No longer need you be grounded to enjoy a four-star meal. These days, you can be 35,000 feet up. Caviar and Dom Perignon? Five flights of fresh seafood? A low-calorie, six-course spread? Airlines’ newest first class menus promise all this and more. Much like the overall first-class product, food in first-class has become more luxurious in recent years. Here’s a look at some of the meals.
Wednesday, December 9, 2009
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