InsaneTravel

FRANKFURT (FRA)
To VANCOUVER INTERNATIONAL (YVR)
LH 492 Aircraft: Airbus 340-600 (346)
Seats 1G 1D
Departs: Tue Apr 10 2012 13:10
Arrives: Tue Apr 10 2012 14:20
Duration: 10h10 min

This was our last flight, time to go home.


This photo was taken on April 10, 2012 using a Sony DSC-W80 camera.

Description:
After 9 flights, countless lounges I don't know how I was able to eat more. I had the "Amuse Bouche", 3 plates of appetizers, caviar + vodka, main, cheese + port, chocolates and I saved my dessert for my wife who slept through the first and 2nd services. I wasn't sleeping but I skipped the 2nd service.

The champagne was the "D" de Devaux Brut, Champagne Veuve Devaux.

Trip Report: Part 10 - FRA - YVR

tootsiegirl

InsaneTravel, how far ahead did you have to book to get this fabulous trip.. Thanks for sharing all the great pics...

JohnDP

deleted.

InsaneTravel

Hi Tootsiegirl,

I booked:
YVR-FRA-ICN-NRT-BKK-SGN-BKK-HKG-FRA-YVR (All first except SGN-BKK in Business) in July 2011 (Just before the points required increased).
Everything was quite easy to get except YVR-FRA and HKG-FRA which only had 1 or 2 days per month available. This thread is the "Food" Report. The full trip report can be found here: The World in First Class (Asia-Europe)


Just to perhaps give you some ideas for your trip (I read your other post in the Aeroplan Forum).

We also took:
YVR-YYZ-YUL-MUC-CDG-BKK-HKT-BKK-FCO-ZRH-YUL-YVR In Nov 2011, this was mostly in first and we booked it about 8 months before.

and
YVR-YYC-FRA-MUC-BKK-IST-ATH-FRA-YVR
In Dec 2010, all in Business and for this one we booked about 1 month before departure.

If you have any questions or would like to discuss these trips, please switch back to your other post

Thanks !

IT

Kiwi Flyer

Air New Zealand
Business Class menu
Auckland to Shanghai
April 2012


Supper

Fast dine

Oriental seafood soup with shrimp, crabmeat, snapper and black mushroom

Black and white sesame panna cotta with mango compote

To begin

Poached king prawns with cocktail sauce, tomato jelly and micro greens

From the bakery

Sourdough bread, dark rye with caraway seed bread and garlic bread

Mains

Miso braised beef short rib with mustard potato mash, roasted gingered carrots, green beans and green olive tarragon salsa

Soft herb and sour dough baked New Zealand salmon with fennel risotto, courgettes, tomato caper broth and lemon herb butter

Golden fried chicken with ginger and Shaoxing wine sauce, pak choy, carrot, black mushroom and steamed rice

To finish

Gourmet ice cream dessert of black Doris plum and creme fraiche and fig and honey ice cream

Cheese

A selection of fine New Zealand hard, soft and blue cheeses

Hot drinks

Freshly brewed or decaffeinated coffee, jasmine green tea, herbal tea or hot chocolate


Self-service snacks

Help yourself from our range of snacks available for you to enjoy during your flight. For something more substantial, ask your flight attendant for a hot noodle soup or a selection of dim sum.


Breakfast

Wake-up drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, jasmine green tea, herbal tea or hot chocolate

Light breakfast

A bowl of muesli with yoghurt and fresh fruit is available as a lighter option

Full breakfast

Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast

Fresh fruit salad

Fruit or plain Greek style yoghurt

Toasted Muesli and Light and Right Berry cereal, Weet-Bix, Cornflakes

From the bakery

Croissants, muffins, Vogel's, brioche or fruit toast offered with fruit conserve

From the stove

Cheddar and chive scrambled egg with chicken sausage, cherry tomato and potato

Vanilla hot cakes with gingered apples, creme fraich, raspberry and blueberry compote

Asian breakfast of barbecued pork with stir fried noodles, pak choy, kai lan and egg pancake


Drinks

Wine

The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

New Zealand Sparkling Wine

Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste.

Champagne

G.H. Mumm Cordon Rouge, France
The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.

Spirits

Glenfiddich Malt Whisky, Chivas Regal Blended Whisky, Jack Daniel’s Black Label, Gordons Gin, 42 Below Vodka, Courvoisier VSOP, Coruba Rum, Ron Bacardi Superior

Port and Liqueurs

Portuguese Port, Grand Marnier, Baileys Irish Cream

Beer

A selection of beer featuring Steinlager Pure, Export Gold, Heineken and low alcohol lager.

Cold drinks

Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola, diet lemonade.

Hot drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, green tea, jasmine green tea

Nivek

Qatar Airways Business Class
Singapore (Sin) - Bali (DPS)
Date : 5th April 2012





[1] Black Pepper Beef :









[2] Linguine Pasta :

Kiwi Flyer

Air New Zealand
Business Premier and Business Class menu
Wine Guide
February to July 2012 2012

Sauvignon Blanc

Cable Bay
Marlborough
Sauvignon Blanc 2011
A combination of modern and traditional winemaking techniques has produced a wine with excellent fruit concentration, crisp acidity and generous texture. Ripe tropical and stone fruit aromas harmonise with capsicum and gooseberry characters. A creamy mouth feel adds backbone to a wine which delivers a long zesty finish.

Lawson's Dry Hills
Marlborough
Sauvignon Blanc 2011
Lifted passionfruit, lime zest, stonefruit and floral aromatic notes produce a fresh, complex nose displaying wonderful varietal character. These are also found on the palate along with crisp acidity, chalky minerality and great length. Barrel fermentation has produced subtle mealy characters and added weight.
Winner : Pure Gold Medal 2011 Air New Zealand Wine Awards

Matua Valley
Marlborough Reserve Release
Sauvignon Blanc 2011
Bright green in colour, the nose is packed full of tropical and citrus fruits aromas. The palate is layered and elegant with focused fruit driven characteristics, with classical Marlborough acidity enhancing structure and length. A delightful drop for enjoyment now as a refreshingly, classic Marlborough Sauvignon Blanc.

Two Rivers of Marlborough
"Convergence"
Sauvignon Blanc 2011
Bright straw with golden / green hues, an abundance of ripe tropical fruit is overlaid with exotic gooseberry and attractive herbal pungency. The palate displays great concentration yet has a stylish elegance - fresh, balanced and persistent flavours with a long mineral finish.



Chardonnay

Crossroads Winery
Hawke's Bay
Chardonnay 2010
Brimming with personality and boasting a zesty elegance this wine's fine acids make for a refreshing, fruity yet complex wine. This vibrancy can be tasted in the juicy pear and white peach flavours. Complementing this lovely fruit are fine leesy notes lingering on the very long finish.

Riverby Estate
Marlborough
Chardonnay 2009
A bright medium straw in colour, the initial impression on the nose is of citrus and ripe stone-fruit, on a backdrop of butterscotch and caramel with vanilla and an almost lemon meringue character. This is an impressively powerful and yet refined wine, concentrated, rich and very appealing.

Saint Clair
Marlborough Pioneer Block 10
Twin Hills Chardonnay 2010
The palate is elegant and complex, with flavours of tropical fruits and fig, supported by a salty but underlying minerality. Nine months maturation on lees in French oak has provided a biscuity note and a mouth filling viscosity. It has a firm acidity that leads to a warm lingering finish.


Premium Aromatic Wines

Hunter's Wines
Marlborough
Riesling 2010
A youthful wine exhibiting fresh lime, citrus and green apple characteristics with hints of tropical fruits. It's invigorating acidity supports the lively and crisp structure of the wine presenting floral notes and a stringly long finish on the palate.

Lawson's Dry Hills
Marlborough
Gewurztraminer 2009
The wine is luscious and round with gentle acidity, balanced by a hint of sweetness. Lemon peel, marmalade, candyfloss, coriander, ginger and floral notes can all be found on the nose. The palate is mouthfilling and rich with lovely concentration. Lychee, lemon and Turkish delight flavours lead on to a long spicy finish.

Mt Difficulty
Central Otago Pinot Gris 2010
The warm 2010 vintage produced aromas of white peach and peach blossom, mingled with Bosc pear, in this dry style Pinot Gris. The palate displays luscious fruit in the same vein, while the mid palate is full, creamy and well textured. The wine has a rich, minerally, ston-fruit driven finish.

West Brook
Waimauku
Pinot Gris 2011
A toast to the vineyard team who brought the fruit home! Fresh, vibrant and exotic (the wine); it is redolent of crisp summer red apple, lily musk and a squeeze of mandarin. Stone-fruits and melon pervade the palate, with a satisfying off-dry finish.


Pinot Noir

Crossroads Winery
Marlborough
Pinot Noir 2010
Alluring with a distinct fragrance of strawberries and aromatic red fruits this is a very focused yet supple Pinot. Once in the mouth deeper, darker fruits emerge to bring a depth and intrigue to the mid palate. The tannins are very fine grained following the fruit onto a long, elegant and persistent finish. The flavours linger on and on.

Dessert Heart Wine Company
Central Otago Untamed Heart
Pinot Noir 2008
Deliciously concentrated with lovely aromas of rich dark cherry, with undertones of spicy dried herbs. A complex, yet approachable wine, opulent on the palate, exquisitely structured with silky tannins, a well balanced, refreshing, acidity shows elegance and persistence on the finish.

Esk Valley
Marlborough
Pinot Noir 2009
This is a full bodied and complex style of Pinot Noir showcasing the quality of the 2009 harvest. Very typical of Marlborough Pinot Noir, it exhibits flavours of red fruits, plum and cherry with a subtle oak influence. Although a powerful and full bodied wine, it has an elegance and underlying acidity which make it a fine match with food.

Te Mara Estate
Central Otago
Pinot Noir 2009
Ruby red in colour, clear with the nose showing vanilla overtones mixed with soft oak, red currants, plums and cherries. Some spices and black peppers complete the complex mis. On the palette it has silky smooth tannins allowing the fruit flavour to develop in the mouth and finishes off with spices and black peppers.

The Crater Rim
Waipara
Pinot Noir 2009
Aromas of red cherries, grandma's rose garden, savoury spice and hints of game. The palate has bright red and black fruit flavours. Fine, grainy tannins add texture. complemented by mineral acidity on the finish. This wine is a classic example of Waipara Pinot Noir from and excellent North Canterbury vintage.


Premium Red Wines

Clearview Estate
Hawke's Bay Enigma
Merlot Malbec Cabernet Sauvignon 2009
From the exceptional and incredibly ripe 2009 vintage comes this seductive and sensuous red wine. This wine ranks amongst the best reds ever produced in our history. A blend of 3 grape varieties, the flavours of plum, sweet spicy cassis, mint and earthy violets combine with long fine-grained tannins and sweet oak.

Crossroads Winery
Hawke's Bay
Merlot 2009
This wine surges with dark and lush bramble and blackcurrant the nose gives way to a supple palate. Intense violet and cigar box aromas stream through the mouth and onto the long finish. The tannins are rich and elegant. 2009 was a classic Hawke's Bay red wine vintage.

Matawhero Wines
Gisborne
Merlot 2010
Colour : Deep crimson.
Aroma : Brooding complex nose. Hints of wild berry, blackcurrant, toasty oak and leather.
Palate : Full bodied red wine. Sweet fruit on entry, the wine has good concentration and flavour. Again wild berry with doris plum. Firm tannin means the wine finishes dry.

Mills Reef Winery
Gimblett Gravels
Reserve Syrah 2010
This wine has complex aromas featuring raspberry, blueberry and blackcurrant overlaid with white pepper, and mocha, chocolate and subtle olive / pastrami savoury notes. There is a slightly herbal note, and hints of caramel and vanilla bean. Very supple and appealing, this is an elegant and beautifully poised wine.

Villa Maria
Hawke's Bay
Private Bin Syrah 2009
The nose displays great character with bright berry fruit and crushed violet aromas. The palate is rich with pepper, plum fruit, spice and wild herb notes, complemented by silky smooth tannins. This is a supple wine which displays sheer drinkability.


Dessert Wines

Allan Scott
Marlborough Late Harvest
Riesling 2009
Apricot, white stone fruits and spice with beeswax contributed by the "noble rot" botrytis control the aromas. A viscuous concentration of these fruits levelled out and balanced with juicy acid seduces the palate to construct a lengthy and satisfying mouthful. The Allan Scott Late Harvest Riesling is an ideal accompaniment to pate, blue cheese, pears, and many dessert dishes, and is perfect for drinking at present or can be cellared for future enjoyment.

Alpha Domus
Hawke's Bay
AD Noble Selection 2009
The hand harvested botrytised Semillon/Sauvignon Blanc was basket pressed, fermented in new French oak barriques and matured in barrel for three months. It is a golden coloured wine with a bouquet expressing classic honeyed botrytised aromas of citrus fruit, mango and quince underscored by spice and oak nuances. The complex, silky textured palate has tiers of luscious melon, stonefruit and clover honey supported by hints of nutmeg and smoky oak. Wonderfully concentrated it is balanced by a fresh citrus edge.

Riverby Estate
Marlborough
Noble Riesling 2009
This wine is deep, rich lemon to pale gold in colour. It has spell binding aromatics featuring an array of intensely ripe stonefruit characters, predominantly exquisitely ripe apricot, peach and nectarine, on a classically orange zesty, citrus backdrop. On the palate it is luscious and mouth coating with an extraordinary richness and yet has an ethereal sensual quality.

Nivek

Qatar Airways Business Class
Bali (DPS) - Singapore (Sin)
Date : 8th April 2012



[1] Spicy Chicken :







[2] Tagliatelle with Salmon :



Enjoy!

Kiwi Flyer

Air New Zealand
Business Class menu
Los Angeles to London
April 2012


Dinner

To begin

Smoked salmon,
watercress shoots, toasted almonds, burnt orange mayonnaise

From the bakery

Wholegrain sourdough bread, garlic bread, olive bread

Mains

Pan fried cod
on smoked potato mash with wilted spinach and ginger roasted carrots with water chestnut and caper salsa

Caramelised garlic and parsnip soup
with crispy leek and sage

Lamb two ways
with seared loin and braised lamb shank with pancetta fried potatoes, minted peas and confirt tomatoes

Angus beef burger
with salad greens, red onions, cheese and bacon served with beetroot and mustard seed chutney

To finish

Ice cream sundae
with pineapple and coconut ice cream, passionfruit mango coulis and ginger crunch

Meyer lemon meringue tart
with cookie crumb crust and mascarpone vanilla cream

Fresh fruit selection

Cheese

New Zealand cheese selection
of Kapiti Kakariki brie, Kapiti Kahurangi blue and Kapiti aged cheddar served with fig relish and a cracker selection


Breakfast

Get yourself started with a strawberry smoothie or your choice of juice.

From the pantry

Fresh fruit salad

Wild berry compote

Non fat plain yoghurt

Non fat plain yoghurt with wild berries

Honey nut granola

Raisin Bran

Weet-Bix

Corn Flakes

From the bakery

Croissant

Wholewheat, white or raisin pecan toast with your choice of :
Marmalade
Strawberry jam
Marmite
Vegemite

From the stove

Waffles
with fresh strawberry compote and banana whipped cream

Scrambled eggs
with chicken and sun dried tomato sausage, streaky bacon, cherry tomatoes and herbed potatoes

Poached eggs
on English muffin with smoked salmon, asparagus, tomato and hollandaise sauce

Hot bacon roll
a warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce


Self-service snacks

Help yourself from our range of snacks available for you to enjoy during your flight.


Drinks

Wine

The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

New Zealand Sparkling Wine

Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste.

Champagne

G.H. Mumm Cordon Rouge, France
The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.

Spirits

Glenfiddich Malt Whisky, Chivas Regal Blended Whisky, Jack Daniel’s Black Label, Gordons Gin, 42 Below Vodka, Courvoisier VSOP, Coruba Rum, Ron Bacardi Superior

Port and Liqueurs

Portuguese Port, Grand Marnier, Baileys Irish Cream

Beer

A selection of beer featuring Steinlager Pure, Export Gold, Heineken and low alcohol lager.

Cold drinks

Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola, diet lemonade.

Hot drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate

Kiwi Flyer

Lufthansa
Business Class menu
London to Frankfurt
April 2012


Meal

Styrian Pumpkin Salad with Tuna Strip

Goat's Milk Cream Cheese Tartar on Parsley Pesto

Bean Salad made of Five Different Beans aromatised with Cumin, Savory, Dried Diced Tomatoes and Red Chilli

Balsamic & Pear Jelly Cubes

Kiwi Flyer

Lufthansa
Business Class menu
Frankfurt to Bologna
April 2012


Meal

Frankfurters on "Anapuma" Lentil Salad and Herbed Quark

Grune Sauce (herbal green sauce, a Frankfurt specialty) with Potatoes

Egg and Parsley

Frankfurter Schnitte (a slice of cake)

Kiwi Flyer

Lufthansa
Business Class menu
Bologna to Frankfurt
April 2012


Meal

Frankfurters on "Anapuma" Lentil Salad and Herbed Quark

Grune Sauce (herbal green sauce, a Frankfurt specialty) with Potatoes

Egg and Parsley

Frankfurter Schnitte (a slice of cake)

Kiwi Flyer

Lufthansa
Business Class menu
Frankfurt to Zurich
April 2012


Meal

Frankfurters on "Anapuma" Lentil Salad and Herbed Quark

Grune Sauce (herbal green sauce, a Frankfurt specialty) with Potatoes

Egg and Parsley

Frankfurter Schnitte (a slice of cake)

Kiwi Flyer

ANA
Business Class menu
Frankfurt to Tokyo
April 2012


Drink

Champagne

Champagne Jacquart Brut 2005
Champagne France
Chardonnay / Pinot Noir
A rare gem that has collected praise from around the world, and even been served at the Nobel Prize dinner. A citrus aroma meshes with a croissant-like fragrance for an elegant taste that envelopes the acidity in strong bubbles.

White Wine

Rully "Clos des Mollepierres" 2010 Domaine Roux Pere et Fils
Cote Chalonnaise Burgundy France
Chardonnay
This famous domaine owns a large field around Saint-Aubin, a hidden treasure for white wines. Noted for its fragrance that is fresh like grapefruit, this wine has a rich fruit flavour that overwhelms its faint bitter taste.

Graacher Himmelreich Riesling Kabinett 2008 Bischofliche Weinguter
Mosel Germany
Riesling
This historical winery was named by a monk in 1561. The honey-soaked aroma mixes with the acacia flower fragrance for a fresh and fruity wine that maintains delicate harmony between acidity and soft sweetness.

Red Wine

Chateau Villa Bel Air 2007
Graves Bordeaux France
Cabernet Sauvignon / Merlot / Cabernet Franc
Owned by owners of Chateau Lynch-Bages, this small chateau has recently earned high marks. The black currant and prune tastes softly mask the faint hint of vegetable flavor in this robust and elegant wine.

Tinpot Hut Marlborough Pinot Noir 2010
Marlborough New Zealand
Pinot Noir
The spotlight shines on this brand, established in 2006 by Fiona Turner, the brewer behind Marlborough. Violet and plum fragrances add a fresh taste to this wine with its harmony between elegant acidity and fine tannin.

Snacks

Assortment of select cheeses

Rice crackers

Enjoy a selection of monthly amuse-bouche before your meal
On flights leaving from Japan, these dishes use seasonal ingredients. Each combination features four dishes that fuse Japanese ingredients with methods from Western cooking. Enjoy the in-season taste that is an extraordinary match with wine or Japanese sake.

Sake

Daishichi (Fukushima) Medium dry
Using the traditional distillation method "Kimoto process", this liquour brings out the potential of rice for a comfortable flavor.

Chiyokotobuki (Yamagata) Dry
The flavor of rice adds fullness to an exquisite ginjo aroma. Matured for over 2 years to give it a mellow taste.

Jokigen (Ishikawa) Medium dry)
This sake draws out the flavor of rice, letting you experience the unique breadth of the Yamahai process.
* This brand is only available on flights to and from Narita. It will no longer be offered once the stocks run out.


Shochu

Kawagoe (Sweet potato - Miyazaki)
A sweet potato variety called Koganesengan is used for this sweet potato shocks featuring a mellow feel on the tongue.

Hakat Dontaku (Mugi barley - Fukuoka)
Barley, a specialty product of Amagi, Fukuoka Prefecture, is used and left to ferment for 3 years for the smooth flavor characterizing this shochu.

Umeshu (Plum Wine)

Nankobai no Kodawari Umeshu (Oita)
Made from choice fruity nankobai Japanese plums, this liquor matures for a long time until rich.

Aperitif & Cocktail

Dry Sherry
Campari (Soda / Orange)
Kir
Kir Royal
Martini
Gin & Tonic
Bloody Mary
Screwdriver

Spirits

Chivas Regal 12YO
Jack Daniel's Black
Suntory Yamazaki 12YO
Gin
Vodka

Beer

Digestif

Camus VSOP
Baileys Original Irish Cream
Cointreau

Soft Drink

Aromatic Kabosu ANA's Original Drink
Orange Juice
Apple Juice
Tomato Juice
Grapefruit Juice
Coca-Cola
Coca-Cola Zero
Sprite
Ginger Ale
Still Mineral Water
Sparkling Mineral Water
Milk
Green Tea (Hot Cold)
Herbal Tea ANA's Original Blend
Night Blend (Balanced Tea)
Morning Blend (Glucks Tea)
Items to help you have a pleasant sleep

Coffee, decaffeinated coffee, and tea can be served at any time. Ask a cabin attendant to order.


Japanese-style course

Seasonal ingredients have been selected and elaborately cooked to create soothing tastes.

Zensai
Assortment of seasonal appetizers

Kobachi
Braised scallop and bamboo shoot in soy-based sauce

Sunomono
Marinated smoked salmon and mackerel in vinegar sauce

This assortment of seasonal appetizers combines several dishes, including simmered shrimp and roasted eel wrapped in egg, for one luxurious plate.
A small bowl contains seasonal foods : bamboo shoots and wakame.

Shusai
Grilled Pacific cod with citron soy sauce 129kcal
Firm Pacific cod is marinated in soy sauce, mirin, and other seasonings and then griloed. Enjoy the delicate flavor of this white fish with the delicious flavor of the plump meat.

Rice
Freshly-steamed rice, miso soup, and assorted Japanese pickles

Original Parfait
Vanilla and raspberry yogurt ice cream parfait
The pale pink of the raspberry yogurt and the green of the kiwi fruit sauce create a dessert parfait with a spring-like finish.

Course meals are available only for the first meal.


Western-style course

Enjoy dishes our chef is proud of, made of seasonal ingredients carefully selected for the best taste.

Appetizer
Bouillabasse-style seafood terrine
Based on a bouillabaisse, this terrine is rich in seafood flavor.
The spicy mayonnaise "rouille" serves as a perfect match to give the dish a colorful, spring-like finish.

Main Plate (Please choose one of the following plates)

Sauteed fillet of beef, black pepper flavor with Cotes du Rhone wine sauce 289kcal or grated daikon radish soy sauce 276kcal
This pepper-flavored steak has a slight kick of spicy flavor.
Enjoy with an elegant sauce using Cotes du Rhone red wine or a Japanese grated daikon radish soy sauce.

Sauteed sea bass with garlic-flavored vegetables and saffron shellfish sauce 258kcal
Sea bass, with a hint of herb flavor, is grilled on its skin. The dish is given a light touch with a highly fragrant saffron sauce including broth made from Orient clam, short-necked clam, and mussels.

Bread

Two varieties of bread served with dairy butter and olive oil
Steamed rice, miso soup, and assorted Japanese pickles also available.

Original Parfait

Vanilla and raspberry yogurt ice cream parfait
The pale pink of the raspberry yogurt and the green of the kiwi fruit sauce create a dessert parfait with a spring-like finish.


Plate Dining

Enjoy a variety of flavors in one plate with this meal that offers wonder and discovery. The Yonemura plate provides a creative meal that could be defined as both French and Japanese cuisine.

Fresh garden salad

Lobster curry with steamed rice 486 kcal

Fresh seasonal fruit

Each Plate Dining meal is prepared after receiving an order. Therefore, there will be a short wait until the meal is served.


Light Dishes

We have light dishes available for you to enjoy anytime you like.

Fresh garden salad with creamy pepper dressing
Enjoy this fresh vegetable green salad with a creamy pepper dressing.

Hot Japanese udon noodles, garnished with dried sea lettuce
The seaside flavor adds a comforting scent to the calming flavor of Japanese broth.

Ramen noodles in miso-based soup with Welsh onions
Rich miso-based soup mixes well with the springy noodles.

Braised chicken and egg served over steamed rice
Fluffy egg envelopes the gentle flavor of chicken and onions simmered in a sweetened soy sauce.

Minestrone soup
The tastes of tomatoes and herb vegetables blend into a hearty soup.

Sandwich : Bacon and egg
Enjoy the combination of juicy bacon and egg.


Desserts

Enjoy with your favorite drink after a meal or for a refreshing change of pace.

Assortment of select cheeses (Bonifaz Herb, Gruyere)
Dry fruits garnish these two cheeses. Enjoy with wine.

Fresh seasonal fruit
We have prepared refreshing fruits to cleanse your palate after your meal.

Vanilla ice cream
Enjoy the rich, milky flavor that smoothly melts in your mouth.


Japanese meal set

This set includes mozuku algae, a product rich in minerals, in a vinegary sauce and salt-grilled salmon, which serves as a perfect match for steamed rice.

Mozuku algea in vinegary sauce

Salt-grilled salmon 144kcal

Steamed rice, miso soup, and assorted Japanese pickles
We offer bonito SALALA to accompany your rice.


Western meal set

A simple, plain omelet is garnished with ratatouille and pork sausage.

Plain omelet with pork sausage 413kcal

Breakfast bread served with dairy butter

Fresh seasonal fruit

Kiwi Flyer

ANA
Business Class menu
Tokyo to Frankfurt
April 2012


Drink

Champagne

Champagne Jacquart Brut 2005
Champagne France
Chardonnay / Pinot Noir
A rare gem that has collected praise from around the world, and even been served at the Nobel Prize dinner. A citrus aroma meshes with a croissant-like fragrance for an elegant taste that envelopes the acidity in strong bubbles.

White Wine

Rully "Clos des Mollepierres" 2010 Domaine Roux Pere et Fils
Cote Chalonnaise Burgundy France
Chardonnay
This famous domaine owns a large field around Saint-Aubin, a hidden treasure for white wines. Noted for its fragrance that is fresh like grapefruit, this wine has a rich fruit flavour that overwhelms its faint bitter taste.

Graacher Himmelreich Riesling Kabinett 2008 Bischofliche Weinguter
Mosel Germany
Riesling
This historical winery was named by a monk in 1561. The honey-soaked aroma mixes with the acacia flower fragrance for a fresh and fruity wine that maintains delicate harmony between acidity and soft sweetness.

Red Wine

Chateau Villa Bel Air 2007
Graves Bordeaux France
Cabernet Sauvignon / Merlot / Cabernet Franc
Owned by owners of Chateau Lynch-Bages, this small chateau has recently earned high marks. The black currant and prune tastes softly mask the faint hint of vegetable flavor in this robust and elegant wine.

Tinpot Hut Marlborough Pinot Noir 2010
Marlborough New Zealand
Pinot Noir
The spotlight shines on this brand, established in 2006 by Fiona Turner, the brewer behind Marlborough. Violet and plum fragrances add a fresh taste to this wine with its harmony between elegant acidity and fine tannin.

Snacks

Assortment of select cheeses

Rice crackers

Enjoy a selection of monthly amuse-bouche before your meal
On flights leaving from Japan, these dishes use seasonal ingredients. Each combination features four dishes that fuse Japanese ingredients with methods from Western cooking. Enjoy the in-season taste that is an extraordinary match with wine or Japanese sake.

Sake

Daishichi (Fukushima) Medium dry
Using the traditional distillation method "Kimoto process", this liquour brings out the potential of rice for a comfortable flavor.

Chiyokotobuki (Yamagata) Dry
The flavor of rice adds fullness to an exquisite ginjo aroma. Matured for over 2 years to give it a mellow taste.

Jokigen (Ishikawa) Medium dry)
This sake draws out the flavor of rice, letting you experience the unique breadth of the Yamahai process.
* This brand is only available on flights to and from Narita. It will no longer be offered once the stocks run out.

Shochu

Kawagoe (Sweet potato - Miyazaki)
A sweet potato variety called Koganesengan is used for this sweet potato shocks featuring a mellow feel on the tongue.

Hakat Dontaku (Mugi barley - Fukuoka)
Barley, a specialty product of Amagi, Fukuoka Prefecture, is used and left to ferment for 3 years for the smooth flavor characterizing this shochu.

Umeshu (Plum Wine)

Nankobai no Kodawari Umeshu (Oita)
Made from choice fruity nankobai Japanese plums, this liquor matures for a long time until rich.

Aperitif & Cocktail

Dry Sherry
Campari (Soda / Orange)
Kir
Kir Royal
Martini
Gin & Tonic
Bloody Mary
Screwdriver

Spirits

Chivas Regal 12YO
Jack Daniel's Black
Suntory Yamazaki 12YO
Gin
Vodka

Beer

Digestif

Camus VSOP
Baileys Original Irish Cream
Cointreau

Soft Drink

Aromatic Kabosu ANA's Original Drink
Orange Juice
Apple Juice
Tomato Juice
Grapefruit Juice
Coca-Cola
Coca-Cola Zero
Sprite
Ginger Ale
Still Mineral Water
Sparkling Mineral Water
Milk
Green Tea (Hot Cold)
Herbal Tea ANA's Original Blend
Night Blend (Balanced Tea)
Morning Blend (Glucks Tea)
Items to help you have a pleasant sleep

Coffee, decaffeinated coffee, and tea can be served at any time. Ask a cabin attendant to order.


Japanese-style course

Seasonal ingredients have been selected and elaborately cooked to create soothing tastes.

Zensai
Assortment of spring appetizers

Otsukuri
Marinated sea bream with kombu kelp

Kobachi
Sake-steamed scallop and firefly squid with vinegar sauce

This assortment of seasonal appetizers combines several dishes, including grilled barracuda sushi and crab roll, for one luxurious plate. The otsukuri is garnished with creamy, melt-in-your-mouth tofu skin and various condiments for a light, salad-like finish.

Shusai
Simmered Spanish mackerel with spring vegetables 225kcal

Spanish mackerel is steamed plump and served with a flavorful white sauce made from the juices. An assortment of nutritious cooked vegetables; including bamboo shoots, taro, and burdock, add a calming flavor.

Rice
Freshly-steamed kinmemai Nagano Azumino Koshihikari rice, miso soup, and assorted Japanese pickles

Original Parfait
Enjoy the special ANA parfait arranged in-flight by your cabin attendants.

Course meals are available only for the first meal.

Original spring taste parfait

On flights leaving from Japan, an ANA original parfait is served after your meal. Enjoy meticulously crafted parfaits made from ingredients that change with the seasons.

March
Cherry blossom parfait

April
Japanese style spring parfait

May
Black tea parfait


Western-style course

Enjoy dishes our chef is proud of, made of seasonal ingredients carefully selected for the best taste.

Appetizer
Tartar style smoked salmon trout
Smoked salmon is seasoned with capers and decorated with boiled egg, lemon, and sauce.
Combine the flavors on your plate to enjoy your own choice blend.

Main Plate (Please choose one of the following plates)

Fillet of beef steak with braised Aomori butterbur and Hokkaido yama wasabi-flavored sauce 406kcal or Japanese sauce 415kcal
Soft fillet of beef steak is garnished with pureed fava beans and braised butterbur finished with bouillon balsamic vinegar. Enjoy with a highly fragrant sauce made from yama wasabi or a soy sauce-based Japanese sauce.

Sauteed tilefish with salted cherry blossom petal and creamy ginger-flavored sauce 268kcal
The light fragrance of cherry blossoms brings out the elegance of the tilefish. Enjoy with the light cream sauce made from fumet de poisson and ginger.

Bread

Two varieties of bread served with dairy butter and olive oil
Steamed rice, miso soup, and assorted Japanese pickles also available.

Original Parfait

Enjoy the special ANA parfait arranged in-flight by your cabin attendants.


Plate Dining

Enjoy a variety of flavors in one plate with this meal that offers wonder and discovery. The Wakiya plate provides a new type of cuisine spawned from the technical base of Shanghai cooking.

Braised ginger lobster tails and Shintokujidori chicken with vegetables 314kcal

Braised tofu and snow crab

Potato and cod roe salad flavored with "Jan" of sakura shrimp

Steamed rice
Salmon and XO sauce, Mushroom and XO sauce, Dried kelp seasoning

Each Plate Dining meal is prepared after receiving an order. Therefore, there will be a short wait until the meal is served.


Light Dishes

We have light dishes available for you to enjoy anytime you like.

Fresh garden salad
Enjoy this fresh vegetable green salad with a fruity strawberry dressing.

Hot Japanese udon noodles, garnished with maitake mushroom
Uses only the best wood maitake mushrooms from Akita, which are cultivated with extreme care. This dish brings out the pure scent and texture of maitake mushrooms.

Ramen noodles in miso-based soup with Welsh onions
Rich miso-based soup mixes well with the springy noodles.

Bowl of rice topped with simmered beef and egg
Thick egg envelopes the gentle flavor of beef and onions simmered in a sweetened soy sauce.

Beef and vegetable soup, Hungarian style
The flavors of sauteed onions and beef, beans, and paprika are condesned into this tomato-flavored soup.

Cheese and bacon hamburger
Juicy bacon and rich cheddar cheese are a perfect combination.


Desserts

Enjoy with your favorite drink after a meal or for a refreshing change of pace.

Assortment of select cheeses (Coulommiers, Gorgonzola)
Dry fruits garnish these two cheeses. Enjoy with wine.

Fresh seasonal fruit
We have prepared refreshing fruits to cleanse your palate after your meal.

Vanilla ice cream
Enjoy the rich, milky flavor that smoothly melts in your mouth.

Wakiya special mango cream chiffon cake
Wakiya special almond cream chiffon cake
A dessert contrived by ANA's collaborative partner Wakiya. Light, airy cake filled with specially made cream.


Japanese meal set

This set includes the wonderful, tender texture of red rockfish is sake lees and the delicate flavor of stir-fried bracken.

Stir-fried bracken with soy-based sauce

Grilled red rockfish with sake lees 163kcal

Steamed rice, miso soup, and assorted Japanese pickles
We offer bonito SALALA to accompany your rice.


Western meal set

Sauteed fish gets a luxurious treatment when it is placed on tomato saffron rice covered in cream sauce.

Seafood with cream sauce and tomato saffron rice 507kcal

Bread rolls served with dairy butter

Fresh seasonal fruit