“Pasta or chicken?” » Does this inevitable question that we are asked during our plane trips, most of the time associated with bland meals, too heavy or too light, irritate you as much as us? Well, listening only to our greed, we set out in search of options that allow us to eat better before, during or between two flights. It was nothing !
There are plenty of jokes about food on planes. What about the tasteless lunch sandwich, the two endless main courses, the highly industrial snacks? Travelers laugh about it, but they would also like to make their journey a gourmet moment, regardless of the section in which their seat is located.
So, first useful thing to know: as soon as the security barrier has passed, it is possible, in several airports, to buy snacks or even take-away food (sealed) before boarding the plane. Only alcohol is prohibited on board, with the exception of those served by the airline.
However, if this solution offer does not attract us or if we do not have the time to take advantage of it, other options are worth knowing about.
More choice, more fun
Some airlines have perfectly understood the added value that a more extensive gastronomic section can bring them. The reputation of Qatar Airways, Singapore Airlines and Turkish Airlines in this area, with elaborate meals, and even dessert carts in Business class, has helped to make them known. However, they do not serve all destinations, so let’s focus on those that are more familiar to us in Quebec, starting with Air Canada.
On the wings of our national carrier, in recent years, efforts have been made to offer a more diverse range of snacks and meals. The menus are developed in collaboration with chefs David Hawksworth, Vikram Vij and Jérôme Ferrer (the latter is at the head of the Europea restaurant in Montreal, a member of the Relais & Châteaux network). They include specific meals for upper classes (Business and Signature), with wines selected by sommelier Véronique Rivest.
For economy class, the Air Canada Bistro option, offered on board journeys lasting two hours or more, has also been enriched with solutions for snacking or eating better. On the menu you can find artisanal pretzels, beef jerky sticks or Sweet Sixteen candies from Quebec for those little cravings. “Premium” breakfasts, fruit and cheese plates, wraps, macaroni and cheese or pizzas are available for those who are hungry. We are still far from restaurant quality, but things are changing little by little.
Other airlines stand out for their gourmet offerings. Not charter flights or those of Air Transat, but just think of Air France, which has partnered with no less than 17 star chefs in the world (Anne-Sophie Pic, Michel Roth, Thierry Marx, Mauro Colagreco , Julien Royer, etc.). The company serves nearly a million bottles of champagne on board each year, including in economy class.
Since the summer of 2023, the very first signature chef in Business class on Air France flights departing from Canada is Olivier Perret, at the head of Renoir at the Sofitel Montreal hotel. “When I was offered this opportunity, I didn’t hesitate for long,” he says with a smile. Accompanied by François Adamski, Meilleur Ouvrier de France and Bocuse d’Or, he designed several dishes focusing on the marriage of Quebec products and French know-how. Pearl barley with kale, flowing heart of Quebec cheese and roasted root vegetables, mille-feuille of maple squash and pine nuts, cheddar cream… The titles of the dishes offered in flight are each more appetizing than the other .
Unfortunately, these little wonders are not yet accessible in economy class, even if the meals served in this section are more sought after than those of other airlines. “But it’s becoming more democratic,” says Olivier Perret. In France, several star chefs have started to create menus for this category of travelers. » When will there be such a thing here?
A less and less kept secret: VIP lounges
Eating properly in flight is one thing. Doing it on the ground, at the airport, is another. How can you not be upset at the sight of the indecent prices for sandwiches, dishes or a simple portion of fries on site? This is why VIP lounges affiliated with airlines or financial institutions are most interesting.
“Contrary to what is often believed, you do not necessarily have to be a first class traveler or be part of the elite to access it,” tells us Jorge Da Silva, director of Canadian lounges at Swissport. This specialized company manages 286 on five continents. “Several credit cards, or simply an entrance fee of $55 per adult, allows you to enjoy a pleasant, all-inclusive space for three hours, with drinks (including alcohol) and food. »
A little skeptical of this offer at first, the former restaurateur was stunned when he discovered it. And since he was given carte blanche to develop Canadian VIP lounges, he is constantly working to improve this experience. “In most of these lounges, there are buffets. So I sought to refine the principle through collaborations with good local chefs, such as those at Charcut in Vancouver. We have also added a superior alcohol offering, for those who want to treat themselves to a little luxury. »
Jorge Da Silva is also working on a pilot project which will see the light of day this summer at the Montreal airport. “This show will be the first in the Aspire range to offer table service, with dishes concocted by local chefs using regional products. In addition, it will have a special “takeaway” wing. This will allow passengers in a hurry to order in advance, why not in the taxi taking them to the airport, meals prepared on the spot to bring on board,” he says.
So are VIP lounges a good dining option when traveling? According to Jorge Da Silva, who sees its popularity grow every year, absolutely. “And it proves that people now expect a better experience when they fly,” he adds. We fully support it!
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.