No longer need you be grounded to enjoy a four-star meal. These days, you can be 35,000 feet up.
Caviar and Dom Perignon? Five flights of fresh seafood? A low-calorie, six-course spread? Airlines' newest first class menus promise all this and more.
"Much like the overall first-class product, food in first-class has become more luxurious in recent years," says Edward Plaisted, chief executive of Skytrax, a London-based airline and airport quality ranking firm. "It's not just about serving multi-course meals anymore. Airlines are focusing more on creating a personalized and superior quality experience."