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Delta Air Lines announced some new food and beverages that fliers will see on board its aircraft this summer. From new chef-curated options to allergen-free snacks and the latest wines in its ever-rotating selection, Delta is cooking up some good things.
Back in December, I wrote about how Delta Air Lines is bringing Taipei back to its route offerings with a new flight from Seattle-Tacoma International Airport (SEA). This is the first time Delta will be flying to Taiwan Taoyuan International Airport (TPE) since 2017 when it was served with flights from Tokyo Narita International Airport (NRT). The new route launches on June 6th and Delta One® passengers can choose Chef Jereme Leung’s takes on Asian classics like Braised Beef Brisket with Stir-Fried Beans and Chao Zhou Preserved Olives, Potato, Tomato, and Steamed Rice; Avocado and Crab Meat Salad with Tobiko Fish Roe; and Soup Noodles with Minced Pork, Shiitake Mushrooms, Greens, and Carrots. These dishes will also be in Delta One® on Delta’s flights to Shanghai Pudong International Airport (PVG) from Detroit Metropolitan Wayne County Airport (DTW) and Seattle-Tacoma International Airport (SEA).
Delta’s partnership with James Beard-award winning chef Mashama Bailey continues this June for First Class passengers departing from Hartsfield-Jackson Atlanta International Airport (ATL) on domestic flights over 900 miles. Passengers can choose Southern favorites like the Fox Bros. Bar-B-Q’s Short Rib Open-Faced Sandwich with Sweet Pickles and a side of Cheddar and Broccoli or the Fox Bros. Bar-B-Q Smoked Chicken Salad with Cabbage and Beet Slaw, Crumbled Queso Fresco and Toasted Pepitas. Banana Pudding will be available for dessert.
Delta One® passengers flying back from the Olympics and departing Paris Charles de Gaulle Airport (CDG) to the US will have their choice of Roasted Chicken Breast with Chicken Jus, Artichoke-Filled Pasta with Tomato Cream Sauce, and more. Dessert is a Paris-Brest with Praline Cream and Almonds. In July and August, Delta One@ customers departing Paris can try two limited selections from Guy Martin (chef of the three Michelin star Le Grand Véfour restaurant in Paris). Dishes include Slow-Cooked Lamb Shoulder in Rosemary Sauce with Summer Vegetables, or Haddock served with Tarragon Polenta, Asparagus, and Buttered Peas in Shellfish Sauce.
Transcontinental Delta One® passengers flying from New York John F Kennedy International Airport (JFK) to Los Angeles International Airport (LAX) or San Francisco International Airport (SFO) will be able to preselect dishes from Union Square Events (a Danny Meyer concept) like Pastrami Short Rib with BBQ Jus and Chicken Scarpariello with Roasted Lemon.
Delta Premium Select customers on select transoceanic routes departing the United States can preorder dishes like Makhani Chicken Curry with Tomato Chickpea Stew and Three-Cheese Manicotti with Bianco DiNapoli Tomato Sauce.
Customers flying in Main Cabin and Delta Comfort+® can choose between a sweet or savory option for their pre-arrival entrée on long-haul international flights. These include a Spinach, Egg, and Cheese Calzone or a Chocolate Hazelnut Calzone.
Main Cabin customers can also enjoy 88 Acres Dark Chocolate Sea Salt bar. These treats deliver a homemade cookie taste without gluten or nuts.
When it’s time for cocktails, Delta is introducing several new and returning wine and beer options including:
- Voodoo Ranger Imperial IPA
- Susana Balbo Signature Malbec
- Chateau La Mouline Moulis-en-Médoc AOC
- Rosé, all day
- Argyle Pinot Noir
Anthony’s Take: I’m rather critical of what is served on planes (looking at you, United). These new options from Delta sound delicious and I hope to try some this summer.
(Image Credits: Delta Air Lines.)
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1 comment
Thank you for this article.
I don’t know if it is your words or Delta’s “propaganda” official ones.
As a French gourmet, it’s worth underlining that Guy Martin has become hated by AvGeeks due to his catastrophic dishes in AF J and P a few years ago. They eventually fired him for onboard catering last year.
Furthermore :
“Delta One@ customers departing Paris can try two limited selections from Guy Martin (chef of the three Michelin star Le Grand Véfour restaurant in Paris).”
Le Grand Véfour is only one star Michelin and not three. I wonder if it’s akward or a lie assuming that American people wouldn’t make the difference or notice. He lost his three stars about 7-8 years and lost the secondone two years ago.
Martin’s food is truly mediocre/awful. Too bad to partnership with him since DL is from far the best US carrier regarding F&B.