Michelin Star Chefs Collaborating With ANA On Meals

Above, an ANA jetliner being loaded up at Narita International Airport. Photo by Armand Vaquer.

After my rather disappointing experience flying aboard United Airlines (once my favorite U.S. air carrier) in February, I decided that future flights to and from Japan will be strictly aboard Japanese or other Asian (such as Singapore Air or Korean Air) airlines.

One of my beefs was the food. It wasn't bad (as in swill). It was edible. But being edible alone does not make me want to fly on United Airlines again. Prior to my trip this year to Japan, I last flew aboard Korean Air to Japan. The food was very good (the best airline food I've had during the past ten years was with Singapore Air in 2004). United's food was probably no better than elementary school cafeteria food.

After this year's trip to Japan, I became a member of All Nippon Airways' (ANA) Mileage Club. I intend to give ANA a try the next time I go to Japan.

Incentive Travel & Corporate Meetings (U.K.) posted an article that provides another incentive for giving ANA a try:

ANA, Japan’s largest airline, has announced a new partnerships with two world-renowned chefs, Pierre Gagnaire and Toru Okuda.  

This is the first time the 3-star Michelin chefs have collaborated with ANA. They will work with the airline’s in-house, expert catering team to offer the best of French and Japanese cuisines onboard flights from Japan.  

The chefs join the close-knit circle of The Connoisseurs, launched by ANA in September 2013: a unique panel, bringing together 26 premier chefs, sommeliers, oenologists, sake specialists and ANA chefs. Under The Connoisseurs label, ANA is proud to offer its passengers an exceptional quality of service with a choice of exclusive dishes. 

Sounds good to me!

To read more, go here.