Japan Airlines (JAL) is launching a new inflight meal created by chef Ryuji Teshima on flights from Paris, France, to Japan. Teshima applies his talents at Michelin Star restaurant Pages, in the French capital.
JAL’s Bedd Sky Auberge concept offers passengers a superior dining experience on its North America, Europe, Australia and Southeast Asia routes, and Teshima is the latest addition to the program. The new summer menus will be available for first and business class passengers from June 2018.
The menu includes avant amuse of poutargue (mullet roes) with daikon radish marinated with shio koji. The amuse bouche are croque madame with truffle; and a salad of Noirmoutier potatoes and Iberico ham with anchovy sauce.
Passengers can select one of three hors-d’oeuvre – a salad of lobster, peach, seasonal vegetables and xeres vinegar; a steamed egg custard flavored with crustaceans and sologne caviar; and a mille-feuille buckwheat pancake with smoked salmon and salmon roe.
The main dish selections are beef filet with foie gras, truffle, shiitake and corn; cod marinated with shio koji, with tomato sauce and fregula; and Mediterranean blue shrimps with octopus, saffron rice and seasonal vegetables.
