First and business class passengers on Japan Airlines’ flights from Paris to Japan will be getting a new summer menu starting June 1, 2018, developed by the chef of Paris-based Michelin-starred Restaurant Pages, Ryuji Teshima.
The new menus are the latest in the airline’s JAL Bedd Sky Auberge concept, which have also seen unique menus offered on routes in North America, Europe, Australia and Southeast Asia.
Passengers will be able to experience the new menus until August when travelling on flight JL046 from Paris to Tokyo Haneda.
Both the first and business class menu feature largely the same dishes, though first class passengers will have a wider selection of dishes to choose from.
- Poutargue (mullet roe), radish and shio koji (Japanese seasoning) – First class
- Croque madame with truffle – First and business class
- Potatoes from Noirmoutier, iberico ham and anchovy sauce – First and business class
- Lobster, peach, seasonable vegetables and Xeres vinegar – First class
- Imperial caviar from Sologne, Royale of Edamame – First class
- Smoked salmon, salmon roe, buckwheat pancake and whipped cream – First and business class
- Beef filet, foie gras, truffle, shiitake mushrooms and corn – First class
- Blue shrimp, octopus, saffron rice and seasonal vegetables – First class
- Cod fish, tomatoes, shio koji (Japanese seasoning) with tomato sauce – First and business class
- Steak Hache Royale with truffle, shiitake mushrooms and corn – Business class
Passengers on the outbound flight from Tokyo Haneda to Paris, however, will see a different menu that Japan Airlines introduced back in March on a number of its long-haul routes. This menu similarly has a Michelin-star pedigree, having been developed by chefs Hideki Ishikawa and Kouji Koizumi of three-Michelin-starred restaurants Ishikawa and Kohaku.
Japan Airlines flies between Paris to Tokyo Haneda once a day with its four-class Boeing 777-300 aircraft.