MSPeconomist

On MSP-LHR, my seabass with okra was outstanding. It came with yellow and red cherry tomato halves. Soup was tomato basil with grilled french bread croutons. Appetizer was grilled peach pieces with burrata on top. Dessert was (very) green tea cheesecake with a chocolate cookie crust or an ice cream sundae. Good bread with fancy butter. Real French champagne (Duval-Leroy Brut) was used as a PDB, with the remainder served up in the air. Wines included a Red Bordeaux superiere (Chateau A....) which was a merlot blend, plus a Rioja, a French white and an American white (Gavi). No salad course (everything but dessert was served all at once, on a tray, about forty-five minutes after takeoff). With the first drinks service, a very small bowl of almonds, a date, some dried apricots, and a small chunk of cheese was served: somewhat creative and good.