'Last week, I sat at a bar in an airport in Paris and ate seven aeroplane meals in a row. The dishes arrived wrapped in tin foil, but this was not plane food as I have previously experienced it: there was caviar and yuzu sponge and a tiny French crêpe stuffed with whipped cream. The only real clue this was food designed to be eaten in the air was that it remained eerily still.'⁠ ⁠ As the airline industry lurches forward after successive Covid-19 lockdowns, with first class seats generating up to 70 per cent of airline's revenue, first class meals are getting more elaborate and more performative. ⁠ ⁠ In this weekend's FT Magazine, Kitty Drake writes about her culinary experience testing out various fine-dining meals 35,000ft above ground.⁠ And what have been your most memorable airline meals, from economy to first class? Tell us your stories in the comments below this post 👇 📸: Kenneth Lam @kenlams⁠ .⁠ .⁠ .⁠ .⁠ #ft #ftweekend #ftmag