It was a long day already: up at the crack of dawn to catch a Bolt Bus to NYC from Baltimore. I was headed to JFK to catch a Brussels Airlines flight to Belgium. I was very glad to have been hosted to experience it!
When I got to the gate, they told me I had been moved from my carefully selected aisle seat. I did my best unintended imitation of Mrs. Broflovski from South Park: “What-what-what?!”. If I don’t have the aisle seat on a plane, I’ve discovered that my nerves — and legs — get completely jangled. The gate staff smiled, letting me know I had been upgraded to Business Class! As much as I travel, I really don’t get upgraded like that. It was a glorious day.
I was very curious about the food in Business Class — airlines really take pride in outdoing themselves in the competitive race for prime customers.
By the time I get to JFK airport from Baltimore, I usually feel like some sort of refugee. I was grateful, practically to the point of tears, to be treated like royalty in Business Class!
You are offered a welcome drink of orange juice, Champagne or a Kir Royale, which I ordered. Also, you get a helpful amenities pack of socks, tissues, a pen for filling out customs forms, toothpaste, toothbrush, lip balm and earplugs.
Then, you are treated to a hot herbal/floral scented towel.
An amuse bouche — just like in the finest restaurants — is served. Mine was smoked salmon with cream cheese on a rye bread round with micro dill and caper. Alongside was a baby dish of mixed toasted nuts: cashews and almonds.
Starter course on Brussels Airlines Business Class
I drank with this course a glass of a gorgeous white Burgundy: Louis Jadot Château des Jacques Clos de Loyse 2011, Bourgogne. I was previously only familiar with was their Beaujolais Nouveau, which I do enjoy frequently. The Burgundy is known for having scents of “orchard fruits, vanilla and white flowers with a touch of sweetness. I thought it clean with smoky notes, a little white mushroom. It’s good for light, savory foods.
The starter was a plate of lovely huge prawns, micro greens, orange supremes, white grapefruit supremes, minced chives.
Salad in Business Class, Brussels Airlines
A little mixed salad was served with dinner; it had a creamy Caesar type dressing. The salad was studded with radish batonettes, cucumber slices and cherry tomato.
Entree in Business Class at Brussels Airlines
The entree choice was between beef and Arctic char. I was having a hard time choosing, but the beef smelled really good, so I went with that. It was a beef porcini stew — porcini mushrooms have that savory umami, which tastes even better at high altitudes — with mashed potatoes and caramelized julienne veggies. It had a fresh garnish of Italian parsley, as well as a green and wax been bundle tied with scallion. It was a very generous portion! You don’t see that on airlines.
I drank with this course a glass of a special wine they’re promoting: Firriato Chiaramonte Nero d’Avola 2010 from Sicily. It’s noted for being easy drinking, able to be slightly chilled and a good match for roasted meats.
Luxe & Down-Home Cuisine/Culture/Travel/Style 