As Concorde, the world's only supersonic commercial aircraft, prepares to make its last flight tomorrow (24 October), leading chefs have paid tribute to one of the world's most idiosyncratic dining experiences.
Michel Roux said: "What other aircraft can you board to catch up with time and avoid any jet lag? On such a quick flight the food is light and exquisite to give a sense of wellbeing. There are no words strong enough to convey my regret at Concorde's discontinuation."
Roux is one of a group of British Airways consultant chefs that includes two-time Catey winner Shaun Hill, Vineet Bhatia, Mark Edwards and Richard Corrigan. They will continue to develop dishes for the airline's first-class passengers.
Concorde favourites included Roux's lobster on tabbouleh, Hill's coulibiac of ocean trout with shellfish, dill and mustard mayonnaise, and Bhatia's chocolate and cardamom mousse with caramelised nuts. Concorde had its own wine cellar, chosen by wine writer Jancis Robinson. A return flight from Heathrow to New York cost about £8,500. The food budget per passenger was £33.
For Bhatia, chef-patron of Zaika in London, Concorde holds a special place in his childhood memories. "I was 10 years old when Concorde took off from Bombay on one of its first test flights. It broke my bedroom window. It's so sad they're going to stop flying," he said.
Concorde has been grounded permanently due to a downturn in passenger numbers and Airbus's decision to stop making the parts.
Source: Caterer & Hotelkeeper magazine, 23 - 29 October 2003