Pierre Hermé to make desserts for ANA Airways First Class passengers
Heir to four generations of pastry-making tradition and Alsatian bakery, and one of the most remarkable pastry chefs of this century, Pierre Hermé has now been duly enlisted by All Nippon Airways to create an exclusive and an all-new range of in-flight desserts for the delight of the discerning international First and Business Class travelers. Now bringing Haute Patisserie to the skies, ANA, regarded as one of the largest Japanese airline is also known for becoming the very first airline to offer in-flight draft beer service.
Pierre Hermé, the French pastry wizard has also called as ‘Picasso of Pastry’ by renowned Vogue magazine has exclusively designed these three special Haute-Patisserie creations for ANA, which will give its premium customers a taste of the world’s very best patisseries, making them fly across the universe of delightful flavors and sensations for the time of journey.
Pierre Hermé crafted its first dish with mixed use of compote of stewed and raw fruits poached in Sarawak pepper syrup, cream cheese sherbet and sacristan, or flaky biscuit shaped as a twisted stick.
Another dessert is described as a mix of matcha green tea custard, chestnuts pan-fried with pepper and vanilla, chestnut cream, passion fruit jelly and passion fruit flavored biscuits.
And, the third is te mix of warm chocolate ‘Yu’ Tart with bittersweet chocolate ganache and stewed apples seasoned with Yuzu, black chocolate sauce and chocolate sherbet.
The dessert trio will debut from June 2012 for the international First Class passengers and from September 2012 for the Business Class travelers. Also, the full range of especially designed desserts will also be available for a limited time period at Pierre Hermé’s flagship store in Japan, the Bar Chocolat of the Aoyama boutique.
Food enthusiasts can also check the comprehensive list of the world’s most expensive desserts which also includes the Macarons Haute Couture invented by Pierre Hermé.