Friday, October 21, 2011

Servair's ‘Fête de la Gastronomie’

This week, we thought we'd include a few pictures from Servair's ‘Fête de la Gastronomie’ held September 23 at Charles de Gaulle and Orly Airports. 

Servair and Aéroports de Paris organized the event which served as a greeting for arriving passengers at the main terminals of the two airports. Servair chefs chatted with arrivals about the techniques of airline catering and offered them samples of traditional French cuisine from various regions. 

"The passengers had the chance to talk to Servair chefs and discovered all the secrets of airline catering: how the seasoning and spices used to prepare in-flight meals differ because our taste buds are altered by the altitude, prohibited and essential ingredients onboard an aircraft, presentation tips and a host of other interesting information about airline catering," said a release from the caterer. 

"Passengers all over the world appreciated to discover airline catering in a different manner, in a spirit of conviviality and sharing."

Wednesday, October 12, 2011

A pilot's take on airline meals

"Now, after ten years of international flying, mostly to Europe, I've enjoyed more crew meals than I probably should have."

Today, on a great travel website called, a pilot discusses the behind-the-scenes protocols for cockpit crew service on American Airlines. There's some interesting video on galley preparation on a 767 flight from Rio de Janiero, catered by LSG Sky Chefs. 

"Most co-pilots give the choice of meal to the captain," writes AA Pilot Ken Wien. "And the captain often defers back to the co-pilot. It can become comical at times; neither pilot wanting to make what is probably the least important decision of the flight." 

Friday, October 7, 2011

British cuisine invasion

Perhaps a few of our friends across the pond could fill us in a bit about the culinary ambitions of British Airways of late.

The airline seems to be taking a serious look at the food service component and the stories are found regularly as one looks through the media. 

Today, updates BA's ongoing association with Heston Blumenthal and its experiment with umami-rich dishes for First and Business Class. It is part of the airline's Height Cuisine campaign that was introduced at the London Food Festival. 

"Nicoise, roasted Mediterranean vegetables, sauteed salmon and gilt head bream with soy sauce and shitake mushrooms, and asparagus with pea and broad bean dressing and poached hen’s egg." Interesting combinations that were served on the airline starting in June.

There will also be One Expensive Bottle of Wine flying around the British Airways system starting next year.  The will be boarding Grand Siècle by Laurent-Perrier, which retails at a hefty £120. Other high-end wines have been selected exclusively for Asian routes. 

With new aircraft, such as the A380 now filling the sky, and the 787 set to create another standard of airline service, food and beverage can again become a component for a competitive airline.