With my previous flight slightly delayed, I have to wander through the corridors of Zurich airport to reach the boarding gate for my next flight.
As a reminder, here is the itinerary followed:
As I disembark from my flight arriving from London, which is considered a secure origin, I can disembark directly in Zurich’s concourse D. However, as my flight leaves from Concourse E, I have to leave the secure area… and take the bonded train to Concourse E.
On arrival at this race, I’ll have to go through security again before going back up to the boarding lounge.
As I make my way to the boarding gate, I’m stopped by the agent and redirected to the booths for checking documents to enter India. I have to go through this counter even though I have a connecting flight to Bangkok.
The queue is quite long, but the agents’ big smiles and professionalism keep you happy!
I then board immediately in the priority lane and go to the jetway.
Cabin and welcome
I’m greeted at the door by the Maître de Cabine and shown the way to my seat, to the left (the best!).
I’m back in a throne seat, probably the best in the Business cabin, seat 04A. Located in the first row of this cabin, behind the First cabin, between doors 1 and 2.
The seat is already equipped with a pillow, blanket and comfort kit.
The comfort kit is minimalist, bordering on the ridiculous. Many airlines do better, even in Premium Economy.
The throne seat is really spacious, day and night with the other seats in the cabin.
During boarding, welcome drinks are provided, and I choose both champagne and a kir royal à la Rose.
Menus are also provided, and orders for main courses are taken by status priority.
Service and catering
The service starts about 10 minutes after the seatbelt sign has been turned off.
An aperitif service is offered first. I’ll choose a Glenlivet whisky served with a premium nut mix (read: peanut-free) and a glass of sparkling water.
The cabin attendant offers me a refill.
The tablecloth is then positioned, along with the meal tray containing the starter and cheese.
The octopus terrine was excellent, accompanied by a Swiss white wine that goes perfectly with it.
The bread will be excellent, and the olive oil perfect.
For the main course, I’ll pair it with the Médoc.
The fillet of beef will be perfectly cooked, certainly the best I’ve ever had in flight. The gratin dauphinois is to die for, and the spinach just right.
I’ll fall asleep between the main course and dessert. But the main cabin attendant will save me a dessert and bring it to me between two naps. Absolutely excellent, not too sweet and with an excellent texture.
I dozed for 4 hours and woke up just over an hour before landing. Everyone around me is eating, but I just choose a small caramel ice cream, which surprises my steward.
Arrival and disembarkation
We arrive at the gate a few minutes after the scheduled time and I’m among the first to disembark, just after the First class passengers.
An excellent flight thanks to an excellent crew and a very private seat.