China Airlines introduces Michelin-inspired menus to first and business class

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:

April

 

Appetizer

Lobster jelly with dried tomato, zucchini, and fennel salad and orange skin

Soup

Wild Mushroom Consommé with chive

Main Course

Roasted Beef with Truffle Sauce and Smoked Onion

Dessert

Black Chocolate and Caramel

July

 

Appetizer

Pink Pepper Crust Tuna with Caramelized Eggplant, Long Bean Salad,
Tofu Mussel Fritter & Lemongrass Dressing

Soup

Chestnut Milk Duck Liver with Fresh Truffle Cappuccino Foam

Main Course

Maine Lobster and Ox Tail Stew with Barley Corn

Dessert

Apricot and White Chocolate

October

 

Appetizer

Cured Salmon with Coleslaw, Lemon & Dill Jelly

Soup

Tom Kha Gai

Main Course

Pan Roasted Beef Fillet Fresh Bamboo Quenelle, Hazelnut Oil,
Green Asparagus and Bordelaise Sauce

Dessert

Banana Mousse

January 2015

 

Appetizer

Duck Liver Pate with Fig Jelly and Confit Fruits

Soup

Cream Soup of Vine Tomatoes and Spring Leek with aged Balsamic Vinegar

Main Course

Sea Bass Filet on a Shell Sauce with Seaweed

Dessert

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

Valerian Ho


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