It’s hard not to have strong feelings about flying in a hot air balloon.  For people who are even remote thrill seekers, soaring through the skies in this way might sound exciting, majestic, and a must-do event. 

For others, it’s about as appealing as walking through a lion’s cage at the local zoo wearing a suit made of raw meat. 

I’m not sure if including a three-course meal will lessen the fear for people who want nothing to do with this sort of transportation, but give Dutch chef Angelique Schmeinck credit for coming up with a pretty cool and unique idea. 

She provides three-course meals for customers who partake in CuliAir Skydiving, the world’s first hot air balloon restaurant.

 Imagine soaring the clouds dining on delicacies like duck confit, lobster with passionfruit, and royal sea bass, and then departing back to earth with a delicious dessert. 

Schmeinck had a 25-year career as a chef and cookbook writer, and she’s been operating these high-altitude meals for almost 20- years. She described to Nice News that a hot air balloon is really a huge hot oven. Her next step was to build an over in a hot air balloon and start testing it. 

She’s been taking guests on this elegant 90-minute ride through the skies about 50 times per year.  

The company says that the temperature in the balloon can read 212 degrees, and Schmeinck uses the same gas that powers the balloon to cook the meals. It will go to altitudes between 500 and 2,500 feet, with amazing views of Europe on display below.

Fine wine is served during the flight, and champagne is popped at the conclusion. 

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