FA started drink service with a bowl of mixed nuts. I chose a ginger ale and got the whole can. I very much like the Marcel Wander longdrink glasses and also have them at home. She also asked for my meal preference with the choice being fish (hake), chicken or venison. I found it odd we were not given a menu (nor newspapers or something) and was disappointed because I also like to know what is served on the side instead of just the main ingredient. After I had inquired about the sides, I initially decided on the fish but then feared it could be cooked far to dry onboard an airplane so asked if she could change it to the chicken, which was no problem. I also didn’t know if the meals were designed by Richard Ekkebus and what brand of champagne I was served but I found out later anyways on the internet.


Main meal service started 1:15h after takeoff, over Ireland. My tray table was laid with linen. First course consisted of a cold appetizer with side salad and warm bread roll. The menu description (which no one got) is: chili shrimp with watermelon, served with goat cheese mousse dressed with tomato strawberry soup.


The watermelon and shrimp combo worked very well and I liked the appetizer. The side salad was paired with a separate bottle of vinaigrette and for the bread, olive oil was offered. In the little red box was a pepper and salt shaker, toothpick and packet of butter.

I do have to say I find the plastic salad bowl and condiments box a little cheap. KLM thinks they can get away with offering inferior items by labeling it as Dutch art/as environmentally friendly (and I am talking about more than just the food containers here!).

Drink refills and extra bread were offered and my appetizer plate was cleared when I was done.

After a short wait my main course arrived. It consisted of some pieces of chicken and zucchini with pearl pasta. I was offered wines and decided on the Chablis; the only one that sounded familiar.


The dish wasn’t high cuisine (just 3 ingredients) but the combination worked well again and I thoroughly enjoyed it. The chicken was flavorful and was not dry, the zucchini was nice as well and the pearl pasta was not mushy but did use a little bit of extra seasoning. All in all a simple but delicious dish. The Chablis paired good, too.

When the FA gave me my main she also made small talk and asked what I was going to do in the US and with whom.
Besides wine there were no other drinks offered during the main meal on my side of the plane while I saw the other FA offering water and other drink after meal distribution. I rang the call bell and requested a Perrier which was delivered promptly.

When the rest of the cabin also had finished their mains, the desert trolley came rolling down the aisle. With a quick peek in said trolley, I determined they in theory had enough for the entire plane so shamelessly asked if I could have a bit of everything.

My selection was plated from the trolley; a fruit skewer, a piece of both Reypenaer and St. Albray cheese with crackers and a chocolate ganache tart. The fruit was sweet and ripe and very refreshing, I could have used another packet of crackers for the cheese though as I don’t like eating plain cheese. I remember the chocolate tart as far too sweet and it lacked a deep, dark chocolate flavor I was expecting.


Tea, coffee and digestives were offered but I declined. I was then given a bottle of water and choice from a box of Van Wely chocolates. I reclined my seat and settled more comfortably for the remaining time of Skyfall.