On May 3, OpenSkies, the unique all-business class airline, launched service between Washington, D.C. and Paris Orly. Aiming to solidify its position as an innovator and leader in the business-class travel sector, the airline brought passengers a much-needed service, a first-of-its-kind route between these two important business and leisure destinations.
And travelers are thrilled. Pre-sales were better than expected; sales and accolades continue to mount. OpenSkies clearly knows what passengers want and need.
In addition to the twice daily service from Newark, the new route, serviced by a Boeing 757, currently operates five times per week — Monday, Wednesday, Thursday, Friday and Sunday.
OpenSkies’ two-class all-business configuration gives passengers affordable choices without sacrificing comfort or premium service. The BIZ BED cabin is roomy, with intimate service. The cabin on the Washington, D.C.–Paris route offers 12 BIZ BED seats. The 18.4-inch seat transforms into a fully flat 180-degree bed. When upright, the seats offer a generous 73-inch pitch. In-seat outlets keep passengers’ gadgets powered. Adjustable screens, between all the seats, ensure privacy.
Exceptional service and comfort are also available in the BIZ SEAT cabin designed to accommodate 60 passengers on the new route. At 20.5 inches, the leather seats offer a generous width, with an equally ample 52-inch pitch. With a 140-degree recline, passengers are able to catch some shuteye. Universal power outlets are available at each seat and the multimedia selection includes new releases, international hits, independent films, games, music and interviews.
OpenSkies also ensures a truly tasty trip across the pond, with its exclusive new menu created by renowned D.C.-area chef and restaurateur Michel Richard. The pioneering chef was well known for his French/California fusion cuisine before relocating to Washington, D.C. where he opened his flagship restaurant, Michel Richard Citronelle. The James Beard Foundation chose him as the Outstanding Chef of 2007. In 2008, the chef opened his second establishment, Central Michel Richard, also in the nation’s capital, where he earned the 2008 James Beard Award for Best New Restaurant. Coming soon, his third endeavor, Michel, a modern French restaurant at the Ritz Carlton in Tyson’s Corner, opening in fall 2010.
With his strong connection to Washington, D.C., his French roots and his flair for creative cuisine, Chef Richard was the perfect choice to head up menu development for the brand-new OpenSkies’ service. One of the airline’s many objectives is to offer its passengers an upscale and healthy meal service.
“Partnering with OpenSkies is a match made in heaven,” said Chef Richard. “I’m excited for passengers to experience my food up in the air, and I welcome travelers to visit me in my restaurants so they can enjoy the same cuisine upon arrival in Washington, D.C.”
Chef Richard’s cuisine is a highlight of the BIZ BED and BIZ SEAT experience onboard all flights between D.C. and Paris, and westbound flights between Paris Orly and Newark through July. (OpenSkies operates 17 flights per week on the Newark-Paris route.)
The delicious menu includes duck breast with port cinnamon sauce and succotash, and beef with pesto and steamed vegetables. Other options are Michel’s fried chicken served with wholegrain mustard remoulade and parsnip puree, and baked salmon stuffed with eggplant and mozzarella, with a tomato emulsion.
That’s just the beginning. Heavenly dessert selections include Michel’s signature chocolate bar with butterscotch sauce or a pear tart with pecan cream and maple syrup anglaise.
“We are honored to be partnering with the top French chef in our nation’s capital to offer his culinary creations for OpenSkies passengers traveling between Paris and the U.S.,” said Dale Moss, CEO of OpenSkies.
The collaboration is sure to please passengers. OpenSkies is already well known for its exceptional service, and Chef Richard’s gourmet on-board cuisine will surely secure the premium carrier’s position as an industry leader.
Culinary delights at 30,000 feet are just the beginning. For more information, visit www.flyopenskies.com.
Nashville’s once-modest skyline continues to evolve as its luxury market grows. Lavish hotel properties are added to the landscape while acclaimed chefs stake claim in the robust culinary scene and premier cultural offerings round out the city’s repertoire.
Without visiting, it’d be easy to throw Chicago into any number of categories. Everyone thinks they know Chicago; after all, it’s the third-largest city in America, the most prestigious foodie city in the country, the city of jazz, a comedian’s playground, an architect’s dream, a writer’s paradise. The list goes on. Only when walking the streets themselves do you realize there’s nothing categorical about the Windy City, especially as it continues to evolve.
PHOTO: © ADRIAN OLSTAD
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