One of the most comfortable and efficient transportation modes in Europe is Eurostar, the train connecting London via the Channel Tunnel with many European cities using high-speed direct trains to some cities (like Paris and Brussels), and connections to dozens of other destinations. This year, Eurostar celebrated its 30^th anniversary.

Now, after a decade of offering French dining onboard trains, Eurostar is revolutionizing its gastronomic menu. Since November 2024, for the first time in high-speed rail history, three food and beverage visionaries have come together to serve their contemporary cuisine onboard Eurostar trains.

Eurostar has selected two-Michelin-starred chef Jérémy Chan, renowned French pastry chef Jessica Préalpato and Natural Wine Connoisseur Honey Spencer to offer Eurostar Premier customers an updated culinary voyage. This new catering plan is part of Eurostar’s new service classes: Eurostar Standard, Eurostar Plus and Eurostar Premier. Designed to be environmentally friendly, all menus on offer will be prepared with fresh, seasonal ingredients from countries on the Eurostar network.

“By reinventing the onboard culinary experience, making it more innovative, daring, and environmentally friendly, Eurostar is presenting itself as a destination in its own right,” said Gwendoline Cazenave, CEO, Eurostar. “Our new gastronomic offer aims to transform each journey into a unique experience, where the indulgence begins as soon as you board, making the new Eurostar a reality for our customers. Eurostar is more than just a train: it is a promise of new discoveries and unique moments. Our new chefs bring this vision to life, and we are delighted to work with them on this journey.”

Amuse bouches and main courses have been designed by Jérémy Chan, a British chef who celebrates locally sourced ingredients, blending them with a variety of spices and flavors from around the world. His London restaurant, Ikoyi, of which he is executive chef, has 2 Michelin stars and was voted one of the World’s 50 Best Restaurants in 2023.

Desserts have been created by Jessica Préalpato, a French pastry chef who enjoys presenting natural flavors such as ancient grains, unrefined sugars and plants. Named Best Pastry Chef in the world in the “World’s 50 Best” in 2019, and the first woman named Pastry Chef of the Year by Gault et Millau, Préalpato is one of the new faces of patisserie.

Wines and Champagne have been carefully selected by British sommelier and co-owner of Sune, Honey Spencer. Spencer, an advocate of organic and sustainable wines, has worked as a sommelier at some of London’s top establishments, and is one of the 50 Most Influential Sommeliers in London, according to The Drinks Business.

The culinary styles of Jérémy Chan and Jessica Préalpato, with their emphasis on bold combinations, harmonize and respond to each other, while being complemented by the wine list designed by Honey Spencer.

Each menu has been developed by the chefs during collaborative workshops and multiple tasting sessions with in-house teams to create a distinct signature cuisine reflecting Eurostar’s identity and transport it perfectly onto the plates served onboard. The result is a premium offer that shakes up the norms of European travel.

Onboard Eurostar, premier passengers will be treated to a culinary journey, which could begin with a delightful amuse-bouche of curried cauliflower Mousseline. For the main course, they will be able to choose between a hot option, which could include baked salmon served with coconut rice and tangy potatoes, or a cold option, such as roasted pumpkin with honey and cashew miso. The meal might be complemented by a rich Colston Bassett stilton, paired with burnt honey and apple, and conclude with a refreshing citrus delight infused with green cardamom.

A carefully curated selection of wines is available, including Champagne Fleury, which offers a balanced and rounded palate with the depth of Pinot Noir. The red wine selection features Domaine De La Dourbie, Oscar, a light option with a touch of cocoa; Symbiose; and Merlot, with enticing blackcurrant and pepper aromas. White wine enthusiasts can enjoy Château La Mothe Dubourg, a balanced and dry Bordeaux, while rosé lovers will appreciate La Fleur de Julie, an organic Grenache with fresh red fruit aromas. The wine list is refreshed every three months, ensuring a variety of choices. For those who prefer non-alcoholic options, a carefully selected mocktail is also offered, alongside the usual range of beverages.