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par Invité Mer 11 Fév 2009 - 22:48ANA s'offre les services d'un cuisinier français, M. Stéphane Raimbault
Sur Air Transpport News :
From March 1, ANA First Class passengers will be treated to the tastes of southern France, thanks to a collaboration with chef Stéphane Raimbault of
L’Oasis, a two Michelin-starred, award-winning restaurant located near Cannes, on France’s famed Côte d’Azur.
Former head chef of ‘Le Rendez-Vous’ in Osaka, chef Raimbault has drawn on his first-hand experience and knowledge the world’s greatest culinary traditions to exquisitely combine
authentic Mediterranean flavours with overtures of the orient. His elegantly surprising menus emphasise freshness and natural ingredients, and will be served to ANA First Class customers on long-haul international flights from Tokyo to Europe and North America for six months from April.
Dishes are complemented by L’Oasis’s own bread, which is made using natural yeast, and a specially labeled rose champagne by Duval-Leroy.
Details of the new menu are as follows:
[When]
Spring Menu: March 1 – May 31
Summer Menu: June 1 – August 31
[Routes]
Departures from Tokyo to:
New York, Washington DC (until June 30 only), Chicago, Los Angeles, San
Francisco, London, Frankfurt, and Paris North American cities and London are
served using a Boeing 777-300ER with eight seats in First Class
Frankfurt and Paris are served using a Boeing 747-400 with ten seats in First
[Which meal]
First meal, western choice
http://www.airtransportnews.aero/article.pl?mcateg=&id=15797
Sans Jatropha... Bon appétit !
Sur Air Transpport News :
From March 1, ANA First Class passengers will be treated to the tastes of southern France, thanks to a collaboration with chef Stéphane Raimbault of
L’Oasis, a two Michelin-starred, award-winning restaurant located near Cannes, on France’s famed Côte d’Azur.
Former head chef of ‘Le Rendez-Vous’ in Osaka, chef Raimbault has drawn on his first-hand experience and knowledge the world’s greatest culinary traditions to exquisitely combine
authentic Mediterranean flavours with overtures of the orient. His elegantly surprising menus emphasise freshness and natural ingredients, and will be served to ANA First Class customers on long-haul international flights from Tokyo to Europe and North America for six months from April.
Dishes are complemented by L’Oasis’s own bread, which is made using natural yeast, and a specially labeled rose champagne by Duval-Leroy.
Details of the new menu are as follows:
[When]
Spring Menu: March 1 – May 31
Summer Menu: June 1 – August 31
[Routes]
Departures from Tokyo to:
New York, Washington DC (until June 30 only), Chicago, Los Angeles, San
Francisco, London, Frankfurt, and Paris North American cities and London are
served using a Boeing 777-300ER with eight seats in First Class
Frankfurt and Paris are served using a Boeing 747-400 with ten seats in First
[Which meal]
First meal, western choice
http://www.airtransportnews.aero/article.pl?mcateg=&id=15797
Sans Jatropha... Bon appétit !
