High-End Air Travel Serving Michelin-Level Food in the Skies
Bizav Firms are partnering with big name chefs for Michelin-Calibre meals, while commercial airlines are focusing on Locally sourced ingredients to enhance Business Class.
A tray covered in indeterminable beige items. A vegan meal of a single banana, wrapped in plastic. Stale sandwiches, limp vegetables, frozen cheese. Horrendous airline food has become the stuff of late-night comedy, but these days the punch line isn’t always landing in the same way.
Aviation firms—both private providers and commercial airlines—are following the trends of the restaurant industry by not only offering better food and sometimes bringing big-name chefs to the table but also by paying attention to provenance, locality, and seasonality.
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