Two Michelin-starred chefs have collectively flown the equivalent of 17 times round the globe whilst preparing gourmet dishes on board the Privajet Boeing Business Jet.
Aurélien Misse and Benjamin Laffineur have racked up 1,000 flying hours on the aircraft, which is exclusively marketed by Vertis Aviation.
The two chefs hail from the kitchen of Belgian chef Yves Mattagne, who holds two Michelin stars in Brussels.
Working together with operator Privajet and Mattagne, either Misse or Laffineur travels on every flight to prepare their menus.
They have also developed processes to resolve the challenges facing chefs producing fine cuisine at altitude, including dehydration, lack of taste, visual appeal and food safety, such as ordering local produce, ensuring delivery just ahead of take off, and knowing what works well in a restricted galley, Vertis Aviation said in a statement.
“The result of the just-in-time ordering method means that the meals served at the end of the flights look as fresh as if they have just been prepared, and served, in a five-star hotel on the ground.
"This is extremely important for our passengers who know and expect only the best quality. Food is a central part of the flight experience on longer range aircraft journeys which is why the chefs are such an important part of the offering,” commented Vertis Aviation COO Neil Turnbull.
During their extensive time in the sky, the chefs have received demands for a variety of meals ranging from spaghetti bolognaise to to grilled lobster.
“The point is that the clients want to be able to choose exactly what they fancy, and by having a chef on board we know it will be served in the most delicious way,” added Turnbull.
The signature dish is a caviar box, which is filled with caviar, scallops, sour cream, herbs and a number of secret ingredients that are only known to those that have tried it.
The chefs have also transformed the jet’s dining area into a sushi bar, brunch style bistro and an ice cream bar, on ocassion, and worked closely with the flight attendants to adapt the style and presentation of the food according to the passengers flying.
The kitchen, though restricted in size, incorporates two ovens with different cooking options comprising, dry heat, and steam; in addition to a microwave, fridge and a freezer.
“It's important we incorporate all this equipment as we are aware passengers won’t always know what they want before they get on board.
"With the well equipped galley the chefs can normally accommodate most requests,” shared Privajet commercial director Jerome Franier.
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