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 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.
