Paul Bocuse prepared food for which British-French turbojet-powered supersonic passenger jet airliner?
Paul Bocuse:  Paul Bocuse claimed that Henri Gault first used the term, "nouvelle cuisine", to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969. Concorde: Aérospatiale/BAC Concorde ( ) is a British-French turbojet-powered supersonic passenger jet airliner that was operated until 2003.
Concorde