French fries made the French way in duck fat by a cute looking French server – isn’t that a thrill! Continue reading The kettle and the fireplace
Often, airline food is looked upon with a lot of suspicion, and considered inferior. I have never had a bad experience, except for an overcooked fish and stiff puris. As a matter of fact I think getting food ready for a long distance craft requires much more scientific precision than molecular gastronomy. Temperature of the food … Continue reading An Upgraded experience!