2014中華航空與晶華酒店(Regent Taipei and China Airlines)推出米其林頭等艙機上餐(First-class Meals)菜色大公開 (中and Engish) @ 良好印象傳媒 Favorable Impression Media @FIMMEDIA

您吃過頭等艙的餐點嗎？良好印象為您完整大公開頭等艙的四季餐點。中華航空特邀麗晶集團集合米其林主廚特別製作頭等艙機上餐，空中食藝廊的菜色設計是原粹飲食精髓與國際視野結合的超群體現，特別選定世界名廚的經典佳餚入菜單，讓饕客也能在機上擁有難忘的餐飲體驗。

Taiwan’s leading hotel business FIH Regent Group will be cooperating with China Airlines, one of the nation’s major 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! Featuring star-studded dishes inspired by world-renowned chefs who have visited and guest-featured at Regent Taipei, 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.

包括了米其林三星主廚馬克‧賀柏林 (Marc Haeberlin)、澳洲三頂高帽主廚馬克‧貝斯特(Mark Best)、米其林一星創意名廚佛提耶 (Ivan Vautier)、法國國寶級主廚史蒂芬‧嘉柏(Stéphane Gaborieau)、法國甜點教父布魯諾德夫(Bruno Le Derf)，同時，更力邀擁有米其林二星殊榮的柏林麗晶酒店主廚克里斯‧洛斯(Christian Lohse) 、北京麗晶酒店主廚宋立濤(Li To Song)、峇里島麗晶酒店主廚克里斯多福‧佩佐勒 (Christopher John Patzold)、普吉島攀瓦角麗晶酒店行政主廚賈斯丁‧巴優克(Justin Baziuk)等名廚們共襄盛舉，每季菜單各有其美，猶如四首高潮迭起、卻和諧相應的美食協奏曲。

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.

晶華華航機上餐 2014年四月春季第一季菜單

前菜: 龍蝦凍佐番茄櫛瓜和茴香沙拉綴橙皮

湯品: 野菇清湯綴蝦夷蔥

主菜: 烤霜降牛小排佐松露醬及燻洋蔥

甜點: 黑巧克力與焦糖蛋糕

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.

首先四月份推出的第一季套餐，鮮美甘甜的醒味前菜是龍蝦凍佐番茄，櫛瓜，茴香沙拉綴橙皮，將新鮮龍蝦與在地時蔬以創意烹調手法製成晶透討喜的龍蝦凍，搭配酥脆爽口的茴香沙拉，呈現清爽無負擔的自然口感

野菇清湯綴蝦夷蔥，集結東西特色百匯菇品，精練岀細膩溫潤的好滋味，湯品中更佐入溫和芳香的蝦夷蔥與珍貴黑松露，使其芳香層次更臻完美

主菜烤霜降牛小排‧松露醬‧燻洋蔥，特選油花豐美的牛小排，搭配風味獨特的燻洋蔥佐松露醬，入口脂腴味濃，口齒留香

甜點部分以黑巧克力與焦糖蛋糕為完美的結尾，嚴選法國頂級巧克力可可巴芮的苦甜巧克力為原料，配上香醇焦糖杏仁脆片，甘美濃郁的滋味令人印象深刻。

晶華華航機上餐2014年七月夏季第二季菜單

前菜: 鮪魚綴紅椒粒附長江豆沙拉佐香茅醬

湯品: 奶味栗子鴨肝佐松露卡布奇諾

主菜: 清蒸龍蝦佐精燉牛尾

甜點: 杏桃白巧克力蛋糕

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.

七月份推出的第二季套餐，開胃前菜為鮪魚綴紅椒粒附長江豆沙拉佐香茅醬，此道料理廣納東南亞特色香料與醬汁，搭配煎至外酥內潤的上選鮪魚，獨特的氣味與口感十分均衡。

湯品部分為奶味栗子鴨肝佐松露卡布奇諾，提供旅客細細品味充滿傳統諾曼地風情的濃郁好滋味。

主菜清蒸龍蝦佐精燉牛尾是將鮮嫩龍蝦肉淋上以龍蝦、小牛高湯、牛尾所燉熬岀充滿膠質的精華醬汁，肉質入口即化，是道洋溢法式風格的奢華佳餚。

甜點杏桃白巧克力蛋糕以鬆軟綿密的白巧克力幕斯為主體，搭配酥脆榛果脆片與糖漬杏桃，香氣縈繞舌尖，甜而不膩口。

晶華華航機上餐2014年十月秋季菜單

前菜: 鹽漬鮭魚佐涼拌卷心菜及檸檬蒔蘿膠

湯品: 椰汁雞肉湯

主菜: 香煎菲力牛排佐法式紅酒醬

甜點: 香蕉焦糖慕斯佐佛手柑奶油

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.

十月份推出的第三季套餐，以鹽漬鮭魚‧涼拌卷心菜‧檸檬蒔蘿膠為清新宜人的開場，甘甜的鹽漬鮭魚與清香蒔蘿膠的絕妙組合，搭配經檸檬汁所調製成的榛子醬，吃起來輕甜均衡的自然口感，讓人身心舒暢！

椰汁雞肉湯選用普吉島道地傳統香料熬煮，風味自然香醇，味道酸辣順口不刺激。

主菜香煎菲力牛排佐法式紅酒醬，外層酥焦淺脆、內裡肉色紅潤的牛排，佐以芳香醇厚的紅酒醬，最能突顯牛肉的甘甜美味。

香蕉焦糖慕斯佐佛手柑奶油是將香蕉蛋糕的輕甜融合微甘的佛手柑奶油、微酸的蜜柑醬，口感清香不膩，是一道多層次的酸甜驚喜甜品。

晶華華航機上餐2015年一月冬季菜單

前菜: 鴨肝派佐無花果凝膠及蜜漬水果

湯品: 義式陳醋番茄青蒜湯

主菜: 香煎海鱸魚菲力佐鮮蛤肉及海帶醬汁

甜點: 巧克力焦糖裹香料佐百香果奶油及抹茶杏仁

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.