Cdg-iad Ua F
Dec 28, 2005, 3:45 pm
#1
Original Poster
Join Date: Jan 2005
Location: Europe
Programs: UA:1K MM, AF:FB-Platinum; QR: PC Platinum, FI: Saga Gold
Posts: 2,934
Cdg-iad Ua F
Arrived at CDG and went to the First Class line. There was just one counter open and it was going very slowly – I always wonder why it takes some people forever to check-in while I normally do it in a minute or two. I noticed that that C class check-in was going much more quickly and I tried to move. The “security” person from UA said that was not possible.
Does anyone think these UA "security" people in the gate area do anything useful? I don't. On this occasion, he took my ticket and passport and walked away with it. This seemed to take forever - but the line had not moved at all in the meantime. In the end, he came back with a bunch of questions that his “supervisor” needed answers to. I said I’d be happy to speak to his supervisor if he had questions. Apparently his supervisor was “busy”, so that simply cleared everything up!! I think the guy was just curious - as most security people are… He then handed me back my travel documents. Is this "security" actually supposed to make you feel safer?
Went to the UA First lounge which is located in the satellite that UA departs from – and has windows! It’s very small – I’d say it seats about a dozen people – but there were only about 5 of us in there. (There was only the IAD flight departing then…) I didn’t have much time but I enjoyed my stay --- had a glass of Moet & Chandon while waiting.
The lounge agent announced that the flight was ready for departure. One person left immediately for the gate. He came back in a few seconds saying that the line through security was enormous. The lounge agent went out to inspect. She came back and said she would take us all to the front of the line in about 5 minutes. And she did. Excellent service. I think she did this on her own initiative.
Boarded the plan and was very pleasantly surprised to see that F class was only half-full. It is the first time ever that I have seen UA F class not full. Perhaps UA has a new policy about limiting F class to its customers, not its employees.
The pre take-off service was very efficient. They offered champagne (or more likely, sparkling wine by the taste of it), OJ or water before take of. They also offered a very good selection of newspapers.
The amenity kit and headphones were already in the seat. I like the new kits, which can double as CD cases you can put on your belt.
The menu was passed out and at the same time they asked what I would like as my after take-off drink. I’ve only seen this asked on SQ before.
The first thing about the menu is their new design – in this case a winery. I like it’s simplicity. The artist is American – William Chill.
The menu was:
To begin
Join us in a sampling of appetizers
Salad
Main courses
Filet mignon with roasted garlic demi-glace
Boursin cheese stuffed breast of chicken with mushroom sauce
Medallions of lamb with oven-roasted garlic and rosemary sauce
Vegetable stuffed zucchini with creamy corn risotto and tomato coulis
Dessert
International cheese selection
Haagen-Dazs ice cream with sundae toppings
Fresh seasonal fruit
Prior to Arrival
Eggplant and turkey brochette with a red bell pepper coulis
Ham duo and salami with Appenzeller cheese
Featured wines
Champagne
Philipponnat Reserve Millesime 2001 Champagne
Roger Pouillon 1997 Champagne
White Wine
Schlumberger Riesling Grande Cru Saering 2001 Alsace
Chateau de Davenay Montagny 1er Cru 2003 Burgundy
Simonsig Sauvignon Blanch 2004 Stellenbosch
De Bortoli Windy Peak Chardonnay 2003 Victoria
Red Wine
Les Nobles Cornas 2001
Vincent Giardin Santenay 1er Cru La Maladeiere 2001 Burgundy
Murrieta’s Well 2001 San Francisco Bay
Michel-Schlumberger Vabernet Sauvignon 2000 Dry Creek Valley
I went for the assorted appetizers, the lamb, skipped the cheese, but had the ice cream with lots of whipped cream and hot fudge. The appetizers were wonderful. The lamb was fine, but was somewhat dry – and not many options for fixing that problem onboard. The ice cream: divine.
I was not as happy with their wine selection. They seem to be trying to assemble wines from here and there around the world just for the sake of it. A flight attendant I discussed this with agreed that their wine selection had become odd. The South African white was by far the best I had. (They of course did not have all the wines available, which I always find annoying on UA.)
The limited movie selection on the screen was compensated by the PVP. Many of the movie choices were way dated, but there were some good ones. I did however notice that just about EVERY single passenger on the flight was watching movies from their laptop computers!
The United F suite was superb as usual. I think it's one of the best seats out there, although it doesn't compare with the SQ F seat. (I have not flown the BA F nor the AF NTC F seat - which everyone here raves about.) But why doesn't UA do pyjamas in F?
The service on the flight was exemplary. It was very professional, in all respects. I was always addressed by name, my 1K status was known to all crew, the cart (yes, they use a cart) was well decked out in white tablecloth, and the courtesy and mannerisms of all the crew were simply great.
I commented on the very positive experience I had to the man in charge of the cabin. He said this was a Paris-based crew, and the future of their base in Paris was in serious doubt. (I think I’ve read here that it’s being closed.) He seemed to imply that the service would suffer if the base was closed. Based on this flight, I could not see the service heading in any other direction with its closure.
I had the brochette before landing in snowy DC.
All in all, this was just about one of my best experiences on UA Int’l F, and when UA is good they’re as good as anyone out there. If only they were more consistent, which sadly they aren't.
Does anyone think these UA "security" people in the gate area do anything useful? I don't. On this occasion, he took my ticket and passport and walked away with it. This seemed to take forever - but the line had not moved at all in the meantime. In the end, he came back with a bunch of questions that his “supervisor” needed answers to. I said I’d be happy to speak to his supervisor if he had questions. Apparently his supervisor was “busy”, so that simply cleared everything up!! I think the guy was just curious - as most security people are… He then handed me back my travel documents. Is this "security" actually supposed to make you feel safer?
Went to the UA First lounge which is located in the satellite that UA departs from – and has windows! It’s very small – I’d say it seats about a dozen people – but there were only about 5 of us in there. (There was only the IAD flight departing then…) I didn’t have much time but I enjoyed my stay --- had a glass of Moet & Chandon while waiting.
The lounge agent announced that the flight was ready for departure. One person left immediately for the gate. He came back in a few seconds saying that the line through security was enormous. The lounge agent went out to inspect. She came back and said she would take us all to the front of the line in about 5 minutes. And she did. Excellent service. I think she did this on her own initiative.
Boarded the plan and was very pleasantly surprised to see that F class was only half-full. It is the first time ever that I have seen UA F class not full. Perhaps UA has a new policy about limiting F class to its customers, not its employees.
The pre take-off service was very efficient. They offered champagne (or more likely, sparkling wine by the taste of it), OJ or water before take of. They also offered a very good selection of newspapers.
The amenity kit and headphones were already in the seat. I like the new kits, which can double as CD cases you can put on your belt.
The menu was passed out and at the same time they asked what I would like as my after take-off drink. I’ve only seen this asked on SQ before.
The first thing about the menu is their new design – in this case a winery. I like it’s simplicity. The artist is American – William Chill.
The menu was:
To begin
Join us in a sampling of appetizers
Salad
Main courses
Filet mignon with roasted garlic demi-glace
Boursin cheese stuffed breast of chicken with mushroom sauce
Medallions of lamb with oven-roasted garlic and rosemary sauce
Vegetable stuffed zucchini with creamy corn risotto and tomato coulis
Dessert
International cheese selection
Haagen-Dazs ice cream with sundae toppings
Fresh seasonal fruit
Prior to Arrival
Eggplant and turkey brochette with a red bell pepper coulis
Ham duo and salami with Appenzeller cheese
Featured wines
Champagne
Philipponnat Reserve Millesime 2001 Champagne
Roger Pouillon 1997 Champagne
White Wine
Schlumberger Riesling Grande Cru Saering 2001 Alsace
Chateau de Davenay Montagny 1er Cru 2003 Burgundy
Simonsig Sauvignon Blanch 2004 Stellenbosch
De Bortoli Windy Peak Chardonnay 2003 Victoria
Red Wine
Les Nobles Cornas 2001
Vincent Giardin Santenay 1er Cru La Maladeiere 2001 Burgundy
Murrieta’s Well 2001 San Francisco Bay
Michel-Schlumberger Vabernet Sauvignon 2000 Dry Creek Valley
I went for the assorted appetizers, the lamb, skipped the cheese, but had the ice cream with lots of whipped cream and hot fudge. The appetizers were wonderful. The lamb was fine, but was somewhat dry – and not many options for fixing that problem onboard. The ice cream: divine.
I was not as happy with their wine selection. They seem to be trying to assemble wines from here and there around the world just for the sake of it. A flight attendant I discussed this with agreed that their wine selection had become odd. The South African white was by far the best I had. (They of course did not have all the wines available, which I always find annoying on UA.)
The limited movie selection on the screen was compensated by the PVP. Many of the movie choices were way dated, but there were some good ones. I did however notice that just about EVERY single passenger on the flight was watching movies from their laptop computers!
The United F suite was superb as usual. I think it's one of the best seats out there, although it doesn't compare with the SQ F seat. (I have not flown the BA F nor the AF NTC F seat - which everyone here raves about.) But why doesn't UA do pyjamas in F?
The service on the flight was exemplary. It was very professional, in all respects. I was always addressed by name, my 1K status was known to all crew, the cart (yes, they use a cart) was well decked out in white tablecloth, and the courtesy and mannerisms of all the crew were simply great.
I commented on the very positive experience I had to the man in charge of the cabin. He said this was a Paris-based crew, and the future of their base in Paris was in serious doubt. (I think I’ve read here that it’s being closed.) He seemed to imply that the service would suffer if the base was closed. Based on this flight, I could not see the service heading in any other direction with its closure.
I had the brochette before landing in snowy DC.
All in all, this was just about one of my best experiences on UA Int’l F, and when UA is good they’re as good as anyone out there. If only they were more consistent, which sadly they aren't.
Last edited by Braniff; Dec 28, 2005 at 3:51 pm
Well i wanna be the first to say, nice report, thanks for taking the time
Dec 29, 2005, 3:04 pm
#3
Join Date: Apr 2004
Location: Hiding under the trees in Denver, CO
Programs: UA 1K 2.5MM, Marriott Lifetime Titanium Elite, Hilton Diamond
Posts: 4,306
Hi, Braniff! Sounds like a good FC experience.
Gate escorts for International First Class are done at a number of stations. It's not 100% consistent, especially if the IFC lounge is under-staffed, but it's a nice perk when they do it.
Good to see the menu for FC. A friend and I are flying IAD-CDG in Business Class next month, so I hope the meal choices are similar. Did you get a glimpse of the cheese course? I'd like to know if the selection is better in and out of France than the dismal selections one typically sees between other cities. The cheese cart used to be a real treat, but sadly, those days are gone. I think the aged chèvre disappeared with the Dom Pérignon and caviar.
Thanks for the report!
Gate escorts for International First Class are done at a number of stations. It's not 100% consistent, especially if the IFC lounge is under-staffed, but it's a nice perk when they do it.
Good to see the menu for FC. A friend and I are flying IAD-CDG in Business Class next month, so I hope the meal choices are similar. Did you get a glimpse of the cheese course? I'd like to know if the selection is better in and out of France than the dismal selections one typically sees between other cities. The cheese cart used to be a real treat, but sadly, those days are gone. I think the aged chèvre disappeared with the Dom Pérignon and caviar.
Thanks for the report!
Dec 29, 2005, 3:37 pm
#4
Original Poster
Join Date: Jan 2005
Location: Europe
Programs: UA:1K MM, AF:FB-Platinum; QR: PC Platinum, FI: Saga Gold
Posts: 2,934
Originally Posted by Lori_Q
Hi, Braniff! Sounds like a good FC experience.
Gate escorts for International First Class are done at a number of stations. It's not 100% consistent, especially if the IFC lounge is under-staffed, but it's a nice perk when they do it.
Good to see the menu for FC. A friend and I are flying IAD-CDG in Business Class next month, so I hope the meal choices are similar. Did you get a glimpse of the cheese course? I'd like to know if the selection is better in and out of France than the dismal selections one typically sees between other cities. The cheese cart used to be a real treat, but sadly, those days are gone. I think the aged chèvre disappeared with the Dom Pérignon and caviar.
Thanks for the report!
Gate escorts for International First Class are done at a number of stations. It's not 100% consistent, especially if the IFC lounge is under-staffed, but it's a nice perk when they do it.
Good to see the menu for FC. A friend and I are flying IAD-CDG in Business Class next month, so I hope the meal choices are similar. Did you get a glimpse of the cheese course? I'd like to know if the selection is better in and out of France than the dismal selections one typically sees between other cities. The cheese cart used to be a real treat, but sadly, those days are gone. I think the aged chèvre disappeared with the Dom Pérignon and caviar.
Thanks for the report!
Yes, I fondly remember the good old days of UA with Dom and good cheeses. (I actually never remeber having caviar in UA F, though)
Don't let that get you down - it was a very good experiences - and save your time/money for good cheese in Paris. I live in PAR, so PM me if you need any recomendations...