Hello from Thailand, as I just completed the outbound portion of my review trip to Bangkok! For the third segment of my trip, I flew Aircalin’s Airbus A330-900neo business class on the 11hr5min flight from Paris (CDG) to Bangkok (BKK).
Continue reading: Aircalin A330neo Business Class: Sort Of Boring, But I Ate Seafood Sauerkraut!
Share your questions, experiences, and thoughts below.
Wasn't there supposed to be caviar according to a reader?!
I guess they get away with what they offer as there is no competition in that part of the world.
And regarding the camera, it's actually a belly camera as it's located under the belly. But yes, it's a rare option on the A330.
@ Mike O. -- Thanks for the correction, d'oh... that's what I get for writing while very exhausted. Fixed. Regarding caviar, it has been a couple of years since I've heard reports of it, so who knows. Or maybe it's served on one of the four sectors between NOU and CDG?
Apparently it's available to and from NOU which makes sense when you think about it as it's their homeport.
I just came across a photo from last year between NRT-NOU with caviar beautifully presented so apparently you missed out! Hopefully you get to visit Noumea and have a better experience with them, but I'm glad to finally get a review on an relatively mystique airline which is always fun to read about.
https://www.instagram.com/p/C4cHNBNPLZk/?img_index=1
I don't know, looks perfectly fine for me considering it is not a mainstream airline. Think you are getting a little snotty as you move into your mid-30s LOL
The best reason for flying Air Calin is visiting New Caledonia itself -- the Kanak north, Ile des Pins, and the gorgeous beaches and lagoon of Ouvea.
Between Paris and Bangkok both Air France and Thai Airways would surely be better
@ Andrew -- I agree it was perfectly fine, isn't that kind of the conclusion I made? It wasn't great, and it wasn't terrible. There are better products out there, which is fair enough, given this carrier's purpose.
I think it's a review so it is his job is to point out what is good and bad. Have you flow Air Calin so you can give us your view?
Broken Gram cookies and Seafood Sauerkraut sound like something you might have had if you lived on an island and were dependent on supply ships at some point. One off dishes then get integrated into the culture. I can’t help but wonder if this is the hawaii-spam equivalent for New Caledonia.
Just a hypothesis…
@ Andrew -- Hah, thanks for reading, and for the feedback either way! And yes, with "old age" I'm definitely getting crankier. :p
I look forward to you comparing this flight to the Air Côte d'Ivoire flight, whenever you get around to flying it.
Seafood sauerkraut = totally Alsatian, and thus French. An excellent light(er) combination, and to be savored in Strasbourg and throughout Alsace!
Seafood sauerkraut or Choucroute de la mer is indeed a thing, originally from Brittany and can be found in Alsace.
Their tray service seems quite similar to Air France. I wonder if they consulted with them.
What’s your hot cabin strategy? I wear gym shorts as boxers underneath my pants and a very breathable t shirt as undershirt. Strip down as needed. I was once on a boiler of a flight and a poor young woman got down to her sports bra.
Just have to say....
I know you're German by background, Ben, but even the words Seafood Sauerkraut made me puke a little in my mouth
what a dish...
Nice image. Keep it to yourself in the future.
Thank you,
Darryl (Stewart) Macklem
If an empty tray is hanging about too long, use the call button for your FA. Then hand the tray to them with a smile and a thank you.
Since they are there they can hardly refuse to take it away!
Also, you can also ask for the temperature to be adjusted. The optimum temp for sleeping is around 20 degrees Centigrade; some crew (usually female) have it pumped up to 24 which is way too hot for rest.
New Caledonia used to be where NZ school French classes would go to practice speaking the language. Much closer than France. But an uprising with associated violence brought that to a halt.
I vaguely recall the country had its own airline but not the name. Air Caledonie?
I’d definitely try the fish sauerkraut and those starters and breakfast looked ok.
@Ben--As you have reported before on fine dining in France, I am quite surprised you had not heard of choucroute de la mer, literally, "sauerkraut of the sea.". The "of the sea" descriptor differentiates it on restaurant menus from choucroute, which comes with pork sausages. These dishes are Alsatian. Since Alsace is on the French-German border and many cities along the border have been controlled by either country over the years, it's a place where French and German culinary traditions have melded to some extent. I have never been to Alsace but have come to enjoy a good choucroute de la mer in Paris over the years, my best experience having been at Bofinger, a beautiful Alsatian restaurant in the Bastille district. In Paris, I have never seen salmon added to this dish; it's usually just shellfish as I recall. The salmon sounds like a nice touch but what I really like about the dish is the nature of Alsatian sauerkraut, which is relatively light on the vinegar. You can really taste the cabbage (which is what "chou" means in French).
In amy case, choucroute de la mer is very French and makes perfect sense for a menu item on a flight originating in Paris.
Yes I think Ben knows how a call button works. The point is not that you can’t ask them to clear your tray, it’s that staff could be more proactive in doing so.