard seed chutney.

And some fresh fruit salad as my saving grace.

And a lovely cappuccino.

There is also a buffet with small snacks to choose from. However, I decide to show at least some restraint in light of what lies ahead.

Once I’m done with the meal, I take a seat on one of the comfy sofas and read until it’s time to leave. Michelle will be back to pick me up at 12h50 for my 13h30 departure.

Boarding

Just before 13h00 Michelle arrives to bring me to the aircraft. There’s a slight delay because of an issue with the L1 door. I am driven to the aircraft in my own car. I think it’s a BMW. But beyond that, I couldn’t say what type of car it is. But it’s certainly a very smooth and powerful ride.

It’s raining quite heavily when we reach our stand. Michelle gets out of the car, takes the umbrella out of the booth and opens the door for me, to prevent me from getting wet.

I manage to sneak one picture of the mighty B777 taking me to Dubai today. And then from there we take a lift to the airbridge.

There are four flight attendants standing by the L2 door as I enter and they greet me like they’re genuinely happy to see me. Michelle introduces me by name to the purser, who welcomes me aboard. She then escorts me to my seat, where she informs me that she has checked again that my suitcase has been loaded on to the flight. With that, she bids me good bye and wishes me a pleasant flight. Merci Madame, vous êtes très aimable!

The La Première cabin

There are four seats in the First Class cabin, and a young couple will be joining me on the way to Dubai. So, three out of four seats are occupied on today’s flight. The cabin and the seat are very well designed and offer a lot of storage space. The cabin also looks very elegant.

There’s a comfortable ottoman to rest your feet on, or use if you would like one of the other passengers to join you for dinner. Beneath the ottoman is a large drawer which contains a red blanket and the slippers.

Amenities

When I arrive at my seat, there is a soft pillow on it which provides good lumbar support. There’s also a blanket, shoe spoon and slippers in the ottoman.

In short succession, the crew come to introduce themselves and hand me the vanity kit…

… and pjs. The flight attendant very diplomatically asks which size I take, which is a nice gesture, I think.

I’m also handed a Covid kit, and the flight attendant recommends I frequently wash my hands and change my mask after four hours. I also notice the whole crew regularly disinfecting their hands throughout the flight.

I’m also brought a glass of the Veuve Clicquot 2008 Grand Dame with a hot towel and a packet of mixed cranberries and cashews.

Meanwhile, the weather outside is getting worse and worse.

Once we’re airborne though, we’re treated to some spectacular views and the horrible weather in Paris quickly clears up to reveal a snowy European landscape.

The meal service

The meal service in La Première is always a delight. And this flight is no different. As soon as the seatbelt sign is turned off, the crew distribute the menus and take orders for the meal.

The table is set and once again, I am struck by the attention to detail by the crew. They set the table always making sure that the flying sea horse is looking the right way up.

The side plate has both salted and unsalted butter on it.

Appetizer: Caviar quenelle with a vodka and lime whipped cream

In preparation for the first course, the crew pass through the cabin with a bread basket containing a nice selection of breads and rolls.

Soup: porcini mushroom cream

The soup is excellent. It is served very hot, and has a rich flavour to go with the velvety texture.

Starter: Oyster mushrooms with honey and Melfor vinegar served with cheese, beet hummus, sunchoke purée and crushed pumkin with orange

Now this dish is spectacular. The combination of flavours is just divine and so subtle. I also love the presentation.

Main course: Langoustines served with scallops filled with truffles and a reduction with julienne vegetables

The main course is simply outstanding. The truffles go exceptionally well with the scallops and the reduction complements the delicate flavour of the langoustines perfectly. I am completely smitten by this dish.

Mixed salad with boiled egg

Air France has a wide selection of sides that can be added to the salad. However, by this stage I think it’s wisest to keep it simple. The salad is served with a olive oil and balsamico dressing.

The cheese: Bleu d’auvergne, Camembert, Cantal, Crottin de Chavignole & Maroilles

With the cheese I have a lovely class of Sauternes. I also ask the flight attendant to really just give me a taster of each cheese. The dish is served with more bread and the selection is excellent. But way too much for one person after such an epic meal. And there is still dessert, after all…

Dessert: hazelnut ice cream & a verbena chocolate finger

By this stage I’m already quite full. But I must keep going in the name of investigative blogging. At least that’s my excuse. The hazelnut ice cream is excellent and reminds me of my childhood in Malta. Back then, dessert in restaurants was either chocolate or hazelnut ice cream.

The chocolate finger is amazing, with a delicate hint of the verbena. But it’s so rich I can hardly finish it.

And to calm the stomach after such an excellent meal, I have some mint tea.

After the meal, the crew quickly clear everything away and ask me if I’d like them to make up the bed. I tell them I won’t be needing a duvet and just ask the curtains to be drawn. One of the flight attendants brings me two nice fluffy pillows and wishes me bon repos. The meal is completed in about two hours and thirty minutes.

Arrival

We land in Dubai with a slight delay after a flight time of six hours and fifteen minutes. The airport is calm and the terminal quiet. The First Class flight attendant asks me to follow her to the L2 door to disembark, as the L1 door is still inop. At the door she and three other flight attendants thank me for choosing Air France and then hand me over to the Merhaba agent who escorts me through immigration, baggage claim and eventually drops me off in front of my ride to the hotel.

Conclusion

This was another highly enjoyable flight with Air France. I booked the trip with them because I wanted to avoid the hassle of travelling in times Covid. However, I also wondered if the flight with Air France would be able to live up to my previous experiences with their Le Première product. If anything, I think this flight may have been even better than the last. The processes on the ground are seamless and really take away all the hassle of air travel. What’s more, the staff on the ground and in the air are all just so nice and friendly. Everyone seems genuniely concerned with making the experience a pleasurable one. It’s little things, like the fact that they very purposefully announce every dish as they place it in front of you and give you detailed explanations of what’s on the plate. Or the fact that one flight attendant brought me two big pillows when she realised I just needed a cat nap. As far as I’m concerned, Air France has to have – hands down – the best First Class product currently in the business.