Champagne send-off for the last Concorde
30 October 2003 by James Garner
Guests on Concorde's last flight from New York to London enjoyed a full Champagne breakfast menu to send the famous supersonic aircraft off in style.
The dishes - inspired by the British Airways culinary council, which includes Michelin-starred chefs Michel Roux, Vineet Bhatia, Richard Corrigan, Mark Edwards and Shaun Hill - included Scottish smoked salmon with caviar and pancetta wrapped prime fillet of beef, lamb cutlet, sausage, potato and chanterelle gâteau.
Other choices included lobster fish cakes with Bloody Mary relish and wilted spinach and wild mushroom and truffle omelette with hash browns and grilled tomato. All dishes were accompanied by a choice of vintage champagne, such as a Pol Roger Cuvée Sir Winston Churchill, 1986.
