Regional Belgian cuisine is the order of the day onboard Brussels Airlines’ intercontinental. Beginning Nov. 1, the carrier introduces dishes developed by some of Belgium’s top chefs, created based on local ingredients typical for their regions.
“We will work with renowned Belgian star chefs who will create an entire menu based on local specialties from their province to show our passengers the best their region has to offer,” said Anne Tricot, vice president customer experience, Brussels Airlines.
The culinary journey through Belgian gastronomy begins in West Flanders with dishes created by Chef Geert van Hecke of De Karmeliet, a landmark, three-Michelin star restaurant in Bruges.
Van Hecke’s menu features smoked eel from Damme served with tarragon-yogurt sauce and fennel purée, followed by a main course of North Sea shrimp prepared with curry of sweet potato and steamed snow peas. Van Hecke’s beer and cheese course showcases Damme and Apero cheese from Bruges and Brugge Tripel beer.
The Belgian Star Chefs menu is available to business-class passengers travel from Brussels Airport to any Brussels Airlines long-haul destination. New menus will be introduced every four to five months. In-flight menus will feature to additional offerings and a variety of meals for passengers with dietary restrictions.
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