Text 13674, 104 rader
Skriven 2007-04-03 10:03:00 av MICHAEL LOO (1:123/140)
Ärende: france with sweetie 310
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0317 UA1215 BWI ORD 0900 1011 733 2AB

No food, in fact, no service to speak of, on this flight.

UA 942 ORD CDG 1916 0940 763 5AB

The wines we had were a nice lemony Duval-Leroy Champagne
(available at the local Casino supermarket at E30 for two
bottles, so good price-performance ratio) and an Haut-Medoc
that was Cabernetty but otherwise certainly not worth my
remembering the name.

Hot towels, warm nuts. Service okay, not much more.

to begin
Smoked salmon, pate en croute with pistachio, Wensleydale
cheese and vegetable crudite, Parmesan pepper sauce

This was actually pretty decent, the salmon being a nice
thick slice of quite good fish; the pate was respectable
though tiny. Cheese: Cheddar, the same stuff as they were
serving for dessert under the name Kerrygold. Crudite was
pretty dried up - carrot, pepper, and something else I
forget, one baton each, and a tiny asparagus spear that
wasn't raw. The sauce tasted just like ranch dressing.

Fresh seasonal greens, buttermilk ranch or balsamic Dijon
vinaigrette

I had my salad dry. It was salad.

main course
Boneless beef short ribs with port wine sauce, twice
baked cheddar potato and green beans with red pepper
and marjoram

The meat was, as before, tasty and slightly fatty, the sauce
unduly sweet. It wasn't the exuberantly giant serving I'd
had before, in fact just enough, about 5 or 6 oz in one long
strip. I gave the potato to Carol and feasted on the green
beans, some of which were fine and some of which were old,
yellow, and nasty.

Pecan-crusted chicken breast with black peppercorn cream
sauce; rice pilaf with caramelized shallots and mixed
vegetables

The chicken was not badly cooked, but the crust was soggy
and tasted like varnish. Instead of rice, a potato as above
came; I'd arranged with Carol to switch her rice for my
potato and decided to give her my potato instead without
recompense; after one taste she refused mine, so I tasted
it: it was like wallpaper paste, only perhaps not so good.

Pasta rotollo
Egg, tomato and spinach pasta filled with ricotta,
mozzarella and Romano cheese and spinach with marinara sauce

The only one I heard ordered was the kid on the row 5 right
side window, and that was too far to snoop (we were in 5AB).

Please advise the flight attendant if you prefer to have
sauce served on the side

Express Dine
Today's Express Dine features an appetizer, a fresh entree
salad topped with a hot pecan-crusted chicken breast and
served with classic Caesar dressing and Eli's Creme Caramel
cheesecake for dessert.

dessert
International cheese selection
Kerrygold Vintage Cheddar, Port-Salut

The Cheddar didn't look like the Kerrygold they've served
in years past but was exactly like what had come with the
appetizer. I had had enough food so just had a Courvoisier.

Ice cream

prior to arrival
Continental breakfast featuring a fruit appetizer, yogurt,
breakfast bread and fruit preserves

I didn't have this, but it looked below average.

We arrived a little early, and we were pretty much first off
the aircraft and first through immigration (this was the
first time I've ever had my passport stamped in France, but
still the formalities took maybe 10 seconds). So we were
first at bag claim, first to get our bags, and first out of
there. A few minutes to get cash at the machine and to find
the shuttle bus to the RER (I guess I hadn't taken the RER
in a while, and the shuttle stop had changed). The station
itself was exactly as I remembered it a decade ago, and
there was a train presenting itself in just a few minutes.

So we got to Gare Austerlitz a bit early and wandered around
translating signs for practice until it was time to meet
Denis Clement's daughter for lunch.

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