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Macarons on a private jet are one of the most elegant ways to end a meal at altitude. Global Diners prepares and delivers them planeside from our own kitchens at Paris Le Bourget (LFPB / LBG) and Nice (LFMN / NCE), and through our network at Geneva (LSGG / GVA). Learn the difference between a Parisian macaron and a coconut macaroon, the best flavours for the cabin, how to store and serve them, how almonds are labelled for allergens, and how to pair them with champagne, tea or

Desserts on a private jet that travel well: lemon and fruit tarts, baked and Basque cheesecakes, chocolate mousse, opera cake, panna cotta and petits fours, with plating tips for cabin crew, altitude taste notes, gluten-free, vegan and pareve options and celebration cakes for every occasion on board. Belgian and Austro-Hungarian pastry ideas from Antwerp (EBAW / ANR), Budapest (LHBP / BUD) and Vienna (LOWW / VIE), plus our own kitchens in Paris (LFPB / LBG) and Nice (LFMN / N