When choosing to fly business class to French Polynesia on Air Tahiti Nui Airlines your vacation truly begins upon stepping foot aboard the aircraft, not just when you land in Tahiti. My husband Jason and I were able to experience the high level of comfort, hospitality and culinary extravagance during our travels from Los Angeles to Papeete (Tahiti). We’ve dedicated this article to show you what Air Tahiti Nui business class meals look like.
The flight team provides a warm welcome, or “La Orana” from the beginning of the flight until the very last moments, creating an atmosphere of tropical relaxation. Once you’ve taken your seat on the plane, you are immediately offered a glass of champagne, Mai Tai or fresh fruit juice. Food is my passion so I was delighted to see Air Tahiti Nui airlines attention to detail by giving us a delicious preview of the local island cuisine on route to our destination.
Ahi tuna and bresaola with a fresh salad and Chardonnay vinaigrette. We both enjoyed this refreshing hors d’oeuvre, which included sesame crusted tuna which was perfectly seared. Tender pieces of sweet air dried and aged salted beef (bresaola) was also served with creamy fingerling potatoes and crunchy green beans. With the smell of warmed rolls filling the air, I could not wait to slather on the butter and begin my culinary feast.
Shrimp, scallops and mussels in saffron cream sauce with spinach rice. Jason selected for his main course a lighter seafood entree. The shrimp were still succulent and the mussels and scallops tender and moist. He dipped the seafood in the creamy saffron sauce and the rice was fluffy and fragrant.
Beef stew in Madeira sauce accompanied by chive mashed potatoes and roasted vegetables. The beef dish was extremely tender and packed with flavor from the tomatoes, wine and spices. The potatoes were nice and creamy with a delicate onion flavor from the chives. The beef stew was an ultimate comfort food dish, and I was very happy with my selection. Both entrees were served with slices of blue cheese and brie, perfect with our warm rolls.
Mini mango cake, chocolate eclair, white chocolate raspberry mousse verrine, green apple sherbet and fresh seasonal fruit salad. We were extremely spoiled with our dessert course. We could not believe how many artistically designed French inspired desserts we were offered, I was in heaven! Each dessert gave a different flavor explosion and texture, from sweet to tangy, and velvety to cool. I especially enjoyed the green apple sherbet, the perfect way to cleanse the palate.
Chicken salad with fresh greens and miso sesame dressing. Towards the end of the flight we were served another meal, thankfully a lighter one. The chicken salad was a nice and healthy option, however we still indulged on a strawberry tart with chocolate filled crust and more yummy cheeses.
I was honesty not expecting such an elegant experience dining on an airplane and was very pleasantly surprised. We have dined at Michelin star restaurants, and I felt that the level of service on our flight was reminiscent of being at a fine dining restaurant. The flight team provided white napkin service with each meal, placing down fresh white linens and silverware. There was even glass cups, ceramic plates and even cloth napkins with the Air Tahiti Nui logo (a tiare flower), which I thought was a very sophisticated touch.
We did not leave the flight hungry, I actually can’t remember any moments without something delicious to eat or drink. I’ve included the beverages menu below if you want know about their selections to choose from.
Here’s the Wines and Champagne List:
Champagne Brut, J.M. Gobillard & Fils, Cuvee Prestige, Millesime 2008
- This well-balanced Champagne is made from Chardonnay and Pinot Noir grapes and matured for at least four years. The nose is intense with notes of dried fruit, almond and hazelnut, and the palate is long and generous.
Macon-Villages, Chenons, Chardonnay, La Maison Bleue, Domaine Janny, 2011
- This Chardonnay from Burgundy has a delicate nose with aromas of white roses, acacia, honeysuckle and citrus. It is fresh, pleasant and dry yet fruity on the palate with hints of pine, quince and fennel in the finish.
Sauternes, Reserve du Ciron, Calvet, 2009
- This straw yellow white is made mostly from Semillion grapes. It has an intense nose with notes of nutmeg and is well-balanced, fleshy and fresh on the palate. This wine can be an aperitif and pairs well with foie gras, white meats, polutry and desserts.
Saint-Emilion Grand Crus, Vieux Château des Combes, 2010
- This blend of Merlot, Cabernet Sauvignon and Cabernet Franc offers a balanced palate with notes of cherry jam and coffee. This Bordeaux has a complex bouquet of fruit and spice on the nose, with aromas of prune and gingerbread. It pairs well with stuffed quail, wild duck, beef bordelaise and aged cheeses.
Morgon, Chateau des Jacques, Louis Jadot, 2010
- This 100% Gamay wine has walnut and red fruit aromas with silky tannins on the palate. It is perfect with charcuterie, Italian dishes and red or white meat.
Here’s the Cocktails and Beverages List:
- Beer, Twelve-Year-Old Pure Malt Whisky, Bourbon, Tahitian Dark Rum, Gin, Vodka, Pastis, Port, Kir, Kir Royal, Mimosa, Bloody Mary, Orange Blossom, Tahitian Punch, Cuba Libre, Cardinal, Screwdriver, Maitai, Moijto, Margarita, Pina Colada.
- VSOP Cognac, Grand Marnier Cordon Rouge, Irish Cream, Black Currant Liqueur.
- Coke, Coke Zero, Sprite, Tonic, Fruit Juice, Sparkling Water, Water