October 28, 2015

Flying Delta Airlines Business Class to New York

I was so happy to have been upgraded on my last Delta flight leaving from Paris to New York. As a loyal AirFrance client, I was offered this unique privilege to fly business class onboard the A330 plane operated by Delta. Today was my first experience on Delta airlines.


After checking into economy, I was called to move up to Business class or Beyer Caked Delta One. A large cabin hosts around 33 and each feels like a room. A seat that's fully reclinable, a large touch screen that opens when needed with the press of a button, a USB plug and an electrical one as well and an armrest.

Your hostess, who comes to you with a menu, welcomes you. She leaves you for a couple minutes to choose while champagne is being offered. 

The menu is black is in back carton and comes in a couple of pages. There’s a certain class to it, which reminds you of a fine dining restaurant. You will find a welcome note, starters, the main dining event, sweet delights, sky-break, a bite before landing and the wines.

Before departure don't forget to have your full focus on the security presentation. It stars by a welcome note from the CEO followed with a humorous and enjoyable presentation that's different from the usual boring ones.


On today's menu:

  • Settling In: Smoked salmon and grilled shrimp with caper onion relish and creamy cocktail sauce.
  • The signature Delta Sunrise cocktail featuring Bombay Sapphire Gin with cranberry apple juice and a splash of ginger ale.
  • Starters: Caprese salad with basil infused olive oil
  • Thai coconut soup
  • The Main Event: Duck Confit with Sarladaise potatoes, peas and spicy tomato sauce.
  • Beef tenderloin with Cafe de Paris butter, gratin potatoes, sautéed spinach and carrots.
  • Five cheese ravioli with Arrabbiata sauce.
  • Chilled plate: Roasted chicken with almonds and raisins accompanied by Tzatziki sauce and Farro grain salad.
  • Sweet delights: vanilla ice cream sundae, tasting of sweet treats, and selection of fine cheese.
  • Starbucks coffee is served onboard.
  • The in-between sweet snacks.
  • Warm chocolate chip cookie service.
  • Almost There: Lobster sliders with lettuce, tomatoes and pickles sever with mixed green salad.
  • Fattoush salad with grilled salmon, pita chips and lemon wedges served with a cheese assortment and fresh fruits.


Wines prepared by Andrea Robinson one of only seventeen women worldwide to hold the title of master sommelier: 

  • Livio Felluga Friulano, Friuli, Italy 2013.
  • Wente Vineyards Riva Ranch Chardonnay, California, USA 2013.
  • Chateau Simard, Saint Emilion, Bordeaux, France 2007.
  • Inception Pinot noir, Santa Barbara, California, USA 2012.
  • Chateau Solon, Sauternes, Bordeaux, 2010 dessert wine.
  • Quinta do Noval, 10 years Tawny Port Porto.
  • Champagne Deutz Brut Classic.

The welcome kit and amenities:

  • Chaudfontaine water bottle
  • Sahale snacks (glazed nuts, almonds with cranberries, honey and sea salt)
  • A delicious refreshing kit produced for Delta
  • Headphones individually wrapped in nylon
  • A fluffy pillow by Westin hotels, heavenly in-flight
  • A thick warm bed cover
  • A glass of champagne


The first impressions:

  • I loved the headphones.
  • The quality of the pillow is so heartwarming, soft and smooth caressing you while you sleep.
  • The Tumi kit is so classy. I'm fan of the brand anyway.
  • Interesting entertainment system: many languages, many possibilities, series and documentaries on a large touch-screen.

Let the fun begin:

  • Our journey started with the first appetizer or mise-en-bouche. Tablecloth was set, a fork and knife wrapped in a table napkin and a plate with delicious salmon with a right consistency and not too much oil, two grilled shrimps with a charcoal flavor, tender and full of taste served with a cocktail sauce. That's a great start.
  • With that I ordered the signature Delta drink. It's really yummy. The Delta sunrise cocktail with Bombay sapphire Gin, cranberry apple juice and a splash of ginger ale. I felt good.
  • The best of the best is when you know you are connected. Yes, Internet for 8 hours priced at $40 taxes included. I was connected live to my Instagram and family finishing all the work I had before landing in New York.
  • Now was Thai soup and Caprese salad. Beautifully presented, a salad made of mozzarella slices with tomatoes and lettuce sprinkled with basil. Add some balsamic vinegar and enjoy. The Thai soup is great. Spicy and aromatic, served warm, this soup is a great start for an enjoyment to come. Fresh bread and butter, salt and pepper, metallic cutely all served on a wooden platter; loved it!
  • Now for the main dish. A chunk of duck confit lay on spicy tomato sauce with thinly sliced potatoes on the side and sautéed peas. It is indeed high-end. Duck that's juicy of flavorful, the spiciness of the tomato sauce and the potatoes with their herbs. Yummy.
  • While waiting for dessert, the movie was still playing, St. Andreas the famous blockbuster about the earthquake that struck Los Angeles.
  • This is the first time that I feel a certain kind of pleasure onboard a plane. A real Sundae vanilla ice cream topped with chocolate sauce and nuts. It's like visiting Baskin Robins on a plane! That's kind of a dream come true followed with cheese and Starbucks coffee! I was in LaLa land.


First time in Delta and I'll surely repeat it. A relaxing chair, a joyful and attentive staff, good food and interesting amenities.

We were not done yet; during mid-flight a warm cookie was distributed, a mouthwatering cookie you rarely find in our part of the world. A thin cookie with a crunchy envelope and a warm heart made of milk and dark chocolate chips. And now, less than an hour and thirty minutes to land, it was snack time.

Even though the fattouch - proudly a local salad- was on the menu, I couldn't refrain myself from ordering the Lobster Slider. Two mini burger-like sandwiches, each filled with a generous portion of lobster mixed with mayonnaise and accompanied with a slice of tomato. With that comes a salad and two pickles. I'll call that a great last impression.

I'll improve:

  • Have a separator between the middle travelers for more privacy upgrading a normal seat into a room-like setup.
  • Slippers are a must. Leaving your seat you'll have to wear your shoes again and again.
  • I love the small closet on AirFrance business class which is not available on Delta.
  • The trip journey on a map isn't available in the main cabin. It's an added value travelers would love to have.

I'm a Skyteam loyal customer and will remain.





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