ANA teams with Toru Okuda, Pierre Gagnaire for in-flight cuisine

The Japanese carrier has enlisted two world-class chefs, Toru Okuda and Pierre Gagnaire, both with three Michelin stars, to create gourmet dishes for its clientele.

In September 2013, ANA created The Connoisseurs, an exclusive club of 26 leading names in gastronomy. The airline tasked these sommeliers, sake experts and chefs with delighting its travelers’ taste buds.

Now the prestigious panel has picked up two more specialists: Pierre Gagnaire and Toro Okuda, both with three-star ratings from Michelin. Gagnaire has collaborated with the company since 2010 through his restaurant at the ANA Intercontinental luxury hotel in Tokyo. From December 1, his cuisine will also be offered to first class passengers on ANA flights.

Three exceptional meals will be served on all flights from Japan to Europe and the US. The menu might include Taraba crab meat with grapefruit, cucumber and yuzu-sake mayonnaise or roast Hakkinton pork served with a slice of eggplant, Savoie cheese, chorizo and black rice with red peppers.

Meanwhile, Toru Okuda, who has two restaurants in Japan and one in Paris, will offer unique delicacies such as egg flan with steamed sea urchins and tofu yuba, or octopus and adzuki beans stewed in soy sauce.

More information: www.ana.co.jp

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ANA teams with Toru Okuda, Pierre Gagnaire for in-flight cuisine
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