Tasty Thursday: British Airways

You never quite know what you’ll get to eat on a cross-Atlantic flight.  Usually it’s an interesting mix of some sort of pasta or meat dish with some semblance of vegetables and if you’re really lucky, a nice, stale roll.  However, British Airways has introduced an innovation for in-flight food –  and it’s supposed to be delicious!

While you might think  airlines are  trying to make you miserable with their meals, low air pressure and dehydration actually cause airplane passengers to lose 30 percent of their sense of taste. Michelin-starred chef Heston Blumenthal has created the new “Height Cuisine” which was designed so that all of the meals retain their flavor even while 30,000 feet in the air.  To do this, Chef Blumenthal and his team of nutritionists, suppliers, and other chefs created meals bursting with umami, the savory taste you can find in spinach, green tea, and cheeses, which will satiate even the most taste-impaired passenger.

 After over a year and a half of experimentation, British Airways debuted the menu which includes locally sourced produce and cheese, six different wines, chocolate fondant, and a golden beet root appetizer.  Perhaps the most exciting change of all is the dinner roll – which is selected by a newly hired “bread artist” has selected breads that stay soft and fluffy for your entire flight.  

For more information, please check out:

http://intransit.blogs.nytimes.com/2012/06/23/british-airways-menu-designed-to-retain-flavor-in-flight/?ref=travel