All Nippon Airways (ANA) is the largest airline in Japan that operates about 1,000 flights a day with a fleet of 228 aircrafts. The airline had the honor of being the launch customer for the world’s newest and most advanced passenger aircraft, the Boeing 787 Dreamliner. The airline has been striving constantly to upgrade its services to enhance the flying experience of its passengers. Tetsuo Fukuda, Senior Vice President CS & Products Services explained that the airline collaborates with a number of distinguished chefs to create an enhanced culinary experience for customers flying with ANA. Continuing with the trend the airline has joined hands with Pierre Hermé to create an exclusive dessert menu of Haute-Patisserie creations.
Pierre Hermé is considered one of the most remarkable pastry chefs of this century and has to his credit some of the most expensive desserts. He has inherited four generations of pastry making tradition and Alsatian bakery. Vogue magazine had called him the French pastry wizard and also the Picasso of Pastry. The award-winning pâtissier has created an exclusive and an all-new range of in-flight desserts for the delight of the discerning international First and Business Class travelers. The international first class travelers will be served the new dessert menu from June 2012 and the same luxury service will be extended to the Business Class customers from September 2012.
The new creations made for ANA will also be made available at Bar Chocolat of the Aoyama boutique, Pierre Hermé Paris’ flagship store in Japan for a brief and limited period. Pierre Hermé in a message explained the way he has crafted the three exclusive dish. The first one is made with mixed use of compote of stewed and raw fruits poached in Sarawak pepper syrup, cream cheese sherbet and sacristan, or flaky biscuit shaped as a twisted stick. The second one is a mix of matcha green tea custard, chestnuts pan-fried with pepper and vanilla, chestnut cream, passion fruit jelly and passion fruit flavored biscuits. And finally the third dish is a mix of warm chocolate ‘Yu’ Tart with bittersweet chocolate ganache and stewed apples seasoned with Yuzu, black chocolate sauce and chocolate sherbet.
