The first and foremost thing I have to say about the design of the Flyaway Kids Bed is it trumps all others when it comes to comfort for the kids. We’ve tried a number of products, from the Plane Pal to the Jet Kids BedBox, they all have different pros and cons to the design. That was until an airplane bed for kids came onto the market. Sleep is the number one thing that keeps us all in check but sometimes trying to bed kids down on a flight can be a nightmare. Hence we had to write a Flyaway Bed review as soon as we tried it. If breakfast is the same, I think I’ll skip it and have breakfast when I land in Los Angeles.As a family of frequent travellers, we are always keen to keep our little ones as comfortable and happy as possible on a long journey. Overall, I really liked my dinner and look forward to seeing what arrives on my way back. Here’s a beauty shot of the whole shebang: That said, it was an hour before I landed and I was hungry so I ate it. The tater tots got a bit soggy, the omelette was on the rubbery side, and the sausage was roughly 1/10 as robust as I would have liked in terms of flavor. I think it may have come from a school lunch program for underprivileged kids. You were given an omelette triangle with a tomato, one sausage, and two tater tots. I won’t say much about breakfast, except for the fact that there isn’t much to say. The cheese and roll made a nice little cheese sandwich and a good precursor to all the wonderful cheese and bread I’ve had this week in France. The cake was quite dry and instantly forgettable. In addition to the beef shepherd’s pie and edamame salad, I was also given a cup of Mott’s apple sauce (listed as “fruit compote!”), a square of Tillamook cheddar, a baguette-like roll, and a slice of berry marble cake. Leaving it under a blanket of mashed potatoes ensures that the beef stays moist and, as an added bonus, you don’t need to worry about using a weak plastic knife on steak. I’ve railed against it before, but by using ground beef instead of beef tenderloin, there’s no concern about fat content or drying out the meat. Perhaps the nicest part of the “parmentier” was the fact that it solved the problem of overcooked beef on airplanes. A nice, rich bordelaise would have packed an extra punch of flavor and elevated an already good dish into something great. I also wish it came with a sauce of some sort. The amount of beef felt somewhat skimpy and the fact that I was enjoying it made me sad that I only got a few big forkfuls before the whole thing disappeared. I’ve never said this in relation to airplane food before, but I honestly wish the portion was bigger. It was a nice combination of flavors and textures with a thick layer of mashed potato over a (much) smaller layer of ground beef and mushrooms. I went with the shepherd’s pie and I’m glad I did. The choices for entree were either a “parmentier de bouef” (shepherd’s pie) or gemelli pasta in a Merlot-tomato sauce.
Am I allowed to say “blowing up” in relation to airplanes? I hope so. A cold salad like this is a welcome change from the iceberg lettuce and out-of-season tomato you get on other airlines and the vinaigrette was strong enough to hit the palate at 35,000ft. They each come with the same starter, a perfectly acceptable salad of edamame, sun-dried tomatoes, and corn in a light vinaigrette. It’s easily accessible and I really appreciate it.Įconomy passengers are given the choice of two different entrees. Air France doesn’t keep their food a secret at all. This may seem like taunting to some, but it’s a welcome change from the cloak-and-dagger secrecy I usually find in regards to menus on airplanes. Through Air France’s in-flight entertainment system, you can actually view the menus for all of the classes of service. While I didn’t get to try the premium cabin food on my very first Air France flight last week, I did get to experience their economy product and I have to say… not bad! Not bad at all!įirst, a technical note. Those days are obviously gone, although the First Class product seems to be just as exquisite, with at least some of the food designed by French super chefs Joël Robuchon, Régis Marcon, Guy Martin, Anne-Sophie Pic and Michel Roth. The image is a little grainy, but you can see what I’m talking about in the ad below. It involved the type of elaborate French cuisine that people of the time associated with French food: foie gras, cheeses, entire birds with feathers and all. Back in the ’60s, Air France used to advertise a seven course meal that took place over the course of 1600 miles.
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