Carriers worldwide are partnering with culinary stars to bring passengers more innovativeairline 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.

Michelle Bernstein (Michy’s, Miami): Delta Air Lines

Sample First-Class Meal: Short ribs in a red wine saucereduction with mashed potatoes and yellow zucchini squash.

Neil Perry (Rockpool, Sydney): Qantas

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.