B777-300ER, FIRST CLASS, PARIS-WASHINGTON DC

“The new La Première product features four seats in their own cabin, each with a curtain that can be drawn across to create completely private suites. I was welcomed by the crew and given the option of sitting anywhere I liked, as the other three first class seats were empty. I stuck with 1A but later in the flight, an attendant made the seat next to me into a bed so I had the choice of both.

“After all the crew introduced themselves, my coat and jacket were hung in the closet and I was offered a glass of Laurent-Perrier 2004 Champagne Alexandra, Grand Cuvée Rosé. I was also given two hot towels, menus, magazines (in French) and newspapers ( The New York

Times and The Wall Street Journal). I had almost no awareness of the boarding process going on behind me in business, let alone economy.

“With giant TV screens and four windows per seat, it was like being in my own private flying apartment. I was also given a leather amenity box filled with Carita Paris cosmetic products. Bose headphones were stored in a cupboard along the side. I was also given some comfy blue loungewear, socks and slippers. The washroom was stocked with toothbrushes, toothpaste, Clarins toner, moisturiser and mini hand towels.

“The first class seat is incredibly comfy – it’s basically an armchair (23 inches wide) upholstered in soft, cotton-like woven material. There is a huge amount of space to work thanks to a large pull-out table and surfaces along the side. There is also room for a companion to join you for a meal when seated opposite on the ottoman. Not only is there a privacy screen by the aisle that rises up at the touch of a button, but a curtain that pulls across for complete anonymity.

“Jean-Marie Massaud designed the tableware for first and business class, while Michelin-starred chef Joël Robuchon has overseen the design of the first class menu. If you desire, you can have up to seven courses. These included pan-seared veal ribs in their own rosemary-infused jus with macaroni gratin and pearl onions; fillet of pan-seared sea bass in a creamy lemon grass sauce (this dish was suggested by Robuchon); or roasted guinea fowl supreme and spring peas in orange blossom honey.”