Food from a Michelin Chef when departing from Paris
Apr 21, 2018, 8:55 pm
#1
Original Poster
Join Date: Jul 2013
Location: BKK
Programs: TG ROP Platinum, M&M Senator, IHG Platinum, Accor Platinum
Posts: 8,336
Food from a Michelin Chef when departing from Paris
Had the pleasure to fly F from CDG recently and was pleasantly surprised to find some dishes created by the Michelin Chef Francois Adamski. I had the "
Pressé of duck foie gras with smoked eel, small vegetable pickles" (picture below), which was excellent. It was one of the best Starters I have ever had on board of a plane.
Unfortunately I already had my preorder menu so that I could not sample the main dish. Also Royal Silk Class passengers enjoy dishes created by this Chef.
Details here: https://www.thaiairways.com/fr_FR/ne...adamski.pageBy coincidence Francois Adamski was also on board and asked passengers in F and J for Feedback
Hopefully this collaboration will go on and Extended to other destinations!
Pressé of duck foie gras with smoked eel, small vegetable pickles
Pressé of duck foie gras with smoked eel, small vegetable pickles" (picture below), which was excellent. It was one of the best Starters I have ever had on board of a plane.
Unfortunately I already had my preorder menu so that I could not sample the main dish. Also Royal Silk Class passengers enjoy dishes created by this Chef.
Details here: https://www.thaiairways.com/fr_FR/ne...adamski.pageBy coincidence Francois Adamski was also on board and asked passengers in F and J for Feedback
Hopefully this collaboration will go on and Extended to other destinations!
Pressé of duck foie gras with smoked eel, small vegetable pickles
Apr 22, 2018, 7:39 am
#3
Original Poster
Join Date: Jul 2013
Location: BKK
Programs: TG ROP Platinum, M&M Senator, IHG Platinum, Accor Platinum
Posts: 8,336
May 4, 2018, 6:35 pm
#4
Join Date: Jul 2012
Location: Bangkok & Dublin
Programs: Thai ROP Platinum; BA Gold; Marriott Bonvoy Titanium For Life; IHG Diamond Ambassador
Posts: 375
Had the pleasure to fly F from CDG recently and was pleasantly surprised to find some dishes created by the Michelin Chef Francois Adamski. I had the "
Pressé of duck foie gras with smoked eel, small vegetable pickles" (picture below), which was excellent. It was one of the best Starters I have ever had on board of a plane.
Unfortunately I already had my preorder menu so that I could not sample the main dish. Also Royal Silk Class passengers enjoy dishes created by this Chef.
Details here: https://www.thaiairways.com/fr_FR/ne...adamski.pageBy coincidence Francois Adamski was also on board and asked passengers in F and J for Feedback
Hopefully this collaboration will go on and Extended to other destinations!
Pressé of duck foie gras with smoked eel, small vegetable pickles
Pressé of duck foie gras with smoked eel, small vegetable pickles" (picture below), which was excellent. It was one of the best Starters I have ever had on board of a plane.
Unfortunately I already had my preorder menu so that I could not sample the main dish. Also Royal Silk Class passengers enjoy dishes created by this Chef.
Details here: https://www.thaiairways.com/fr_FR/ne...adamski.pageBy coincidence Francois Adamski was also on board and asked passengers in F and J for Feedback
Hopefully this collaboration will go on and Extended to other destinations!
Pressé of duck foie gras with smoked eel, small vegetable pickles
May 4, 2018, 8:04 pm
#5
Original Poster
Join Date: Jul 2013
Location: BKK
Programs: TG ROP Platinum, M&M Senator, IHG Platinum, Accor Platinum
Posts: 8,336
was not the first time I saw that, probably for around 2 years around?
May 5, 2018, 2:47 am
#6
Join Date: Jul 2012
Location: Bangkok & Dublin
Programs: Thai ROP Platinum; BA Gold; Marriott Bonvoy Titanium For Life; IHG Diamond Ambassador
Posts: 375
recently they also changed the way they serve caviar. instead of beeing served from a larger can and from a cart, you get your own small glass of caviar and some halfmoon-shape plate with all the trimmings
was not the first time I saw that, probably for around 2 years around?
was not the first time I saw that, probably for around 2 years around?