We know your clients like to fly in style, so we've rounded up this season's latest news when it comes to dining with true "high" society. First and business fliers on American Airlines can now pre-order their entrees under a new program being test-flown (as it were) on certain routes. The program is available for first and business class customers traveling between Dallas/Fort Worth International Airport and New York's LaGuardia Airport and between John F. Kennedy International Airport and Los Angeles International. As of November 15, the entree reservation program was available on all flights between JFK and San Francisco, as well as flights between Dallas and Los Angeles, Chicago, O'Hare and Los Angeles; and between Chicago and LaGuardia. American plans to expand the feature to all domestic flights by the first quarter of 2013 and to all international flights by the second quarter of 2013. Once a flight is ticketed, premium class customers can go to AA.com between 30 days and 24 hours before the flight's departure to make a selection via the reservation page.
South African Airways has brought Tsogo Sun's Executive Chef Benny Masekwameng onboard to upgrade its premium and regional onboard menu. The signature dishes of Benny Masekwameng, Executive Chef of the Tsogo Sun group and celebrated MasterChef South Africa judge, will be introduced in all of SAA's international premium class and regional flights.
As of December 1, KLM Royal Dutch Airlines has been serving its World Business Class passengers meals created by Richard Ekkebus of the restaurant Amber in The Landmark Mandarin Oriental Hotel in Hong Kong. Previous chefs whose cuisine has graced the tables in World Business Class include Sergio Herman, Jonnie Boer, Mario Ridder and Flemish chef Peter Goossens. The dishes created by Richard Ekkebus will be served through September 2013 on all intercontinental flights out of Amsterdam. A new development is that Richard Ekkebus's dishes will also be served on flights out of Hong Kong.
As of February 1, 2013 and for a period of eight months, on all long-haul flights departing from Paris-Charles de Gaulle, Air France's Business class customers will get to sample dishes created by Michel Roth. After Joel Robuchon and Guy Martin, Roth will become the new ambassador of French cuisine in the air, presenting six unique dishes. Good to know for frequent flyers: His dishes will be renewed twice a month. Some items include Pollack with lemon zested mussel juice, Menton confit, simmered green vegetables; fried scallops tartuffon, polenta and mange-tout peas; and duo of shrimp and squit, lobster sauce flavored with tarragon, red rice and spinach.
Here's a great reason to upgrade on Air France this winter: Through January on flights departing from Paris, customers flying in La Premiere (first class) cabin will get an individual "egg" of Caviar Alverta Royal Eggxiting by Petrossian.