September 2014 - Air Culinaire Worldwide

San Francisco In-Flight Catering and Travel Tips

September 30, 2014 by Sadie Harris

Anytime of the year is a great time to take advantage of all that San Francisco has to offer. If you enjoy a milder climate the “City by the Bay” maintains temperatures around 57 F (14 C) during the months of December and January with temperatures rising to a high of 70 F (21 C) by September. The cooler weather is attributed to its location on the northern end of the peninsula that is surrounded on three sides by the Pacific Ocean and the San Francisco Bay. One great amenity for Read More

Soupe au poivron rouge avec fromage de chèvre frais

September 26, 2014 by Herve Bourdon

Les poivrons d’Amérique, connus aussi sous le nome de « Capsicum » représentent un choix de santé et sont excellents pour la soupe. Ces types de poivrons sont riches en vitamine C et en antioxydants. Bien que les poivrons d’Amérique soient disponibles dans diverses couleurs améliorant l’aspect visuel du plat, cette recette utilise les poivrons rouges. À la fin de l’été et lorsque l’automne arrive, les couleurs chaudes de cette soupe sont très réconfortantes Read More

Red Bell Pepper Soup with Fresh Goat Cheese

September 26, 2014 by Herve Bourdon

Bell peppers, also known as “capsicum,” are a healthy choice and are great for making soup. These types of peppers have beneficial amounts of vitamin C, as well as antioxidants. While bell peppers can be found in a variety of colors to play up the visual appeal of any dish, this recipe calls for red bell peppers. As summer comes to a close and fall takes its place, the warm colors of this soup are comforting on a cool day. Serve with a toasted Read More

Tips for Decanting Old Wine for In-Flight Service

September 25, 2014 by Jean-Claude Tissot

Conseils pour décanter les vieux vins à destination du service à bord

As I point out in the following article on settling and decanting, I am not clung to the idea of decanting old wines. However, let’s explore this topic together to shed light onto why this is the case.

Decanting is the act of separating the solid portion of wine lying in the bottom of the bottle from the liquid portion of wine. The immediate consequence for wine is a sudden and violent oxygenation. When we are in the presence of a bottle aged 20 years or more, it needs calm Read More

Conseils pour décanter les vieux vins à destination du service à bord

September 25, 2014 by Jean-Claude Tissot

Comme je l’explique dans cet article sur la sédimentation et la décantation, je ne suis pas nécessairement en faveur de l’idée de laisser reposer et faire décanter les vieux vins. Je vous propose cependant d’en découvrir plus sur le sujet pour vous faire votre propre opinion.

La décantation est l’acte de séparer la phase solide du vin au fond de la bouteille Read More

Corporate Flight Attendant – Maisa Farina

September 24, 2014 by Stacey Farooqui

When discussing France, much focus is usually placed on Paris due to its fantastic cuisine, fashion and architecture. However, the entire country of France is intriguing, beautiful and has a rich history. To learn more about France, Maisa Farina, a corporate flight attendant based in Read More

Hôtesse de l’air sur vols affaires – Maisa Farina

September 24, 2014 by Stacey Farooqui

Lorsqu’on parle de la France, on parle généralement surtout de Paris du fait de sa cuisine, son architecture et de son statut de capitale de la mode. Pourtant, c’est le pays tout entier qui est beau, riche d’histoire et mystérieux. Maisa Farina, hôtesse de l’air sur les vols affaires basée à Gary, Indiana (KGYY), vous parle de son histoire d’amour avec la France et partage quelques bonnes adresses dans le Read More

Gourmet In-Flight Catering with Fish and Wine

September 23, 2014 by Jean-Claude Tissot

Fish comes in a variety of flavors and textures with a diversity of marine habitat (freshwater and saltwater). All of these variations exist even before introducing the sauces and condiments to accompany the dish. Due to all of these factors, we must look at each type of fish individually when considering which wine it should be paired with. The information below is a general guideline of pairing popular types of fish with wine.
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Accords vins-poissons pour le service à bord

September 23, 2014 by Jean-Claude Tissot

Les poissons peuvent avoir des goûts et textures différents et provenir d’une grande diversité d’habitats d’origine (eau douce et eau de mer, notamment). Toutes ces variations existent avant même que des sauces et condiments soient ajoutés pour relever le plat. De ce fait, il faut analyser chaque plat de poisson individuellement pour décider du vin qui l’accompagnera. Ces informations vous aideront à trouver le bon vin pour Read More

Goat Cheese Ravioli with Carrot and Ginger Emulsion

September 19, 2014 by Herve Bourdon

The art of pasta making is a tradition that has been handed down from one generation to the next since the twelfth century. Pasta is amazingly versatile in shape, ingredients and the foods it goes well with. In this vegetarian pasta recipe, raviolis are stuffed with a goat cheese mixture and Read More

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Monthly Archives: September 2014