China Airlines will offer new menus designed by a two-Michelin-starred chef for first and business class passengers flying from Taoyuan to Los Angeles, San Francisco, Hawaii, Frankfurt and Vienna from April 1.
Presented in partnership with Regent Hotels and Resorts, the menus will be overseen by two-Michelin starred-chef Christian Lohse from the Regent Berlin Hotel and other Regent chefs from Beijing, Bali and Phuket.
Following a seasonal theme, the menus will be introduced in April, July, October and January.
The four menus are as follows:
Lobster jelly with dried tomato, zucchini, and fennel salad and orange skin
Wild Mushroom Consommé with chive
Roasted Beef with Truffle Sauce and Smoked Onion
Black Chocolate and Caramel
Pink Pepper Crust Tuna with Caramelized Eggplant, Long Bean Salad,
Chestnut Milk Duck Liver with Fresh Truffle Cappuccino Foam
Maine Lobster and Ox Tail Stew with Barley Corn
Apricot and White Chocolate
Cured Salmon with Coleslaw, Lemon & Dill Jelly
Tom Kha Gai
Pan Roasted Beef Fillet Fresh Bamboo Quenelle, Hazelnut Oil,
Duck Liver Pate with Fig Jelly and Confit Fruits
Cream Soup of Vine Tomatoes and Spring Leek with aged Balsamic Vinegar
Sea Bass Filet on a Shell Sauce with Seaweed
Chocolate Fudge with Oriental Spices, Passion Fruit Cream and Matcha Almonds
The airline will also introduce new menus for its economy passengers (see here).
For more information, visit www.china-airlines.com