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Redefining In-Flight Catering

How to Exceed your Clients’ Dining Experience While in Paris

Bustronome - Paris Air Show

At a typical air show, you discuss business during the day and then relax in the evening, often over a meal. The Paris Air Show is no exception to this rule. However, I think this year will be remembered for everyone who attended the dinner on the Bustronome. Indeed, we were treated to an unforgettable evening in a restaurant-on-wheels, overlooking all the monuments of the French capital.

When someone proposes to organize a dinner in a bus, it may sound weird, but, trust me, it is not to be missed. You dine in a bus that is touring all of the top sites in Paris. The ground floor of the bus is occupied by a kitchen and driver’s cabin. On the main floor in a dining room with tables that seat from two to six people. For this occasion, Executive Chef Hervé Bourdon and his first Sous-Chef Michel Ayoul (both of Air Culinaire Worldwide Paris) prepared a menu that included a starter, main course, cheese plate and dessert – all in a 5-square-meter kitchen.

It may have seemed that the biggest feat was to prepare all of these dishes in such a confined space, but the real challenge was to make refined, delicious cuisine while in motion (and served at the right moment to coincide with our itinerary). Luckily, the bus was traveling slowly enough, and the driver had developed the habit to anticipate potential quick stops and traffic lights. The first result was that we were presented seared duck foie gras and artichoke risotto, truffle slice, artichoke chips while traveling on the Paris ring road with an excellent view of Montmartre and its Sacred Heart.

A few minutes later, we arrived at one of the most beautiful avenues in the world, the Champs Elysées, and at that moment I realized that I was privileged to have this experience. I was on the second floor of the Bustronome, with its glass roof, which gave me the impression of being in a bubble while the tourists on both sides of the avenue enjoyed watching us with our duo of monkfish and red mullet accompanied with mashed cauliflower, vegetables and rouille.

As the evening progressed, the atmosphere inside grew warmer. Guests began to dance in the back of the bus as we passed by the Opera Garnier. However, the highlight of the evening was the perfectly timed visit to the Eiffel Tower, paired with a red fruit, Maraschino and lemon sorbet. We arrived a few seconds before 2300; allowing us to witness the twinkling light effects that occur every hour.

It was incredible to dine in a restaurant with multiple views, in the most beautiful city in the world. I know, I may seem biased, but I am sure when the Bustronome comes to New York or London soon, press reports will say the same about their city!

Questions?

If you have any questions about this article or in-flight catering in Paris, contact me at mehdisenni@airculinaire.com.

 

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