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| Etihad Airways predicted that they will change the way
we see the world and they are getting close by setting a new standard in the
way we experience conventional luxury air travel. We flew Munich, Germany to
Abu Dhabi, UAE with the Emirates Palace as our final destination. The National
Airline of the United Arab Emirates 'Etihad', which is Arabic for 'united' has
been operating since 2003. A connection between New York City and Abu Dhabi,
UAE non-stop has begun as of October 8, 2006 and offers a relaxing fifteen-hour
direct flight. Also, there is a six and a half hour flight from Munich,
Germany, which is the one that I was on and enjoyed tremendously. The VIP
lounge in Munich is the start of my 'Pearl Zone' flight and features
sophisticated comfort and a selection of refreshments. This is a sanctuary that
offers a large repertoire of audio and video programs as well as all the
cutting edge Information Technology. |
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| On board we experienced the
'warmest welcome in the sky' presented by an international crew as indeed it's
the small touches that make a world of difference. Captain Stefan Dudda
welcomed his guests in English and German and depending on the type of aircraft
you fly, Etihad offers three Guest Zones: Diamond, Pearl and Coral. I should
begin by saying that as Business Class goes, it was the best six and a half
hours I have so far spend in an aircraft and a 'Pearl Experience' it was. The
new 180° flat bed is a totally awesome chair-sleeper with a massage
function that can only have been designed by back specialists. I watched
state-of-the-art AVOD (audio-video-on-demand) allowing me to choose from an
amazing selection of entertainment. Etihad Airway's 15" LCD screens are crystal
clear and not permanently fixed into another seatback, so at no time was there
a need to adjust the angle. Each person is granted a considerable high level of
privacy and with a well-received bonus of the noise reducing headphones, though
not as well sealing as my Bose, it still made for a very restful and secure
combination. |
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| I watched the Discovery TV Channel and the time just
evaporated, dream-like. The service on board allowed us to set our own meal
times so for us it was time to dine! Mr. Saad came over and poured a
Champagne Gardet N.V. of France as aperitif, releasing fine pearls with
a hint of citrus. We then had our appetizers of Jumbo Scallops and King
Prawn coated with Dijon mustard vinaigrette and served with hearts of palm
salad. Actually, for flight cuisine this was an accomplishment since both the
scallops and prawns were plump and juicy as well as served hot through and
through. There was a mixed greens salad with a balsamic vinaigrette served
next, after which Etihad offers a choice of three main courses for those
traveling in Pearl Zone. I chose the Sliced Beef with Horseradish with
seamed potatoes, roasted 'wirseng' cabbage and red cabbage with apple. I
enjoyed my main course even though it was a bit well done, with a glass of
Saint-Aubin Premier Cru, Les Frionnes of Domaine Roux Père & Fils
D.B, France. It was a young Burgundy that presented a rich ruby color and
black cherry bouquet working well to bring out the delicate flavor of the
braised beef. For dessert the selection was Mango Charlotte with Raspberry
Coulis, a successful serious attempt to change the face of fabric of boring
airline food. |
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I eased back into my super-comfortable chair
with a snifter of Martell Cognac. A demitasse of gloriously rich aromatic
espresso was brought over as I pondered the thought of making an espresso at
37,000 feet, the ultimate in meaningful consequence. It is a fitting end to
confirm Etihad's dedication to "challenging and changing the established
conventions of airline hospitality." |
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| “The service overall was ever caring, understated, and
delightful.” ~ TB |
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by
Thorsten Buehrmann & Arno Goudschaal
Editor: John
Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2006 ~ Seven Stars and Stripes, Inc. |
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