After wrapping up my business trip in Switzerland, it was time to rendezvous with MrsFlamingo and head to Paris for a few days. She was flying inbound from SFO on Swiss First Class and therefore still had access to Swiss first class lounges. We timed it so I'd meet her at the lounge and also have access until our flight on Swiss to Paris. The beautiful Swiss First lounge in Terminal E is where you want to be.
Stunningly gorgeous, this and the La Premiere lounge at CDG are my favorites (albeit I haven't had a chance to try the LH First Class Terminal yet).
The welcoming champagne bowl.
Well couldn't pass up having a glass to kick things off.
The bar area was also stunning.
Nice wine bottle display.
Some of the seating area, definitely plenty of room for privacy and relaxation.
View onto the terrace overlooking the runway.
A conference table towards the back. MrsFlamingo had to jump on a conference call and stayed here while I wandered off to the dining room for a late lunch.
The Swiss First lounge menu.
They always switch which Canton they feature.
And the lounge offers a tasting menu option which given we had over an hour, I decided why not try it.
The a la carte menu with plenty of good and really high quality options.
Breakfast which I'd try the following week on my Swiss First flight home.
Although I was going to do the wine pairing with Swiss wines, I wanted to get in the French mood starting with a Bordeaux. The 2012 Chateau Tour du Haut-Moulin was nice with an oaky nose but not overly so nose. The body was earthy but with dark fruits, tobacco leaf, smooth tannins, nice acidity and finish. Not a mind blowing wine, but still solid.
Then to the dining area.
Great views of the landing runway.
Setup ready to go with MrsFlamingo saying go for it while she wrapped up her call since she was still full from the flight.
The butter options ranging from plain, to one with chives and another that had curry.
The 2016 Luc Massy was a nice white that had a floral and mineral nose and body that had yellow apple and light body with some acid on the finish - refreshing.
The first dish was a cured white fish from Lake Zurich with a tomato jelly along with sliced ones. A refreshing and flavorful dish, good start!
Then the 2015 La Chapelle des Augustins with a super floral nose and body that had a great balance between sweet melon, lemon zest, limestone minerality and acid.
My heaven, eating a great meal and plane spotting at the same time.
The turnip soup was nice with a woodsy quality and richness. The ravioli was fresh and tasty.
I forgot to take a picture of the bottle of the Piper Heidsieck Champagne which was fresh with medium body, ever so slight toast, but good minerals and citrus. Also I didn't take a picture before I dug into the intermezzo which was a cucumber dish with sorbet with gin topper. It was refreshing and fun.
Next wine was the 2015 Schmid which was pinot noir based and had a pure red fruit and floral nose. The body was of red fruit, some herbs and floral notes with good, but not too intense acidity that imparted freshness. It paired perfectly with the next course.
The final savory course was a roasted beef tenderloin cooked perfectly. The dish also had beef cheeks that were braised and super tasty. The parsnips and carrots all went together nicely and with the wine was a great dish.
The 2013 Chateau La Tour Blanche was a classic Sauternes, but not as rich, more fresh floral, honey and acid making it lighter.
The dessert was excellent with a chocolate mousse on the bottom, elderflower ice cream, and macaron. A wonderful dessert that capped off the meal easily deserving of a Michelin star.
From there it was time to leave for the A gates and our flight to Paris. I'm undoubtedly a huge Swiss fan and their first class products between lounge and flights fantastic. I'll be back to check more of the lounge after Paris, so check that post out as well.
- Topic
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