Carriers worldwide are partnering with culinary stars to bring passengers more innovative airline meals. Here’s a taste of what they’re serving.
Guy Martin (Le Grand Véfour, Paris): Air France
Sample First-Class Meal: Red pepper, cucumber, and Parmesan tartare, foie gras,and fillet of guinea fowl served with artichokes and scalloped potatoes.
Stephan Pyles (Stephan Pyles Restaurant, Dallas): American Airlines
Sample First- and Business-Class Meal: Coriander-cured beef fillet withcranberry mojo sauce and Ecuadorian potato cakes.
James Canora (Delmonico’s Restaurant, New York City): Continental Airlines
Sample Business-Class Meal: A grilled New York sirloin steak with roastedportobello mushrooms, potatoes au gratin, and grilled white and green asparagus.
Sample First-Class Meal: Short ribs in a red wine saucereduction with mashed potatoes and yellow zucchini squash.
Sample First-Class Meal: Seared sea bass with prawn-infused butter, cabbage, andsmoked bacon.
John Besh (Restaurant August, New Orleans): Lufthansa
Sample First-Class Meal: Louisiana crawfish en gelée served withlemon-and-tomato vinaigrette, followed by duck breast, stewed quinces, spinach, and creamypolenta.