001-025 | 026-060 | 061-090 | 091-120

079-080-081

079-080-081

079-080-081
Company: British Airways
Photo Taken By: Samuel Ka Kei Ng
No further details available

073-074-075-076-077-078
Company: Air France
Photo Taken By: Alexander Bishop
Flying From: New York JFK to Paris Charles-de-Gaulle CDG, 24 April 2003
Ticket Price: 450 Euros (AF Companion Pass Fare)
Flight Duration: 3 hours 31 minutes
Aircraft Type and Class: Concorde/Supersonic Class
Meal Type: Brunch

Bread(s):
Mini Baguette
Walnut
Cranberry Bread
French Bakery Selection with preserves, honey, and yogurt
Patienter
Papaya garnished with red berries
Main Course(s)
-Scrambled eggs with creamed morel mushroom fricassee and Maine Lobster
-Tender mixed vegetables with truffles, sauteed wild mushrooms, fennel and truffle emulsion with balsamic vinegar
-Layered fois gras and truffles, pears with Bordeaux wine aspics, fresh salad with pansy flower garnish
-Sauteed prawn and monkfish- chanterelle mushroom gelette wrapped in grilled zucchini and served with mache and lettuce
Selection of French Regional Cheeses
Petit Fours
Chocolate Macaroon, Pineapple Fondant, Raspberry and Blackberry currant tartlet
Champagne and Caviar

Drink:
Champagne: Dom Perignon 1993
Bordeaux Blanc Liquoreux: Sauternes 1 Cru Classe 1995 ~Chateux Suduiraut~
Bourgogne Blanc: Chablis 1 Cru <<Beauroy>> 1999 ~Maison Chartron et Trebuchet~
Bourgogne Rouge: Aloxe-Corton 1 Cru 2000 ~Maison Remoissenet~
Bordeaux Rouge: Saint-Emillion Grand Cru Classe 1997 ~Chateux Faurie de Souchard~

Coffee, decaffeinated coffee, choice of teas, herbal teas, hot chocolate

Comments: This trip was absolutely a dream come true! A family friend of ours works for Air France, and got me this incredible present as an early Christmas gift (in April). The service was impeccable, and the flight crew were nothing less than amazing. Additionally, the flight had added sentimental value, as it was the last normal month of operations of Concorde for Air France, as they discontinued service May 31. The food was quite good, but one should not fly Concorde strictly for the food. It is still mass prepared food; however, it was certainly a several steps above everything I have tasted (including many first class products of international airlines). The efficiency of the crew in handing out a multi-course meal in less than 3 hours to a full plane of a little more than 100 passengers was quite interesting to watch. I knew this dining experience would be different when my table setting was put out in front of me. The "l'hotess de l'air" put down my table for me and put everything in front of me with a gentle hand. This is not your normal "slap-it-on-the-table-and-forget-it" cabin service. The papaya and berry dish was quite tasty, and to my surprise the fruit seemed quite fresh. I chose the scrambled eggs as I had a lobster craving, and found it to be delicious, albeit quite filling. The morel mushrooms in cream were reminiscent of something I ate at the Four Seasons for brunch a year before. The bread and wine was in endless supply (as I would expect in any French institution), and my wineglass was never empty. The cabin crew were always happy to refill it with the incredible wine that was stocked on board. One thing that I did like about the wine service on this aircraft is that the crew allows you to taste the wine before they fill your glass. It was like a five star restaurant 59,000 feet in the air. The French regional cheeses and the petit fours added a nice ending to a beautiful meal. I indulged in some herbal tea, and prior to descent into Paris, the customary Dom Perignon and caviar was offered. The French coastline became visible just as I was finishing my second glass of Champagne. All in all, it was by far the most memorable flight that I have ever been on!
Au Revior Concorde!!

Rating: 9.8/10

068-069-070-071-072
Company: British Airways
Photo taken by: Mikel
Flying from: LHR to JFK, 27 August 2003
Ticket price: full fare
Flight duration: 3:25
Aircraft type & class: Concorde
Meal type: Dinner
  Canapés with Highland Spring Water, Alfred Gratien
  Cuvée Paradis 1996 vintage champagne;
Appetiser:
  Loch Fyne smoked salmon, caviar, dill and crème fraiche with
  Puligny-Montrachet 1er Cru Champs Gains 1996, Labouré-Roi white wine;
Entrées:
  Fillet of beef in red wine, potatoes and young vegetables with
  Pommard 1er Cruis Les Chanlins 1997 Domaine Vincent Girardin red wine;
other choice: Grilled Sea bass with poached asparagus and creamy champange
  sauce (no picture) or Potato and truffle gnocchi with sautèed mushrooms,
  asparagus and cep cream sauce (no picture) or Duck confit and foie gras
  quennels with baby Kenya beans, shallot and walnut dressing (no picture);
  "As an alternative to the full menu, we are pleased to offer a selection
  of freshly made sandwiches including shaved pastrami and American mustard
  on wholemeal bread, Lemon chicken pepper and spinach on softgrain bread,
  Brie, cranberry and iceberg on malted bread." (no comment)
Dessert:
  Raspberry crème brulée tart or
Cheese: Hereford Hop, Fourme d'Ambert, unpasteurised Finn
  with Port Warre's 1982 Colheita Port
Drink: + above mentioned bar service as standard first class selection was available
Comments: BA Concorde service not better than a medium business class service at full house; crew ok, just one red and white wine, one champagne, no souvenir, no keyring, no present at all, just after arrival we got an empty certificate..... Service very standard, I noticed BA reduced the service level to average due to the end of the Concorde flights in October. The Concorde experience itself was great.
Rating 1-10 (worst-best): 9

064-065-066-067
Company: British Airways
Photo taken by: DesertLance
Flying from: JFK to LHR, 5 July 2003
Ticket price: Used Miles
Flight duration: 3:17
Aircraft type & class: Concorde
Meal type: Brunch
(064) Appetizer: Ballontine of Salmon
(065) Entree: Lamb Filet with mustard & herb crust, spinach, & sea salt roasted potatos
(066-067) Dessert: Banana Tart or Cheese plate
Drink: Jacquart 1988 Cuvee Nominee de Jacquart Champagne
Comments: The flight was full, but the service, food, and experience remain phenomenal. This was only my second time on Concorde, but sadly my last since it is being retired in October.
Rating 1-10 (worst-best): 10

061-062-063
Company: British Airways
Photo taken by: Nathan Roemer / The Travel Scholar
Flying from: London Heathrow to New york JFK, 30 June 2003
Meal type: Concorde entree guine fowl with a champagne mushroom sauce braised vegetables with potatoes daulpinoes an a jar of caviar
served with belinus russian pankakes not shown.
Comments: Well in the concorde lounge it was possible to take caviar with the usual accoipments and you choose from the menu what you want to eat there was also a buffet serving hot and cold food so I tried a little of everything but I didnt want to spoil my appetite for dinner onboard the flight. I also took a shower and watched some sky television wathing the concorde being prepared for the flight.
When they finally announced boarding people began to head to the gate area and we were all greeted with care so they showed me the seats and after that the captain said that we are ready for take off.
The meal itself was a little disapointing the potatoes were guey and the guini fowl was overcooked so I complained and they bought me another starter course the only one left. The bread roll were excellent as was the champagne and the dessert see other photo.
The chocolates on the tray were the best I ever had and I asked for more since Ive previously seen them in harrods and I knew they were expensive. Also the canapes were fantastic. This is the second trip I've flown on concorde and although 3/4 full the cabin crew provided a wonderfull service. I also kept every piece of china shown in this photo since when concorde retires in october it will become a wonderful momento. the champagne served onboard was very nice and they gave me a full bottle to remember the flight.
Ratings 6 for the food 10 for the fact that they corrected the problem after I complained. 10+ for the service 8 for the presentation

060
Company: British Airways
Photo taken by: Nathan Roemer / The Travel Scholar
Flying from: London Heathrow to New york JFK, 30 June 2003
Meal type: Starter for dinner Prawns qual eggs lettuce and a marie rose sauce and cherry tomatoes. Ciabatta bread and organic butter.
Drinks: champagne
Comments: very nice presentation but a few more prawns would have been better the asalad tasted very good
Ratings 10: everything is good when flying supersonic

001-025 | 026-060 | 061-090 | 091-120