On the Ground: I checked into the flight at EWR’s Terminal B about three hours early, the only passenger in the designated Première Class check-in line. I was given an invitation to the airline’s lounge, on the ground floor level just outside the TSA security area. The lounge is shared with Open Skies and was quite crowded. I was surprised that the bathroom facilities were outside the lounge, in a public area of the terminal. But the room, designed by architect Robert Sargenti and interior designer Kati Curtis, was comfortable, with a selection of assorted dips and crackers, cookies, pastries, cold sandwiches and beverages. The complimentary WiFi used a password provided by the reception desk. When the Jet Airways flight was called, an airline representative escorted about 10 passengers to a nearly empty security lane off to the far side of the security area with less passenger traffic. (26/30)
Pre-flight: Jet Airways Première Class on its trans-Atlantic A330-200 has 30 “pods,” private, angled seats with high dividers, so no two seats are directly next to each other. These offer plenty of privacy, although it would be difficult to talk to a seatmate if travelling as a couple. The 21-inch width felt a little narrow at first, and storage of magazines and other reading material a bit minimal; but once I got used to the seat configuration, it was very comfortable. When I boarded I noticed that many of the passengers in the Première cabin were dressed in the Jet Airways “sleeping outfit” left on each seat. So before take-off I joined the pajama club by changing into the lightweight brown sweat pants and tan cotton long-sleeved top. The aircraft pulled back from the gate at 7:09 p.m., wheels were up at 7:29, and I marveled at the early departure of the 7:30 flight, a rarity for Newark at that hour. (29/30)
In-flight: Dressed in my chic sleeping outfit, feeling relaxed after a glass of Noble Cuvée de Lanson Champagne, I settled in for some reading before dinner was served. The cabin crew, always gracious and friendly during the flight, had taken dinner orders before we were airborne, and meals were served as soon as we leveled off. The menu, designed by Belgian chef Yves Mattagne, who has won two Michelin stars, was lovely. I chose an asparagus, courgette (zucchini) and ricotta salad as an appetizer, gnocchi with squash and tarragon as the main course, and chocolate and hazelnut mousse for dessert.
The rest of the flight went well. I watched one American film and parts of a Bollywood production, and slept a few hours in my pod flat seat, which folded out into a completely horizontal position. Breakfast of yogurt, fresh fruit, croissants and pastry was served before landing at 7:19 a.m., 30 minutes early. (38/40)
The Experience: The flight was so comfortable and the cabin service from the Jet Airways Indian crew so friendly and efficient that I wished I could have stayed on the aircraft for the rest of the scheduled flight to Mumbai. Aside from a somewhat disappointing lounge experience at EWR, the onboard amenities in Première Class, the highest class of service this flight offered, were excellent.
Total Score: 93/100
Since Cheval Blanc, an extraordinary, newly designed and refurbished 72-room hotel owned by Louis Vuitton Moet Hennessey, launched in September 2021, it has been the talk of the town. Le Tout-Paris remarks about its WOW factor … and the hard-to-get reservations for the 30 seats at Plenitude, the intimate, first-floor gastronomic outlet headed by chef Arnaud Donckele, who earned three Michelin stars at Cheval Blanc Saint Tropez. Reservations are also recommended for Limbar, the ground-floor bakery/café/tea shop/bar where we watched Pastry Chef Maxime Frédéric preparing desserts and an absolute must-have for dinner at Le Tout-Paris, the 7th-floor, all-day brasserie. This brightly colored space, with its raised seating and Fauve-like floor tiles and the adjacent Milanese restaurant, Langosteria, both have access to terraces facing the Seine River, with amazing views encompassing Notre Dame to the Eiffel Tower.
Located in the South Pacific, The Islands of Tahiti are just eight hours by air from California. Surrounded by pristine, crystal-clear blue waters, the 118 islands and atolls offer natural beauty, authentic island culture and unique French Polynesian style. The Islands of Tahiti are world-renowned for white-sand beaches, stunning turquoise lagoons and varied landscapes ranging from coral atolls to volcanic mountain peaks. Privacy comes naturally in The Islands of Tahiti and offers visitors the space to relax and reconnect and to be Embraced By Mana. Mana is the life force and spirit that connects all things in The Islands of Tahiti.
Nevada-based The Spa at Green Valley by Well & Being and The Spa at Red Rock by Well & Being celebrate the start of 2022 with new health, wellness and spa treatments available through March 31. Both spas offer an array of treatments for guests wanting to relax and unwind before 2022 kicks into full gear.
To allow visitors to safely and responsibly enjoy their trip to Barbados, the island announced streamlined port entry protocols. Barbados’ Ministry of Health and Wellness released the following protocols for all travelers planning on coming to the island.
Go ahead, take a nice, deep breath. Because a Seabourn voyage is all about this moment you’ve come so far in life to embrace. It’s not an escape, it’s an arrival.
Mar Del Cabo launched a new luxury beach fishing experience with an interactive paella workshop for guests. The Los Cabos-based hotel offers guests an immersive experience that takes them through the journey of creating paella, starting with a fishing session.
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Santorini, Greece, with us.
IHG® Business Edge: Working Together with SMEs for a smarter way to manage travel
COJE Management Group raised the bar when it comes to cuisine and cocktails. The Boston-based group, founded by Chris Jamison and Mark Malatesta, offers guests the ultimate dining experience with old-world hospitality and an array of cuisines for every guest to enjoy. With culinary director Tom Berry incorporating the cuisines he encountered during his travels to South America, Cuba, Japan, Southeast Asia and France, each restaurant has distinguished itself as a must for anyone visiting Boston and each is designed exclusively in-house using inspiration from different regions and countries around the world.