From Moreno Cedroni for Ita to Daniel Boulud for Air France, all large airlines focus on menus signed by starry chefs and fine wines. To transform the trip into an experience for real gourmand.
What’s better than a starred chef dish? Nothing, especially if it is served at high altitude, while flying. Taking an exclusive recipe in the clouds gives something more to that experience, makes it unique. This is why the new trend of the business classes is to focus on the Menu of the highest level, born from collaborations with great chefs. In this area Air France has always distinguished itself. Punctually, the passengers of the premiere and business can find dishes signed by gastronomy masters. Since July, for the second time, a collaboration with Daniel Boulud has been scheduled, a French cook very active in the United States, where he has opened numerous restaurants, such as Daniel in Manhattan.
In the “brigade” of chefs enrolled by Air France there are important names such as Dominique Crennwhose specialties are present on flights from the United States, Julien Royer on those from Singapore, Olivier Perret from Canada, Olivier Chaignon from Japan, JOFRANE DAILLY from the island of the Réunion and Jean-Charles Brédas on the planes that start from the Antilles, the French Guyana and the Caribbean regional network. But it is not necessary to book an intercontinental flight. Waiting for the next trip, you can get an idea of the quality of the Air France flight cuisine in the temporary restaurant opened from 25 June to 20 August on the Rooftop of the Galeries Lafayette in Paris. Throughout the summer it will be possible to taste the menus of the long -range business routes. There will be dishes and desserts created specifically for Air France customers by the Michelin Régis Marcon three -star chefs and the talented pastry chef Nina Métayer.
The high quality in the food and wine offer also distinguishes the offer of Emirateswhich boasts a cellar from true connoisseurs: in its structures in France there are about 6 million bottles of fine wines, some of which will not be served before 2037. Emirates has selected important labels of Bourgogne Blanc, including Premier and Grand Crus as Montrachet 2011, Chevalier-Montrachet 2013 and Corton-Charlemagne 2014, as well as Rossi Cru as Échezeaux, Clos Vougeot and Chamberertin. In the future, Emirates will also introduce several Bordeaux premier from famous holds from famous estates, such as Château Mouton Rothschild, Château Margaux, Château Haut-Brion, Château Cheval Blanc and Château d’yquem. In addition, Emirates, who in First serves Champagne Dom Pérignon, has also prepared a new initiative for business class customers: on board, on most medium and long -range flights, there are 18 new dishes combined with exclusive champagne, designed by Jean Michel Bardet, starred chef of Moët & Chandon, and by Doxis Bekris, vice president of the Culinary Design of Emirates.
Those who travel with Singapore Airlines have the opportunity to feel in a high altitude restaurant by booking the “Book The Cook” optionavailable in the Suites classes, First, Business and Premium Economy for flights longer than an hour and a half. To offer a great variety of dishes, Singapore Airlines has prepared an International Culinary Panel that brings together five among the most renowned cooks internationally: Georges Blanc (France), Matt Moran (Australia), Sanjeev Kapoor (India), Yoshihiro Murata (Japan), Zhu Jun (China). At least 24 hours before the flight you select the favorite dishes, which will be served on board. Also on flights of Ita Airways, the proposal of foods and wines on board is a flagship, with menus signed by Italian chefs of international fame and young talents. This year, at the spring menu curated by chef Davide Oldani, the summer one designed by chef Moreno Cedroni, owner of the Madonnina del Pescatore restaurant in Senigallia, two Michelin stars, was followed. The gastronomic journey conceived by Cedroni begins with steam octopus and couscous as an appetizer, continues with the fish amatriciana and the spiked fillet in a fault, to end with a dark chocolate mousse.
Sometimes we speak of “flying chefs”, that is, of flying chefs. These are mostly specialized personnel who deal with the final cooking of meals or certain preparations, advising passengers in choosing and ensuring that the dishes are perfectly cared for, as the chef who designed them would like them. As the managers of Austrian Airlines explain, who have prepared this service on all long -haul flights in Business Class, “with” Flying Chefs “we want to offer our guests a gastronomic experience that makes the trip unique”.
Lufthansa enriched the choice of business class passengers On short and medium -ray routes, entrusting Johann Lafer to Johann Lafer, also well known to the television public, the care of a menu that combines local and European influences. In addition, personalized lists can be composed before departure with the “pre-select” option. During the travel class trip by Turkish Airlines flights, the on -board chefs have Turkish and international cooking specialties, served on porcelain dishes. Some refinements for connoisseurs make the difference, such as “the oldest bread in the world”, which already 12 thousand years ago was produced with grain grown in the fertile lands of Anatolia.
Every three months to World Business Class passengers, on KLM’s intercontinental flights, a new menu elaborated by Dutch chefs is presented. The proposals of Jonnie and Thérèse Boer, he chef, she Sommelier, of the DE Libreje restaurant, three Michelin stars, accompanied by a selection of carefully selected wines, is highly appreciated. An example? Flemish salmon with Dutch sauce, served with asparagus, scrambled eggs, potatoes with butter with herbs, spinach and parsley oil. It may also happen that the chef who created menu dishes is on board. Some time ago the passengers of a KLM flight from San Paolo to Amsterdam were pleasantly surprised when they learned that Rodrigo Oliveira was also on their plane, the cook who takes care of the menus of that dealt with for those who choose the World Business Class and the Company Premium Comfort. Swiss passengers in Business and First Class every three months can discover new culinary creations, prepared by Swiss chefs awarded with Michelin stars and Gault Millau points. From 4 June the gastronomic creations of the starred chef Federico Palladino of the Cuntitt restaurant, in Castel San Pietro, in the Canton Ticino are protagonists. Among his dishes, a smoked trout with panna cotta in the sbrinz, lamb loin with stakes of potatoes and shortcrust pastry cake with pistachio cream. “For me it is an honor to represent Ticino and his bord kitchen”, comments Federico Palladino. «And I hope our passengers appreciate my creations as much as I had fun creating and developing them. After all, travel and pleasure go hand in hand ».
