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How airline food changes based on which class you fly in 6 pictures
Original ArticleSamuel MustonApr 17, 2015 Virgin
Upper class Salted butter, malted wheat and oat roll, glass of Gardet Brut Premiere Cru ChampagneBrioche and butter pudding, served with Madagascan syrup and double creamThai beef salad, seared sirloin beef, dressed with a sweet chilli, lime and ginger dressing and crumbed roasted cashews. Created for Virgin by Lorraine PascalItalian buffalo mozzarella, heritage tomatoes and sweet pepper berries, drizzled with Italian extra virgin olive oil and a balsamic glaze Premium economy Apple and blackberry puddingChicken, sweet potato and coconut curry, with coriander riceAsian slaw salad of carrots, celeriac, sweet chillies and slaw dressing. As well as Jacob's crackers, Croxton Manor Nature Cheddar, 1/4 bottle of wine Economy Gu Chocolate Orange. As well as Jacob's crackers, Boursin Garlic and Herbs, 1/4 bottle of wineSlow-cooked beef bourguignon, with rosemary, roasted root veg and mustard mashMediterranean orzo salad, dressed in a sun=blushed tomato and roasted pepper dressing All Nippon Airways
First ClassMarinated salmon in piquant-vinegared sauceDressed asparagus and konjac with sweet sesame pasteSeasoned salad with wasabiSimmered sablefish in soy-based sauce'Koshihikari' brand rice from Nichinan-cho Hino-gun in Tottori PrefectureJapanese teaClear soup with a steamed prawn cakeZensai, 'a selection of morsels' including Japanese omelette and sake-steamed abaloneMiso soupPickles preserved in vinegar Business classMiso soupSimmered duck and vegetables'Koshihikari' riceDeep-fried sea bream with thick ponzu sauceAssorted picklesSeasonal saladA selection of morsels including dressed bamboo shoot and simmered octopus Economy Miso soupSeafood curry with steamed riceJapanese noodle with spring onions, served with soy-based sauceA selection of fresh fruitA selection of traditional appetisersKeep reading...Show less British woman causes outrage by walking naked up cathedral steps
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