Wenn unsere Chefs de Cuisine neue Gerichte kreieren, berücksichtigen sie alle Faktoren. Einschließlich Kabinendruck.
Cabin pressure changes the way you perceive taste. Rich flavours become mild. Aromas are subtle. Nuances are missed. That’s why we test all our chefs’ creations under pressure, literally. We bring their dishes into a simulated pressurised cabin, and spend hours there, sampling and adjusting the flavours, so our food can taste its best for you to enjoy at 30,000 feet. Make a reservation for your trip soon.