In-flight haute pâtisserie by French pastry wizard Pierre Hermé

Exquisite treats served in the sky

The internationally renowned and award-winning French pâtissier Pierre Hermé was enlisted by All Nippon Airways (ANA), the ninth largest airline in the world by revenues and the largest in Japan by passenger numbers, to cater its in-flight dessert menu from June 2012.

Pierre Hermé Paris, the creator of Haute Patisserie, has designed three specially-made desserts for ANA which will give customers a taste of the world’s very best patisseries. The full range of desserts will also be available for a limited period of time at Bar Chocolat of the Aoyama boutique, Pierre Hermé Paris’ flagship store in Japan.

“I have especially designed Haute-Patisserie creations for the passengers of All Nippon Airways. I hope these will fly you across a universe of flavours, sensations and pleasures for the time of your journey,” said Pierre Hermé, one of the most prominent pastry chefs of the 21st century.

The trio of desserts is described as follows:
– mixed compote of raw and stewed fruits poached in Sarawak pepper syrup, cream cheese sherbet, sacristan (flaky biscuit shaped as a twisted stick);
– matcha green tea custard, chestnut cream, chestnuts pan-fried with pepper and vanilla, passion fruit jelly, passion fruit flavoured biscuit.
– a warm chocolate ‘Yu’ tart with bittersweet chocolate ganache, stewed apples seasoned with Yuzu, chocolate sherbet, and chocolate sauce.

The new range of in-flight desserts are available for international First Class customers from June 2012 and for Business Class customers from September 2012.