Etihad Airways has now introduced onboard chefs to its first class cabins on flights to London, Sydney, Melbourne and Paris, and has unveiled a new Mezoon Grille menu in its most premium cabins.
Earlier this year the carrier announced plans recruit 100 chefs to prepare first-class meals in-flight, and oversee development of menus in its airport lounges.
Chefs have now been deployed on key routes to London, Sydney, Melbourne and Paris, with more to be “progressively introduced across all other first class destinations by early 2012”.
To coincide with the new initiative, Etihad’s first class menu has also been relaunched as the Mezoon Grille, offering a selection of meats, seafood, sauces and side options prepared to order. On day flights the carrier is now also offering a six-course Taste of Arabia menu.
Onboard chefs have a minimum of six years’ experience in five-star restaurants and hotels, and according to Etihad have tools at their disposal typically not seen on an aircraft, such as “a whisk and a foamer”.
For more information visit etihadairways.com, and for a look at how airlines are meeting the culinary demands of premium passengers, see Jenny Southan’s Tasting the high life feature in the December / January edition of Business Traveller.
Report by Mark Caswell
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