ANA and Pierre Hermé Paris bring Haute Patisserie to the skies
ANA has enlisted Pierre Hermé Paris, the internationally renowned and award-winning pâtissier, to create a new and exclusive range of in-flight desserts for the enjoyment of international First Class customers from June 2012 and Business Class customers from September 2012.
Pierre Hermé Paris, the creator of Haute Patisserie, has designed three specially-made desserts for ANA which will give customers a taste of the world’s very best patisseries. The full range of desserts will also be available for a limited period of time at Bar Chocolat of the Aoyama boutique, Pierre Hermé Paris’ flagship store in Japan.
Tetsuo Fukuda, Senior Vice President CS & Products Services said “ANA collaborate with a number of distinguished chefs to bring an enhanced culinary experience to our customers flying with ANA. This time, we are delighted to welcome Mr. Hermé and his exceptional creativity to our desert menu. I hope that our customers will enjoy the exquisite treats served in the sky.”
Hermé joins a long list of master chefs who’ve been recruited by major airlines to help transform in-flight menus into gourmet restaurants in the sky. They include Heston Blumenthal for British Airways and Alain Ducasse, Joël Robuchon, Guy Martin who’ve all served as advisors for Air France.
Message by Pierre Hermé
I have especially designed Haute-Patisserie creations for the passengers of All Nippon Airways. I hope these will fly you across a universe of flavours, sensations and pleasures for the time of your journey.
Mixed compote of raw and stewed fruits poached in Sarawak pepper syrup, cream cheese sherbet, sacristan (flaky biscuit shaped as a twisted stick)
The freshness of these red fruits enhanced by a hint of Sarawak pepper contrasts with the silky smoothness of the sherbet.
Matcha green tea custard, chestnut cream, chestnuts pan-fried with pepper and vanilla, passion fruit jelly, passion fruit flavoured biscuit.
The subtly smoked flavour of chestnuts seasoned by the passion fruit offers an ideal counterpoint to the fine chlorophyll undertones of green tea.