Eat like a billionaire with this in-flight menu on a private jet

The lives of the rich and famous have always been an intrigue for ordinary people like us and this new luxury trend sees them indulging in the ultimate in-flight tasting menu on a private jet.

To create a seamless experience, private jet charter agents, Fast Private Jet, have partnered with industry leaders in science and food.

This includes Michelin-trained chef Stephen Toward and master sommelier Doug Forest, to create the ultimate in-flight tasting menu.

In a report, Fast private jet says they have noticed that their customers’ luxurious lifestyles are of the highest.

Whether chartering yachts for a business brunch or flying halfway around the world to check out the best restaurants, they noticed a gap for a luxury in-flight menu that would live up to the high-flying culinary experiences around the world.

They took into account how high altitude and atmospheric pressure in flight can affect our taste buds and our sensory ability to appreciate food.

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Ellie Bubsy, nutritionist and nutrigenetics expert, shared information about the most subtle type of food on an airplane.

The seven courses curated by Frost and Toward are complete with wine pairings for each course, as the pair detail each dish’s flavor profile.

Seven-course in-flight menu to impress luxury customers

Fast Private Jet’s seven-course menu is curated by star chef Stephen Toward and master sommelier Doug Frost. Image: Provided

Course One – Ravioli with truffles and shredded smoked duck confit

Toward says this dish is to “twist your taste buds with the salty smoky taste of slowly confit duck legs, and a stark contrast to the rich earthy taste of truffle ravioli”.

The food pairing is an Italian red wine, Banfi Rosso di Montalcino 2019 Tuscany, which has hints of tart red cherry flavors but carries a hint of earthy and herbal components that enhance this intense dish, says Frost.

Course 2 – Wild garlic and nettle velouté with frog legs

The course showcases the vibrant color and flavor of nettle (herbal leaf), wild garlic and a hint of anchovy salt. The dish is paired with Austrian Schloss Gobelsburg Grüner Veltliner 2019, a textured wine to savor and make the soup shine.

Course Three – Goat Cheese Crème Brûlée with Parmesan Shortbread and Pear Chutney

Chef Toward says the Brulee is inspired by his private dining experience at Stone Dining. Describing the dish, he said: “The sharpness of the parmesan grits and the addition of quince in the chutney lend a bittersweet sharpness that cuts through the richness of the dish, in small bites.”

The food pairing is an Italian sparkling wine, LaMarca Prosecco nv Veneto, an excellent pairing complemented by its aromas of pear and apple.

Course 4: Maple cured salmon with crumbled native brown crab, radish, cucumber and peas

A classic combination of spring and summer flavors, marinated Cornish crabmeat and lightly salted lemon-maple Scottish salmon serve as a palate cleanser. The wine is a 2020 Sonoma St. Supery Sauvignon Blanc from California that has enough crunch for smoked salmon.

Course Five: Grilled Mature English Beef Tenderloin, Beechwood Smoked Beets, Horseradish Balls, Dry Cured Bacon and Mashed Cauliflower

Toward says the beech smoked beetroot, horseradish dumpling and extra-mature beef tenderloin had matured for 45 days. He says this course is the standout and will impress guests. By pairing it with the French red wine Famille Perrin Côtes du Rhône 2019 Rhône Valley, Mediterranean aromas and its tasty mouth of red and black fruits.

Course Six: Slow-Fermented Yogurt, Blush Pink Rhubarb, Ginger Stalk, and Elderflower Jelly

“A little pot of happiness”, the “sweet and bitter” flavors work well at this altitude and on the sweeter side of the menu. Frost recommends this decadent Australian Chambers Rosewood Muscat NV Rutherglen wine which has flavors of caramel and honey.

Course Seven – Smoked Ashdown Foresters Cheese with Charcoal Bread and Pickled Figs

A perfect end to an extravagant dinner on air, the sweetness of honey and figs, is enhanced by aged port with its flavors of chocolate and maple. This dessert with a 10-year-old Niepoort Tawny Port.

Compiled by Sandisiwe Mbhele

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