"Airplane food is another thing altogether. I can’t resist it – there’s a particular flavour to the chocolate mousse on planes that I’m rather taken with – but I try not to eat too much of it. Fortunately I fly much more comfortably than I used to but this means that the food has aspirations that possibly it should not. The real secret of a long flight, of course, is gin."
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St. John chef and nose-to-tail guru Fergus Henderson in a recent interview. [
CG via Eater]
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