New Air China in-flight menu served
From August to October, first-class passengers on Air China flights departing from Beijing will be able to enjoy an autumn menu created by the chef de cuisine of the RitzCarlton, Beijing’s Italian restaurant Barolo.
Chef Amedeo Ferri, who grew up in Umbria, has designed four-course seasonal menus for a year that will be served on Air China’s flights from Beijing to New York, Newmark, San Francisco, San Jose, Los Angeles, Washington and Houston initially, with more long-haul routes to follow.
The autumn menu combines fresh ingredients with contemporary presentation, which is a characteristic of Barolo, and offers classical Italian cuisine with a twist. The menu includes prawn salad with couscous, which the chef says was influenced by the cuisine of the south of Italy, and saltimbocca, which is Italian for “jumps in the mouth”, one of the signature dishes from Barolo that originated in the center of Italy and which is presented in a modern way for this in-flight menu featuring braised beef tenderloin with prosciutto.
“We are committed to providing an exceptional travel experience from the very moment our passengers book their flights with us, right through to their final destination and beyond,” said Huang Zongying, general manager of the cabin service department at Air China.
Patrick Weder, general manager of The Ritz-Carlton, Beijing, said: “We hope that the menu will provide an exceptional dining experience in the air.”