Japan Airlines’ New Premium Class Menu

  • Shinichi Sato has created Japan Airlines' new spring menu for First and Business class.

    Shinichi Sato has created Japan Airlines' new spring menu for First and Business class.

  • A six-part hors d'oeuvre created for First Class passengers.

    A six-part hors d'oeuvre created for First Class passengers.

  • The beef fillet and foie gras meal.

    The beef fillet and foie gras meal.

  • The lobster, asparagus, and morel with Vin Jaune Sauce of Château-Chalon.

    The lobster, asparagus, and morel with Vin Jaune Sauce of Château-Chalon.

  • Jean-Paul Hévin, a renowned chocolatier, created the sponge cake dessert.

    Jean-Paul Hévin, a renowned chocolatier, created the sponge cake dessert.

Click image to view full size

Following rave reactions from passengers to a collaboration between chefs Hiroki Yoshitake and Shinichi Sato for Japan Airlines’s winter menu, the airline has tasked Michelin-starred chef Shinichi Sato to create their newest spring menu. Sato is the current executive chef of Passage 53 in Paris and the first Japanese chef to win two Michelin stars in France. His selection of dishes for Japan Airlines’ First and Business Class will be featured on all flights between Paris and Japan from March 2014. A six-part hors d’oeuvre created for First Class passengers includes duck salad, smoked scallops, blue shrimp, white asparagus with mimosa, terrine of foie gras, and squid and cauliflower, a signature item of Sato’s restaurant. The menu for Business Class travelers features lobster, asparagus, and morel with Vin Jaune Sauce of Château-Chalon. Dessert is created by Mr. Jean-Paul Hévin, a renowned chocolatier who dreamt up a chocolate sponge cake flavored with rum, banana, and Bavarian cream for the airline.

For more information, visit Japan Airlines.

Share this Article