Each week, my Meal of the Week feature examines an airline meal from my travels over the years. This may be a meal from earlier in the week or it may be a meal served over a decade ago.
Fish on an airplane is a paradox. It’s the dish most likely to spoil at some point in the supply chain process, but also the dish I find safest in terms of taste. How would the fish choice be in Finnair Business Class on an A350 flight from Helsinki to Beijing?
After takeoff, flight attendants offered a beverage service with an amuse bouche (fennel, apples, peas, whitefish, and caviar). I tired the signature cocktail, called Blue Sky, featuring blueberry liqueur and champagne. It was excellent…a great juxtaposition of sweet and tart tastes.
The starter contained slices of roast beef in tartar sauce with spinach and nutmeg.
A great solo travel tip spotted this week on Live and Let's Fly.
