by Frances Cha
For dessert aficionados, Pierre Herm�'s mosaic macarons are almost reason enough to go to Paris. All Nippon Airways (ANA) is hoping that the French p�tissier's new in-flight desserts will tempt more luxury travelers its way. ANA announced last week that they'd recruited Herm�, 40, to create three designer desserts to be served in first class starting in June on the airline's European and U.S. routes from Narita. Business class flyers will also get a taste beginning in September. So what did the only pastry chef to be appointed Chevalier de l'Ordre national de la L�gion d'Honneur dream up for the sky?
For Pierre Herm�, fancy airline desserts are no laughing matter.A mixed fruit compote in Sarawak pepper syrup and cream cheese sacristan, a matcha green tea custard with pan-fried chestnuts and a bittersweet chocolate "Yu" tart. "The contrast of temperatures flirts with the potent flavor of bitter dark chocolate which is further held in suspension by the subtle fruity note," wrote a humble Herm� about the menu. We're not quite sure what that means, but since it's dessert and not shrimp, Herm� can afford to get creative with temperature in the air. The specially created goodies will also be available at the chef's Aoyama flagship store Bar Chocolat from July. Pierre Herm� Paris Aoyama, La Porte Aoyama, Jingumae 5-51-8, Shibuya-ku, Tokyo; +81 3 5485 7766; Open every day noon-8 p.m.
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