Celebrities, business elites, and influencers are always on the lookout for the next big luxury trends they can sink their teeth into – and we think dining in the sky may be just that. luxury
Private jet charter agents, Fast Private Jet, have announced a new collaboration with experts in the science and food space, including a Michelin-trained chef and a Master Sommelier, to curate the ultimate in-flight taster menu. luxury
Made up of seven courses, the menu is inspired by the biology of our taste buds in the sky. luxury
To create the ultimate in-flight tasting menu, the team at Fast Private Jet says we must recognize how the high altitude and air pressure when flying have an effect on our taste buds and our sensory ability to enjoy food. To find out more about the science behind why this happens, and how our taste buds are affected, they spoke to a registered nutritionist (MSc, mBANT) and expert in nutrigenetics, Ellie Busby. She has shared her expert knowledge with us, revealing the types of food that may differ in flavor, and foods that flourish in the hypobaric environment of an airplane. luxury
Low pressure and auditory stimulation (i.e. noise in the aircraft cabin) have both been shown to influence flavor perception. The hypobaric (low atmospheric pressure) atmosphere in a cabin has been hypothesized to be the main contributing factor, resulting in a decreased sense of flavor – mainly due to reduced ability to smell. luxury
“On planes, people had significantly decreased sensitivity to sour and salty flavors, but an increased sensitivity to sweet flavors.” This means that salty, citrus, and sour foods may need adding to, whilst sweet foods should be used sparingly. luxury
Based on Busby’s knowledge, Fast Private Jet then worked with Michelin-trained chef, Stephen Toward, and Master Sommelier, Doug Frost, to curate the ultimate seven-course in-flight taster menu for you, complete with wine pairings for each dish. They have put together the best ingredients and flavors to tantalize your in-flight taste buds. luxury
Ultimate meal in the sky – menu
Course One – Truffle & Duck
Truffle Bang Ravioli with Smoked Flaked Confit Duck
Chef Stephen Toward gives his commentary on why he has chosen each dish based on the advice from Busby regarding how our taste changes with high altitude travel:
“This dish has been created to kick your taste buds off with the smoky salted taste of slow confit duck legs, and a sharp contrast to the rich earthy taste of the truffle bang ravioli.”
We then spoke with Master of Wine, Doug Frost, for the reason behind his wine pairing suggestions. luxury
“I would choose to pair this dish with Banfi Rosso di Montalcino 2019 Tuscany, Italy – the Sangiovese grape isn’t just about tangy red cherry flavors but carries with it a touch of earth and herbal components that highlight this intense dish.” luxury
Busby tells Fast Private Jet that on planes people have a significantly decreased sensitivity to sour and salty flavors, so dishes need to have a kick to them to really hold their flavor. She tells us that white carbohydrates – such as the ravioli, are a good choice as they do not lose as much flavor as other foods and their texture isn’t dramatically affected by the pressure. luxury
Course Two – Wild garlic & Nettle
Wild Garlic & Nettle Veloute with Frog Legs
Toward: “The idea behind this dish was to get the vibrant color and flavor of Nettle & wild garlic with a hint of anchovy saltness to give a flavorsome refreshing soup.”
Frost: “I would pair this particular dish with Schloss Gobelsburg Grüner Veltliner 2019 Austria – the Grüner Veltliner grape is Austria’s crown jewel and here its middle-weight texture and savoriness allow the soup to shine.” luxury
Busby tells the team that sensitivity to bitter flavors seems to stay constant, so some bitter leafy greens are a good addition to a meal in-flight. The nettle and wild garlic in this dish provide both leafy greens and a kick of flavor needed when designing a meal to be had at this altitude. luxury
Course Three – Cheese & Pear
Goats Cheese Crème Brulee with Parmesan Sables & Pear Chutney
Toward: “The brulee has inspired us here at Stoves Dining and is a regular dish on our menus, the sharpness of the parmesan sables and the addition of quince in the chutney give a bittersweet sharpness that cuts the richness of the dish, in small mouthfuls.” luxury
Frost: “I would pair this cheese dish with LaMarca Prosecco NV Veneto, Italy – Sparkling wine is a perfect match with so many different dishes; its pear and apple aromas are part of the light and friendly charm to the wine.” Busby notes that ‘sweet fruits’, such as the pear used in this dish, are a great addition to savory dishes as they do not lose their flavor like sour and citric foods do. luxury
Course Four – Crab & Radish
Maple Cured Salmon with Flaked Native Brown Crab, Radish, Cucumber & Pea
Toward: “With all the dishes we create, we think seasonal, as you get the best flavor and quality, and this dish is no exception to the rule of a classical combination of spring and summer flavors. “From the mildly cured Scottish loch Duart salmon with lemon & Maple to the saltiness of the fresh-picked Cornish crab meat, this dish is a real palate cleanser, to refresh the mouth for the following experience.”
Frost: “I would go for a St. Supery Sauvignon Blanc 2020 Sonoma – California’s efforts with Sauvignon Blanc are yielding excellence like never before; there is plenty of rich texture for the crab and enough crispness for the cured salmon.”
The Sauvignon wine pairing in this dish has top-note flavors of grapefruit – a fruit Busby recommends trying during an in-flight experience due to the softened acidity.
Course Five – Beef & Horseradish
Grilled Mature English Beef Fillet, Beech Wood Smoked Beetroot, Horseradish Dumplings, Dry Cured Bacon & Cauliflower Puree
Toward: “This dish has some really strong flavors playing on the plate for your attention from the beech smoked beetroot to the horseradish dumpling and the extra mature beef fillet which has been maturing for 45 days. “Being the centerpiece of your journey it is a standout dish and will impress any guests.”
Frost: “For course five I would look for ruby-red wine such as Famille Perrin Cotes du Rhone 2019 Rhone Valley – France’s Rhone Valley carries a plethora of grapes to build out its Mediterranean aromas and its savory palate of red and black fruits.”
The horseradish dumplings work well in this dish, alongside the smoked beetroot to give this dish a real flavor explosion that will not go unnoticed whether in-air or on dry land.
Course Six – Rhubarb & Elderflower
Slow Fermented Yoghurt, Pink Blush Rhubarb, Stem Ginger & Elderflower Jelly
Toward: “A small pot of happiness, and some robust summer flavors, pink blush rhubarb, elderflower, and a kick from the pickled stem ginger, go so well with the sourness of the slow-fermented organic yogurt, which has been slightly sweetened with bee pollen.”
Frost: “For this course, as we move towards the sweeter side of the menu, I would recommend Chambers Rosewood Muscat NV Rutherglen, Australia – the Aussies love their “stickies” and the caramel and honey flavors of this Muscat are wildly decadent.”
Busby tells Fast Private Jet that “sweet and bitter” flavors work well at this altitude, meaning that you really would experience the full flavors of the rhubarb and ginger in this dish. The honey and pollen flavors in both the dish and wine pairing will be sure to elevate the natural sweetness of the dish.
Course Seven – Charcoal & Fig
Smoked Ashdown Foresters’ Cheese with Charcoal Bread & Pickled Figs
Toward: “Smoked Ashdown foresters is a locally hard smoked cheese with a unique smoked taste which works well with our pickled figs, which have been marinated since last autumn, and picked for their ripeness and honey scented flavor, and of course, served with a slow-fermented charcoal sourdough bread and salted Cornish butter.”
Frost: “To finish off, I would pair this last dish with a Niepoort Ten-Year-Old Tawny Port, Douro Valley, Portugal – a long sojourn in old barrels gives way to notes of treacle, chocolate, and maple that will be made for a great ending to any meal.”
This dish has everything – from the sweetness of the honey and figs, enhanced by the aged port with its chocolate and maple flavors – to create the perfect finale for your ultimate in-flight dining experience.
What better way to get from A to B than experiencing the first ultimate in-flight taster menu on your way? We predict this is going to be the new biggest trend in luxury tasting experiences.