Concorde’s incredible menu revealed
Concorde’s amazing cuisine
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What passengers could expect
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Concorde’s cuisine
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/c99d0eb1-0c91-41bb-a4b2-9fcd4c8cb992-3. Concorde-Food-BA-Archives.jpg)
What made Concorde stand out from other planes apart from its incredible speed (it reached up to Mach 2.04, which is very fast) was the level of luxury and attentiveness. Paying passengers were treated to fine foods such as Angus beef, Scottish smoked salmon, caviar, lobster, guinea fowl, truffles, foie gras and champagne. The cuisine was largely French or English and the meals 3–6 courses long, which meant passengers spent most of their time onboard eating.
Concorde’s first commercial flight menu
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Celebrity chefs were involved
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Michelin-starred meals
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Favourite dishes
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According to a 2003 article in The Caterer, during these chefs' tenures some of the most-loved dishes on Concorde’s were Michel Roux’s lobster on tabbouleh, Shaun Hill’s coulibiac of ocean trout with shellfish, dill and mustard mayo, and Vineet Bhatia’s cardamom mousse with caramelised nuts. In line with trends of the time, the food was light and diverse.
The Concorde Cellar
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In a 2003 menu the Concorde Cellar was described as ‘a unique collection of wines, specially chosen for Concorde, from some of the finest vineyards’. Much of the wine was purchased years previously and stored in Concorde’s cellar until ripe for consumption. A red, white, champagne and port were selected for each flight and passengers could also sup on vintage champagne, claret, whisky, cocktails and liqueurs. The cost? It was all included in the price.
Very special tableware
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Extras
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Gifts
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About the menus
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The menu designs
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/9172446e-ed8f-4469-b008-36d3430fc696-13-Air-France-Menu_CONCORDE_2002-Pierre-CHERY-CAVY_wiki.jpg)
Menus and memorabilia are now collectors’ items
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/901a498b-d2f0-4027-ba8e-5e1472ef0e2d-14 Air-France-crockery-PA.jpg)
A typical 1970s menu
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The inaugural LHR–JFK menu
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A typical 1980s menu: outward journey
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A typical 1980s menu: outward journey
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/d4c504a6-15d9-4faa-9c0c-097c9e850826-18.jpg)
A typical 1980s menu: return journey
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A typical 1980s menu: return journey
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A typical 1990s menu
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A typical 2000s brunch menu
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Gateau Concorde
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Created by celebrated French chef Gaston Lenôtre to commemorate the launch of Concorde in 1969, gateau Concorde is a decadent dessert made from chocolate mousse and chocolate meringue. According to Edd Kimber, whose recipe you can try here, it’s easier to make than it looks.
Concorde’s final flight
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/a012a80a-85c7-4259-a820-0f40040607ce-24 Concorde-last-day-BA.jpg)
Concorde’s last meal
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/4733db90-e914-4489-bc16-3e6fb14a3ff2-25-Concorde-meal-PA.jpg)
Where to see Concorde today
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/cfa7a256-1df0-4af9-9ca7-6c23dcf95a5a-27.jpg)
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