"Singapore Airlines Singapore Airlines continues to set the benchmark for in-flight gastronomy. Its'Book the Cook ' program allows passengers to pre-select from a wide range of dishes created by its International Culinary Panel, including globally recognized chefs. Highlights include lobster thermidor, wagyu beef with truffle jus, and refined regional specialties. Paired with champagnes and wines that often retail for several hundred dollars per bottle, each course is presented on fine tableware, elevating the experience."
"Etihad Airways Few airlines rival Etihad's flexible, restaurant-style experience in the sky. Passengers can order dishes whenever they wish, without adhering to fixed service times. Menus feature options such as House Oscietra caviar, black cod, and USDA beef tenderloin. Premium wines and cognacs, some valued at $200 to $300 per bottle, accompany the dishes. Dining at any hour, supported by consistently attentive service, gives Etihad's first-class experience a distinctly personal feel."
First-class airline menus use global ingredients, chef collaborations, and curated wine pairings to create restaurant-quality dining at altitude. Singapore Airlines offers pre-selection through a Book the Cook program with dishes from an International Culinary Panel, including lobster thermidor and wagyu, served on fine tableware and paired with high-value champagnes and wines. Etihad provides a restaurant-style, on-demand dining model with items like Oscietra caviar and USDA beef tenderloin plus premium wines and cognacs, enabling meals at any hour with attentive service. Emirates blends cultural heritage and international cuisine, offering unlimited caviar, mezze, mains such as seared salmon and biryani, and luxury champagnes.
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