Regent Hotels to supply Gourmet menus for China Airlines

  • Published by Ozgur Tore

Taiwan’s leading business hotel FIH Regent Group will be cooperating with China Airlines to bring a delicious combination of excellent food and service.

Regent-China-Airlines-menuRegent Taipei’s Bespoke Gourmet menus will be exclusively available for China Airlines’ First Class passengers. Bespoke Gourmet by Regent offers an exclusive opportunity for guests to revisit or try the masterpieces from Regent’s amazing guest chefs. Available from April 1st to March of 2015, the Bespoke Gourmet in-flight meals will be offered for First Class passengers flying from Taiwan to Europe and the Americas, and will include delicious masterpieces from four executive chefs at Regent hotels worldwide. New menus will be served every three months, with four different “seasonal” menus in total.

These in-flight menu masterpieces are inspired by Michelin three-star chef Marc Haeberlin, Australia three-hat chef Mark Best, Michelin one-star chef Ivan Vautier, world-famous French chef Stéphane Gaborieau, and French confectionary master Bruno Le Derf, as well as four executive chefs from Regent hotels around the world: Michelin two-star Executive Chef Christian Lohse from Regent Berlin, Executive Chef Li To Song from Regent Beijing, Executive Chef Christopher Patzold from Regent Bali, and Executive Chef Justin Baziuk from Regent Phuket Cape Panwa.

The first season menu will be on-air in April, and features lobster jelly with dried tomato, zucchini, orange peel garnish and fennel salad; wild mushroom consommé with shrimps and chives, roast beef short rib with truffle sauce and smoked onion, and dark chocolate caramel cake for dessert.

The second season for July includes a menu of pink pepper crust tuna with caramelized eggplant, long bean salad, tofu mussel fritter and lemongrass dressing; chestnut milk duck liver with fresh truffle cappuccino foam, Maine lobster and oxtail stew with barley corn, and apricot white chocolate cake for dessert.

For the third season menu for October, enjoy cured salmon with coleslaw, lemon and dill jelly; tom kha gai soup (coconut chicken soup), pan-roasted beef fillet with fresh bamboo quenelle, green asparagus, and bordelaise sauce, and banana caramel mousse with Buddha’s hand citrus for dessert.

Next January, the fourth season menu includes duck liver pate with fig jelly and confit fruits; cream soup of vine tomatoes and spring leek with aged balsamic vinegar, sea bass fillet with clam and seaweed sauce, and chocolate fudge with spices, passion fruit cream, and matcha almonds for dessert.


Most Read in this category since 01.01.2017

Prev Next


Spend a Romantic Weekend in Tallinn, Estonia

Spend a Romantic Weekend in Tallinn, Estonia

Beginning of December 2016, me and my wife visited Tallinn, the capital of Estonia, and if you are searching for a romantic weekend, then you should consider Tallinn. The Estonian capital offers tra...

Best of Greek Islands with Celestyal Cruises

Best of Greek Islands with Celestyal Cruises

In Summer 2016, I had chance to sail to Greek Islands with the Celestyal Cruises. In an organization with Karavan Cruises, travelers enjoyed best of Greek islands with Celestyal and received a compl...

Unique and Luxurious Vacation Destination in Turkey: Cappadocia

Unique and Luxurious Vacation Destination in Turkey: Cappadocia

ftnNEWS would like to present you a unique vacation idea here in Turkey: Cappadocia Region. Located on the central Anatolia plateau within a volcanic landscape sculpted by erosion to form a successi...