On May 1, 1927, the first in-flight meal was served on a flight from London to Paris. While the only good in-flight meal I’ve had was the one blissful time I was bumped up to first class, I must say I prefer the food served by Air France. Here’s an article in Forbes that comes to the same conclusion. The airline has hired some top chefs to design meals for them, including Michelin-starred Joël Robuchon. You can eat well even if you’re confined to coach, as Air France offers five à la carte options for an extra fee of between 15 € and 28 € on long-haul flights. (Now, I must say that a large part of me says that if I’ve just paid $1,000 or more for my flight, I think the airline kind of owes me a decent meal!) If you’re interested, just order a minimum of 48 hours in advance. (The photos, here, show two of those meal upgrades.)
In French, there’s more than one phrase to refer to an in-flight meal, but the most common one appears to be un repas à bord (uhn ruhpah ah bor), which translates literally as “a meal on-board.” Maybe I’ll just skip the need to upgrade to a better meal and charter a private jet for my next trip to France. Now that would be flying!
- Mile-high meals: a feast at 30,000 feet (theage.com.au)
- Airline War Waged To Win Traveler Stomachs (friendseat.com)
- Airline Customizes In-Flight Meals (abcnews.go.com)
- Airline lets fliers pre-order in-filght meal on its website using virtual tray (digitaltrends.com)