Gone are the days of mushy noodles and bland, reconstituted mystery meat all wrapped up in tin foil and served on a plastic try. KLM and AirFrance have recently teamed up with top Dutch chefs and sommeliers to breath new life into the in-flight dining experience. And these aren't just any chefs; kitchen geniuses the likes of Richard Ekkebus, the Executive Chef of the Mandarin Oriental Landmark in Hong Kong and chef to the stars, have made appearances in the prep kitchen.Meal by Richard Ekkebus — Photo courtesy of KLM
Also gone are the days of choosing "chicken or beef." Now you'll get your choice of appetizers, entrees and deserts from a menu created based on the time of day and the availability of the freshest ingredients possible. Wash it all down with a glass of premium wine selected by the team of wine stewards to complement the dishes on the menu.
Prepping the food — Photo courtesy of KLM
Such world-class cuisine is worthy of a world-class presentation, so you won't be eating off a plastic try anymore. All World Business Class meals are served on designer tableware by Marcel Wanders, a set specially designed for KLM that took two years to complete.