A Good Flight

June 22, 2014

Silly soup

Flew home from LA last night on Jet Blue's new Mint – their version of first class. 

It was the sweetest service I've ever had on a plane; the stewards all seemed genuinely eager to make this a comfortable ride.  The seats were swell (although much better if you get the single pods as opposed to the double seats).

Even the food was decent!

Actually, that cold carrot ginger soup, above, with its savoury little marshmallow, was pretty silly.  A strange, sticky texture.

But this cod with white beans and fennel in a tomato caper broth was very pleasant.


And these fontina filled gnocchi, with little bits of black truffles and creamed leeks, were a fine solution to the many problems of airline cooking:


The menu, by Saxon +Parole, offers an array of little plates.  You choose three.  My final choice, a mushroom mousse, looked nice, but was extremely, unpleasantly sweet.  And it succumbed to the perrenial airline problem: refrigerated bread goes stale. 


Dessert was smart. Fruit. And Blue Marble mint chocolate chip ice cream.


Why did I try it? Just for science; I was curious how Jet Blue would handle first class food.

You wouldn't make a reservation just for the food, but I can't remember the last time I was sorry when the plane landed.

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