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Vancouver Sun
an hour ago
- Business
- Vancouver Sun
Flying business class with Air France — an honest review of the fine-dining experience
I've spent plenty of flights wedged into economy seats, balancing plastic-topped trays on flimsy tables and managing sleep in fits between meal carts and elbow jabs. My expectations for in-flight dining have always been low — more about getting through it than savouring anything. So when I boarded my Air France business class flight from Toronto to Paris and settled into a lie-flat seat for the first time, I didn't expect much more than comfort. But then the linen napkins and warm towels appeared. Champagne was poured before takeoff. And a menu was placed in my hands. It felt less like a routine flight and more like being quietly ushered into a fine-dining experience — one that just happened to be unfolding at 35,000 feet. Plan your next getaway with Travel Time, featuring travel deals, destinations and gear. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of Travel Time will soon be in your inbox. Please try again Interested in more newsletters? Browse here. The current business class menu, which launched in spring 2024 on select North American routes, is part of Air France's elevated in-flight experience in partnership with renowned French chef Olivier Perret, also the executive chef of Renoir restaurant in Montreal . Flights from Toronto to Paris run daily, and roundtrip business class fares can range between $3,500 and $5,000, with prices varying by season. For comparison, an Air Canada Signature Class (or 'La Première') ticket on the same route can cost upwards of $4,500. Air France also offers business class service to Paris from Vancouver and Montreal, with varying frequencies. Toronto Pearson airport, usually a scene of chaos, felt like a private club that afternoon. Air France business class passengers get to glide past the snaking economy lines and into a dedicated check-in zone where the stress seems to evaporate with the sound of a friendly 'bonjour . ' Within 10 minutes, I had cleared check-in, was fast-tracked through security and found myself in a leather armchair at the Air France lounge, torn between a flute of champagne and an espresso — France's eternal dilemma. The lounge was a sunlit oasis with floor-to-ceiling views of the tarmac and a spread that included pastries, fresh fruit, yogurt and sandwiches. The seating was designed for lingering, not just passing time: chairs angled for privacy, clusters of café tables near the buffet and quiet corners with built-in power outlets for those trying to squeeze in one last email. When boarding time arrived, I was greeted at the aircraft door by none other than chef Perret himself. I didn't know what business class really meant until I walked onto that aircraft and found what can only be described as a high-altitude cocoon — equal parts boutique hotel room, cinema pod and tranquil workspace. My first impression was that the seat looked like something you'd find on a Scandinavian design blog. The cabin was a palette of clean whites and blues with lighting that adjusted gradually as the evening sky outside darkened. My seat, more of a suite, featured a full lie-flat bed, bedding and a privacy door I could slide shut to disappear into my own world. I soon found myself reclining into a dozen different positions until I landed on the perfect zenned-out angle. The amenity kit offered noise-cancelling headphones, a sleep mask, slippers, a toothbrush and a (semi-limited) selection of toiletries from French brands like Clarins and Buccotherm. The smallest details, like a hanger for my jacket and a light-up mirror to touch up my appearance, made it clear that I wasn't merely a passenger, but a guest in a flying hotel suite. But it was the new Sofitel MyBed mattress pad that truly elevated the experience. Firm yet cloud-like, it's part of a new collaboration between Air France and the luxury hotel brand Sofitel. The pad made the in-flight rest feel indulgent, even restorative. Before takeoff, a flight attendant asked if I preferred champagne or still water. The Air France motto is, 'Everyone has the right to champagne' — and judging by the glass in my hand before we even left the tarmac, they mean it. The Air France food experience began with linen. An attendant unfolded a white napkin onto my tray and handed me a menu. Not a laminated list of options, but a carefully designed booklet outlining the culinary philosophy behind the flight's meal service. A selection of four entrée options stood out, but I zeroed in on the beef cheek. (Later, Perret would tell me it's his favourite, too.) First came the starters: a curated cheese plate with three aged varieties, accompanied by a warm baguette. The butter, sliced into four delicate tabs, was pre-softened and easily spreadable (a small but thoughtful detail that felt helpful). A fresh heirloom salad came alongside a plate of roast duck and butternut squash, presented with precision. Because of the shorter flight time, dessert arrived with the starter course: a refined caramel shortbread biscuit. Creamy, light, not overly sweet — it was a quiet counterpoint to the richness of the cheeses. But it was the heirloom tomatoes on my salad that shocked me most. I usually avoid tomatoes. These ones burst with flavour like they'd been sun-ripened in Provence. Then came the main event. The beef cheek arrived steaming, the sauce poured tableside by Perret himself, who asked if I'd like to keep the extra on the side. Of course I did! The meat was meltingly tender, bathed in a savoury red wine demi-glace sauce that clung to every bite. Rich without being heavy, indulgent without being overpowering. It was plated with tender heirloom carrots and sweet glazed onions. The ingredients — from the beef to the vegetables — were sourced in Canada, a detail Perret was proud to share. While I didn't try them, the other entrées sounded equally well-crafted. They featured a poultry blanquette with a creamy tarragon sauce and vegetables, a zander fillet paired with Saint-Germain cream and slow-cooked leeks, and a vegetarian risotto finished with portobello mushrooms, fava beans and parsley coulis. For wine, the flight attendant recommended a structured red Bordeaux from the Air France wine list: Château de Malleret 2017. Classified as a Cru Bourgeois Exceptionnel, it paired perfectly with the beef. At altitude, you lose about 30 per cent of your ability to taste salt. But the chef's careful seasoning and the wine's minerality made up the difference. Air France's in-flight meal service was polished and intuitive — never hovering, but always near when needed. The flight attendants spoke knowledgeably about the food and wine and delivered courses with care. The entertainment system was sufficient: a large, high-definition screen that extended in front of you, with a responsive interface and a well-curated library featuring more than 370 films and 1,500 hours of content. Whether you wanted to binge French cinema or catch up on Oscar winners, it was all there. The meal was easily one of the best I've had in the air — and yes, it could rival some restaurants on the ground. But it was the sense of care that struck me. Every touchpoint felt considered: from the wine pairings to the pacing of the meal, to the simple question, 'Would you like more sauce?' It's rare to leave a flight talking about the entrée. Rarer still to remember what the butter looked like. But I did. I remembered everything. Air France's business class menu didn't just meet my expectations for a premium experience: it redefined them. Would I fly Air France business class again just for the food? Honestly, yes. And while $3,500 may not be a casual expense, the experience — when compared to similar offerings from other airlines — offers real value for those seeking comfort and cuisine in equal measure. This flight wasn't just a way to get to Paris. It was part of Paris, served at altitude. Victoria Surla was a guest of Air France. No one from the airline read or approved this article before publication.
Forbes
22-04-2025
- Business
- Forbes
Daniel Boulud Is Again Bringing The Michelin Experience To Air Travel
Daniel Boulud's fare is legendary and reservations at his many restaurants are as coveted as they are hard to come by. However, in the coming months, for some lucky air travelers, tasting his food will become as simple as investing in a plane ticket. This is because beginning in the summer of 2025, celebrity chef Daniel Boulud will be creating several new signature dishes for Air France's La Première and Business cabins. Chef Daniel Boulud will be partnering with Air France again, beginning this summer. While neither the chef or the airline were able to share specifics about the dishes as of yet (their representatives say that news will be announced in the coming weeks) the new dishes will be available in the La Première and Business cabins on flights from New York-JFK to Paris-Charles de Gaulle, but also from other major cities that include Los Angeles, Miami, San Francisco and Washington, DC before ultimately being rolled out to all of Air France's US destinations and will include both red meat and poultry dishes that were created exclusively for these airline menus. This summer's launch isn't the first time the chef as worked with Air France, though, and it's a partnership that makes perfect sense. "My collaboration with Air France began in 2016, when I became the first French U.S.-based chef to join forces with the airline," said Chef Daniel Boulud in an email interview. The chef shared in the interview that he was specifically drawn to Air France's established dedication to their culinary program. 'For me, it was a meaningful opportunity to share our rich gastronomic heritage by creating dishes that balance creativity, tradition, and seasonality—while also bringing a touch of both France and America to the skies.' As someone who has lived in the U.S. for many years, Boulud is especially proud to now work closely with the Air France culinary team on all direct flights between ten major U.S. cities and Paris. "It's an honor to be part of this global circle of chefs and to contribute to an experience that celebrates French cuisine in such a thoughtful, elevated way. Our American passengers, many of whom are incredibly loyal to Air France, have embraced this partnership with enthusiasm—and that makes it all the more rewarding," said Boulud. Designing dishes for in-flight service is a unique challenge—one that requires elegance, precision, and adaptability. "Alongside Air France's Corporate Chef François Adamski and their talented culinary teams, we've created a menu that reflects the essence of French cuisine: rooted in tradition, yet modern, light, and seasonal," said Boulud. Each dish is carefully composed to preserve flavor at altitude while delivering comfort and pleasure on board. "Many of the creations are inspired by my New York restaurants and feature signature elements—sauces, techniques, or garnishes—reimagined to work beautifully in the air," said Boulud, who says his background in both fine dining and catering has helped the team to bring restaurant-quality meals to passengers in a way that feels authentic and satisfying. Boulud's approach to cooking is guided by three principles: creativity, flavor, and responsibility. "I grew up on a farm near Lyon, surrounded by nature and seasonal ingredients—that early connection to the land still shapes everything I do," said Boulud. In New York, the chef is fortunate to have vibrant markets and exceptional local products throughout the year, which Boulud believes makes it possible to craft dishes that reflect both French technique and the cultural energy of the city. Every menu begins with the season. "Whether it's the rich, warming dishes of winter or the lighter, sun-filled flavors of summer, I aim to create meals that feel bright, balanced, and deeply rooted in the moment," said Boulud. Sustainability also plays a key role. "My cuisine is always thoughtful about sourcing, waste, and impact, without ever compromising on taste," said Boulud . After years of frequent travel, Boulud learned that the key to a comfortable flight lies in a few simple rituals. "Staying hydrated is essential, as is getting up to stretch when possible. I also use the time in the air to unwind—whether that means watching a movie, flipping through something light, or closing my eyes for a quick rest," said Boulud. Ultimately for Boulud, a great flight combines small pleasures: "A well-prepared meal, a good glass of wine, thoughtful entertainment, and a moment to recharge."
CNN
10-04-2025
- Business
- CNN
Airlines are bringing back first class — but there are problems
Long-haul first class with a glass of Champagne in hand is the slowly dying dream of many travelers, with carriers like American Airlines, Qatar Airways and United Airlines sounding the death knell for international top-tier experiences on their planes. Always looking to maximize profits, such airlines have come to believe that improved business class seats are the way forward, rendering the posh, private echelons at the pointy end of the plane redundant. International 'first class will not exist … at American Airlines for the simple reason that our customers aren't buying it,' American's former Chief Revenue Officer Vasu Raja told CNN in 2022. Not everyone agrees. Some airlines, including Air France, Emirates and Lufthansa, are now doubling down on first class and upgrading their offerings for those travelers willing to splash out for a truly luxury, bespoke experience. First class 'remains hugely important to us,' Emirates President Tim Clark told travel industry website Skift in 2023. In March, Air France and Lufthansa both unveiled the latest iterations of their top offerings. The former is leaning into an all-inclusive luxury experience that Air France-KLM CEO Ben Smith described as 'as close to a private-jet experience as possible.' The new La Première includes an exclusive experience on the ground at the airline's main Paris hub, and what it described as an elegant and personalized product aloft. The new La Première suite debuts on Air France's flights to New York JFK this spring. Eventually, 19 of its Boeing 777-300ERs will be fitted with the luxurious product. Lufthansa's new Allegris First Class leans heavily on privacy and, as the airline's Chief Customer Officer Heiko Reitz put it, 'individuality.' Everything about the new suites from seat position to temperature and airflow are at the passenger's finger tips. 'We wanted to create a retreat above the clouds,' Reitz said at a recent preview of the product. 'This setting is not a seat, this setting here is a living room — an area where you feel comfortable, where you feel cozy.' Airlines invest heavily in premium offerings for good reason. Business and first class cabins generate around 15% of total revenue despite making up just 3% of passengers, according to trade group the International Air Transport Association (IATA). Premium travel has soared in recent years. IATA data shows the number of global premium travelers grew almost twice as fast as economy fliers from January 2023 through May 2024. That growth is driving a surge of new investment. Allegris represents a 2.5 billion euros ($2.8 billion) investment over multiple years for Lufthansa. And its sister carrier, Swiss, will receive its own version of Allegris later this year. Emirates is similarly investing billions of dollars in its onboard offerings, including an upgraded first class. And others, like Air France and American, are putting undisclosed millions towards their own premium upgrades. 'People are eager to fly, and they are willing to spend money to fly premium,' said Jens Ritter, chief executive of Lufthansa Airlines, at the Allegris preview event. First class, however, is the rarefied domain of primarily wealthy leisure travelers and people splashing out with points for a luxury trip. Corporate travel policies by and large restrict their fliers to at best business class on long flights. And while their numbers may be small, first-class fliers' willingness to pay top dollar has airlines splashing out for them. 'The first-class cabin remains a more flexible palette on which airlines can experiment and create a unique travel experience,' said Seth Miller, editor of the inflight experience publication Allegris, he said, succeeds at differentiating itself from its competitors with unique features like the extra-wide two-person Suite Plus offered in the center section of the cabin. Board one of the few Lufthansa Airbus A350s with Allegris First Class and you are greeted by a nearly private cabin at the front of the plane. Four seats arranged in three suites — the middle section is the two-person Suite Plus — stretch across the plane. The nearly ceiling-high walls with a faux-wood aesthetic block most views of the seats until you are practically standing beside them. Inside the suites are shades of navy and tan. A vase with a red flower softens the otherwise dark finishings. Privacy, or exclusivity, 'on a whole new level' is the point, said Heiko. For extra privacy, travelers can draw a set of navy curtains to close off their suite. Each suite has an up-to-43-inch entertainment screen, dining room-like table, a wardrobe and a foot locker big enough for a rollaboard suitcase. An iPad controls the entertainment system and climate controls. Noise-canceling headphones connect via Bluetooth. Amenity kits are by Porsche Design, Rimowa and Sinn. And pajamas on longer flights are by van Laack. Dining options range from a sushi appetizer to braised veal or a pike-perch filet. And, yes, there is Champagne. Lufthansa's Allegris soft product, by and large, is the same as on flights today. That's because the airline is in the midst of a complete service revamp as part of its upcoming centenary in 2026. 'We are rethinking the entire service to our customers from economy to premium economy to business class and to first class,' said Heiko. 'We are looking at plates, glasses, cutlery, individual food components, napkins, pillows, blankets, amenity kits, inflight entertainment — everything.' Asked why wait on the service upgrades, Heiko said it was in part to mark the airline's anniversary next year and partially to hold off until Allegris is available on a critical mass of planes. Lufthansa estimates that 30% of its long-haul fleet will have Allegris by the time of its centenary. That includes new A350s, Boeing 787s and, maybe, delayed Boeing 777Xs. Many of its 19 Boeing 747-8s will begin receiving upgrades on the main deck this summer; the upper deck will retain the older business class for the time being. And some of Lufthansa's eight Airbus A380s will start retrofits next year. Older planes, including Airbus A340s and 747-400s, are scheduled for retirement and will not receive Allegris. For now, Allegris is only available on eight A350s — 10 by summer — on flights from Munich to five cities: Bengaluru, Chicago, San Diego, San Francisco and Shanghai. They will also be available to Charlotte, N.C. and Newark later in the summer. Related gallery Qantas reveals new A350 first and business class cabins The supply chain challenges that have dogged the industry since it emerged from the coronavirus pandemic are holding up many of the planned upgrades to airlines' premium offerings. 'Seats continue to be a problem,' Kelly Ortberg, the chief executive of Boeing, said in February. 'It's not actually the production of the seats, it's getting the seats certified. And it's not actually the butt part of the seat. It's the cabinet and the doors for first class and business class, these are pretty complex systems.' American and Lufthansa are just two airlines continuing to fly their older premium products as they await new seats. And Saudi startup Riyadh Air has pushed back its launch as it awaits its first planes. For Lufthansa, it has around 15 Boeing 787s parked at the US aerospace company's plant in North Charleston, S.C., awaiting certification, Ritter said. Once those planes start arriving — something he hoped will begin this summer — the airline can expand the number of flights and destinations with Allegris. Those are just the latest delays the German airline faces. Allegris was supposed to debut on new 777X airliners in 2020 but those plans went awry when the Boeing wide-bodies were delayed, and delayed again, to maybe arrive in 2026. Some of the delays, however, are of Lufthansa's own making. Allegris, with all its floor-to-ceiling walls and individualized features, requires special installation procedures on each type of plane. Regulators must also sign off on the designs to ensure they meet safety standards. Still, experts say, when it comes to competing for high-end travelers the wait is worth it for Lufthansa and other airlines. 'If Lufthansa didn't invest in long-haul first class, at some point it would see some portion of its most valuable customers defect to other carriers,' said Henry Harteveldt, a travel industry analyst and president of Atmosphere Research. Without a new product, Lufthansa and others could be forced to discount first-class seats to 'buy the business' that, he added, was less than desirable.
Forbes
28-03-2025
- Forbes
Rafael Nadal's New Caribbean Hotel, Europe's Top Wine Destinations And More Travel News
. Meliá Hotels International In 2023, a year before he retired from tennis, Rafael Nadal prepared for life after the sport by launching the Zel hospitality brand with Meliá Hotels. This month, after opening properties in Mallorca and Spain's Costa Brava, the 22-time Grand Slam champion is serving up his third hotel—Zel Punta Cana in the Dominican Republic. The 190-suite property has eight restaurants, a spa, beach club and, yes, plenty of tennis courts. 'I have been traveling for 20-something years,' Nadal told Forbes Travel Guide at the hotel's opening. 'I have been lucky enough to visit, probably, the best hotels in the world, and I learned what I like and what I don't like. It's a completely different experience [now].' . air france This spring, Air France is upgrading its first class service, La Première, on selected flights between Paris and New York's JFK. The new suites measure 38 square feet, feature the longest bed in the air (at 6.5 feet) and span five windows to flood side suites with natural light. (The shades also have translucent and blackout options.) Two 32-inch 4K screens will offer 1,500 hours of entertainment viewable from the suite's seat or its chaise longue. As for the cuisine, Dominique Crenn, a three Michelin-starred chef and owner of Atelier Crenn and Bar Crenn in San Francisco provides several options on flights departing the U.S.; another three-star chef Emmanuel Renaut of Flocons de Sel restaurant in Megève creates dishes for flights leaving from Paris. . Paul Allen/Andfotography2 There are many reasons to visit Europe this summer, but great wine makes all of them better. Europe's Best Destinations has just released its list of Europe's best wine destinations for 2025, having surveyed more than 280,000 wine lovers from 92 countries. This year, Plovdiv, Bulgaria —with a 5,000-year tradition of making wine—was named Europe's top wine capital while Spain's La Rioja and Bordeaux, France rounded out the top three. . getty Those thinking about a second passport should consider how powerful it is—meaning how many countries does it allow a bearer to visit visa-free? According to a new report by Astons, the global investment immigration company, Spain has the world's most powerful passport for 2025, with visa-free access to 177 countries, followed closely by Greece, France, Italy, Germany and 10 other nations tied with entry to 176. . Courtesy of Apukka Resort / Visit Finland If they seem a little smug in Helsinki right now, perhaps it's because Finland was named the world's happiest country for the eighth year in a row. The 2025 World Happiness Report ranks more than 140 countries based on a number of factors, including life expectancy, freedom from corruption, and generosity. The other Nordic countries are also on top of the world this year, with Denmark, Iceland and Sweden filling out the top four and the Netherlands ranking fifth. The United States hit a new low in 2025, dropping to 24th, but cheer up, Americans, there's still a lot of real estate to go before we hit bottom—Afghanistan is ranked 147th.
South China Morning Post
21-03-2025
- Business
- South China Morning Post
With new first class suite, Air France hopes to lure travellers from rivals, private jets
Air France this week unveiled a new first-class suite as it expands efforts to lure wealthy travellers from business jets and lend a 'French touch' to the tussle for premium revenue. Advertisement The CEO of parent Air France-KLM, Ben Smith, said the investment aimed to place Air France at the top of the European league in airline luxury, signalling a battle with British Airways and Lufthansa 'A large percentage of the customers are flying for business reasons … many of them have the choice of a private jet or flying in first class,' Smith said. 'What is new for us over the last few years is a marked increase in the number of luxury customers that are flying for leisure purposes.' The air travel industry is locked in a battle for high-fare-paying customers as it recovers from the pandemic but is split over the value of investing in first class, with many carriers focusing on steady improvements in business-class seating. A passenger in an Air France La Première first-class suite. The suites span five windows and have both a seat and a chaise longue, which also converts to a flat bed. Photo: courtesy of Air France Air France's latest first-class cabin, laid out in four pairs of grey, red-accented beds and seats on select planes, follows a years-long effort to reinvent a once loss-making product since Smith joined the national carrier in 2018.
