JAL launches new menu items for its “RED à table” international in-flight meals. The first menu includes rice with young chicken and lotus root, beef stew omelette, etc.

JAL is offering “RED à table” in its Premium Economy and Economy Class inflight meals on international medium-haul flights, under the theme of “In-flight meals to be left for the future”.

From January 10, a new menu supervised by three chefs from Vietnamese, Italian, and Japanese cuisines who have achieved outstanding results in the “RED U-35” chef competition will be offered. The menu will incorporate the “50 Ingredients of the Future,” which has been used in the a la carte menu for first class and business class international long-haul flights departing from Japan. The chefs in charge of the first menu are Chef de Guentilan, Chef Kosuke Yokoyama, and Chef Toru Kawashima.

In addition, from this menu, paper products that take forest resources into consideration will be introduced for containers and lids for main dishes and tray mats.

read more

© Source travel watch