top of page
Designing Menus for Altitude: How Culinary Jet Adapts Flavor and Texture Onboard
A perfectly balanced dish served at sea level can taste flat, muted, or even incomplete once you’re in the air. In private aviation, flavor is no longer just a matter of culinary technique — it becomes a question of physics, biology, and sensory adaptation. Here, at Culinary Jet, we design menus with this one essential truth in mind.
5 days ago3 min read
Culinary Jet Lands in Paris: A New Standard in Private Jet Catering
Paris: Where Aviation, Elegance, and Gastronomy Converge Paris has long embodied excellence in taste, discretion, and refinement. Today,...
5 days ago3 min read
What Flight Attendants Really Look for in a Catering Partner on the Côte d’Azur
High Expectations at Every Gate In the world of private aviation, corporate flight attendants (CFAs) are more than crew — they’re...
Jun 203 min read
Last-Minute Private Jet Catering: How We Make the Impossible Happen
Luxury Moves Fast. So Do We. In the world of private aviation, timing is everything. Schedules shift, passengers change, and preferences...
Jun 202 min read
The most expensive burger in the world
A new Culinary baby has been born in burger world ! Extravagent culinary creativity has always been on our menu – whether our burgers...
May 20, 20241 min read
We are what we eat
We are what we eat and we are nothing if not adventurous, endlessly chasing the latest trends emerging from kitchens around the world....
May 20, 20241 min read
Sous vide Cooking & Matcha
Sous Vide Cooking Sure, Gourmet chefs have been using the French “vacuum” technique for ages, but few of us would have dared trying it...
May 20, 20241 min read
bottom of page