This is possible
The airlines The batteries have been put in such a way that many no longer browse at airports to satisfy their hunger, but instead look on board gourmet experiences for true gourmets . And it is that the "gastrotrippers", hunters of gastronomic experiences on board, are no longer satisfied with anything.
** AIR FRANCE : SEA AND MOUNTAIN OF MICHELIN STARS**
Companies like air France they take their assault on the kitchen of good taste to another league. Since 2009, Air France has collaborated with renowned chefs to prepare the dishes for its Business class.
Some of the chefs in charge of gastronomy on board Air France flights are: Joël Robuchon, Guy Martin, Thibaut Ruggeri, Régis Marcon, Anne-Sophie Pic ; and actually Francois Adamski (two Michelin stars), in charge of creating six new dishes on board Business Class on long- and medium-haul flights departing from Paris.
Eat above the clouds better than on land
If you travel with this company, you can find on board jewels from all the French regions, treasures in which the French champagne. With the seal of the famous restaurant Maison Lenotre or of Jean Imbert , the Air France letter makes a tour of France serving the season products, including a tasting of delicious sea products associated with flavors of the land and exquisitely prepared.
Until September, the protagonist will be Michael Roth (two Michelin stars) with a starter and six main dishes created in the Studio Culinaire Servair , for long-haul flights departing from Paris.
In addition, Air France trusts for a year to Zhao Guangyu , chef at the ** JE Mansion ** restaurant in Beijing, the cuisine of his flights departing from Paris-Charles de Gaulle to 6 Asian destinations: Canton (Guangzhou) , Hong Kong, Beijing (Beijing) , Shanghai and Wuhan in China, in addition to Singapore . The richness of Chinese flavors, from the hand of a Relais & Château member chef, place Air France very high in traveler surveys.
Forget plastic trays
IBERIA AND THE CONSTANT PROMOTION OF GASTRONOMY
To speak of Iberia is to speak of Gate Gourmet , with an exclusive chef for Iberia who designs the menus according to the gastronomic concept they have developed.
According to the company itself, care about the selection of high quality raw materials ; above all, of season products that ensure continuity and that respect ecosystems. They bet on the introduction of new superfoods : in entrees, salads and side dishes: such as arugula, kale, brocollini, freekeh, buckwheat...
Seasonal produce and superfoods
In Iberia I The menus are renewed every month on flights from long radius Y every fortnight on shorter flights , but what is most striking is the endless activities related to the promotion of gastronomy that surround it, and are divided into three:
- Wine Corner in the VIP lounges with tasting of several options of Spanish labels and the advice of a sommelier.
- On board wine list with a wide detail of the characteristics of the wines.
- Promotion in on-board publications. include recipes from the destinations where they fly : the Spanish gazpacho, the bacalhau dourado from Portugal, the chicken from the Dominican Republic, the cause from Peru, the Brazilian moqueca, the Mexican guacamole, the Argentine asado…and, along with the recipes, the profile of a prestigious chef of those countries, master in the recipe.
Cuisine adapted to each arrival destination
** KLM TASTE FROM BEAUTIFUL ITALY TO INDONESIA**
If your destination is with KLM Royal Dutch Airlines, the airline of the Netherlands, you should know that the outstanding Dutch chef with three Michelin stars, Jonnie Boer , he is in charge of preparing eight menus for the World Business Class.
And this is just an appetizer, like the herring caviar with “Tzarine” potatoes that they serve with a glass of champagne on one of their menus, with a main course consisting of a crispy loin entrecote in a spicy Korean marinade accompanied of sauteed vegetables and a rice roll.
Marcel Wanders' new KLM crockery
Japan, Italy and Indonesia They also appear on their plates. The japanese delicacies They offer a starter of delicate Japanese sushi, wakame seaweed salad and a tasty chicken dish with rice and steamed vegetables and a salad made with Japanese soba noodles and sesame seeds.
For the Beautiful Italy There is also an antipasti with olives, artichoke, marinated goat cheese, stuffed salami, Roman spinata and ham on a bed of assorted lettuces. Followed by pasta carbonara with pancetta and cheese sauce with pine nuts as the main course.
The Dutch have a taste for indonesian cuisine since colonial times. Start your Indonesian festival with a kohodo salad with sweet potato, coconut and shrimp marinated in lemongrass and Asian fruit salad with sweet soy sauce. The main course is Beef Rendang, a lightly spiced beef stew with basmati rice and sliced green beans and a spicy sambal sauce on the side.
and the pleasure of eating on crockery created by Dutch designer Marcel Wanders , an essential at Moma in New York, already places KLM in the first division.
Asia on your plate and on board!
GASTRONOMY AND LUXURY FOR TRAIN LOVERS
One of the peculiarities of Renfe is that the participation of the users of its AVE trains in choosing the dishes on the menu is paramount.
Customer participation takes the form of a series of tastings that are carried out with the purpose that they are the ones who choose the dishes they are going to consume on their trips . In the design of the menus, the Torres Brothers , renowned chefs who contribute their know-how with the introduction of gastronomic innovations.
New ingredients, new mixes that are subject to the choice of the final consumers, the customers, to whom Renfe makes them participate in the choice of the menus that will be served on board the trains until the end of the summer.
Dishes that you will taste previously to give the go-ahead to your experience
In addition, the foodies the most select can find in a train the deluxe dining experience more pleasant from north to south in two of its tourist proposals: the Al Andalus train and the Transcantábrico train.
The first contact with the gastronomy of the trip is breakfast, which is served on board every day, while lunch, most of the days, is served in one of the best restaurants of the places you can visit.
As far as the Dinner , the usual thing is that it is done on board the train, in whose kitchens a team of professionals prepares the exquisite menus that are served. Pepper stuffed with gamoneu cheese mousse and dried tomato cream, Los Valles Asturian beef tenderloin with fresh foie and Pedro Ximenez or Ajoblanco reduction of pine nuts and almonds with seasonal dried fruit are some of its star dishes.
In its elaboration, great value is given to the ingredients, to the raw materials with which recipes based on local gastronomy are prepared, for which the best products of the land are used with the purpose of respecting, at all times, the flavors originals. In the case of Al Andalus, Sanluqueña manzanilla and sherry wine put the final touch to a whole gastronomic experience in which getting off the train will be the most complicated.