Air Canada Rouge 1848: YVR-SFO

My previous disdain for Rouge was outlined in this previous post. Amongst the negative text, I mentioned new seats in business class were to be installed and this flight was the first time I had the opportunity to try and I must say, the business class cabin on rouge now feels like a premium product. 

The 2x2 recliner seats with AC and USB power now match mainline comfort and quality, enough for me to forget the abyss of the economy cabin behind me. The menu on the flight was also premium with a full three choices of meals and dessert! For a two hour flight, not bad AC!

C-GKOB, an A319 servicing AC1848 will take us into SFO flying over the western coast of the United States in under 2 hours. 

My first choice at glance was the beef, but hell, I always get the beef. Time for something new right?

On one of my previous flights, I ate two meals, a first, but also another first for trying pasta on the plane. It was delicious, so I’m hoping it will be the same on this flight.

First served was a glass of white wine from BC, a sauvignon blanc alongside nuts and a sparkling water. I was not afforded many details on the wine, or perhaps I did not listen. I found the wine light and crisp, perfect accompaniment to the nuts. Perhaps my tastes are changing?

Shortly after, I finished the nuts and along came the meal tray. The side salad appeared very 'Air Canada like' topped with bulb fennel and as always, the greens are crisp fresh! The ravioli itself was, as I expected, moist and I was actually surprised with the sauce. The actual product did not match the expectation based the on the description on the menu but it was not a boring flat red sauce but  vegetable filled delight. Full of tomato, onion, diced bell peppers and spices, and topped with what I suspect to be a mozzarella cheese.

Tiramisu, which I believe I’ve had before, was served for dessert. Excellent for a non-mascarpone version of Tiramisu, but I grew up on mascarpone tiramisu where there really is no substitute. 

A random note as I wind down the meal service: It’s weird to fly rouge after mainline which is the case today. It’s like jumping into the early ranks of flight attendants. I swear no one that works the rouge cabin is over 25. There’s nothing wrong with that, but I feel a difference in attitude amongst the employeea. Maybe it’s the hats. 

I’d have to say of all the rouge flights, this is the best service I’ve had. Very attentive and energetic. I'll likely fly rouge again without much negativity - that is, as long as I'm flying J. 

Air Canada 221: YYC-YVR

Tripcase is a fantastic application. 

It’s the first time I’ve mentioned it on the blog but if you travel often or even little, it can be such a trip saver. 

Many times, I have received pop-up notifications with gate changes or even delays before the airport updates flight information or the crew updates an annoyed passenger armada waiting for pushback. 

This little app gets a mention today because it told me of a delay with my flight to Vancouver 8 hours for the flight. The flight changes such that my connection to San Francisco would have been likely impossible. What was once an hour and half connection became 21 minutes. Simply not enough to transfer to the transborder area at YVR. 

What irks me more is that Air Canada did not follow up with a phone call from the concierge. Granted, the day must have been crazy for them given the thunderstorm induced cancellations. I suspect my flight was only delayed as Air Canada needed to up gauge the tiny Embraer 190 jet to a goliath 777-300ER to ease the early morning cancellations. 

I should have known from the awakening thunder in the morning there would be flight troubles. I have learned a lesson. 

After a quick call to concierge, my flights were pulled in 2 hours and I was back on track to meet my connection in Vancouver. 

The Embraer 190 regional jet runs regular flights between YYC and YVR. Business class was configured 1-2 and I was seatedon the right side unlike my original flight which had the single seat in row 2. 

The short flight was stocked with short snacks. This was actually the first time I’ve traveled such a short distance in Business class with Air Canada so I was surprised to even see a snack. 

The flight attendant shoved the tray on my table after looking annoyed that I did not understand her pantomime that was apparently, “open your damn tray table!”

The cheese plate was actually quite well stocked with the typical cheese plate suspects. Cheddar, Swiss, and Brie coupled with carr’s water crackers and melba toast. Grapes, a slice of tomato, and cucumber were also found alongside a garnish of wilted lettuce

We landed in YVR on schedule, however my changed flight did not with a total delay of two hours from it’s originally scheduled time landing in YVR at the time of my connection departure.  

US Airways 605: PHX-YYC

This will probably be my last flight on US Airways. Ever. 

Not because US Airways sucks. Not because they;'re a US based carrier, but because they’re merging with US airways and I probably won’t be around to fly them again before the merger, which is seemingly taking forever to complete.

Tail N677AW will be taking me from PHX to YYC today. A 10-year-old A320-200 that started it’s career with the now defunct American West Airlines, transferred to the soon to be defunct US Airways and will eventually end up with American Airlines. Interestingly, upon entering the aircraft, I noticed a decal of the airlines that eventually formed to make US Airways - America West, Pacific Southwest, Piedmonts, and Allegheny.

N677AW was slightly late incoming from it’s previously flight so the pre-flight drink only consisted of water. I’m very pleased with the crew’s handling of the slightly late departure. The crew, very cognizant of the delay, was able to herd passengers on board in the quickly and efficient manner. 

After an efficient boarding process, a short taxi, and then takeoff, first drinks were served alongside warm nuts. Meal options for this flight were a chicken with white sauce and a ravioli dish. I asked for the chicken.

When the meal was served, I though to myself that of course it would come with rice! Although Look at that nice burned crust on top of the rice and see how the sauce browns around the edges? US Airways slash American aren’t winning any aesthetic points here. 

To my surprise, the rice wasn’t too dry or crunchy and actually did not stick the plate. The chicken itself was dry and the beans made were so overbuild that I definitely lost nutrients putting them into my body. 

Although the meal itself was lackluster, the service was stellar and my small breakfast and light lunch I had earlier in the day made it so I was still very hungry after the entree, so in a !!BLOG FIRST!!,  I ordered a second meal.

As I type aboard the flight after the 2nd meal, yes I feel fat. I feel too full, and there is a tinge of regret in my thought process, however, I chose the ravioli as a second meal and it really should have been my first choice. 

The ravioli, more specifically, the artichoke ravioli, was delicious. Nice and cheesy and mouse, with no dry bits. I thoroughly enjoyed every fat increasing bite. Not only did my 2nd meal really satiate my appetite but it also came with a pretzel bun. Yum, I love pretzel buns and not some white bread crap my first tray came with.

Finishing the meal off with a freshly baked cookie :)

A few more notes from the meal:

- The provided vinaigrette, although labeled Balsamic should really be ‘Balsamic’, When you list balsamic ingredient last before xanthan gum, then you’ve really killed the credibility of the dressing.No hints of balsamic were in the dressing. Sorry, but it was more of a sour vinegar ranch dressing. 

- When asking for my second meal, the FA hesitated and made it abundantly clear that one should not expect a second meal, but because J was not full, it would be okay as enough meals were loaded. 

Overall, apart from the bumpy flight, the service was excellent and I enjoyed the flight up to Calgary.

Ciao,  US airways.

Air Canada 882: YYZ-CPH

Today I'm seated in the premium economy cabin aboard C-GHQY which is my second leg on this plane as I continue on my way to Copenhagen. At the time if my booking, the premium economy ticket was actually cheaper than the standard economy ticket which is quite odd of course I don't mine. After flying business on the way from Vancouver I can provide a comparison of the food service which so far has been adequate and on par with Asian carriers.

I decided to go for the beef tenderloin as it seemed like a better choice than the pasta. Honestly, I openly go for meat. It doesn't need to be a choice between pasta or meat because there is really no choice. It's meat all the way.

When I first saw the beef along with the potato, my first impressions were that it looked better than my previous flight in business class. The impression was correct as it did taste better than my business class meal of the similar type of dish. 




The salad was ordinary but the Parmesan was a welcome addition as I would be foregoing my standard cheese dish in this cabin. But back to meat which was so tender and topped with the most juicy sauce and air Canada has produced a top dish is a semi-premium cabin. The dessert was definitely not premium and the wine was served out of plastic single serving bottles. Lame. I miss asking the flight attendant the country of origin for the wine and then pretending I know something about wine. Usually my decision flow for wine selection based on country of origin is France > USA > Italy > Canada > Australia/NZ > others.     

The seat itself is comfy but not sleep comfy. I've been spoiled with my abundance of time spent 180 degrees and I've never been able to sleep upright so the last four or so hours were of me tossing and turning, likely annoying those in my vicinity.

Oh well, I can live through 7 hours of being uncomfortable.

After "waking up", the cabin was served coffee, yogurt, and a slice of banana bread which I quickly discarded. To my disgust, Air Canada would serve one of my most hated foods. Bananas. I really hope they add a note to my passenger profile.

I asked for a second yogurt which they were happy to oblige.

Overall, the flight upright was survivable and the 787 is a fantastic airplane but this will be the last time I will fly to Copenhagen from SFO via YYZ and YVR just because I wanted to.

Menu Shot - click to enlarge.

Air Canada 1176: YVR-YYZ

Ah, the dreamliner - my new favorite plane. This is my second time on Air Canada’s fantastic choice of aircraft and is really a window into the future of air travel. 

From the electrochromic windows to the widespread use of LED lights and to Air Canada’s choice of business class seats, they’ve really hit the hard product out of the part.

I’m on my way to Copenhagen connecting through Toronto. I am expecting this exact aircraft I fly to YYZ will eventually continue on its way to CPH where I will be sitting in the premium economy section. 

Today’s plane is tail C-GHPY, an almost brand new 787 which entered service a few months prior to my flight. Air Canada’s aircraft is configured in three classes, with business, premium economy, and economy.

In business class, Air Canada has launched a brand new seat which is like my favorite Cathay seat - reverse herringbone lie flat - a very private configuration of seat which I am looking forward to possible catching an hour or two of sleep as my prior nights relatively short nap was not sufficient. Travel always raises my anticipation the day before, and my adrenaline always makes it harder to sleep the night before a trip.

It’s clear Air Canada is proud of this plane. I overheard the senior purser talk  to a passenger on end of Air Canada’s plans for future 787-9 orders and how the seat will proliferate to the 777 albeit with less J seats as apparently these seats do take up more volume.. but it’s worth it. Although this is my second time in this seat, I’ve discovered new features.

One discovery is the comfort option for the seat softness. Holy crap, this was definitely a surprise and I am delighted as I can actually feel a difference.

My first time flying the seat, I had complaints that the seat did not actually lie flat. On this flight, I've discovered that the headrest was just extended and with a short wait, the headrest became flush with eh rest of the seat. 

Onto the food. I started with the usual scotch alongside my nuts. Usually it's sparkling water or scotch, but if you've read my posts, this should be well known to you.

The starter was a finely designed salad which required some deconstruction from it’s cucumber wrap. Once released, the super fresh greens alongside fennel, tomato and asparagus were reminiscent of quality one would see from a high end Italian restaurant or a expensive trendy organic grocery store. Balsamic vinegar and olive oil were served as the salad dressing in a mini condiment bottle.

The beef tenderloin itself was underwhelming. Slightly overcooked, dry and tough -  it's sustenance but not enjoyable. I would find on my following onward flight to Copenhagen, that the beef was much better even though I was flying a lower class. 

To finish in typical Air Canada fashion, gelato and a fresh baked cookie which I accidentally began consuming prior to taking a shot.

Menu shot - click for a large version. 

Air Canada Rouge 1843: SFO-YVR

Rouge.

In elementary school, rouge was some of the basic french vocabulary engraine in my memory. It was symbolized with the Apple, or pomme as we came to learn. "Les pommes sont rouges," the class would chant.

Now, that symbolism is dead - replaced by Air Canada's 'leisure carrier' Rouge which now instills memories of leg cramps, back pain, and mediocrity.

Ok I admit, it's not that bad. But it's still bad compared to mainline especially when the carrier provides no other options for business travelers between my most frequent routes.

Rouge itself only operates A319s or 767s - aging leftovers from mainline. Today's flight to YVR is operated by a A319 with tail registration C-FZUG and according to my flight records, my 2nd flight aboard this exact aircraft.

Today I'm seated in premium rouge, which is rouge's 'business class'. Rows of economy seats which allow for additional legroom and an open middle seat which is very similar to european business class.

Since I've written this blog post, rouge has converted premium rouge to business class style recliners on all A319 aircraft which is a positive change but I'll hold my final opinion when I get a chance to fly in the seat.

Breakfast options on this flight were an omelette or a health option of fruit and yogurt. I took the omelette as the other option lacked meat. Served along with the omelette was some fresh fruit, a stale bun, yogurt, and potatoes. 

The food was edible, tasty, and did satiate my appetite on the route to Vancouver. The sausage was not moist however, which was a let down on this otherwise uneventful flight. I'm happy there's at least -some- food even though the flight has gone rouge. 

Air Canada 4: NRT-YVR

My first 787 flight.

I've waited a very long time for this, and I was very excited to know I would return to North America to the most sought after plane currently in the skies, Boeing's 787 'dreamliner'.

Today's flight from Tokyo's Narita airport to Vancouver will be aboard C-GHPX, but before we get into the details of the flight, and since we're in Tokyo, a flight out of Narita is incomplete without a visit to the Last Chance sushi bar.

Some pictures of the ōtoro and Uni sushi I enjoyed before the flight.

C-GHPX was only visible after the gate check during boarding.

And once on board, five rows of lie-flat seats filled the business class cabin which I found to be a  relatively small business class cabin.

Just in case one can't read the seat number above, each entertainment screen listed the seat number. Below, I enjoyed my pre-flight champagne while waiting for boarding of the aircraft to finish.

The cabin's menu was available on-screen, but paper menu shots are provided below!

 It wasn't long that we were in the air heading east-ward thanks to Japanese efficiency.

Menu shots for your perusal - click to enlarge. A decent food and liquor selection on board. Air Canada has been having issues with their Espresso machines so cappuccinos and the like were unavailable on board. 

To start, nuts and scotch of course! I always get my blanket out before the main meal as it's easier to pass out once the meal service is over and I'm cocooned as well as liquored. 

The starter was smoked salmon topped with fennel, dill and salmon caviar. Not a fan of fish eggs, but the started was most fresh and delicious. Not a fan of the mayonnaise like dressing on the right and left side of the dish.  

Tray shot overview with the Appetizer, starter salad, wine, and bread.

 The starter salad was fresh and greens were crisp. There's really only so many ways one can describe a salad so I apologize for the unenthusiastic tone.

The main was FANTASTIC! The lamb loin was oh so tender and the said was the perfect compliment to the sautéed potatoes and beans. Air Canada really knocked it out of the park on this dish. I was so torn between the Japanese meal and the lamb, but it's not often one finds Lamb on the Menu, and I had to indulge.

After the excellent Lamb, I finished with a cheese plate. I heard the senior purser remark than not enough cheese was loaded onto the flight. It did not deter me from making sure I tried one of everything. 

Breakfast was another eye-appetizing meal. I went for the omelette as usual. I say eye-appetizing meal as breakfasts are never better than the dinner.

Breakfast tray shot with the fruit, yogurt, and yummy crispy croissant. 

Vancouver Island was view upon descent into Vancouver ending a fantastic first flight on Air Canada and their excellent 787 service. If this is the level of service their aiming for, then I'm happy to continue flying with them!