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Airline Food Gets a Facelift

  • Susan
  • April 24, 2009

Airline Food Gets a FaceliftOx`y`mo´ron
noun. 1. (Rhet.) A figure in which an epithet of a contrary signification is added to a word; e. g., cruel kindness; deafening silence.

How about “airline food?”

But wait a minute … haven’t most airlines discontinued their in-flight meal service as part of the post 9/11 cost-cutting measures?

In the United States … yes.  But not on the international front.  In fact, flying foodies will be happy to know that there are big plans afoot for major transatlantic and transpacific carriers to offer premium class meals.  So if you’re flying this summer, you might want to see which airline is offering the fanciest fodder.

If Europe is your destination, think Lufthansa. They just inked a deal with Ritz Carlton chefs to produce premium-class meals on transatlantic flights. Starting in May, passengers flying to Germany can feast on dishes dreamed up by chefs based in Boston, Denver, New York and San Francisco: butternut squash risotto cakes with porcini mushroom sauce, Parmesan-crusted halibut, goat cheese mousse with a Banyuls glaze and crushed pistachio nuts.

This is airline food?

Another airline serving premium food to its passengers is British Midland Airlines.  You probably never heard of them, but be patient.  Lufthansa just acquired a majority stake in the company, so it is no coincidence that they’re both concentrating on upgrading in-flight meals.

Each long-distance flight on BMI features a professional chef who oversees the galley, pulling off feats such as steaks cooked to order and freshly made omelettes.  New galley equipment in their planes do double duty as a standard oven and steamer, so they can quickly switch from roast leg of lamb to pasta primavera.

Tom Abbott recently joined BMI’s catering department after years as an in-flight chef.   “I am amazed by how many passengers tell me it’s like they’re getting a five-star restaurant quality meal.”

Many Asian airlines are also becoming more aware that food can be used as a marketing tool.  Korean Air is serving domestic beef and chicken dishes from cattle and poultry that are fed paprika, cherry tomatoes and bok choy, as well as organic corn, beans, barley and wheat. The animals drink only spring water, drawn from a source 984 feet below ground.

“We decided to switch to Korean beef and chicken to show the high quality of local food,”said Kim Tae-kyun, a culinary development manager at Korean Air. “We are also using many seasonal vegetables”

Other airlines are improving their food services as well. To upgrade menus, several airlines are collaborating with chefs at premium restaurants or hotels to hone in on high quality dining selections.

Asiana is now offering a five-course meal for first-class passengers.  To expand their menu, they’re in the process of partnering with the Institute of Korean Royal Cuisine.

Similarly, Singapore Airlines created an international panel of prized chefs, including George Blanc, who has been awarded three Michelin stars. He acts as a consultant for the airline’s culinary development.

And Air France’s first-class menu has been designed by Guy Martin, a chef from Grand Vefour, a Paris-based restaurant, which also boasts three Michelin stars.

What about us?

All of this sounds wonderful, but is any of this slated to come to an airline near you?  Well, Hawaiian Airlines is one of the few American carriers that still provides complimentary meals on all of its flights to the mainland.  Passengers receive a breakfast burrito on morning flights and free pasta at other times.  The airline, however, is now expanding its menu by instituting a premium meal service called “Ono Bistro,” which is available for a $10 fee.

“From Hawaii to the mainland we have sushi, chicken breast, a salad, a brownie and some water,” explains Louis Saint-Cyr, vice-president for inflight services.  “Passengers can also have a chicken taco salad”

All meals are made with organic ingredients and the water is bottled in a biodegradable container.

Ono Bistro is a start, but admittedly, it doesn’t sound nearly as inspiring or exotic as some of the meal choices available on the European and Asian airlines.  But it sure beats smuggling an overcooked, greasy burger onto the plane.

Maybe we’ll have to revise that definition of oxymoron . . .

Want to hear about our in-flight dining experiences?

Continental Airlines Business First Tokyo to Newark

Delta BusinessElite Detroit to Japan: Awesome Airplane Food

ANA Airlines Business Class Meal


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