BEVERLY HILLS, Calif. ( MainStreet) -- People like to complain about airline food, making endless jokes of its second-rate quality and cardboard texture. But that's not necessarily the case at the front of the plane, with airlines using celebrity chefs to make their business- and first-class menus into culinary experiences that try to re-create aviation's more luxurious past. Anyone who had the privilege to fly the Concorde in its final years, for instance, savored the work of the three-star Michelin chef of the Plaza Athene and Monte Carlo's Louis XV overseeing a menu of black truffles, fresh Normandy lobsters and scoops of caviar served on Chirstofle silverware.Today's airlines follow a similar model, allowing star chefs to create fine-dining experiences that, while directed by celebrity chefs, are cooked by outside catering staff -- and often readied alongside the food for economy class.
|On certain flights, at least at the front of the plane, there's little reason to complain about airline food.|
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