Lyon-Paris in Executive on Trenitalia: as solid as ever

Despite some possible improvements in detail, Trenitalia’s Executive class remains the most comfortable way to travel between Lyon and Paris.

A short but successful stay to celebrate my birthday in Lyon, but it’s already time to head back to Paris. This time I won’t be repeating the mistake I made two years ago when I tried the SNCF’s Business Première for the return trip. I’m not going to be caught out again, so I’ll be returning with Trenitalia as I did on the outward journey.

At the bottom of the page, you’ll find a summary of articles about this trip to Lyon.

Boarding

I arrive a little too early at Part-Dieu station and wander the concourse to pass the time, waiting for the track to be announced. Indeed, as in Paris, Trenitalia doesn’t offer a lounge in Lyon either, and that’s pretty much the only thing it lacks.

The track is finally announced and a ticket check is carried out in the concourse before we are allowed up to the track.

The train arrives 20 minutes before departure time, giving us plenty of time to settle in.

IMG_4887

For this trip, there will be 3 of us in the Executive class car…a record as far as I’m concerned.

The car

Unsurprisingly, it’s the usual Trenitalia executive car, already featured here on many occasions, including the recent outward journey, so I’ll go quickly.

IMG_4905

10 comfortable seats that swivel 180° and recline.

IMG_4890
IMG_4893

The trip

As soon as we’ve settled in, a company agent comes into the cabin to ask if we’d be willing to answer a satisfaction questionnaire later in the trip. I gladly accept.

Menus are handed out and orders are taken just before departure. In Executive class, the meal is included in the price of the ticket.

IMG_4901

Service will begin shortly after departure.

My mind and stomach are still reeling from the previous evening’s hearty dinner at Mère Brazier, so I won’t be having a starter but just a main course: veal escalope with marsala. As it’s not served with side dishes, I’ll also have the carrots sautéed in parsley.

IMG_4899

The escalope and the carrots are really melting and the sauce very good.

There’s nothing wrong with the dish, although as usual I think more could be done on the presentation.

For dessert, I’d go for the poppy seed tartlet with lemon marmalade and lemon frangipane.

IMG_4902

Same comment as for my strawberry tartlet on the outward journey: it’s compact, to say the least! The desserts on Trenitalia lack a certain lightness.

Someone will then come by with an iPad for me to fill in the satisfaction questionnaire, and I’ll watch series on my iPad for the rest of the journey.

Arrival

We arrived on time. While in the departure direction the Executive car is at the rear of the train, so is the first to board, in the return direction it’s the other way round, so you’ll have to go all the way up the platform.

Service

Always very polite and friendly. On the other hand, I think the staff could come by the car more often (I would have gladly taken another drink) or they could put a call button like on a plane.

Bottom line

As solid as ever and a very comfortable trip.

All the articles about this trip to Lyon

#TypePost
1DiaryPreparing a gastronomic stay in Lyon
2TrainParis-Lyon, Trenitalia, Executive Class
3HotelMarriott Lyon Cité Internationale
4RestaurantLe Bouchon Sully, Lyon
5Restaurant La mère Brazier, Lyon
6TrainLyon-Paris, Trenitalia, Executive Class
7DiaryDebriefing of the stay in Lyon
Bertrand Duperrin
Bertrand Duperrinhttp://www.duperrin.com
Compulsive traveler, present in the French #avgeek community since the late 2000s and passionate about (long) travel since his youth, Bertrand Duperrin co-founded Travel Guys with Olivier Delestre in March 2015.
1,324FansLike
958FollowersFollow
1,272FollowersFollow
366SubscribersSubscribe

Trending posts

Recent posts