On the Ground: After a swift check-in at Logan’s Air France counter, I moved quickly through the security fast lane and headed to the Air France Graf Lounge, accessed via a dedicated elevator or stairs opposite Gate 4. It’s the only lounge on this side of the terminal with windows. The lounge provides a selection of mostly French newspapers and magazines. Seating options include high-top tables, regular tables and club-style chairs arranged for conversation. A television is available for guests. The self-serve bar and buffet offered a modest array of food during my visit: a hot vegetarian chili plus cold items such as prepared salads, sandwich fixings, rolls and a few sweets. I had hoped for French cheeses but found packaged Cheddar and Monterey Jack. Electrical outlets are limited, so I had to shift a table to reach one and share it with another guest. WiFi uses the generic Logan network and requires an intermediary step for free access. The lounge includes restrooms but does not offer showers.
Pre-Flight: Just before takeoff, flight attendants circulated with a choice of Champagne, orange juice or water.
In-Flight: Business class on the Air France Boeing 777-200 uses 2-3-2 seating; I was seated in a center-aisle pod. The seat included a power outlet, an adjustable reading lamp and a massage function. A small, remote-controlled LCD screen with on-demand entertainment was embedded in the seat in front. Passengers received a pillow, blanket, amenity kit and noise-cancelling headphones. Shortly after takeoff, the cabin crew distributed menus, handed out hot towels and offered a pre-dinner beverage service. I enjoyed a glass of Menetou-Salon Les Bornés 2001 Domaine Pellé, a Loire Valley white, accompanied by an appetizer selection featuring a Champagne foie gras terrine, poached shrimp with mayonnaise cream and a coconut-fig chutney on cranberry-raisin bread. The menu, created by French chef Joël Robuchon, presented two main-course options—pan-seared beef tournedos with Burgundy-style butter or ravioli with cèpe mushrooms—alongside a plat du jour. I chose the daily special and appreciated a chicken, potato and carrot tajine with cumin butter. Warm bread selections were offered as well. The meal was followed by a cheese course and a Napoléon cake, with coffee and tea to finish. I skipped digestifs and rested on the angled lie-flat seat. I woke in time for breakfast, which included orange juice, tea, fresh fruit, yogurt and pastries.
The Experience: I was able to disembark before economy passengers and benefited from priority screening at Charles de Gaulle, which enabled a quick passage through passport control and security for an easy connection. Overall, the flight was comfortable, smooth and enjoyable.
GT CHECKLIST
– Less than 10 minutes for check-in
– Friendly and helpful agents
– Priority tagged bags
– Airport lounge
– Complimentary in-lounge food
– Priority boarding
– Helpful and courteous flight attendants
– Pre-flight beverage service
– Pre-flight newspapers and magazines
– Extensive on-demand entertainment
– Amenity kits
– Lie-flat seat/bed
– In-flight menu with three entrée choices
– Top-shelf wines and liquors