Parisian chef Raymond Olivier designed a flight-friendly meal for the French airline UTA in 1973. Dryness was overcome with his sauce-drenched French classics — coq au vin, veal in cream sauce and beef bourguignon. Today, you'll have to leave the land of pretzels and hot dogs to find a gourmet (read: edible) in-flight meal.
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 seafo...