About this flight
This is a flight review of Thai Airways First Class from Paris to Bangkok (Thailand).
The cabin featured elegant seats with a white-based design.
The meals, both in the Paris airport lounge and onboard, were refined, made with high-quality ingredients, beautifully presented, and provided a blissful experience.
I also enjoyed the signature First Class delicacy: caviar.
The Thai cuisine was also outstanding, including papaya salad, Thai curry, traditional Thai-style sweets, and a rich variety of fruits.
Table of Contents
Charles de Gaulle Airport
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Check-in Counter
This is the Thai Airways check-in counter at Paris Charles de Gaulle Airport.
Decorated with purple flowers, which are the airline’s signature color, it gives a nice impression.
Boarding Pass
This is the boarding pass.
Food Corner and Drink Bar
This is the First Class exclusive Star Alliance lounge at Charles de Gaulle International Airport. The food corner is in the front, and the drink bar is in the back.
As expected from a First Class lounge, the lineup of champagne, French red wine, and white wine at the drink bar is of very high quality. Truly excellent selections are offered here.
Meal I Had
The meal I had in the lounge.
- • Smoked salmon with yellow cherry tomatoes
- Each piece was very firm and of high quality.
- • Omelet
- • Ham, cheese, boiled egg, pickles
- All French-made and carefully prepared.
- • Carrot râpée and pasta salad
- • Mini bottles of olive oil, mayonnaise, ketchup, etc.
- • Champagne
Boarding Gate
This is the boarding gate.
Cabin Seat
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First Class View
This is the view of the First Class cabin. The seats feature a white-based design.
First Class Seat
I took my seat. The door on the right is a closet where you can store your jacket.
- (Welcome Service)
- • For the welcome drink, I had water
- French law prohibits serving alcohol while the aircraft is on the ground.
- • Hot towel
- • Orchid flower and Godiva chocolate (gold box)
- • Champagne
- (Shelf)
- Yellow-orange blanket and a mattress pad to place under the bed
Welcome Drink
The welcome drink served after takeoff.
- • Dom Pérignon Champagne
- • Macadamia nuts
The shadow of the champagne reflected on the divider to the left is also beautiful.
In-flight Dinner
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Aperitif and Amuse-Bouche
The amuse-bouche served with the aperitif.
- • (Back) Foie gras topped with sliced boiled carrots
- • (Front) A bite-sized piece of bread with mini tomato, cheese, and basil
- • (Right) Boiled shrimp wrapped in slices of black radish
[(Editor’s note) Black radish is a European variety of radish with black skin.]
Amuse-Bouche
I had another amuse-bouche.
- • A Thai-style dish
- Perhaps an egg-based dish wrapped in banana leaf.
Table Setting
After the amuse-bouche, the table was set. The champagne glass was replaced with a fresh one.
- (Basket) Middle Eastern-style bread
- (Front) Garlic bread
Garlic Bread
A close-up of the garlic bread.
Garlic bread is truly delicious. Many airlines serve it as well.
Caviar Appetizer
The caviar appetizer. The caviar plate and its condiments were served separately. Paired with Dom Pérignon champagne, just this sight alone brings bliss.
Caviar
The caviar, packed in a glass jar, was served on a shell-shaped dish (resembling an akoya pearl oyster) with ice. It was specially bottled for Thai Airways.
Caviar Appetizer
A close-up shot of the caviar with condiments.
- • Mashed potatoes topped with chopped green onion
- • Red onion
- • Boiled egg, yolk and white separately crumbled
- • Lemon
- • Bread
Second Appetizer
The second appetizer.
- • Thai-style papaya salad (called “Som Tam” in Thailand)
- • Thai grilled chicken “Gai Yang”
Papaya salad is so delicious that you can’t help but want more.
[(Editor’s note) Gai Yang is marinated in Thai-style sauce.
Sauce: fish sauce, oyster sauce, honey, cilantro, etc.]
Main Dish – Red Curry
The main dish.
- • Thai red curry
- Served with rice and a Thai-style omelet
- • Thai soup
- • Other side dishes
Pouring curry over the omelet is quite unique.
Cheese and Fruit
The dish served after the main meal.
- • Cheese platter
- • Fruit platter (grapes, kiwi, pineapple)
Dessert
The dessert served after the cheese.
- • Two macarons
- • Three traditional Thai sweets
[(Editor’s note) The yellow one is likely “Look Choop,” a Thai sweet made from mung bean paste coated with agar jelly.]
In-flight Breakfast
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Juice
I started the morning with a glass of orange juice.
Table Setting
The breakfast table was set.
Fruit Platter
The pre-meal fruit platter.
- • Melon
- • Papaya
- • Strawberry
- • Mangosteen
- • Grapefruit
- • Delaware grapes
Cornflakes and Yogurt
Served after the fruit platter.
- • Cornflakes
- • Yogurt
Butter, Jam, etc.
Accompaniments for bread.
- • Butter
- • Honey
- • Orange marmalade
- • Strawberry jam
Main Dish
The main dish.
- • Scrambled eggs
- • Bacon
- • Grilled cherry tomato
- • Hash brown potatoes
