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On long-haul flights, Air France offers free hot meals in economy and economy class.
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In the Premiere and Business Classes, Air France is associated with a group of renowned French chefs, Michelin-starred, who take turns at the helm of the long-haul flights menu. This year, the participating chefs are Joël Robuchon, Michel Roth, Anne-Sophie Pic, Guy Martin, Régis Marcon and Olivier Bellin, photographed here. Bellin is the chef and owner of The Auberge des Glazicks in Brittany, France.
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Bellin is known for his art of modern cooking. Among the dishes that he has added to the Air France flight menu include candied beef with anchovy cream, pasta conchiglie with baby vegetables and chicken fillet with white asparagus.
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The entire Air New Zealand catering program is designed in the spirit of the country's tradition of Maori hospitality. In economy class, expect dishes like chicken tikka masala with rice steamed with jasmine and peas.
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New Zealand leader Peter Gordon is one of the two chief consultants of Air New Zealand. He is known for his fusion cuisine influenced by his Maori heritage. His restaurants include Bellota and The Sugar Club in Auckland, as well as The Providores and Tapa Room in London. He is also co-founder of the London-based company of gourmet donuts, Crosstown.
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Chief Samoa and New Zealander Michael Meredith is the other chief consultant for Air New Zealand. He is known for his gourmet Meredith & # 39; s restaurant in Auckland and is dedicated to organizing Eat My Lunch, a charity company that provides free lunches to children in need in New Zealand.
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Chiefs Gordon and Meredith are working for Air New Zealand to prepare Business Premier Class meals, such as smoked salmon.
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Biscoff cookies and free mini-pretzels are available on American Airlines flights exceeding 250 km. Meals such as a continental breakfast basket and a fresh sandwich are also free on flights between the John F. Kennedy International Airport and the Los Angeles International Airport, and between the International Airport. John F. Kennedy and the San Francisco International Airport.
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American Airlines has partnered with top chefs to create menus for their first class and business class cabins. Their chief partners are Mark Sargeant, Julian Barsotti, Sam Choy and Maneet Chauhan, pictured here. Chauhan is behind the restaurants of the Morph Hospitality Group in Nashville, Tennessee, and is a star judge of "Chopped." Its menus are on flights from the United States to Europe and South America.
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Chauhan specializes in world cuisine with an emphasis on Indian flavors. Its menu items include falafel, braised lamb osso buco and an ancient kamut risotto.
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Delta Air Lines offers free snacks, such as Biscoff cookies, pretzels or almonds, emblems of the company. Flyers can always request a free cup of Starbucks coffee.
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Delta has partnered with chefs Jon Los Angeles and Vinny Dotolo of Los Angeles, whose popular restaurants include Animal, Jon & Vinny, Son of a Gun, Three Dude and more. Delta One, a luxury business class cabin, offers guests meals designed by Shook and Dotolo on flights from Los Angeles International Airport to John F. Kennedy International Airport and Ronald Reagan National Airport from Washington.
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The Shook and Dotolo menu items contain ingredients from their favorite farmers and suppliers in California. The dishes include the duo's famous marinade braised meatballs with Bianco DiNapoli tomatoes, garlic bread and Gioia ricotta, and Domenico pumpkin ravioli with brown butter sauce and sage from Schaner Farms.
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Hawaiian Airlines serves free meals in its main cabin during long flights. On New York-Honolulu flights, travelers can expect dishes like eggplant pasta with cream and marinara sauce.
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Some domestic flights offer first class meals, designed by one of Hawaii's top chefs as part of Hawaii's flagship Chef Series. Chef Wade Ueoka of MW restaurant in Honolulu is the current star chef.
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Chef Wade's menu includes chopped beef and Portuguese sausage meatloaf, homemade sauce with sautéed mushrooms, potatoes and kale.
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Chief Lee Ann Wong of "Top Chef" and the Koko Head Café, a brunch venue inspired by the Honolulu Islands, have been so successful during her stay as a star chef that Hawaiian has just named her her new executive chef. Wong will design and supervise Hawaii's flying meals for first class domestic flights, as well as for business and economy class on international flights.
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One of Wong's most popular dishes is his mahi mahi poke omelette, his spicy masoli aioli and his chopped potatoes.
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In the Economy and Premium Economy classes of Japan Airlines, flight menus were invented by the finalist chefs of RED U-35, Japan's largest culinary contest to discover young talents. The menu includes beef sukiyaki and chicken with taro.
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Japan Airlines has partnered with two Japanese chefs from three Michelin-starred restaurants. Chef Hideki Ishikawa is the chef and owner of Kaiseki Ishikawa Restaurant in Kagurazaka, Tokyo, and Chef Kouji Koizumi is the chef of Ishikawa's sister restaurant, Kohaku, which serves creative Japanese cuisine.
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The menu of Ishikawa and Koizumi is composed of traditional Japanese dishes, such as takiawase (vegetables and meat served as part of a kaiseki meal), tomewan (miso soup) and kounomono (pickled vegetables in season).
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JetBlue's free snacks include Cheez-It crackers, Rold Gold pretzels, Popcorners chips, Abby & Cookies chocolate chips and TERRA Sweets & Blues chips.
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Mint, the premium class of JetBlue available on some lines from coast to coast to coast and in the Caribbean, is associated with Chief Brad Farmery of Saxon + Word in New York for his flight menu. .
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Chef Farmerie has developed a rotating menu of small plates, such as a mushroom mousse topped with Spicy whiskey jelly, accompanied by toast. "I want every guest to wonder why he has never tasted the same food on a flight before," says Farmerie.
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Mint is also associated with Dessert Assistant Christina Tosi, chef, founder and owner of Milk Bar, a bakery based in New York, Toronto, Washington and Las Vegas.
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Tosi offers all the bagels stuffed with cream cheese and green juice on the flights serving breakfast, as well as branded biscuits for a sweet after lunch and dinner.
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In the economy class of KLM Royal Dutch Airlines, many dining options may be free depending on the flight. In Europe, there may be a sweet and savory snack option or a fresh sandwich or envelope. On intercontinental trips, travelers can choose between two hot meals and a fresh bun with butter and cheese.
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Business class meals on intercontinental flights are prepared by Dutch chef Jonnie Boer. He is chef and co-owner of the Michelin starred restaurant De Librije in Zwolle, the Netherlands.
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Boer dishes take influences from around the world and are served in tableware created by the Dutch designer Marcel Wanders.
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On international flights, Qantas serves economy-class dishes, such as tomato-spiced lamb koftas, feta Riverina and roasted potatoes, and yellow curry barramundi with jasmine rice.
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For over 20 years, Qantas has partnered with Australian chef Neil Perry, who currently has seven restaurants in Sydney, Melbourne and Perth, including the location of his prestigious Rockpool Bar & Grill restaurant in each of the three cities. Perry and his team of culinary consultants design menus for the First and Business Classes on international and domestic Qantas flights.
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Dishes such as seafood caught in a fregola-style shellfish broth, grilled broccolini and tarroli aioli are prepared, cooked and reheated at the Qantas Food and Beverage Center in Sydney to simulate Experience on board and ensure that quality and taste meet Rockpool's most stringent standards. "Listening to customer feedback, interacting with teams preparing the flight menu and being sure to create dishes that use the best seasonal produce for every destination served by Qantas are the three essential elements to create a successful menu every season." says Neil Perry.
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Hot meals are free in economy class on Singapore Airlines flights and special dietary restrictions meals are available on request.
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For the First, Business, and Premium Economy suites, Singapore Airlines has assembled a group of international chefs to create its menus. Los Angeles chef Suzanne Goin, CA member, Lucques and Tavern, is a member of the group.
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Goin is known for its seasonal cuisine inspired by California, which she brings to her in flight like salmon with cherry tomatoes, summer squash and corn.
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New York chef Alfred Portale of Gotham Bar & Grill is another member of Singapore Airlines' international culinary group.
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Portale brings its American cuisine expertise to in-flight menus with dishes such as fillet of beef on spinach with asparagus.
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Free snacks on United Airlines may include a snack mix, a nut blend or Stoopwafel, a Dutch treat consisting of two thin layers of waffles with a caramel syrup in between.
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In United Polaris, the business class of the airline, flyers are served at meals prepared by the heads of the Trotter project. The nonprofit organization dedicated to mentoring and inspiring young culinary talents was created in the honor of talented chef Charlie Trotter. "What makes the project between the Trotter Project and United Airlines so special and so innovative is the true philanthropic nature of our partnership, and together we support underserved youth interested in the restaurant and food industry. of the hotel industry, "said Derrek Hull, executive director of the Trotter project.
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Spicy chicken dishes in Thai coconut and ginger broth with udon noodles appear on the United Polaris menu set by the Trotter project leaders. This one was created by chef Bill Kim of the Urban Belly restaurants in Chicago.
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