Passengers on international flights travelling in First and Business Class will tuck into a range of in-flight desserts created by French pastry wizard Pierre Herm, best known for his inventive macaron flavours and gourmet cakes.
The trio of desserts will debut in June for First Class customers and in September for Business Class passengers.
They will also be made available for a limited time at Bar Chocolat at La Porte Aoyama boutique in Tokyo, Herms flagship store in Japan.
The first dessert is described as a mixed compote of raw and stewed fruits poached in Sarawak pepper syrup, cream cheese sherbet and sacristan, or flaky biscuit sticks.
Another option includes matcha green tea custard, chestnut cream, with pan-fried chestnuts spiced with pepper and vanilla, passion fruit jelly and adorned with a passion fruit biscuit.
And the third dessert is a warm chocolate Yu tart with bittersweet chocolate ganache, stewed apples seasoned with Yuzu, chocolate sherbet, and chocolate sauce.
Herm joins a long list of master chefs whove 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, Jol Robuchon, Guy Martin whove all served as advisors for Air France. AFP
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