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Photos: The incredible meals served on Delta’s most luxurious international flights

A new kind of airplane food.
By Deena Shanker
Published Last updated This article is more than 2 years old.

These days, airplane food often consists of little more than pretzels and peanuts. Or maybe, if you’re lucky, an option to buy a cold sandwich. But for people that can afford it, airline dining can be just as good, or even better, than what many of us eat on solid ground.

On Delta One, described by the airline as “one of the most exclusive cabins in the sky,” travelers can enjoy “regionally tailored, chef-curated meals,” served with wine pairings chosen by James Beard award-winning master sommelier Andrea Robinson before reclining on their 180-degree flat-bed seats, equipped with oversized comforters, and for flights longer than 12 hours, lumbar pillows. Meals are either designed by Delta’s own in-house chefs or, like Delta’s recent collaboration with Danny Meyer’s Union Square Hospitality Group, are created by renowned outside chefs. The offerings from USHG’s pizza spot, Marta are even made in the New York City’s restaurant own kitchen.

But this isn’t restaurant food—it can’t be. The meals have to be designed to withstand air travel. While they are cooked in a kitchen, they are then chilled (not frozen!) and reheated on board.

“You have to think about the journey that meal is going to take,” Beatriz Sims, general manager of international menu and product development for Delta, told Quartz.

Certain cooking techniques will work better than others. Braising, for example, retains moisture, as does cooking meat sous-vide. Chefs need to consider that foods can taste differently, too. “When you’re flying, there is a dulling of the taste buds,” says Sims. “It’s not about adding more salt, it’s about adding flavors.”

Each year, Delta serves about 45 million meals. But only 6 million of them are luxurious enough to qualify for Delta One. The menus change often but here are a few items that have made the cut.

US: Steak and pasta

Pan Seared Ribeye Steak with cedar plank roasted winter vegetables with Sriracha butter
Truffle and Potato Ravioli with Honey Roasted Forest Mushrooms and Parmesan Broth

(Sadly, on Delta, there are no rare or medium rare steaks. Blame food safety rules.)

London: Meat and potatoes

London Salt Marsh Lamb, served with Roasted Potatoes, Turned Carrots, Minted Snap Peas and Rosemary Demi

Madrid: Chicken and rice

Rosemary Roasted Chicken, Sugar Snap Peas, and Wild Rice Blend, and Spanish Pepitoria Sauce

Latin America: Shrimp

Poached shrimp with huancaina sauce with sliced egg, marinated haricots verts and potato pearls


Chilled jumbo shrimp escabeche with potato causa and Huancaina Sauce

Japan: Fish, beef and seaweed

Grilled scallop with ikura salmon roe and radish; Tataki roasted beef with asparagus and orange, Grilled squid with egg yolk miso sauce; sora mame broad beans; Cucumber, wakame sea weed and octopus with tosazu vinegar; and tofu with gin ann bonito broth sauce with grated wasabi and hojiso spring


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