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.