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 757: SFO-YYZ

It’s funny how one drink spurs my want to write my time in an airplane. 

Sitting in my seat, armed with my noise canceling headphones and newspaper when suddenly I remember that I have a laptop and somewhat enjoy writing. Of course, this memory is sparked by the first sip after sight of a stewardess placing a drink at my side.

So here I am in 6A on my way to SFO armed with this laptop and an iPhone aboard Air Canada 757 from Toronto. What better way to the time than preparing another post for this often neglected blog. I think I have around 2 to 4 posts written up from months ago that I have yet to post. I have probably forgotten which set of photos should being going along with the text, but I can always figure that out later.

Today’s service is aboard a 767-300ER, tail number C-GLHK which happens to be my last flight of 2014 topping off another long arduous year of flying. And what a way to end the year flying all-aisle access lie-flat transborder in North America - a feat almost unimaginable in a world where the recliner seat reins supreme in NA “first” class.

Air Canada only recently began flying one 767 to and from SFO each day - which I believe is from the addition of 787 aircraft which are replacing 20+ something year old aircraft like the one I’m flying today. 

Unlike other wide body aircraft, the single boarding door for all classes exists at the front of the plane which has made for some interesting and bewildered comments from passengers walking down past the J cabin. I can only assume that most people who are flying to and from locations within North America may not be used to seeing a long haul aircraft, let alone lie-flat seats. A young girl on my outbound exclaimed to her mother, “WHOA, look at these seats - what is this?” While another, toddler-aged child stopped in her tracks at my seat and  locked in an intense but friendly staring contest with me with her father breaking the awkwardness with a smile very Canadian sarcastic remark, “she wants your seat.”

Air Canada’s classic Pod seat seems the most ubiquitous lie flat in its fleet. A reverse herringbone seat with Aisle access is not like Cathay’s “coffin” reverse herringbone as I don’t need to crane my neck at an unnatural and VERY uncomfortable angle to get a view of the outside. A simple gentle roll as if one were talking to a neighbour at dinner table is sufficient. 

Now for the food. I started off with my usual sparkling water and to make up for the lack of champagne on Air Canada flights, decided to enjoy my first drink with a scotch  - well scotch whisky blend. Johnny Walker black to be exact. Adequate, but not the JW gold i’m used to on my regular Cathay flights, I think to myself. 

The order for my meal was taken before we left the ground and my menu swept promptly from my hands. From my memory, the choices were Beef, Chicken, Salmon, and Pasta. I went for the Chicken. 

To start, salad with some lettuce, zucchini and a single succulent sundried tomato. A whole grain roll and a glass of an unknown syrah were placed at the side. 

Overall, the salad was fine. I’m not sure what people expect about the take of plated salad and a side of balsamic/olive oil dressing. Nothing to write home about here folks - just another typical salad. 

Next my main, and once I saw the rice and began to have second thoughts about the choice. Whenever I see a plate of re-hydrated carbs, I realize I am likely going to sinking my teeth into some reheated oven-dried grain. Some expert marketers may call it an “adventure of textures” but I call it a plate of regret. Not to sound like an ungrateful bastard, but… but yeah I’ve got nothing, I very much am an ungrateful first-world-problem inducing bastard. 

The chicken and it’s sauce were the highlight of the dish whereas the vegetables were reminiscent of the frozen, privately operated hospital cafeteria variety. May we never meet again. 

I tried to add pepper to enhance the flavor, but either the pepper sucked or the food was that much more in need of spice. Let’s go with both perhaps. 

To finish, a warm cookie (cooked on board), ice cream, and a coffee enhanced with baileys.

After finishing writing this article, I walked to the lavatory where one of the stewardesses in the adjacent galley was remarking to a pilot while shaking a passionate fist, “when are they going to change the menu???” She’s my favourite crew member on this flight. 

Also, I would really like to know what drinks are available on board to consume. The menu is devoid of any drink list and i have to pull out a copy of the onboard enRoute magazine (by the way - which is fantastic for a in-flight magazine) and look at the drinks available to economy to know what possible drinks I could consume. A wine list would be nice…

Perhaps the lack of a wine or drink list could be doing one of two things. Forcing passengers to interact with the crew to figure out what’s available (not a bad idea actually) or “out of sight, out of mind”. Possible great for cost savings. 

Until next time.