up in the air

Unfortunately for those of us who fly more than 100.000 miles a year, plane food is not too exciting. In most cases it actually feels like it is not even eatable. Anyhow, my first Thai First experience was memorable, in comparison to all the previous ones. Once the official Thai gear was provided (flip flops, right size of pyjamas -medium for me-, headphones), I was fully equipped for the whole trip Madrid-Bangkok-Sydney.

The food started flowing in a very styled fashion: Oscietra caviar and 2002 vintage Dom Perignon champagne.

Cured duck ham, sword fish paupiette with carrots, king prawns with basil pesto and cherry tomatoes.

A fresh and crispy mixed green salad with pine nuts came next.

Grilled sea bass fillet with Galicia sauce (!!!), sauteed broccoli, and fried croquette potatoes made a quiet decent main.

The usual cheese plate came with grapes, kiwi, melon and orange. It was time to get ready for dessert.

From a long list of offerings I chose to have a Japanese green tea with a trio of little sweet goods, which somehow kept this "kind of magic" alive.

The final step in this really surprising aerial digestion was adequately driven by two papaya portions, topped by melon, strawberry and grape. The Thai folks did a pretty good job. Great fun to be flying, again.

Now I can't wait to try my first Etihad First experience, which I suspect will be mind-blowing. Bon voyage!