Blog_Air-Cuisine-Lufthansaa

Airline food has not always been synonymous with delicious. However, that perspective is broadening beyond peanuts and complimentary drinks thanks to airlines who are serving world-class meals in collaboration with some of the best chefs in the industry, delivering business class passengers first-class cuisine.

Blog_Air-Cuisine-France1aAir France

White tablecloths and Jean-Marie Massaud-designed settings that feature Bernardaud plates and Christofle glassware and utensils make up the backdrop to epicurean delights curated by Michelin-starred chefs Joël Robuchon, Anne-Sophie Pic, Régis Marcon, Guy Martin, and Michel Roth. Experience A la Carte menus that include organic quinoa, poached egg and tarragon starter, a hearty stew and fruit fondant. The on board wine list rotates every two months, as well.

Blog_Air-Cuisine-Singapore2aSingapore Airlines

Expect world-class gourmet cuisine culled from Singapore Airline’s own International Culinary Panel, made up of 10 top chefs from around the world. Members contributing to meal design include Suzanne Goin (James Beard award winner for Best Chef: California in 2006), Alfred Portale (James Beard Award winner for Outstanding Chef in 2006), Georges Blanc (awarded three Michelin stars), Carlo Cracco (awarded two Michelin stars), and master chefs from Japan, China, and India. Those in first class may also customize their meals up to 24 hours in advance, from savory lamb loin to salsa verde. All meals are served on bone china and can be paired with several sommelier-selected wines.

Blog_Air-Cuisine-Lufthansa2aLufthansa

A German airline long known for luxury, Lufthansa’s impeccable taste extends to its on-board dining experience. Along with customary caviar service, international flights feature dishes developed by a two-month rotation of world-renowned chefs. Just recently, Berlin-based Daniel Achilles (awarded two Michelin stars), curated a menu that includes beef tartare and smoked cod followed by a choice of fried halibut with mustard sauce, kale and Savoy cabbage; breast of guinea fowl with mixed artichokes and more. On select destinations, such as China, India, Korea, Japan and the U.S., the airline teams with local culinary experts to give a true flavor of the region, all with selected wines by Master of Wine Markus Del Mongo, who was named Sommelier World Champion in 1998.

Blog_Air-Cuisine-QantasaQantas
Australia’s Qantas Airlines serves business class passengers a choice of 12 entrees or an eight-course tasting menu from the continent’s culinary master, Neil Perry – honored with the Order of Australia by Queen Elizabeth II. In honor of their 15th anniversary, Qantas and Perry are presenting a commemorative menu that includes an Australian spanner crab and harissa hot chili tartlet, yellow fin tuna with Moroccan eggplant, crumbled free-range pork and Nyonya-style curry made with ling and jasmine rice. Qantas considered 1,200 Australian offerings before making its selections so that its list is truly representative of the country. On board sommeliers assist with the perfect pairing.

Blog_Air-Cuisine-CathayaCathay Pacific

Enchanting epicureans with an ever-changing menu made in partnership with the Mandarin Oriental Hotel Group, the culinary collaboration has included pan-seared Kobe rib eye with black Australian truffle from Nicolas Boujéma of Mandarin Oriental, Tokyo’s Michelin-starred restaurant, Signature, and Boston lobster from Uwe Opocensky, the executive chef who oversees all 10 restaurants within Mandarin Oriental, Hong Kong, three of which have Michelin stars. Beginning this year, celebrity chef Daniel Green has created a mindful menu of light but flavorful selections with sustainable ingredients. The lavish wine list includes those from Italy, Australia, and New Zealand, along with premier pours from the Pessac-Léognan portion of Bordeaux in France. Bottles include the 2005 Château Haut-Bergey, the 2009 Château Olivier, and the 2012 Domaine de Chevalier—santé!

In today’s travel-friendly world, gourmet cuisine is no longer relegated to land or sea, instead fine dining has risen to the air.

Curated from the Robb Report.