At a special media preview of the in-flight menu offerings
on ANA created by Chef Joachim Splichal of Patina in Los Angeles, a four course
meal was offered.
Ahi Tuna
This is the gluten version with soy onions, avocado, tomato,
yuzu granite, and olive oil
And this is the gluten free version
Sunchoke Agnolotti with autumn mushrooms and turnip nage
Braised Omaha Shortrib with potato celery mouse, elery
battonets, and parsley
And Exotic Coconut with Tapioca Verrine
Chef Splichal said that the trick to creating meals for an
airplane is to avoid making them complex. But that doesn’t mean taste is
compromised. The Ahi Tuna was very tasty, silky fresh and blended well with
avocado both in taste and texture.
And that was a big sized chunk of meat! Chef say that it
would be a little smaller for the flight because of compactness.
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