Food to Fly For
There I was, minding my own business while cruising along at 30,000 feet. When, boom, out of the blue it happened. A full 5 course gourmet meal. Now I have seen many attempts at providing gustatory excellence mid flight in my time. Tolerable is usually about as close as they get. Be it known Austrian Airlines, with more than a little help from DO & CO have done the impossible. They have impressed me.
The menu was ambitious, but I had seen this before. Over reaching on the part of airlines, hoping that their bluster overwhelms the senses and the diner who chalks up the mediocrity to the impossible logistic of serving so many with so little. This myth has been well and truly busted once and for all.
The wine list was moderate, but ideal for the food being offered. We stuck with a nice Riesling through the meal. We had planned on making the switch to a South African Shiraz, but the quality of the Riesling, and our dinner choices prevailed.
We started with a curried mouse bouche which was fitting considering our Indian destination. A tasty morsel that I enjoyed nearly to the point of licking the plate for the final drops.
A Viennese style morel cream soup was perfect for the setting. Ladled from a tureen with appropriate garnish.
I had the home made artichoke ravioli, my wife had the medallions of monk fish. Both were good, but this round went to the ravioli. I was hoping for seconds, but unsurprisingly, no one was offering.
The cheese course was delightful. A perfect selection including an Austrian blue that I wish I had the name of. It was ideal with the Beerenauslese they served.
Dessert found us enjoying a succulent almond cherry tart and a double chocolate cake, both of which did a fine job of preserving the legacy of Viennese pastry.
A wide selection of coffees were offered in the Viennese tradition and a digestif cart made the rounds.
The food was well and elegantly prepared. Not just for airline food, but by any standard. We could just have easily been sitting still at sea level instead of winging over the Black Sea at 600 mph.
Needless to say, this is not the coach fare. We are traveling business class around the world, something that I can not recommend enough when you are flying this far. Not just for the luxurious food, but for the leg room and other amenities.
If you get the chance, take a trip on Austrian Airlines where getting there is half the adventure. A special thank you to Christian Reisenegger, the onboard chef who not only made it special for us, but for all aboard.
The menu was ambitious, but I had seen this before. Over reaching on the part of airlines, hoping that their bluster overwhelms the senses and the diner who chalks up the mediocrity to the impossible logistic of serving so many with so little. This myth has been well and truly busted once and for all.
The wine list was moderate, but ideal for the food being offered. We stuck with a nice Riesling through the meal. We had planned on making the switch to a South African Shiraz, but the quality of the Riesling, and our dinner choices prevailed.
We started with a curried mouse bouche which was fitting considering our Indian destination. A tasty morsel that I enjoyed nearly to the point of licking the plate for the final drops.
A Viennese style morel cream soup was perfect for the setting. Ladled from a tureen with appropriate garnish.
I had the home made artichoke ravioli, my wife had the medallions of monk fish. Both were good, but this round went to the ravioli. I was hoping for seconds, but unsurprisingly, no one was offering.
The cheese course was delightful. A perfect selection including an Austrian blue that I wish I had the name of. It was ideal with the Beerenauslese they served.
Dessert found us enjoying a succulent almond cherry tart and a double chocolate cake, both of which did a fine job of preserving the legacy of Viennese pastry.
A wide selection of coffees were offered in the Viennese tradition and a digestif cart made the rounds.
The food was well and elegantly prepared. Not just for airline food, but by any standard. We could just have easily been sitting still at sea level instead of winging over the Black Sea at 600 mph.
Needless to say, this is not the coach fare. We are traveling business class around the world, something that I can not recommend enough when you are flying this far. Not just for the luxurious food, but for the leg room and other amenities.
If you get the chance, take a trip on Austrian Airlines where getting there is half the adventure. A special thank you to Christian Reisenegger, the onboard chef who not only made it special for us, but for all aboard.
posted by Wineguy at 11:59 PM
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