Posts tagged ‘Airplane Food’
Rifling through the menu there’s a page to explain who created and designed the dishes. This time it’s Stefan Meier from the renowed Rathauskeller in Zug. He has given his good name to vouch for the quality and the integrity of these dishes. The Zweifel Chips which were handed out with the pre-dinner Gin Tonic were lovely. My enthusiasm clearly showed and the stewardess gave me a second bag. The first dish was a slice of bread (still somewhat crunchy), a small green salad and a terrine of veal and tuna. The terrine was a play of Vitello Tonato, while I liked the idea, probably a regular Vitello would have been more to my liking. Still it was a smart play, since this can reach restaurant quality on a good day. Now I’ve given Swiss International Airlines quite some flak in the past for their weird choices of food they served (Montys, Aralimentare) and since it’s my favourite airline, I hate doing it again. Still, I’m obliged to impartiality. Next dish was a pike perch with ramson sauce, rice and vegetables. If you’re serving a play of swiss cuisine I’m somewhat at a loss what a daikon radish is doing paired with the fish. Looking at the dish and the wilted greens – would Mr. Meier have allowed this to have crossed his kitchen pass at his restaurant ? At least dessert was pretty good. It was a rhubarb mascarpone tiramisu which was very tasty. Overall I still like flying, it’s quiet reading, drinking and eating time, with no cell phone reception – but why can’t anybody solve the challenge of serving a decent main course on a plane ? Think of what your mother cooked and you would warm up. Why not try some Capuns ? It’s swiss, easily reheatable and tasty. Or a stew ? Hearty soup ? Hero Ravioli with grated cheese ? Fondue ? Wouldn’t you like igniting your own personal little burner to melt some cheese ? Or my favourite – Johnny.
Turkish Airlines has two very peculiar characteristic, one is no using phones even if their in the airline mode and the other is an insane mint and pink color scheme dominating the cabin interior. Food was bad as always in the Economy class. The only interesting thing was a joghurt sprinkled with pistacchio, whilethe salad, bread, and the warm dish was bland. The best thing would have been to buy a Döner Kebap at the New Point in Zurich, wrap them in tin foil and serve them cold on the plane.
How bad does it get in terms of airline food ? Swiss Airlines have scored a new record. A pack of Mediterranean Chargrilled Vegetables from the well known british purveyor of fine foods Monty’s Bakehouse were distributed evenly among the condemmed passengers. Monty’s Bakehouse prides itself with the following attributes on its food:
• Product integrity
• 12 months frozen life
• Bake in pack
• Standard bake times
• Cool to touch – serve 45 seconds from baking
Taste, aroma and vitamins seem to have been forgotten. Biting into one of these fine products stirs mixed reactions between nausea and disgust. Funny to see that the stewardess was making herself a bowl of pasta and after inquiring if this concotion was for real, she apologetically replied that it wasn’t that bad. It is surprising that after Heston Blumenthal, Marco Pierre White and the irritating Jamie Oliver, the british food industry is still coming up with these horrible products. But even worse, this is a reason to stop flying Swiss if they think customers enjoy getting scammed like this.
What were they thinking ? On the flight to Japan I got Soba and thought highly of JAL. Coming back I get a weird attempt at Western cuisine. Some of these things I didn’t even understand what they were supposed to be. The mistery pastry was probably used as a cushion by a passenger on the earlier flight. Main course was a weird dish with meat, vegetables and rice. This forced passenger on 39C to drink his way through the whole sake selection. There are three types yellow, green and blue in nifty bottle where the cup is integrated as part of the cap. The best one was the green one, kudos to JAL for at least delivering on the drinks. In terms of food – screw the western stuff and stick to the japanese dishes.
Sitting in a luxurious economy seat, I’m finally happy to leave behind Heathrow Terminal 3. Seldomly have I experienced such a dump – old, unkept, dirty, and full of tacky stores. Asides from that three thousand regulations and now you’re not even allowed to swear and ramble at the security check due to some great british law…. The meal from London to Tokyo was very nice, they served cold soba (buckwheat noodles). I wasn’t crazy about the rest, but happy enough that there was one decent item.