f only airplane dining were like dining at Le Meurice, the multi-Michelin-starred restaurant in the Paris hotel of the same name. Its decor is inspired by the palace at Versailles. Every table is exquisitely set. Crystal stemware sparkles in the light of a single taper.
But the real attention goes to chef Yannick Alleno's cuisine, a mix of traditional and modern. The pan-fried wild sea scallops with celery broth, fresh chestnuts and white truffle are nice, for a mere $168.
Alleno and his staff turn out about 100 dinners every night. And that's where the difference with airline food begins.
Half a world away, in the flight kitchen of Singapore Airlines near Changi Airport, an army of chefs turns out 46,000 meals every day. The flight kitchen uses four-and-a-half tons of chicken every week. One room is devoted just to deveining shrimp. Omelets? Hundreds are turned out every hour by three cooks manning a constantly turning hot table with 10 skillets over which they stuff and fold omelets.
ABC News
But the real attention goes to chef Yannick Alleno's cuisine, a mix of traditional and modern. The pan-fried wild sea scallops with celery broth, fresh chestnuts and white truffle are nice, for a mere $168.
Alleno and his staff turn out about 100 dinners every night. And that's where the difference with airline food begins.
Half a world away, in the flight kitchen of Singapore Airlines near Changi Airport, an army of chefs turns out 46,000 meals every day. The flight kitchen uses four-and-a-half tons of chicken every week. One room is devoted just to deveining shrimp. Omelets? Hundreds are turned out every hour by three cooks manning a constantly turning hot table with 10 skillets over which they stuff and fold omelets.
ABC News
