Cuban Food at MIA airport

The very best way to start the day...

A café con leche and a guayaba empanada
from the Café Versailles kiosk...

Air France Food

Flying JFK/CDG I had a dinner of Niçoise-style rice with flaked tuna, Vin blanc, Salmon shepherd's pie, Cheese and Orange-cranberry cake, coffee

Flying CDG/JFK I had Champagne, Quiche de pain perdu with Mediterranean-style vegetables, Provence style orzo pasta, vin blanc, Camembert cheese, White chocolate tartlet with raspberries, coffee

bloginfo: There is no dinner listed on the itinerary but the above is served. Dinners prepared in Paris are much better than those prepared in New York.

blognote: Bread, bread and more bread available throughout the meal!

Delta A330 HNL/ATL

Flew back today on the same airplane. Different menu but same good food.

Started with the Mai Tai and nuts. Wine was the same Chardonnay as the other flight. The salad was romaine and red cabbage with an olive oil vinaigrette this time.

My entrée was Mafalda Pasta tossed with asparagus and yellow tomatoes in a lemon cream sauce. For dessert I did have a sundae; passed it up on the flight over but had to try one. It was good.

Airline food has never been better than this; first class rules! Helps if you have lots of member miles.

Delta A330 ATL/HNL

First Class flight from Atlanta to Honolulu. Michelle Bernstein is the Delta Chef. This was a Delta/Korean Air codeshare.

Our dinner menu:

Welcome Mai Tai with warm mixed nuts

Salad of mixed greens, feta, dried cranberries, and pecans with a Greek Vinaigrette

Fusili in a creamed cheese sauce with pignoli, leeks and asparagus

Vanilla ice cream sundaes with choice of sauces, whipped cream and chopped nuts