AF292 CDG-KIX 21 January 2007 Espace Affaires
TRADITIONAL SERVICE
Choice of Hors d'Oeuvre
. Foie gras with spices and fig chutney
. Peppered fillet of salmon and pasta salad with trout roe
Choice of Main Courses
. Fillet of red snapper served with vegetable ragoût and saffron potato
. Lamb noisette accompagnied by bean purée and sugar snap peas with olive oil
. Japanese specialty "Kamo no teriyaki": duck with reiyaki sauce accompagnied by rice Misoshiru
. Plat du jour: Baked fillet of chicken accompagnied by shellfish sauce with a touch of anise, with herbed artichokes and mashed potatoes with orange zest.
Our Special Selection of Cheese
Camembert, Cabécou, Fourme d'Ambert
Assortment of Desserts
Farmer's chese entremets with mango, Peruvian chocolate cake, sherbet served with cookies, choice of fresh fruit
Expresso is served at our bar Espace
BUFFET
Buffet bar snacks are available throughout the flight
Asian noodles, sandwiches, cookies, baskets of dried and fresh fruit
BREAKFAST
Fruit juice, coffee, tea, hot chocolate
Fresh fruit, cereal yogurt
Fresh bakery selection, breakfast partries, butter and preserves
Choice of Main Courses
Omelette erved with cêpe mushroom cream sauce
Crêpes Suzette accompagnied by double cream, watermelon and orange preserves
Champagne
Bollinger Spécial Cuvée
White Bordeaux
Pessac-Léognan Château Coucheroy 2004 Lurton
Red Burgundy
Savigny-lès-Beaune 2004 Jaffelin
Red Bordeaux
Haut-Médoc Château Reysson 2003 Cru Bourgeois Supérieur
Last edited by SpiderBen; Jan 26, 2007 at 6:22 am