The New York Times recently examined the state of airline meals in first class and found that the news isn’t all that good. Despite well known chefs like Charlie Trotter being commissioned to design menus and the efforts of luxury airlines like Eos and Emirates to offer three-star dining in the skies, it’s still airline food. The challenge of preparing and reheating meals on an industrial scale is a daunting one. Despite items like foie-gras-stuffed chicken and caviar being available, its not close to what one would find on the ground. However, the fare in first class is far different from the turkey sandwiches in coach:
On Emirates, which runs 500 different menus a month, diners can browse through a selection of snacks that features a cheese soufflé created to puff up nicely in the airplane oven, grilled vegetable sandwiches or roast salmon with linguine, ginger relish and asparagus. Fresh espresso can be ordered at any time.
Charlie Trotter Can’t Fix Airline Food [Serious Eats]
What’s Cooking in First Class? [NY Times]
[Photo: Airline Meals]
