Caviar on NH F class?
Mar 22, 2013, 12:50 pm
#1
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Caviar on NH F class?
Hi,
I am flying NRT-JFK soon on NH F on the 773 and I was wondering whether they still serve Ossetra caviar regularly. Thanks!
I am flying NRT-JFK soon on NH F on the 773 and I was wondering whether they still serve Ossetra caviar regularly. Thanks!
Mar 22, 2013, 3:57 pm
#6
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Location: Tucson, AZ, USA. UA 1K, reluctant but * best in class * DL FO/MM. Former BA jumpseat rider and scourge of Dilbertian management and apologists. As LX might - and do - say: "....an experienced frequent flyer of international airlines"
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Mar 23, 2013, 1:56 pm
#12
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Specifically on the subject of the caviar, I really enjoyed the chilled vodka shot which the FA offered in parallel with the plate. Those Russians sure know their food pairing...
By the way, since we're on the topic of NH F meals in a general sense, what do you all think about the amuse bouche? My thoughts as follows:
- Nice presentation, but IMHO, generally completely unappetizing.
- A strange combination of Western and Japanese flavors, including the ever present chilled jellied ball of fois gras. Really don't like cold fois gras.
- Lately I've noticed the traditional NH "breadsticks" have been rather cold and lack crunchiness, e.g. they got too moist somehow during the process, perhaps the entire amuse bouche is refrigerated as is? Illogical but..
- The FA is generally shocked when I return the dish nearly in the same state as she delivered it. Sometimes I've simply told them to skip it, which seems to elicit similar shock.
Mar 23, 2013, 6:35 pm
#13
Join Date: Sep 2009
Programs: UA GS>1K>Nothing; DL DM 2MM; AS 75K>Nothing>MVP
Posts: 9,341
While I haven't tried it myself, I heard some hearsay from another NH elite that it was possible given availability (e.g. everyone else has had their appetizer and hasn't ordered it).
Specifically on the subject of the caviar, I really enjoyed the chilled vodka shot which the FA offered in parallel with the plate. Those Russians sure know their food pairing...
By the way, since we're on the topic of NH F meals in a general sense, what do you all think about the amuse bouche? My thoughts as follows:
- Nice presentation, but IMHO, generally completely unappetizing.
- A strange combination of Western and Japanese flavors, including the ever present chilled jellied ball of fois gras. Really don't like cold fois gras.
- Lately I've noticed the traditional NH "breadsticks" have been rather cold and lack crunchiness, e.g. they got too moist somehow during the process, perhaps the entire amuse bouche is refrigerated as is? Illogical but..
- The FA is generally shocked when I return the dish nearly in the same state as she delivered it. Sometimes I've simply told them to skip it, which seems to elicit similar shock.
Specifically on the subject of the caviar, I really enjoyed the chilled vodka shot which the FA offered in parallel with the plate. Those Russians sure know their food pairing...
By the way, since we're on the topic of NH F meals in a general sense, what do you all think about the amuse bouche? My thoughts as follows:
- Nice presentation, but IMHO, generally completely unappetizing.
- A strange combination of Western and Japanese flavors, including the ever present chilled jellied ball of fois gras. Really don't like cold fois gras.
- Lately I've noticed the traditional NH "breadsticks" have been rather cold and lack crunchiness, e.g. they got too moist somehow during the process, perhaps the entire amuse bouche is refrigerated as is? Illogical but..
- The FA is generally shocked when I return the dish nearly in the same state as she delivered it. Sometimes I've simply told them to skip it, which seems to elicit similar shock.
On the other hand I had a flounder filet as the main course recently which was outstanding.
And BTW....I don't think you should have to ask for seconds on the caviar....in this respect LH is way ahead.
Mar 24, 2013, 5:52 pm
#14
Join Date: Jul 2004
Posts: 2,558
While I haven't tried it myself, I heard some hearsay from another NH elite that it was possible given availability (e.g. everyone else has had their appetizer and hasn't ordered it).
Specifically on the subject of the caviar, I really enjoyed the chilled vodka shot which the FA offered in parallel with the plate. Those Russians sure know their food pairing...
By the way, since we're on the topic of NH F meals in a general sense, what do you all think about the amuse bouche? My thoughts as follows:
- Nice presentation, but IMHO, generally completely unappetizing.
- A strange combination of Western and Japanese flavors, including the ever present chilled jellied ball of fois gras. Really don't like cold fois gras.
- Lately I've noticed the traditional NH "breadsticks" have been rather cold and lack crunchiness, e.g. they got too moist somehow during the process, perhaps the entire amuse bouche is refrigerated as is? Illogical but..
- The FA is generally shocked when I return the dish nearly in the same state as she delivered it. Sometimes I've simply told them to skip it, which seems to elicit similar shock.
Specifically on the subject of the caviar, I really enjoyed the chilled vodka shot which the FA offered in parallel with the plate. Those Russians sure know their food pairing...
By the way, since we're on the topic of NH F meals in a general sense, what do you all think about the amuse bouche? My thoughts as follows:
- Nice presentation, but IMHO, generally completely unappetizing.
- A strange combination of Western and Japanese flavors, including the ever present chilled jellied ball of fois gras. Really don't like cold fois gras.
- Lately I've noticed the traditional NH "breadsticks" have been rather cold and lack crunchiness, e.g. they got too moist somehow during the process, perhaps the entire amuse bouche is refrigerated as is? Illogical but..
- The FA is generally shocked when I return the dish nearly in the same state as she delivered it. Sometimes I've simply told them to skip it, which seems to elicit similar shock.
If they give you a second, another passenger would have to go without a first.
The best appetisers came with the single bread stick, the macaron, and the madeleine on a stick - all three were placed in a glass. Then they had the 3 other weird jiggly things on the plate. I think the macarons were made by Pierre Herme. This lasted about 10 seconds, and now they're back to the usual stale breadsticks and dead things in jelly. My guess is the Pierre Herme macarons were just too expensive, and they are cost cutting. But at least they still have his sweets for the desserts course. Now if they could manage to plate them properly, as he intended, and as in the photo they have loaded with the meals. His desserts need to be done properly or not done at all.
Also of note - in the caviar picture above - this is not presented properly. The FA should have removed the black "lacquer style" japanese tray first. No caviar, and no other "western" course, should be placed on that tray. It should have been removed and then replaced when the Japanese meal resumed.
Last edited by Flyingfox; Mar 24, 2013 at 7:42 pm