About this flight
This time, I flew from Paris, France to Taipei (Taiwan) in EVA Air’s Business Class.
Since it was a long-haul flight, I was able to fully enjoy the onboard meals: a full-course French dinner after departure, and Taiwanese-style porridge served as breakfast before landing.
I was also served one of the world’s finest champagnes—often called the “King of Champagne.” This champagne is something that many airlines don’t even offer in First Class, yet EVA Air serves it in Business Class on the Paris route.
- 【About EVA Air】
- • A member of the Evergreen Group, whose core company is Evergreen Marine, a major Taiwanese container shipping line.
- • Began operations in July 1991
- • Member of Star Alliance
- • Formed a partnership with Sanrio in Japan in 2005
- ＊ Some aircraft are decorated with Hello Kitty livery, and Hello Kitty amenities are provided on board
- ＊ Hello Kitty check-in counters are installed at Taoyuan International Airport (Taipei)
Table of Contents
Charles de Gaulle Airport
Top
To the Departure Gate
This is the escalator leading to the departure gate.
Terminal 1 – Escalator
This is the distinctive escalator in Charles de Gaulle Airport Terminal 1. The terminal was built in the 1970s and features a bold design influenced by postmodern concepts that criticized the modernist functionalism of the era.
Departure Information Board
This is the departures information board.
Boarding Gate
The boarding gate area at Charles de Gaulle Airport.
Lounge Dining
Top
Maison Pradier (Croissants, etc.)
This is the counter of MAISON PRADIER, a long-established Parisian brand known for its award-winning chocolate éclairs.
Here you’ll find croissants and pain aux raisins (raisin-filled Danish pastries).
Maison Pradier (Macarons, etc.)
This corner features macarons from MAISON PRADIER.
A colorful assortment of pastel-shaded macarons is beautifully presented.
Liqueur Counter
I entered the Star Alliance Lounge.
This is the counter offering various liqueurs.
Salad and Cheese Corner
This section offers salads, cheeses, and other items.
- • Prosciutto
- • Lettuce
- • Pickles
- • Sweet corn
- • Olives
- • Various cheeses, etc.
Wine and Pasta Dishes
This area offers small bottles of wine, and below them are prepared dishes such as macaroni.
Cabin Seat
Top
Screen
This is the monitor in front of the seat.
Business Class Seat
The Business Class seat.
Welcome Drink
I was served a welcome drink.
The black pouch behind it contains the amenity kit made by RIMOWA, the popular German luggage brand.
Pajamas
The pajamas provided on board.
Screen
Another view of the screen.
Business Class Cabin View
A look at the Business Class cabin.
View from the Window (1)
We’re taxiing from the parking spot toward the runway. A Thai Airways Airbus A380 can be seen outside.
View from the Window (2)
A shot of Terminal 1 while taxiing. Built around 1970, it features a unique, futuristic design.
View from the Window (3)
Right after takeoff.
Stretching Out
Fully stretching my legs.
In-Flight Meals
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Drink Menu
This is the wine list. It includes red and white wines from France, white wine from Germany, red wine from Argentina, and—most impressively—the champagne served is KRUG, often called “the King of Champagne.”
KRUG is rarely offered even in First Class on many airlines. EVA Air serves it in Business Class, but only on the Paris route. That is truly remarkable.
Dinner – Amuse-Bouche
The amuse-bouche, served with an aperitif in French cuisine.
Probably a canapé topped with shrimp and terrine on thin toasted bread.
Table Setting
The tablecloth and bread were set for dinner.
Dinner – Appetizer
The appetizer, which appears to be a terrine made from tuna or another type of fish.
Dinner – Soup
After the appetizer, soup was served—likely pumpkin soup.
I also received additional bread.
Dinner – Salad
The salad course following the soup.
Dinner – Main Course
The main course: steak.
The item in the back appears to be a molded portion of steamed mashed potatoes.
Fruit and Cheese
Fruit and cheese.
They also served a macaron from LADURÉE, the famous Parisian pâtisserie.
View After Dinner
I took a photo of the scenery after finishing the meal.
The mountains below are capped with snow.
Starry Ceiling
When the cabin lights are dimmed, tiny “stars” appear on the ceiling.
It creates a gentle, dreamy atmosphere—almost like falling asleep under the night sky.
Snack
A light snack I had later.
- • Deep-fried fish cake similar to satsuma-age
- • A mini hamburger-style bun
- • Melted cheese sticks
- • Vegetable salad
Snack – Ramen
Later on, I had this Chinese-style ramen.
Before Breakfast
When I woke up and checked the flight map, there were less than three hours to Taiwan.
Breakfast – Tea and Juice
To wake up, I had Chinese tea, vegetable juice, and orange juice.
Breakfast – Congee
A traditional Taiwanese breakfast: congee.
- • Congee with condiments
- • The red item in the center is fermented tofu (doufu-ru), salty and spicy, often mixed into congee
- • Chinese-style omelet with egg and scallion
- • Stir-fried green pepper and beef (qingjiao rousi)
Breakfast – Fruit
Fresh fruit after the meal.
- • Strawberry
- • Kiwi
- • Mango
- • Pineapple
- • Citrus fruit
