For Pascal de Izaguirre, CEO of Corsairthe new business class of the Corsair airline, is an essential element of strategy. " It corresponds to a quality positioning. We will never be a low-cost airline, nor a premium carrier like the big national airlines. It would be ridiculous to position ourselves in those two niches. On the other hand, I would talk about a 'smart' airline, in an intermediate niche, but one that offers a high quality of service. "says the CEO.
The new business class, with its sleeper seats, its Integrated I-padIts top-of-the-range toiletry kit has nothing to envy the competition. " We already have business class customers. But some people complained that our 'Grand Large' product was not comfortable enough, particularly on night flights. "explains Pascal de Izaguirre.
Flying must once again become a real pleasure
The Business product therefore fills a gap. The first B747 aircraft were equipped in August and the entire fleet will be fitted by the end of the year: hedonism in travel. " Flying must once again become a real pleasure "insists Corsair's CEO. The gastronomy is therefore a key feature of the new in-flight product. Corsair has called on two masters in the field: the head Michel Rostang and Armen PetrossianCEO of the famous caviar house. Michel Rostang was inspired by the 70s. " At the time, eating in business or first class was a real feast. So I worked on exceptional products with a prestige menu. ". And to ensure exceptional quality, this pay-what-you-can menu is made up exclusively of top-quality cold dishes, including 30 grams Petrossian caviarBreton lobster, smoked salmon and champagne. Another "signature" menu, included, offers foie gras and four dishes all concocted by Michel Rostang, accompanied by a prestigious champagne from Billecart-Salmon. The Prestige menu is available in both Business and Grand Large classes for €55. " A modest supplement for real gastronomic pleasure "says Pascal de Izaguirre.
