September 30, 1949
Posted on Mardi 29 septembre 2009 at 16 h 24 min and filed under Ephémérides.The first hot meals appeared on board Air France aircraft, made by the airline’s catering division in Orly. The meals were boarded in containers. They were reheated on board by the crew in small kitchens. Not only did the menu change every day, but it was adapted to the desires or needs of customers, who could order a specific menu when they booked their ticket. Vegetarian dishes were also offered as well as special menus for children. Kosher menus were also served at the request of the passenger. A typical meal consisted of an hors d’oeuvre, a starter (fish, lobster or foie gras), a hot dish (meat with vegetables), cheese and a dessert, all washed down with wine or champagne. Great attention was paid to tableware, and cutlery was silver.
