Understated, Refined, Personal - the Swiss First experience

The "old" Swiss First Class product dates back to the Swissair days, launched soon after a number of other airlines' new First Class products. In 1996, BA launched the iconic FIRST seat that was truly groundbreaking in the new levels of privacy and personal space as well as turning into a fully flat bed. In 1998, Singapore Airlines launched their Burr wood and Connolly leather-clad SkySuites on their 747-400 that I love so much. And in October 1999, Swissair unveiled their new Eames Lounge Chair-inspired First Class seat designed by Tilla Theus promising more space per seat than ever before, a huge table where two people could dine comfortably, and a 2 metre-long bed at the touch of a button when it was time to rest.

Here is a magazine article at the time of the launch, describing the new product.

Just as I was fascinated by the Singapore Airlines' new SkySuite at the time, the impressive new Swissair product really left an impression in my mind while I was still at school. It was another airline added to the "must fly in F" list in my young mind, and as I was shown to my seat 2A after being warmly greeted by the Maitre de Cabine at the door, I mentally ticked the box. It felt very similar to when I stepped into the SkySuite for the first time last year - a feeling of satisfying a long-held desire. The slight frustration in the run-up to boarding had long been forgotten by this point, replaced by a sense of keen anticipation for what Swiss had to offer.

I sat down and looked around the cabin. Consisting of 2 rows of 4 seats each, the cabin felt comfortable and cosy, but with enough space between each seat to avoid feeling crowded. The dark wood that used to cover the "shell" part in the original seat design was replaced by a much lighter shade of beige/brown, giving a brighter atmosphere in the cabin. Looking around my own seat, I found the IFE remote and the seat controls immediately to the left, followed by the IFE screen and table stowage space further front. There was the magazine rack on the side containing the usual assortment of in-flight magazines as well as a Bally amenity kit in a black pouch and a pair of black Swiss slippers. In the front, there was the famous ottoman where a guest could sit to dine or work with you, with space to store your shoes inside. Very good so far.

The female FA (I unfortunately forgot to note the name) came round to offer me a choice of pre-departure drink - I made a start on the Champagne. Initial impressions of the female FA was excellent - she seemed to be genuinely warm and personable and, from the graceful way she interacted with the passengers, it was apparent that she was also highly experienced. Soon after I received the wonderful tasting glass of Pommery Cuveé Louise, I realised that First Class was completely full today. Considering that we are supposed to be in a severe economic downturn, it was an impressive showing indeed. There was an older woman sitting in 1A, already changed into her van Laack-made Swiss First pyjamas, but all the other passengers were male. I noticed that none of other passengers that I shared the Mercedes van with were seated in F - I looked back and saw all three sitting in row 3, which meant they must be HON members who fly 600,000 miles every two years. As much as I love flying, that's... too much! (600k miles equates to roughly 30x longhaul r/t in C or 20x in F, every two years )



Glass of the Cuveé Louise



View of the front



The credenza in front of row 1



View of the four row 1 seats



Four windows just for me - always an exciting prospect



The view of seat 2D (while the seat was briefly empty)



Seat controls and the IFE controller



DL 757 - I can't really imagine flying Transatlantic in a narrowbody...


I overheard a conversation over in the other aisle when the male FA recognised the passenger in seat 1F - from a flight two years ago. Not just that, but the male FA even remembered where Mr 1F sat two years ago! See, you don't have to fly Singapore Airlines to receive this sort of recognition that SQ is so well known for.

Despite boarding finishing by around 13:30, we waited for quite a while longer at the gate before eventually pushed back at 13:55 and took off at 14:05. The take-off video is here: http://www.youtube.com/watch?v=HBLp5fPXOl8

The A340-300 is quite well known for its long take-off roll and a slow rate of climb, and today it took a whole minute for our fully laden aircraft to gain enough speed to leave the ground. After a long and rather turbulent climb, the seatbelt sign was eventually turned off at 14:30, at which point I reclined my seat and put my feet up on the ottoman. It was my first time on a seat with an ottoman rather than the usual combined legrest/footrest, and I think I prefer the ottoman for the familiar feeling of putting your feet up at home. Naturally, there was absolutely no chance of your feet touching anywhere near the seat in front.



Making myself at home


Getting quite hungry by this point and anticipating the highly regarded Swiss First dining experience, I opened the flap that contained the table. It wasn't until I started pulling out the table that I fully appreciated just how enormous it was - not just big, but also very thick, and very sturdy. A delicate female passenger would likely need to summon an FA to assist; it was by far the biggest I have ever seen on any airline and it took considerably more effort to pull out than others. Once unfolded, the table was quite an impressive sight and clearly big enough to handle a face-to-face meal with ample space to spare. I would estimate that the width was perhaps 20% wider, and the depth at least 50% deeper than most other airlines. If the size of the table was proportional to how seriously Swiss take their catering, I was clearly going to enjoy my upcoming meal

The female FA (who would be responsible for serving the passengers while the male FA worked in the kitchen in a reversal of usual roles ) came round with an equally huge table cloth that was more than sufficient to cover the enormous table. By the time you put the full-sized table cloth on the table, it really set the tone for the meal by making the table feel not too dissimilar to a nice restaurant on terra firma. And I know that one normally can't get very excited about something as dull as a napkin, but the small red Swiss label on the napkin really made it look nice and refreshing.



Napkin with the red label