This took place on December 15, 2014. I was sitting in seat 1D (aisle seat in the 3 section of a 2-3-2 J cabin); a paid upgrade that I was able to buy through a KLM kiosk in one of their Crown Lounges.
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The hard product on this aircraft, the seats, were the old 160 degree cradle-type recliners; not in the same league with the Delta 767-300 flat bed modules, but, for me, on this trip, good enough. The soft product, the food, beverage and service aspects, were outstanding.

We left the gate around scheduled departure time of 1645, and took off almost immediately at 1654. Our menu was fronted by Executive Chef Richard van Oostenbrugge of Amsterdam's Bord'Eau restaurant.

The appetizer was a choice of: shrimp with grapes and mint oil served with ajo blanco (garlic and almond soup with croutons); or forest mushroom soup.

The salad course was a rice salad with beetroot, pine nuts and goat cheese

There were three main courses: (1) chicken medallions in a thai coconut sauce with bok choy, mushrooms, long beans and what turned out to be angel hair pasta; (2) Dutch fillet of sole with sauce of mussels, puree of celery and smoked potato, and seasonal vegetables; or (3) braised veal with jus, gnocchi and a vegetable medley (I chose the chicken; the FA indicated that veal was the most popular item).

For dessert, the choices were: (1) cheese plate with Moulin Bleu and Reypenaer; (2) seasonal fruit; (3) lemon cremeux with citrus salad and meringue (I had this and it was really good); or (4) mousse of Manjari chocolate and black currants. The FA also brought around a box of chocolates.

I slept for at least five hours and missed out on much of the remaining in flight service, which the menu described as: (1) a Sky Break consisting of croquette role, sushi, Dutch pastry and Australian ice cream; (2) a light meal "warm option" of Asian rice dish with vegetables and cashew nuts; and (3) a light meal "cold option" of a vegetarian club sandwich--these came with a Waldorf salad and cheese selection, and a dessert of "traditional Dutch apple pie with whipped cream, served warm".

Of course, no KLM flight in business would be complete without the ceremonial handing out of ceramic Delft houses filled with Genever shortly before landing.

The wines, attributed to wine writer Hubrecht Duijker, were as follows (price information from wine-searcher.com):

Nicolas Feuillatte Brut Reserve Champagne (average price $34.00 per bottle in USA)
De Kleine Schorre 2012 (Zeeland, Netherlands) (price unavailable)
Chateau Rives-Blanques, Limoux 2013 (the 2012 vintage of this sells for $17.99 at Schneiders of Capitol Hill in Washington, DC)
Map Maker Pinot Noir, 2014 (Marlborough, New Zealand) (2010 vintage of this sells for $18.36 in California)
Aaldering Lady M Pinotage, 2013 (Stellenbosch, South Africa) (2009 vintage of this sells for $37-40 in California)
Salentein, Malbec Barrel Selection 2012 (Valle du Uco, Argentina) (about $10.00)
Errazuriz Late Harvest Sauvignon Blanc 2012 (Casablanca Valley, Chile) (average price $28.00)
Taylor's 2009 Late Bottled Vintage Port (their Fladgate port sells for $96 per 750 ml bottle; not sure whether this was the same stuff)
Croft Pink Port (average price $19.00 per 750 ml bottle)

You could have any beer in the world so long as it was Heineken.

The on-board spirits were:

Campari
Chivas Regal 12 years blended Scotch
Highland Park 12 years single malt Scotch
Jim Beam Bourbon
Bols Genever
Bacardi White Rum
Absolut Vodka
Bombay Sapphire Gin
Courvoisier VSOP Cognac
Drambuie
Cointreau
Amarula

Our flight attendant was a tall, incredibly thin blonde Dutch lady (I never got her name). She was very professional and really excellent. She made at least three watering runs during cocktail hour before any food was served. I had some Cointreau after dinner, served from a full sized bottle into chilled glasses. This got me ready to have a very pleasant sleep. Great flight; I'm really glad I shelled out for the upgrade.