The DO flights drinks and catering thread
Jan 16, 2009 | 2:56 am
#31
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Jägerbombs! Obviously too messy. I am getting hungry / thirsty reading this. Fois gras for sure.... I would love to try some of the "organic" stuff from Pateria de Sousa
Last edited by kjsaw; Jan 16, 2009 at 3:03 am
Jan 16, 2009 | 3:19 am
#32
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I agree. I had this (among others) at New Years Eve and it's a Champagne that should do well in the air also.
For food do I suggest a mix between the orgin(s) and destination. I.e. Scandinavian and French food
Jan 16, 2009 | 5:27 am
#33
Join Date: Apr 2005
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Gastronomy from Toulouse region:
- Aperitif: Floc de Gascogne (wine whose fermentation has been stopped by added armagnac)
- salade perigourdine (including smoked & dried duck breast, bacon i trn, confit duck (gesiers and/or manchon) and foie gras). It would be better to have foie gras separately though for the wine.
- Salmis de palombe (kind of birdie roasted with a mashed-ham and armagnac flambed sauce)
- cheese (especially from the basque country)
- clafouti de pruneaux (cake with pruneaux marinated in armagnac and flavoured with "orange flower")
- Armagnac (as a change from the rather common cognac offered in the air)
Cassoulet is also nice but a bit too heavy in the air.
Wines: sauternes/Montbazillac/Pacherenc for the foie gras, Crozes Hermitages/Nuits Saint Georges/Saint Emilion for the Salmis de Palombe
- Aperitif: Floc de Gascogne (wine whose fermentation has been stopped by added armagnac)
- salade perigourdine (including smoked & dried duck breast, bacon i trn, confit duck (gesiers and/or manchon) and foie gras). It would be better to have foie gras separately though for the wine.
- Salmis de palombe (kind of birdie roasted with a mashed-ham and armagnac flambed sauce)
- cheese (especially from the basque country)
- clafouti de pruneaux (cake with pruneaux marinated in armagnac and flavoured with "orange flower")
- Armagnac (as a change from the rather common cognac offered in the air)
Cassoulet is also nice but a bit too heavy in the air.
Wines: sauternes/Montbazillac/Pacherenc for the foie gras, Crozes Hermitages/Nuits Saint Georges/Saint Emilion for the Salmis de Palombe
Jan 16, 2009 | 5:29 am
#34
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A huge self-serve bar of foie gras would be nice
Jan 16, 2009 | 11:02 am
#36
Original Poster
Join Date: Dec 2004
Location: Sacramento
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Tony has access to some of the best Norwegian(!) oysters around that'll match up the Pol Roger perfectly, but getting them opened and served on board might be tricky if not handled expertly.
Eric Rodez Bland De Noirs champagne has a richer taste than Pol Roger which handles better in the air (dry air, reduced cabin pressure etc), is about the same price and'll do nicely..
Eric Rodez Bland De Noirs champagne has a richer taste than Pol Roger which handles better in the air (dry air, reduced cabin pressure etc), is about the same price and'll do nicely..
Jan 16, 2009 | 11:18 am
#37
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Surstrmmings? Well, then, why don't I suggest a smorgestorte?
Jan 16, 2009 | 12:01 pm
#38
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Jan 16, 2009 | 2:59 pm
#41
Join Date: Feb 2004
Location: Helsinki, Finland
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In my whole life, I had never tasted Akvavit before taking the infamous SAS OSL-China flights in C-class. I then asked FA if I could taste Akvavit. He said no problem. What a taste.
A few minutes later he came back with a few miniature bottles of the stuff, saying this is for tomorrow morning. 
I never tried them the next morning as I got out into the city of CPH and got sunburned for not using sunscreen. No use for that stuff in China as I never had any contact with direct sunshine because of the smog.
Feb 6, 2009 | 3:23 pm
#43
Join Date: Feb 2007
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Of all the things I get happy about on an airplane...
Coca-cola (and may I *please* keep the whole can!)
Warmed rolls
A lot can go wrong, but if I have those two things, the flight was not a disaster.
Coca-cola (and may I *please* keep the whole can!)
Warmed rolls
A lot can go wrong, but if I have those two things, the flight was not a disaster.
Feb 6, 2009 | 7:50 pm
#45
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