Long derided by many frequent fliers as one of the lowlights of any trip, the dreaded inflight meal’s reputation looks set to soar as Brussels Airlines introduces a new Michelin star menu.
Curated by top culinary Belgian chef, Michaël Vrijmoed of two-starred Vrijmoed in Gent, the airline’s menu will offer a host of new dishes for gastronomes in which to delve when they leave terra firma.
Available for business-class travellers on long-haul flights, the menu will showcase Belgian classics including Vrijmoed’s signature recipe of cubed beetroot paired with Doyenné du Comice pear, a sprinkle of mustard seeds and horseradish sauce.
For mains, guests will be tempted to pheasant with soil-grown chicory, wild mushrooms and pearl onions accompanied by champagne sauce and Jerusalem artichoke purée. Vegetarians will be treated to a celeriac variation with soil-grown chicory and Jerusalem artichoke for their main course.
And not forgetting to save room for desserts, guests can indulge in a creamy hazelnut chocolate cake with a trickle of vanilla-coffee sauce or a delicious cheese platter, packed with Belgium's favourite offerings including Belgian Wittekop and Biloete.
Known for his innovative approach to local ingredients, fermentation, and emphasis on vegetable dishes, Vrijmoed says it is a privilege to cook for Brussels Airlines’ business travellers and is looking forward to introducing the world to tasty Belgian vegetables.
Vrijmoed said; "As a Michelin-starred chef, it is a privilege to be allowed to cook for the business class travelers of Brussels Airlines. I am following in the footsteps of Peter Goossens, one of my tutors. He served as a star chef for the airline in 2015. Through my creations for Brussels Airlines, I will introduce the world amongst others to tasty Belgian vegetables, accompanied by some East Flemish regional beers and cheeses from cheese refiner Van Tricht."
