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  • Writer's pictureFlying Seahorse

Popular and Recommended Gourmet InFlight Dining Options in Saint Barthelemy



 

Atoessa, founder of gourmet inflight catering company Flying Seahorse, always says good food is the ultimate souvenir. Today, I'm sharing a taste of fine dining that transcends time zones and baggage claims; and it starts right here at Saint Barthelemy with its white sandy beaches and crystal-clear waters. This little heaven is a haven for anyone who seeks a luxurious escape. And what better way to improve on the experience than with an unmatched gourmet inflight dining menu?


 


Gourmet inflight dining options for true connoisseurs


Lobster Tail


Prepared and cooked by some of the best Michelin-starred chefs in the world, this lobster tail’s got swagger. Juicy, sweet flesh, cooked just past that pearly snap, draped over a bed of asparagus chopped so fine it’s practically green silk. Ricotta adds a creamy counterpoint, citrus kicks it awake, and a hint of rum-ginger sauce to blaze up a full-on party in your jetsetters’ mouths. Smoked paprika oil drizzle? Boom, flavor bomb. I’ve had French and I’ve had Saint Barthélemy, and folks, this is no French froufrou, this is straight-up deliciousness on a plate.


 

Zucchini Tartar


For those who appreciate the finesse of vegetarian gourmet inflight dining options, dodge the boring salad and unleash your inner herbivore with your violin zucchini tango. Fresh, crunchy strands of zucchini twist with creamy avocado, juicy cherry tomatoes, and corn salsa that's got more moves than Uma Thurman on Kill Bill. Cucumber chills the whole party, sunflower seeds sprinkle happiness, and a honey-sesame drizzle ties it all together like a Michelin-starred shoelace. This high-end gourmet dining option is guaranteed to make taste buds say “cha-cha-cha” even on Meatless Mondays.


 

Seafood Platter


If your jetsetters seek a gourmet inflight dining option but one that’s local, I can’t think of a better option than a seafood platter. I’m sure that while they want to set sail for the epicurean seas of Saint Barthelemy, they’d rather do without the “landlubber life.” With our Whole Lobster Haul, what they get is a meticulously curated platter that showcases the finest bounties of Saint Barthelemy’s ocean. A majestic, meaty, whole lobster takes center stage, claws proudly outstretched, flanked by a seasonal sea chorus.


Plump mussels whisper nautical tales with briny oysters, while tender scallops perform an alluring mermaid's waltz. Vibrant shrimp, still aquatically agile, add a touch of playful percussion to the composition. It’s a symphony – and a beautiful one at that – orchestrated by Atoessa herself and played by private chefs. It’s anything but ordinary. After all, we do want to offer a gastronomic voyage your jetsetters won't soon forget.


 

Wagyu Beef


Curious to see how your VIPs would surrender to the unparalleled decadence of Wagyu beef? This might just be it – marbled like the good food that it is and presented upon your guests’ plates as a testament to a bespoke culinary experience. Let them select their perfect cut –the regal elegance of the fillet, the robust heartiness of prime rib, or the melt-in-your-mouth tenderness of the tenderloin.


Each of these cuts embraces the inherent richness of Wagyu. To further accentuate it, let them choose a trio of tantalizing sauces: vibrant chimichurri, earthy truffle, or the piquant bite of peppercorn. To complete this perfect high-end gourmet dining option, they can pick side dishes – ensuring in the process that every morsel is a journey of pure joy.



 

Royal Burger


Alright, when thinking of a royal burger, you’re staring down a burger that’s not messing around. Let’s forget for a second those dainty gourmet patties stacked with sprouts and avocado toast. This is the Royal, and it’s got more swagger than a peacock in a Gucci store. No kidding. It really does.


A thin-cut slab of Black Angus, charred just past rare, sits like a throne on a toasted brioche bun. No wimpy ground beef here, this is steak sliced thick enough to need a moat. And what's draped across its marbled kingdom? Not some measly slice of cheese, mind you. No, madame (or sir). This is foie gras, the liver of a goose that lived a life of luxury, slathered on thicker than your uncle's gravy at Thanksgiving.


Think your guests can handle that richness? Hold on, there's more. Truffle oil drizzled over the whole shebang like a fancy cologne for your burger (OK that sounded better in my head). And melted Cheddar cheese oozing down the sides like a molten gold fit for a king (or at least a really hungry John Doe).


Now, some might say it's excessive. A decadent monstrosity. And they wouldn't be wrong. But hey, sometimes you’ve got to throw caution to the wind and embrace the pure, unadulterated pleasure of a burger that doesn't give a damn about kale chips or quinoa bowls.


 


Parting Thoughts


So, there you have it, folks. High-end gourmet inflight dining fit for royalty, courtesy of the Flying Seahorse. No hoity-toity airs, just top-notch ingredients and Michelin-starred cooking that'll have your taste buds doing the Macarena. Lobster tails that sing like Pavarotti, Wagyu beef that melts like butter on a brioche bun, and a Royal Burger that's basically a foie gras-infused fist pump to the face. All served at 30,000 feet high!


Now, I know what you're thinking: "Imad, this ain't exactly a greasy spoon in the Lower East Side." And you're right. It's fancified, it's extravagant, it's the kind of food that makes your accountant weep. But hey, sometimes you’ve got to treat yourself, right? Besides, who can resist the allure of a perfectly grilled lobster tail, suspended between the clouds like a culinary Icarus?


So, if you got jetsetters who appreciate the finer things in life (and have the platinum credit card to match), then give the Flying Seahorse a call. We're on standby!



Author: Imad Guemmah

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