|
Austrian Airline's Grand Class
I would go out of my way to travel in Grand Class! The promise of a very comfortable sleeper seat with a 59" pitch and exquisite Austrian cuisine and wines, makes me wish Austrian Airlines crossed the Atlantic nonstop to more destinations than just Vienna.
The airline does make the most sense when traveling to Vienna and Eastern Europe with nonstops from New York, Washington or Toronto with quick connections at Vienna Airport. Known for its "human size," connecting gates at VIE are within easy walking distance with little of the tumult and crowds at other European air hubs like Heathrow or Frankfurt. Duty free shopping is just as extensive though, with more than 70 shops along with cafes and restaurants featuring the best of Viennese specialties.
 |
| Salmon Tartar |
The new Grand Class from Austrian Airlines has been designed to meet the highest demands for comfort with new improved seats that can recline to a 143º angle. Furthermore, by removing one row of seats from Grand Class, Trans-Atlantic passenger comfort has been increased and made more exclusive. The Grand Class cabin seats no more than 30 passengers and is served by a minimum of three expert flight attendants. Every seat in Grand Class is a plush sleeper seat with personalized entertainment center, offering up to 8 movies and 12 audio channels.The Grand Class cabin just may be the finest restaurant available at 35,000 feet. On long haul flights, award-winning Austrian chefs prepare international fare and Austrian classics. Sommelier-trained flight attendants serve carefully selected wines that provide just the right accompaniment to a six-course gourmet meal. Every course is a revelation right up to and including the cheese selection, dessert course, and after-dinner wines.
 |
| After Dinner Drinks |
On flights originating in Vienna, top chefs from the local culinary scene collaborate to create a truly unforgettable in-flight dining experience. Famous Austrian chefs, including Siegfried Pucher of Le Ciel Restaurant at the Grand Hotel and Christian Petz from Vienna's Meinl am Graben, have contributed to Grand Class Menus.
Typically Grand Class meals start with an "Amuse Bouche" or starter like Marinated Tuna with red Paprika or a Lobster Terrine with Prawns. A soup course is then served from a silver tureen. Soup selections include Iced Potato Dandelion soup with Salmon Tartar and Fennel Cream soup with Spinach roulade. Main courses are prepared to order and were excellent. Exceptional entrees included Stuffed Rabbit Loin with Pommery Mustard Noodles, Roasted breast of Guinea fowl in hazelnut sauce and Red Sea Bass Fillet with candied tomatoes.
A cheese and fruit course was followed by a selection of incredible, Viennese desserts' accompanied by a wonderful Austrian dessert wine from Kracher Vineyards' a Cuvee 2000 combining Sauvignon, Welschriesling and Chardonnay grapes in a perfect combination with just a hint of grapefruit and lychee.
 |
| Wine and Cheese |
Combined with the beautiful Strauss waltz's available on the audio entertainment system, dining in Grand Class on Austrian Airlines is truly a memorable culinary stroll through the Vienna woods!
For more information about Grand Class and Austrian Airlines, log onto their web site at www.Austrianair.com. If you would like to try some recipes from the Grand Class menu, log onto the Austrian Airlines catering subsidiary, Airest at www.Airest.com. It is in German (look for the English option window) and offers a wealth of great Austrian Airline Grand Class recipes in the Magazine section!
|
|
