They have another 1.2 million bottles aging in a cellar in France
For the sake of travelling gourmands everywhere, we track down some of the best restaurants in the sky…
The One With Inflight Sommeliers
Not only does Qantas boast an impressive selection of wine, its air hostesses are trained sommeliers. We suggest trying out the eight-course tasting menu, complete with pairings recommended by your inflight sommelier. It’s not all about the wine though – this year Qantas celebrates 20 years of working with Neil Perry, Australia’s leading chef, author, restauranteur and founder of the Rockpool Dining Group. From March to August 2017, the airline is bringing back some of its most popular dishes from the last two decades on selected flights, including lobster with XO sauce, beef fillet with mac and cheese, and a chocolate and sesame ice-cream sandwich.
The One With A Michelin-Starred Chef
Book: Air France
If there’s one thing the French know how to do well, it’s food. So it comes as no surprise that Air France has recruited one of the country’s best chefs, Daniel Boulud, to design a new menu worthy of a Parisian bistro. The menu, which Business and First Class passengers are lucky enough to sample, includes dishes such as Provençal lamb chop, sea bass in vine leaves and Atlantic lobster.
The One With A Menu Inspired By Remote Tribes
Book: Singapore Airlines
Chef Jock Zonfrillo has travelled the world in search of exotic native ingredients, cooking them alongside indigenous tribes on popular television series, Nomad Chef (a show which has seen him diving for shellfish in the Faroe Islands and even wrestling cattle in Vanuatu). Zonfrillo has now teamed up with Singapore Airlines to create three unique meals inspired by his globe-trotting adventures in remote communities around the world. If Singapore Airlines’ First Class menus are anything to go by, these new menus are sure to wow.
The One With The Ultimate Wine Cellar
Word is that the Dubai-based airline has spent $500 million to create the best wine list in the sky. The team work directly with some of the world’s best chateaus and vineyards to make sure that they are serving the very best vintages on board. Over the course of one year they serve more than 300 vintages to guests. And you don’t have to worry about them running out as they have another 1.2 million bottles aging in a cellar in France.
The One With A Menu Created By The Godfather Of Fusion Cuisine
Book: Air New Zealand
Arguably New Zealand’s most celebrated chef, Peter Gordon has transformed airline meals in his native country, making any flight to or from New Zealand a whole lot better. With dishes such as red wine braised beef with blue cheese polenta and green beans, travellers will be racing on board. It’s only set to improve as well, with award-winning restaurateur Michael Meredith joining Gordon at the helm.