Enjoying the pleasures of an airplane
Goodbye to those little trays where you didn't know what was more plastic, the tray itself, the forks or the food. Chinese porcelain tableware, designer cutlery, linen tablecloths and, of course, dishes at the level of any coastal restaurant (meaning on land) designed by the best chefs on the planet. Accompanying them, wines selected by sommeliers that rotate on the menu, champagnes and, now also, premium gin and tonics . We take a look at what some companies offer in their front rows.
TURKISH AIRLINES
It is an open secret: in the Turkish company you eat luxury, Even in economy class. It is corroborated by anyone who travels to istanbul with it and they ratify it with an award such as "Best food on board in economy class" by Skytrax in 2010 and "Best food on board" by Skyscanner in 2011.
But, if in the most economical class and its menus of Turkish and international cuisine make our mouths water, in business they still give one more turn of the screw . Recently, the company has introduced for intercontinental routes the figure of the flying chef . He is responsible for ensuring that all the dishes are made with fresh products based on the principle of single production and that they can be personalized ad hoc on the plane itself at the time. Menus (in all classes) rotate weekly and there are special menus adapted to “medical, dietary and religious” needs, which must be requested 24 hours before on their website.
Airlines where to eat with Estrella
EMIRATES
It's one of the airlines. best valued by its users , and one of the fundamental points is the attention to detail , which also has a reflection on the plate (by the way, from Chinese porcelain in First and Business and on linen tablecloths).
It currently has several menu proposals, advised by some of the best chefs in the world: are the healthy menus, low in calories and made with natural food products and without excess fat (on most long-haul flights) or the fantastic regional menus (On the Brisbane-Singapore route, for example, they serve Asian-style braised beef short ribs and Chinese-style fresh fried lobster with bean sauce for First Class passengers.)
With regard to pairing, to select the wines on the menu, in addition to those that best accompany each of the dishes, the sommelier have taken into account that, due to the altitude, the palate loses sensitivity and there is some that are more suitable than others for tasting at several thousand feet . The drinks menu also includes the world's most exclusive champagnes and ports.
You can not miss the tea in Emirates
Tandoori on the plate and above the sky
AIR FRANCE
who travels to Paris have insurance written on your everything list, meet a new restaurant . It can't be any other way, because Paris is to fine dining what London is to shopping or Berlin to nightlife. If you travel with Air France you won't have to wait to land to warm up your engines, because from February 1, 2013 and until September , Business passengers will begin their tour of the stars (Michelin) on the same plane . The chef Michael Roth , with two Michelin stars, he has designed the four main menu items, a very French meal, both in the use of products and concept, and in a menu that is renewed every 15 days.
Michelin chef Michel Roth in full flight
KLM
Holland is famous for many other things, but not as the cradle of great chefs. However, there are, and KLM has secured the services of one of the most reputable, Richard Ekkebus (from the restaurant Amber at the Landmark Mandarin Oriental Hotel in Hong Kong and the recently opened Fifty 8th Grill at the Mandarin Oriental Pudong in Shanghai), to advise you on their menus on board at the World Business Class. They will be available until the end of September 2013 on all intercontinental flights from Amsterdam and on flights from Hong Kong.
This you will find at KLM: a dish advised by Richard Ekkebus
IBERIA
It's been a while since Iberia's Business class looks like more than a plane, the halls of Madrid Fusion . The airline has the advice of four leading Spanish swords (all of them with Michelin stars). Are Paco Roncero (The Casino Terrace), Ramon Freixa (Ramon Freixa Madrid) , Tono Perez (Atrium, in Cáceres) and Danny Garcia (Calima in Marbella), who pass the baton every six months (Currently, it is Toño Pérez's turn).
The common denominator is that It is Mediterranean food made from fresh and seasonal products and interpreted personally by each one of them. It is also the best letter of introduction for foreign travelers.
Wild sea bass taco with orange sauce
VUELING
The best valued next generation company has also signed up to gourmet fashion , but this time, giving prominence to the shaker . Both Excellence customers and users of their Gold and Platinum loyalty cards receive a kit during domestic flights to prepare a drink as in the best gin club . The box contains a miniature of Bombay Sapphire and a bottle of tonic (the Original Premium Pink Pepper Mixer from Schweppes, which, unlike the conventional one, provides a spicy touch), plus all the equipment that the most gourmet drinkers demand: a cider glass, a stirrer stirrer, a bag of juniper berries and a Mixers card to learn how to make the mix yourself.
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