Airplane meals get a bad rap, and for good reason: between the dry air and today's security restrictions, it's difficult to prepare quality food on a plane, let alone taste it.
But for the jet-setting elite, airplane dining is a first-class affair. According to FastCo.Design, the $13 billion dollar in-flight catering industry goes far beyond a menu of salted peanuts and stale bread when it comes to their wealthiest customers. The most exclusive airlines spend millions to ensure a food and beverage experience for high-fliers, some of whom spend as much as $20,000 on a ticket.
To prepare these world class meals, airlines tap the best chefs and scour the most exclusive cellars to prepare flavorful - and luxurious - meals. Take a look at some of these opulent creations below, and head to FastCo.Design to see the rest.
Air France
Just last month, Air France recruited Michelin-starred chef Daniel Boloud to develop new dishes for its Premiere and Business Class customers. On the menu for La Première cabin? This provençal lamb chop with zucchini pesto, tomato, and cheese polenta.
Cathay Pacific
Cathay Pacific's First Class passengers are presented with a bespoke caviar and Krug service. Alongside warmed blinis, crème fraîche and chopped egg, the caviar is presented in a specially made glass caviar soccel and a mother-of-pearl spoon. That's a long way from a bag of pretzels.
Emirates
In addition to the delectable rack of lamb, passengers traveling in Emirates' First Class cabin can sip on Dom Perignon, sample olive oil sourced from Umbria, and dine on exclusively-made china from Royal Doulton and Robert Welch.
Lufthansa
Among Lufthansa's noteworthy menu are American bison short ribs, king crab patties with shrimp and scallops, and lemon braised Atlantic sea bass. Just this month, passengers aboard long-haul routes departing from Germany will be treated to creations by star chef Diethard Urbansky.
Singapore Air
Singapore Air spends a hefty $500 million annually on in-flight food. Recipes are specifically designed to stand up to harsh conditions at 30,000 feet, and are tweaked and adjusted, down to the grams of butter used in a certain sauce, leaves of lettuce in a salad or drops of lemon juice per serving. Above, chef Alfred Portale's roast pork loin with polenta, radishes, and apricots is one of the airline's noteworthy dishes.
