This is a trip report of a Lufthansa First Class flight LH-511 Buenos Aires-Frankfurt on a stretched Boeing 747-8. It was the same aircraft registered D-ABYT that I had taken to fly Frankfurt-Buenos Aires three weeks earlier (see trip report). That first flight was in Business Class, whereas this flight was in First Class.
Flying out and back on the same aircraft was purely coincidental, since this particular aircraft had flown to Los Angeles, Tokyo and Singapore before this trip to Buenos Aires. The aircraft had landed in Buenos Aires from Frankfurt earlier in the morning (at 07:55 local time).
This Boeing 747 is just one of 723 aircraft in the Lufthansa fleet, making it the biggest fleet in Europe (valid end-2023).
I had not noticed on my outward bound flight, but this particular aircraft is actually flying the so-called “retro livery“, a design reminiscent of Lufthansa’s earlier aircraft, and in particular the 747. The aircrafts featured a prominent crane, the airline’s symbol, on a dark blue tail, and the fuselage displays the airline’s name in a Helvetica Bold (slightly modified), tight spacing, and the characteristic skyline of ascenders (I think the Futura typeface is incorrectly mentioned in some texts). This is an explicit repaint that probably cost around $200,000, the usual cost of a complete repainting. However, it’s not an exact replica, since the original design would have had a true bare metal underbody finish. Modern aircraft construction utilises composite materials, so Lufthansa opted for a painted grey underbelly, offering a close homage to the original look.
The flight left from Ministro Pistarini International Airport (EZE) in Buenos Aires, sometimes quoted as the second largest airport in Argentina. This is a play-on-words, for it is true that El Calafate Airport (Comandante Armando Tola International Airport (FTE), the gateway to Los Glaciares National Park in Patagonia, has the largest surface area, but the Buenos Aires airport carries the most passengers (46 million in 2023).
This is the same situation for Frankfurt Airport (FRA) which is the busiest airport by passenger traffic in Germany (59 million in 2023), but Berlin Brandenburg Airport (BER) covers a substantially larger surface area.
The Lufthansa Boeing 747-8 is the stretched version, with 244 economy seats, 32 premium economy seats, 80 Business Class seats, and only 8 First Class seats (total 364 seats).
I would be sitting comfortably in a cabin designed for 8 people, in an aircraft able to carry in comfort and safety 364 people, plus crew. But how many people could you get into an airworthy 747-800? The maximum payload for a 747–8F cargo is 132.6 metric tons. So assuming each person weighs about 70 kg on average, in theory, the airplane could carry almost 1,900 people. But that would mean also filling the lower deck area usually reserved for luggage, etc. Allocating around 0.4 square meters to a sitting person, it might be possible to carry 750 people in a 747-800. During the chaotic evacuation from Afghanistan these airplanes were regularly carrying 600 people (with less than minimal comfort).
On an aircraft, time is more “relative” that might be first imagined. First there is duty time which starts from when the flight crew must check-in for briefing (including flight planning, weather briefings, fuel calculations, and aircraft performance assessments). and will often be 1-2 hours prior to take-off. Duty time will only end when all post-flight duties are competed, typically 15-30 minutes after securing the aircraft. The duty times determine the flight duty period. The cabin crew may arrive later, but they will also need to prepare the cabin, check safety equipment, and coordinate passenger services. Then Gate Departure Time to Arrive Time is from when the doors are closed to when they are opened again. There is “block time” which starts when an aircraft moves from its gate or parking position, until it is again stationary at the destination gate or parking position. There is Taxi Time (out and in) that is the time to move from parking to take-off position on the runway, and upon landing, the time taken to moved from the runway to parking. There is Wheels-Off and Wheels-On times that determines flight time. There is also Engine Start to Engine Shutdown, which is used for maintenance scheduling, etc. Different time periods are added to ensure proper air crew and cabin crew rotations. Also time periods are added to determine when the airframe, engines, and essential systems must be checked and/or undergo preventative maintenance.
If you want to get a first impression of Lufthansa Business Class against First Class for Frankfurt-Chicago check out this really good video Lufthansa Business vs. First Class | Worth the Upgrade? In addition the reviewer in First Class was sitting in “my” seat A3.
And just for fun, check out:-
Worlds NEWEST 747 + Private Cockpit Tour & Aircraft Walkthrough
Boeing 747-8 flight preparation/Briefing/Data entry for Takeoff and initial climb
How a B747 Returns to the Skies After Years in Desert Storage?
The route
Departure was scheduled for 17:50, with a scheduled arrival in Frankfurt the next morning at 11:00 (local times). In reality we departed the gate at 18:17 (27 minutes late), and took-off 18:29 (so 39 minutes late compared with a planned take-off at 17:50).
The aircraft landed in Frankfurt at 11:03 (3 minutes late), but only parked at 11:23 (23:00 minutes late). This is slightly longer than the average delay of about 10 minutes. Total time was 13 hours 6 minutes, compared to 13 hours 53 minutes for the flight into Buenos Aires. This is normal, there is a strong jet stream which means flying into the wind when flying south, and the difference can be well in excess of 1 hour.
Routes can change slightly, but this time we few (back) over Uruguay crossing the frontier with Brazil at Artigas. Flying more or less straight we existed the Brazilian mainland near Camosim.
The route to Europe took us west of the Madeira archipelago, the ten volcanic islands of Republic of Cabo Verde, and the Canary Islands.
We then flew directly towards the north-western corner of Spain. We entered Spain just north of Vigo and left near Foz.
We entered France just south of Saint-Naziare, flew over Paris and Luxembourg, before circling Frankfurt and landing from the East.
Boarding
Already in Buenos Aires airport First Class passengers benefited from a separate priority passport and security controls. There is no First Class lounge in the airport, only a small cordoned-off area in the business lounge (check out this review of the airport lounge).
Scattered around the airport there were some rather cheesy Christmas decorations and staff appeared to be forced to wear a naff Christmas headband.
First Class passengers were accompanied to Gate 20, but there was a delay of about 10 minutes before boarding was allowed. Finally we were allowed to board, and as everyone turned right towards the Business Class and economy seating, I turned left into the First Class cabin.
First impressions
With my wife Monique, we had flown First Class in the distant past, but it is still in many ways a privileged experience.
The lustre of this particular First Class experience had been a little tarnished having to sit in the Business Class lounge and having to wait at the gate to board. But, as we can see above, Lufthansa wanted to hammer home the elite status of First Class.
The Boeing 747 has a unique and iconic shape with the upper deck. But it was actually designed for another purpose than a passenger cabin. Originally engineers were looking for ways to streamline the aircraft’s cargo operations. So by moving the cockpit upstairs it allowed a cargo door to be incorporated into the aircraft’s nose, so freight could be loaded into the plane more efficiently. But the result was a hump on the fuselage, and a bit of unused space behind the cockpit.
Pan-Am inaugurated the 747-100 with an exclusive lounge area on the upper deck. Other airlines jumped on the idea to celebrate their countries’ heritage in this lounge area. However, the airlines rapidly decided to add a few more windows on the upper deck and increase the aircraft’s capacity with some premium seating. The 747’s fuselage and thus it upper deck has been stretched multiple times during its five decades of operational history. From 1983, with the 747-300, the upper deck was extended by more than seven meters. The original spiral staircase was changed to a straight design, and upstairs acquired emergency exits.
On the upper deck I’m told that during meals, seats could be swivelled and card tables would be extended to create several small dining tables that could sit 4 passengers. There were no screens and lie-flat beds, but gourmet food was served course by course. Later the Lufthansa 747-400 had 8 First Class seats in the upper deck, each having both a seat and a dedicated bed next to it by the window.
I’m not sure when the First Class was moved down to the nose, but it has a lot of advantages over the upper deck. Firstly, the nose section is much roomier than the upper deck. There is more room for overhead storage, the aisles are wider, and there is a large open area in the middle of the cabin providing space for the cabin service. There is no traffic into and out of the cockpit, and the First Class cabin is accessed only by the First Class passengers (they can also disembark first). Also handicapped passenger can’t access the upper deck. I’ve read that being in the nose means that there is less sideways movement, and therefore less motion sickness.
I must admit it is quite a unique flying experience. Looking out through the various portholes you get a unique sense of direction. You can really feel and see when the aircraft banks in a turn, or when it changes altitude.
Above we have the eight-seater Lufthansa First Class 747 cabin. My seat 3A (see below) was just out of shot on the left.
It’s worth mentioning that this cabin design was first introduced in 2012, and although occasionally upgraded, it should have already been replaced by new ‘Allegris’ First Class suites. However, as of end-2024, there have been delays.
Seven of the eight First Class seats were taken, and obvious we were each individually welcomed by the crew, and our coats, etc. hung in individual lockers. There was also a massive amount of space in the overhead bins.
Normally there are two flight attendants allocated to First Class, but on this flight they were three (possible due to the fact that it was a 12-13 hour flight). One of the flight attendants spent some “quality time” talking to each passenger, expressing an interest in their trip, destination, etc.
Flight deck crew on a 747-800 transatlantic flight would include a captain, a first officer (co-pilot) and at least one, or possibly two, relief pilots. The cabin crew would usually consist of 2-3 flight attendants for First Class and another 12-20 flight attendants for the other classes.
On the seat there were two cushions, a small head cushion and a larger pillow style cushion. And the red rose in the small vase was real and fresh.
On the front foot locker there was an amenity kit, designer pyjamas (separate top and bottom), and slippers. Naturally the pyjamas were presented in small pouches with a ribbon, and the slippers were in a small string-tied bag. These are personal items and can be taken when disembarking. I only kept the amenity kit, which included two little cards. The first telling me that the kit came from an exclusive cooperation between Lufthansa and Porsche Design. The second was a QR to allow me to explore Porsche Design products. Naturally the amenity kit pouch was Porsche Design, and of very good quality.
The Lufthansa amenity kit included a very pleasantly-tactile small wooden shoe horn, a folding plastic hair brush, a pair of socks, covers for the headphones, a toothbrush kit, eye mask, ear plugs in a small white plastic container, 2 small fresh peppermint sweets, and two cosmeceuticals, a face cream and a moisturiser from Augustinus Bader. The toothbrush kits included a toothbrush with a handle made from 100% biodegradable sustainably-grown bamboo, with the bristles made of a plant based material that should be recycled with plastics. They even recommend using pliers to remove the bristles for recycling. Along with the toothbrush came a small plastic tube of fresh mint toothpaste, and bamboo interdental brush and plant-based floss pick.
As a point of comparison the amenity kit in Business Class included a simple but good quality “elite models” zip pouch containing a good quality pair of socks, a toothbrush with toothpaste (same as in First Class but without the packaging), eye masks (slightly lower quality), ear plugs but in paper packaging, 2 small fresh peppermint sweets, and two cosmeceuticals, a lip balm and a hand gel from L’Occitane.
I’m told that, depending on the flight, some passengers may receive an additional small gift, such as a branded leather wallet, cardholder, or “other exclusive items”. On this flight we did not receive these additional perks.
Settling in, we were more or less immediately offered a drink, some nuts, and a small moist hand towel. I took sparking water. The nuts were not warmed, and the attendant explicitly told me the hand towel was cold (they are often warm).
Settling in
Settling in actually involved quite a bit of organisation. In no particular order:-
- I took off my boots and put on the slippers.
- My boots, along with the pyjamas and amenity kit, went into the foot locker under the TV screen.
- I plugged in my iPhone, under the left armrest there is a small set of sockets, including two USB, and two multi-plug power sources.
- The separate food and drink menus were passed out.
- The attendants collected the hand towel and empty nut bowl.
- I have no memory of a pre-flight safety demonstration, but I guess it took place. I do vaguely remember something on the TV screen.
- What was interesting was that in addition to the traditional lap (“2-point”) seat belt, we also had a “sash” or shoulder harness that went diagonally over my right shoulder and attached to the lap belt tongue. I don’t think Lufthansa has adopted the airplane airbag, and as far as I know the 747-800 is not equipped with them.
- Take-off was fine, but quite noisy.
- The fight attendants had distributed a free wi-fi voucher, and once in the air I could connect my iPhone. It wasn’t particularly fast but I could send and receive messages, etc.
The realty is that the 747 is an older designed airframe, and the engines are an older model. This means that at take-off the 747 is noisier and rattles more than recently designed aircraft. I was told that the engine weight is not as well distributed across the airframe, provoking more vibration at take-off and landing, and there is less noise insulation in older aircraft.
And a bit like in Starship Enterprise, I had to understand the commands available in my seat armrests.
On the left, the command for the in-flight entertainment system. On the right the commands for the seat, and including the privacy screen.
Lufthansa’s First Class on the Boeing 747-8 features seats equipped with individual, adjustable privacy screens. These screens can be raised to create a more secluded space, though they do not fully enclose the seat, leaving the cabin less private compared to fully enclosed suites offered by some other airlines. For example, several airlines provide First Class suites with fully closing doors for enhanced privacy.
There is a noticeable difference with the Lufthansa Business Class on the 747, which does not have privacy screens.
Above you can see the privacy screen on my seat. The First Class seating configuration includes 6 separate seats, and a pair of seats side-by-side. In this second case, also as seen above, a long screen can be raised between the two seats.
In-flight
Once airborne there are only really three things a passenger can do, namely eat and drink, use the in-flight entertainment system, and sleep. So the key characteristic of First Class is that the food should be better, the in-flight entertainment system should be better, and the sleep option should be better.
Dinner is served
Almost immediately after take-off the flight attendants started to ask for options from the menus.
But first we were served a little amuse-bouche (a bite-sized hors d’œuvre) and a glass of rosé Champagne Fleur de Miraval.
I’m not absolutely sure what the two amuse-bouches were, but it was a tasty thin piece of meat wrapping some kind of cheesy-creamy stuff, and a separate, totally tasteless, piece of vegetable. I had planned to try a glass of Taittinger 2013 Comtes de Champagne Blanc de Blancs, but I saw my neighbour take a glass of rosé. I had eliminated the “Brangelina” option, but the rosé looked so enticing I went for that.
Fleur de Miraval ER2 is the second release from Champagne Fleur de Miraval, a house exclusively dedicated to producing rosé Champagne. This is a collaboration between three families, what remains of the Jolie-Pitt family, owners of Château de Miraval, the Perrin family of Château de Beaucastel in the Rhône Valley, and the Péters family, renowned Champagne producers from Le Mesnil-sur-Oger. The Lufthansa menu told me that the rosé would have a “bouquet of wild berries and white flowers with a touch of smokiness. Just as fascinating is its finely sparkling mousse on the palate with hints of citrus fruits and almond, before the long finish fades away with a wonderful chalky minerality“. This type of description is a good reason not to pick this particular Champagne. But I like a rosé with a good dose of Pinot Noir, and I knew that the Wine Spectator awarded ER2 a 95-point rating, describing it as a “graceful rosé Champagne” with a long, rich finish. And they were right. I will admit the Wine Spectator also threw in a lot of rubbish about roasted almond, smoke accents, nectarine, raspberry, oyster shell, blood orange zest, etc., but I didn’t hold this against them, this time.
Elección de Aperitivos (Choice of Appetisers)
Since we were flying from Buenos Aires I have made Spanish the priority language for describing Lufthansa’s evening menu.
Things started to warm-up with the emergence of a large tray. Along the window side of the seat there are three narrow compartments. The furthest at the back was empty, and the middle one contained the Bose noise-cancelling headphones hardwired to the in-flight entertainment system. The longest compartment, and furthest forward hid a wonderfully efficient full-size adjustable tray table, sometimes called a “personal dining table”.
The ceremony started with the flight assistant flourishing a pure white table cloth, just the right size to cover the sliding “dining table”. Then came small salt and pepper mills, some butter, and bread. Just a tad later the flight attendant came around to pour some olive oil into a small dish. I love putting some salt in olive oil and dipping my bread in it. With a glass of red wine, it tops buttered bread any day, although I I’ve always like butter on my bread.
Caviar con guarniciones tradicionales (Caviar with the traditional garnishes)
The flight attendant had a serving trolley and slowly passed from passenger to passenger to serve the caviar. The lady in the seat in front of me spent sometime talking to the flight attendant. They both inspected the bottom of the tin. Maybe they were simply interested in the “best before” date, or the country of origin. Or maybe the passenger wanted to know if it had a CITES (Convention on International Trade in Endangered Species) certification code or approval mark. In any case the flight attendant went away and came back with a new tin, which she opened with a flourish. Two “flourishes” in the same day, is really First Class!
Finally the flight attendant prepared my caviar. The new tin was back sitting in its bowl of crushed ice. Lufthansa has clearly tried to create a traditional “moment”, and the flight attendant gently spooned the caviar directly out of the tin onto a small porcelain plate. I could see she was using a non-reactive spoon, but I’m not sure of the material (I know it was not gold, and almost certainly not bone, so it must have been mother-of-pearl or maybe glass). My plate had already been prepared with chopped shallots and a little cloth-covered “press”.
This was accompanied by a small dish containing some crème fraîche, and boiled egg, in the form of finely chopped and separated whites and yolk, and two toast points.
I know it’s not “done”, but I stayed with the rosé Champagne.
I was very disappointed that I was not presented with a spoon, and just had to get-on-with-it with the knife and fork. And no butter knife, what is happening the First Class traditions?
The caviar on a toasted corner was really good, but the chopped shallots were tasteless and I pushed them aside. Next came the egg whites and yolk. I crushed a little separately, and little mixed together (using the little press). I found the pure yolk worked best with just a touch of creme fraîche. In the end I went back to just some caviar on a toast corner. Initially I would have like the toast a bit more toasted, but finally they were perfect.
Langostino pelado marinado con salsa de vinagre, mango, rábano y pepino (Marinated Prawn Shell off with Sauce Vierge, Mango, Radish and Cucumber)
The next challenge was to decided in which order I would sample my selection of appetisers. I decided to start with the prawns, then mushrooms, and finally the chicken.
This was a great looking appetiser. Very tasty, the radish was not too strong, and the mango really added something to the dish. Perfect.
It was interesting to find prawns on the menu, because during my Antarctic cruise there was much discussion about the difference between prawns and shrimp. Prawns and shrimp are often used interchangeably in conversation, but there are both biological and cultural differences between them.
Prawns and shrimp are both crustaceans and more specifically decapods, but they belong to different suborders. Prawns belong to the suborder Dendrobranchiata, whilst different types of shrimp appear in several places in the suborder Pleocyemata. The big difference is that with prawns the fertilised eggs are shed directly into the water, whereas with shrimps the eggs remain stuck to the pleopods (swimming legs).
Practically the prawn prefers fresh or brackish water, whereas the shrimp is usually fished in the oceans (thus has a slightly more salty taste). The prawn has a straighter body, whereas a shrimp is more curved. and in most cases prawns are bit bigger than shrimps.
Cultural differences are even more confusing, with the US calling both shrimp, and most other English speaking countries calling them both prawns. In French, the terms “crevette” and “gambas” are commonly used to distinguish between shrimp and prawns. But a small prawn could easily be called a crevette. Often crevette (shrimp) would be severed cold, whereas gambas would be grilled, flambéed, or served in elaborate dishes, emphasising their size and flavour.
In Spanish, the terms “gambas” and “camarón” are used to distinguish between prawns and shrimp. Another term, “langostino” is sometimes used to describe even larger prawns or types of crustaceans that fall between prawns and lobsters in size. It’s often translated as “scampi” or “langoustine” in English. The problem is that in Spanish the term langostinos is used more loosely and can refer to different species, including types of prawns or even crayfish in some regions.
In France, the term “langoustine” is commonly used and often refers to a specific type of crustacean distinct from prawns and shrimp. They can also use the term scampi for langoustine, but generally they refer to a small, delicate lobster-like crustacean with claws, whereas a langouste is larger, has no claws and but has a hard shell. Also in French, the term for crayfish is “écrevisse“, and it refers to a freshwater crustacean that also resembles a small lobster.
Mezcla de setas a la parrilla, calabacín, berenjena, pimiento cubiertos con piñones tostados (Composition of grilled Mushroom, Zucchini, Eggplant, Bell Pepper topped with toasted Pine Nuts)
It didn’t look that appetising, but the little cream-like additions actually turned this into a great little starter.
Lonchas de pollo con jengibre y soja acentuadas con ensalada de naranja, hinojo y pimienta negra servida con vinagreta de pistacho delicado (Ginger and Soy Chicken Slices enhanced by Orange, Fennel and Black Pepper Salad served with Pistachio Vinaigrette)
The fennel made it a tricky thing to eat, but the combination of chicken with the orange was delicious.
Platos Principales y Postres (Main Course and Dessert)
Immediately after take-off we were asked to pick our main course, from:-
- Grilled Tenderloin with Green Peppercorn Sauce, Oven roasted Pumpkin Wedge, green Asparagus and Dauphinoise Potato
- Pangasius Catfish à la Meunière with Capers and Lemon Butter, white Rice and sautéed Spinach
- Herb marinated grilled Chicken Breast with Sauce Vierge, grilled Zucchini, green Lentil and Red Chorizo Cassoulet and Pumpkin Carpaccio
- Zucchini and Carrot Roulade with mixed Quinoa, Tomato Sauce and Goat Cheese Cubes
- Carrot and Orange Soup garnished with Croutons.
Nothing really stood out, so I went for the chicken, which sounded much better in Spanish with “Pechuga de pollo marinada con hierbas a la parrilla con salsa vierge, calabacín a la parrilla, cassoulet de lentejas verdes y chorizo rojo y carpaccio de calabaza“.
Unfortunately just translating the meal into Spanish didn’t do much for the taste. The chicken had obviously enjoyed a long, and I hope happy, life, and I rapidly gave up trying to dissect it. I had a dental appointment the day after landing home, and I didn’t really want to test her skills just before Christmas.
I also for my sins decided to accompany my dead chicken with a glass of red wine. I picked the 2017 Pétalos del Bierzo, which is a DO (Denominación de Origen) wine, from the north-west corner of Spain. I thought it should go well with the chicken, but after abandoning the poor thing, it did not manage to liven up what became just a plate of ordinary vegetables.
Quickly moving on to dessert, the options were:
- Roquefort, Morbier, Camembert, Cheddar and Sardo Cheese garnished
- Lemon Curd and Ginger Tartlet
- Red Fruit Dome with Ruby Chocolate
- and the desserts could have been served a scoop of Vanilla Ice Cream.
I’ve often picked the cheese, and have always been disappointed because they were usually served cold, very cold, or almost freezing.
So this time I picked the Cuajada de limón y tartaleta de jengibre, or lemon curd tartlet. It just sounds so much more appetising in Spanish.
Does it look like a First Class dessert. I don’t think so. At least I was able to practice another form of disappointment. One tinged with boredom.
I should have kept the red wine and gone with the cheese.
I had been on a high with the appetisers, but the main course dropped me through the floor, and I flat-lined with the dessert. Fortunately the coffee was good, and I had the immense pleasure to pick two, yes two, chocolates from a small box that the flight attendant flourished under my nose. Three “flourishes” in the same day, was too much. Time for some light entertainments and sleep perhaps.
In-flight entertainment
Lufthansa’s in-flight entertainment (IFE) on its Boeing 747-800 fleet is not very good. It has aged badly. The screen is too small, too far away, and has a poor resolution. It’s not a touch screen, and everything must be selected on the tethered handset in the lefthand armrest. The interface is more than just a little slow, it’s really clunky, and not very well designed.
I was particularly disappointed with the route-mapping software. It was slow, the resolution was poor, and it had a really stupid problem. Initially you see a kind of world map, with a small aircraft flying over the map. Naturally the aircraft is out of scale, but that’s normal. When you zoom down on the map, the aircraft remains the same size. So zooming down the aircraft starts to occupy a larger and larger part of the map, until it occupies most of the screen. At the end it was covering half of Germany. How stupid can you get!
There appeared to be a lot of content available, but it all looked a bit old. It didn’t help that you had to lean forward and squint to read the menus, options, and descriptions.
Having watched (again) Blade Runner 2049 and Dune: Part Two on my outbound Business Class flight, I decided this time to watch Tenet.
I like innovative “hard-science” science-fiction, but Tenet pushed the envelope of credulity too far. Reversing entropy-time is a complex concept. Of course if you can wind back-and-forth time like on a .mp4 video, then you will “see” entropy appear to go back-and-forth. But that is not the same as physically being part of the inversion of entropy. Winding back time implies going back to a lower entropy state, and that, if it were possible, would require a unimaginable amount of energy (assuming you can break one of the basic laws of physics). However, my real problem was with the idea that for some unknown reason Plutonium-241 was one of nine pieces of the Algorithm, a device created in the future to reverse entropy on a global scale. I’m not sure I ever understood what the other eight pieces were, and I never understood why it was just Plutonium-241. There is just no logical reason behind that choice, e.g. the authors-producers could have picked an even more exotic element such as Oganesson about which we know very little. And of course one part of the story was that these nine pieces had been hidden by sending them back in time. So the unanswered questions were, why not destroy one of more of them, by sending them all the way back to the big-bang, and why were those in the future so poor at hiding things anyway? Surely they know what had happened in the past?
As you might have guessed, I won’t be looking to watch Tenet again. By the time I had finished this film I was the last to “go to bed”.
Sleep
Firstly, Lufthansa offers First Class passengers designer pyjamas, made from soft, breathable materials, and I was already wearing my Lufthansa slippers.
As I slipped off to the bathroom to change, the flight attendant made my lie-flat bed. They layout a kind of topper on the flat seating, add sheets, a blanket, and remove the day cover from the cushion to make a pillow.
Night, night.
The bathroom
There are two decent sized bathrooms reserved for the 8 First Class passengers. I must admit they were perfectly clean, and well equipped with all you need for an overnight. I’d seen that there were one-off hand shavers with shaving cream, etc. for the following morning.
I didn’t sleep that well, but I did manage a few hours shuteye.
When I woke I managed to shave and wash in the bathroom, etc., and when I returned, my seat had been remade, ready for breakfast.
Breakfast
What can I say, a perfect breakfast.
Landing
Landing was fine, but we ended up parking at one of the most remote areas of Frankfurt Airport.
Then they didn’t pull up a stairs to the exit near First Class, so we had to wait until the lower classes disembarked.
Fortunately First Class passengers are picked up in cars or small vans. And arriving in the terminal building, there was someone waiting for us. I was accompanied to the First Class Lounge in Terminal 1 (see report).
