Why do we like to eat on a plane so much?
Traveling aboard the economy class of an airline in the 1970s , meant having at our disposal a selection of French wines to pair with a hot chicken broth, a fish dish accompanied by some roasted potatoes and even dessert.
In the years when the mythical Pan Am sailed through the skies , long-haul flights always took off with cocktails like a Manhattan or Whiskey sour, followed by appetizers and a whole menu that many restaurants on the mainland would like.
Oh, and the dessert cigarette to choose from a complete selection.
Were the golden days of aviation, those of opulence, glamor and luxury: no seatback screens or personal devices to keep travelers happy on long-haul flights, meals on board in the days of yore served as entertainment . Go-go meals in which the hostesses wielded large knives to serve freshly cut ham or even a roast beef fillet. Eating and drinking was as much about the experience as it was about feeding the passengers.
But the glory days of free-flowing champagne and canapes turned out to be unsustainable. . Go for god.
The glory days of free-flowing champagne and canapes turned out to be unsustainable
With air deregulation, the commercial aviation became massive transport , allowing billions of people to be able to travel around the world at a lower price than ever before, much lower than what the Pan Am with its seafood on board , so the dynamics of the companies had to change, especially in gastronomic matters.
Airlines began to unbundle their services as a way to get more income and keep prices competitive (Let's remember here what happens today with the theme of the suitcase). In 1987 American Airlines proposed to delete a salad olive that were served on board their planes, a measure that caused a lot of media commotion, perhaps because it was incomprehensible or a priori even ridiculous, saved the airline $40,000 a year.
With this cost reduction also came the reduced space between seats , going from almost comfortable seats in the sky to diminishing seats in which once the tray is unfolded, the panorama can be even claustrophobic.
Emmanuel Renaut
** SKIES PLACED WITH STARS (MICHELIN) **
Despite all of the above, it is true that some airlines They have been trying for years to achieve eating on board an airplane is a high-altitude gastronomic experience and, at least for now, it seems that they are succeeding: today we can enjoy a meal on a plane as if we were in a Michelin star, but at 30,000 feet.
Although we are all excited to see the flight attendants stroll around the cabin with the cart simulating the Three Kings on the day of the parade, the happy tray with the menu of the day causes mixed feelings . But not all the fault lies with the airlines, where, fortunately, all is not lost, but according to numerous studies , airline cabin pressure, much lower than usual, wreaks havoc on our senses … and in our papillae.
This is confirmed by a Cornell University study, which concludes that the noisy, dry and even claustrophobic environment that is experienced inside an airplane can alter the flavor of the food being served . Fortunately, some airlines have spent years trying to improve their gastronomic offer in all classes of the plane so that eating on board becomes a pleasant culinary experience, beyond the mere process of eating.
Risotto by Emmanuel Renaut for the La Première class
One of the most notable examples is the one we find on board airliners. air France , both short and long haul. Ambassador of French gastronomy in the sky, if you board one of your flights tomorrow, bread and croissant are served hot Like fresh out of the oven.
In long range, the airline, has just announced that Andree Rosier , a Michelin star and the first female chef to receive the title of Meilleur ouvrier de France , will be in charge of design dishes inspired by Basque-French cuisine for Air France Business Class until February of next year. Also, during this same period of time she will be Emmanuel Renaut, chef with three Michelin stars , who creates a menu for the class the premiere.
dishes like Tournedó with foie gras sauce and sautéed Landes style, chicken with prawns served with paella-style rice or lamb confit with olives and lemon, pistachio and pepper semolina will be part of the Air France on-board menu during these months.
Andrée Rosier, first female chef to receive the title of Meilleur ouvrier de France
For its part, the Dutch KLM began serving last October a number of wines on board business class of long-haul flights decorated with labels, specially created for the occasion, of painting Rembrandt's 'Night Watch' , a most artistic operation that has been carried out jointly with the Rijksmuseum . Among the selected wines, there is a Rioja Crianza from 2016.
The occasion, without a doubt, deserves it: 2019 was the year that KLM celebrated its 100th anniversary and the Rijksmuseum the 350th anniversary of Rembrandt's death.
To realize that gastronomy is an excellent added value for ** Finnair ** all you have to do is fly with them. The airline started its program Signature Chef in 2013 and since then offers signature menus signed by some of the most renowned chefs from Finland, Sweden, Japan, China and Korea.
Tournedó with foie gras sauce and sautéed Landes style
Determined that passengers enjoy cooking on their flights, the Finnish airline has carried out a curious initiative, “Hear the Taste”, where it tries to improve the gastronomic experience on board. Per Gessle, composer of Roxette (the 80s never left), has created some special sounds to enhance the taste of Finnair dishes, balancing the effects of constant background noise on an airplane to enhance the flavor of food enjoyed in flight. The collaboration between Swedish chef Tommy Myllymäkki and Roxette can be experienced on selected long-haul Finnair flights through the airline's in-flight entertainment system.
And in case you were wondering, yes, 'The Look', one of the most famous songs of the former musical duo , is versioned with low notes to accompany some flavors, such as cheese or meat, while the top notes balance the tastes of fish and enhance those of sweets. Ella she's got the look!
PAMPERING ARE BACK TO ECONOMY CLASS
Last April ** Qatar Airways launched Quisine**, a new service designed to improve the gastronomic and service experience of its economy class . Passengers receive a menu cards (very similar to those of the business class but a little simpler) where the menu is included (three main ones to choose from) and the service hours on all flights.
In addition, and before lunch or dinner, it is also served an aperitif that includes sparkling wine and snacks . Food rations have increased between 25% and 50% and have placed greater emphasis on use of local ingredients . Individually wrapped artisan bread and an individual bottle of water are also offered at meals.
Swedish chef Tommy Myllymäkki
In addition to the products, the tableware style , focused on the reduction of single-use plastics with the introduction of more sustainable products.
The American Delta has just launched an initiative to improve the experience of its **Economy (main cabin)** passengers, which has proven to be a first in the industry: welcome cocktails, hot towel service or bistro-style meals for your economy class.
In addition to the welcome cocktail and the renewed gastronomic proposal, Delta also offers a new snack basket available to travelers at any time after meal service which includes a variety of sweet and savory snacks such as Cheez-It crackers, Tillamook cheese, OREOs, KIND Bars and the popular ones biscoff cookies of the airline.
Delta's new international Main Cabin service (yes, also from Madrid and Barcelona) is part of the company's multi-million dollar investment in the overall customer experience . In recent years, the airline has also made significant improvements to its economy class experience, including free meals on US routes from coast to coast, free mobile messages, drinks (including sparkling wine) or ** Wi-Fi connection on almost all flights **.
Recent enhancements to the Delta One onboard experience include enhanced TUMI travel kits, the introduction of seasonal menus designed by different chefs, and even a tableware designed by Alessi.
Not everything was going to be low cost, and luckily.
The traditional 'Kahvikutsut', a coffee served with seven different treats for long-haul flights