About this flight
This report covers my flight from Taipei, Taiwan to Paris in EVA Air Business Class.
At the Taoyuan Airport Business Class Lounge, I enjoyed a variety of Taiwanese specialties, including dim sum and an abundant selection of fresh fruits.
Onboard, I was served one of the world’s finest champagnes, often referred to as the “King of Champagne.” This exceptional champagne is rarely offered even in First Class on other airlines, but EVA Air serves it in Business Class on flights to Paris.
Since it was a long-haul flight, dinner was a full French course meal, which I savored slowly while pairing it with champagne.
- 【About EVA Air】
- ・ A subsidiary of Evergreen Marine Corporation, one of Taiwan’s largest container shipping companies
- ・ Commenced operations in July 1991
- ・ Member of the Star Alliance
- ・ Partnered with Sanrio in Japan in 2005
- ＊ Features Hello Kitty-themed aircraft and amenities
- ＊ Dedicated Hello Kitty check-in counters at Taoyuan International Airport (Taipei)
Dining at the Lounge
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Lounge
I enjoyed a meal in the lounge before the flight.
Inside the Lounge
This is what the inside of the lounge looked like.
Taoyuan Airport
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Boarding Gate (1)
This is the boarding gate for today's flight.
Boarding Gate (2)
The boarding gate viewed from a different angle.
Business Class Seat
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Business Class Seat
This is the Business Class seat on today’s flight. The seat is wide and very comfortable.
Screen
This is the personal screen for in-flight entertainment.
Welcome Drink
I was served a glass of champagne as a welcome drink, accompanied by Godiva chocolates.
Cabin Lights Dimmed
The cabin lights were dimmed just before takeoff.
In-Flight Meals
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Drink Menu
This is the drink menu.
It features French and German white wines, and to my surprise, the champagne served was KRUG — often referred to as the “King of Champagnes.” KRUG is made by blending select wines and aging them for over ten years.
What makes this especially remarkable is that KRUG is rarely offered by other airlines, even in First Class. EVA Air serves it in Business Class on the Paris route, which is truly impressive.
Dinner – Amuse-Bouche
Before dinner, I was served an amuse-bouche along with my aperitif.
It looked like salmon sushi and mashed potato canapés.
Dinner – Appetizer
The appetizer included:
- • Vegetable mille-feuille
- • Scallop gratin with shrimp
- • Green asparagus, among other items
Dinner – Main Course
The main dish was roasted chicken with potatoes.
It was so delicious that I ate half of it before remembering to take a photo.
Dinner – Dessert
The dessert plate included:
- • Chocolate mousse
- • Fresh fruit (melon, watermelon, mango, etc.)
Light Snack – Cheeseburger
Later during the flight, I had a cheeseburger as a light snack.
Breakfast – Congee
Breakfast was served before landing and included:
- • Orange juice
- • Rice congee with condiments
- • Fermented tofu in the center — a salty, spicy condiment traditionally eaten with congee
- • Taiwanese-style omelet with egg and scallions
- • Stir-fried fish cake with red bell pepper
Breakfast – Fresh Fruit
Fresh fruit was served after breakfast.
Charles de Gaulle Airport
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Arrival at the Airport
I finally arrived at Paris Charles de Gaulle Airport.
I even spotted someone dressed in what looked like traditional Buddhist attire.
Moving Walkway (1)
This is one of the moving walkways inside the airport.
Moving Walkway (2)
The entrance to the moving walkway leading to the immigration area from the arrival gates.
Moving Walkway (3)
This is a long, continuous moving walkway.
It takes you up through a cave-like concrete space with exposed walls, giving it a very unique vibe.
Charles de Gaulle Airport’s Terminal 1 was built in the early 1970s and features an avant-garde architectural design.
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