Korean Air Introduces New Dining Options

  • Korean Air's new 'table d’hôte’ selection.

    Korean Air's new 'table d’hôte’ selection.

  • Korean Air spent one year developing the new menu.

    Korean Air spent one year developing the new menu.

  • Korean Air's new 'table d’hôte’ dishes.

    Korean Air's new 'table d’hôte’ dishes.

  • Korean Air Introduces Perrier-Jouët champagne to passengers.

    Korean Air Introduces Perrier-Jouët champagne to passengers.

  • Perrier-Jouët floral champagne.

    Perrier-Jouët floral champagne.

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Korean Air has introduced an intricate table d’hôte menu for First Class passengers showcasing Korean cuisine paired with the option of Perrier-Jouët champagne in First and Business Class. Korean Air’s traditional in-flight Korean menu was so well received by guests that the airline spent one year creating a more polished, four-plate meal for First Class passengers on international routes in the Americas, Europe, Oceania, and Southeast Asia. Deconstructing a traditional Korean meal into a separate appetizer, salad, main dish, and dessert, guests can enjoy a seafood salad with mulberry yoghurt sauce as an appetizer, black rice and walnut porridge with salad and plum dressing, choice of either braised pork and kimchi or wrapped salmon with bean curd as a main dish, and cinnamon punch with dried persimmon will be provided as dessert. To top off the meal, Perrier-Jouët champagne is available in First and Business Class served in Riedel glassware to optimize the bouquet, taste, and balance of the champagne.

For more information, visit Korean Air.

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