In 50 years, flights lost the lobster and some fresh goods, but won more clients

Varig's on board service, which in the late 60's had lobster and even caviar

In the 1960s, traveling by plane was a privilege of only 6.5% of the population of Brazil

First, it was the beverage cart. Then, two rounds of cold 'canapés', followed by hot dishes like barbecue or shrimp kebabs. This dance of flavors continued with cold appetizers and the wine trolley. Only then were main courses served - if you were a lucky fellow, you could taste a lobster medallion. The abundance also included desserts, coffee and digestives at the end of the meal.

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