Haute Cuisine: Sea Bass Papillote

Business Jet Traveler » December 2008
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Monday, December 1, 2008 - 4:00am

The Dish: Sea Bass Papillote

This signature creation from Brazil-based Marcia's Catering is both delicious and healthy. The recipe employs a pouch of parchment paper in which the dish bakes in its own juices. The primary ingredient is a fillet of sea bass with a coating of white wine and minced garlic, olive oil, rosemary and sea salt. Marcia's chefs wrap the fish in a buttered papillote and bake it, then serve it with sautéed onions, cherry tomatoes and sliced black olives.  

The Caterer:  Marcia's Catering, São Paulo, Brazil, +55-11-5031-0981 (for English, call +55-11-9612-3538 and ask for Valeria Elias), www.marciascatering.com.br.

Marcia's Catering has its main kitchen at Congonhas Airport and supports business aviation at São Jose dos Campos, Campo de Marte and Guarulhos International.

Owner/founder Marcia Pesce opened a kitchen in Belo Horizonte in October to serve airports in that area, and said she would like to add a facility at Santos Dumont Airport in Rio de Janeiro.



The company's decidedly international menu caters to all tastes but spotlights Brazilian and other Latin American specialties. "We did a fesuada [traditional Brazilian meal, featuring black beans, rice and grilled pork] for one flight," Pesce recalled. A new menu is being prepared that Pesce said will reflect changing tastes by including more fish, organic products and egg-white omelettes.



Asked if a love of cooking motivated her to open her business, Pesce laughed. "I don't know how to cook, but I do like to eat, I do know what is good and I can run a business."

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“When you get into the larger aircraft it becomes like a hotel, with dozens of staff supporting the plane based in a galley area down below. You have very comprehensive cooking facilities, and on larger aircraft we have looked at theatres, with spiral staircases and a Steinway grand piano. The limitations for what you can put inside a plane are pretty much the limits of physics, and even money cannot always overcome that. Even so, people are still always trying to push [the limits]. ”

-Howard Guy of Design Q, a UK-based consultancy