Cuisine of Niigata

Sautéed Veal Fillet with braised Oyster Mushrooms and Echigo Chardonnay Wine Sauce and Truffle and Basil accents

The tender and moist veal fillet is accompanied by white kidney beans stewed with tomatoes and vegetables. It is served with an Echigo white wine and font de veau based sauce, which features a delicate hint of saffron and the aroma of truffle oil and Provence olive oil.

Meal

  • FIRST CLASS
■ Flights to Europe, North America, and Singapore (departing from Japan)
■ Availability: September to November 2015