From Paris to Beirut: Air France Business Class on Boeing 777-200

Rating: 86/100

Welcoming:9/10

Menu Choices: 9/10

Food Presentation: 9/10

Food Temperature: 10/10

Food Taste: 18/20

Service: 8/10

Ambiance/Music: 8/10

Architecture/Interior: 7/10

Air Quality: 8/10

Total: 86/100

Recently, I have been traveling a great deal. I have tried different airlines until I rediscovered the Air France Business Class… The experience was great, and I think that Air France has its place as one of the top business classes of world airlines. Your trip in the Business cabin on Air France offers a high-end travel experience, featuring optimal comfort, pleasure and efficiency. Both at the airport and on-board the plane.

From Paris to Beirut: Air France Business Class on Boeing 777-200

In the Business cabin, the seat is designed to provide optimal comfort. In just a few steps, the chair transforms into a spacious bed up to 2m in length, one of the longest available on planes. It takes on the shape of your body and guarantees quality sleep. Thanks to its “enveloping” shell, you enjoy privacy throughout your entire flight. Here is the only difference between the Boeing 777-200 and the Boeing 777-300 as your feet space is larger on the bigger plane. Mine didn’t fit comfortably in Boeing 777-200 which doesn’t have a food rest, but a box for your feet under the front seat.

The Business seat also includes an individual screen that lets you enjoy an entertainment lineup with over 500 hours of on-demand programming. A large selection of French and international newspapers is also at your disposal. For your well-being on board, you also have a hypoallergenic feather pillow, a pure wool blanket and a “comfort and well-being” kit that includes toiletries and a Clarins moisturizer.

The Business cabin provides everything you need to work comfortably:

A power outlet to plug in your laptop or other electronic devices
A reading lamp that can be oriented so as not to bother or be bothered by your neighbor
Noise-cancelling headphones
A personal telephone to make calls via satellite
Express light meals, to lunch or dine quickly after takeoff

The Well-Being kit includes:

Cotton socks
Earplugs
Clarins moisturizer
Buccotherm toothpaste
Toothbrush
Shoe bag
A mini individual water bottle

The best part I enjoyed, and every time its different, is their signature menu, printed with care, prepared with passion and presented with love. The colorful leaflet starts with a welcoming note from chef Guy Martin. Guy Martin, né le 3 février 1957 à Lens (Pas de Calais), est un des plus importants chefs cuisiniers, actuel chef du Grand Véfour à Paris. Il en est depuis janvier 2011 le propriétaire. Autodidacte, son premier contact avec la restauration a lieu comme pizzaiolo à 17 ans : « J’étais jeune et je voulais travailler » dit-il. Il est devenu le chef du Grand Véfour (trois étoiles au Guide Michelin, rétrogradé à deux étoiles en 2008). Personnage atypique, il a obtenu sa première étoile fin 1984 alors qu’il n’était chef que depuis six mois, et qu’ils n’étaient que trois en cuisine. Il a été choisi pour préparer le repas de célébration de la réunion de la Savoie à la France, le 22 avril 2010, au château des ducs de Savoie, à Chambéry, auquel participe le président de la République, Nicolas Sarkozy. On today’s menu:

Gelee de foie gras with chutney, an appetizer bite served before the plane left the ground
L’amuse-Bouche: Vegetable terrine with goat cheese
Gourmet appetizer and seasonal salad: Potato salad with parsley, fillet of smoked salmon, smoked salmon duck foie gras terrine, crushed chestnuts sautéed in honey, baby spinach
A special selection of cheese: Camembert, Saint-Maure
Dessert: Mini Opera cake, fig shortbread, strawberry-rhubarb compote
Sorbet ice-cream: Baked apples

Today’s suggestions:

Roasted Leg of Lamb: Rosemary juice, bean puree with coriander, buttered French green beans
Baked Filet of Haddock: bell pepper sauce, sautéed mushrooms with fines herbs, sautéed baby spinach
Roasted Filet of duckling, mango compote and fennel prepared by Guy Martin
Stewed Eggplant: tomato sauce with basil, farfalline pasta with turmeric grated Italian cheese

Guy Martin’s exquisite preparation: Breast of duckling, fennel and mango compote: «Tender roasted breast of duckling is served with a delicate just flavored with fennel seed, in Provençale style. Mangos gently cooked with cider vinegar and acacia honey bring a sweet-and-sour touch to the dish, which is also enhanced by the liquorice notes of fennel.» Wine proposed on today’s flight:

Chablis Domaine Sainte Claire 2008, Jean-Marc Brocard
Corbieres Chateau d’Aussières 2008, Yvon Mau
Medoc Chateau Tour Seran 2007, Jean Guyon Cru Bourgeois

The details I love: The food was perfect, the wine choices were extraordinary, the staff is nice and welcoming with a continuous smile all the time… Details mastered to perfection wanting you want to travel again and again with this company specially when leaving or coming to Beirut.