Chicken or beef? Gone are the days where airline food was bland and uninspired; today’s First and Business Class passengers are treated to Michelin-starred meals created by the world’s top celebrity chefs.
From designer tableware and extensive wine lists, to pre-ordered meals and destination-inspired cuisine, in-flight dining never looked so good. Airlines are reinventing the dining experience to cater for the most discerning of palates, and on many international carriers you can expect a dining experience akin to that of a top restaurant- even at 35,000 feet.
The likes of Heston Blumenthal, Gordon Ramsay and Joel Robuchon have all ventured into the realm of in-flight cuisine and put their stamp on airline meals, so let’s take a look at some of the top celebrity mile-high menus with that little extra pizzazz.
Air France
France is well known for its haute cuisine, so naturally this is reflected in the national carrier’s in-flight menus. When flying in Air France’s First and Business Class cabins you’ll discover mouthwatering creations from the likes of Michelin-starred grand chefs such as Régis Marcon, Michel Roth, Joël Robuchon and Guy Martin. You’ll be wined and dined on a mixture of savory and sweet delicacies including aperitifs, appetizers, hot entrées, cheeses, pastries, sorbets and fruits- all washed down with a glass of wine from one of the French regions. If you travel in the La Premiere cabin you’ll also have your table set at your convenience with a white tablecloth, a porcelain plate designed by Bernardaud, beveled glasses and flatware crafted by Christofle.
British Airways
In a TV documentary aired in the UK, British Airways sought the services of pioneering chef Heston Blumenthal to look into ways of improving the dining experience across all their cabins from Economy to First Class. Since the air at 30,000 feet can alter your taste buds dramatically, BA has crafted a ‘Height Cuisine’ menu to ensure its meals taste good at ground level and even better in the air. In addition to multi-course menus prepared by master chefs, afternoon flights include afternoon tea with savouries, warm scones and tea provided by Twinings.
Singapore Airlines
The gourmet menu on Singapore Airlines is prepared by the carrier’s International Culinary Panel of award-winning chefs from around the world, including Alfred Portale, Carlo Cracco, Georges Blanc, Matthew Moran, Sam Leong, Sanjeev Kapoor, Suzanne Goin, Yoshihiro Murata and Zhu Jun. The airline even launched a cookbook called ‘Above and Beyond’, which features a collection of recipes from the International Culinary Panel, so passengers can re-create the in-flight offerings in the comfort of their own kitchen. If you’re booked on a First or Business Class flight with Singapore Airlines you can also take advantage of the ‘Book the Cook’ service, which enables you to order your main course up to 24 hours before you fly.
Qantas
Qantas partnered with chef Neil Perry back in 1997 and the ongoing relationship has gone from strength to strength. In the First Class cabin on international flights you can choose from 12 main courses, with the opportunity to savour an 8-course tasting menu on selected services. If you’re departing in from Sydney you can also try the Neil Perry Rockpool Market Inspirations plate, which is inspired by seasonal produce and changes every four to six weeks. Meanwhile in Business Class the menus are all about choice; you have the option to snack on something light, such as a Swiss cheese sandwich, or indulge in a three course meal. You can also choose when you eat, so you can maximise your sleep time during the flight. If you select the Q-Eat service, you can dine in one of the lounges at the airport and the cabin crew will make up your bed before take-off.
SWISS Airlines
With the SWISS Taste of Switzerland gastronomy concept, top chefs from all over the country serve up culinary highlights of their region for the premium cabins. Every three months, a new Maître de Cuisine creates the menus, so First and Business Class passengers can enjoy seasonal meals showcasing variety from the Swiss regions. In First and Business Class on flights to Hong Kong, Bangkok, Shanghai and Beijing, passengers are treated to meals created by head chef Florian Trento from the five-star Peninsula Hotel in Hong Kong. The menu combines traditional dishes from the Peninsula with a SWISS twist and the selection alters every three months to ensure a constant flow of surprises.
Qatar Airways
The all-star culinary team for Qatar Airways consists of four Master Chefs and a Master of Wine. Chefs Nobu Matsuhisa, Tom Aikens, Ramzi Choueiri and Vineet Bhatia spent months adapting and testing their specialties for Qatar Airways’ passengers to create a delectable in-flight menu for the airline’s First and Business Class cabins. From Arabic mezze starters to cheese plates and sweet finales, Qatar Airways provides an on demand, a la carte dining service that enables you to dine whenever you like. You can also choose the perfect wine pairing with your meal from an extensive wine list that covers a range of countries, regions, grape varieties and styles.
American Airlines
American Airlines has collaborated with chefs such as Sam Choy, Maneet Chauhan, Cindy Hutson and Stefano Secchi to create a range of dishes from light bites to succulent main courses. On flights to North America and the Caribbean you can expect creative and savory entrées as well as a premium nut selection served warm or cookies baked fresh onboard. In premium cabins on international flights you’ll benefit from a more personalised service and an expanded selection of menu options served on modern china with new flatware. If you’ve booked a First Class ticket you’ll be handed a mimosa upon boarding and you can choose from a list of wine pairings selected by Ken Chase to go with your meal. For an extra touch, you’ll also be hand-delivered amuse bouche prior to enjoying your selections from the menu. If you wish to get as much sleep as possible, you can opt for the Dine Upon Request service to allow your meal to be presented all at once, at any time during the flight.
Delta Air Lines
Delta has taken a unique approach to its in-flight cuisine offerings by working with different celebrity chefs for different routes. On transcontinental flights you’ll be served Southern Italian cuisine with a northern Californian flair created by Napa Valley-based restaurateur Michael Chiarello, while on transatlantic flights you can expect contemporary Japanese cuisine from Chef Masatoshi Ishimoto. For flights from JFK to London, Delta joined forces with award-winning chef Danny Meyer from ‘Blue Smoke’- a New York-based restaurant serving sizzling barbecue food. If you happen to be flying to South America or Mexico you’ll be able to try Latin-American creations by Food Network star Michelle Bernstein, while on flights from Atlanta to Europe the menu includes artisan food from the American South cooked up by Atlanta-based chef Linton Hopkins.
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