Tasting Notes
Our hosts welcomed us on board with croissants filled with almond paste, covered in icing sugar and presented on a hay bale. A touch of turpentine in the air was joined by the fresh linen on the headrest. To the palate, coffee danced with toffee sauce laced with dark chocolate, a touch of nutmeg, grapefruit and lemon peel. Water transported our nose on to the aeroplane's first flight of the day; a cold cabin, waxy leather seats, new carpet and a steaming teapot. As we reached our cruising altitude, the palate wove strawberries with toffee and orange juice, with a touch of mixed herbs.