Eurostar has introduced a brand new seasonal menu created by renowned chefs to enhance the onboard experience for passengers on its European routes. This special menu combines sustainability goals and high culinary standards.
Culinary Artists at Work
The names behind the menu are quite remarkable. The two Michelin star chef of Ikoyi restaurant in London Jeremy Chan, designs starters and main courses using locally sourced ingredients and bold, global flavours. Chan's dishes reflect a vibrant blend of European and international culinary traditions.
Chosen as the World's Best Pastry Chef in 2019 Jessica Prealpato redesigned its dessert selection. Focusing on natural flavors and minimal sugar, it prepared light and elegant treats that fit the theme of the summer menu.
Fresh and Rich Menu Options
Among new beginnings Pumpkin with pine nut milk and turmeric, Carrot mousse with black olive salad ve marinated fennel paired with tomatoes and ricotta Each dish blends seasonal produce with rich textures and subtle spices.
The highlights of the main dishes are grilled chicken with ginger rice and chickpea stew, Baked salmon with red pepper sauce and spinach ve green bean salad with caper sauce, potatoes and spicy tomatoesIt consists of.
Balance of Quality Food and Sustainability
Florent Laurandel, Head of Land and Onboard Services, said the team worked closely with the chefs to ensure each dish met both taste and sustainability goals. He also noted that feedback from Premier customers played a key role in shaping the final menu.
To the food, Mas Granier Syrah, Domaine de La Dourbie Rosé and Champagne Fleury Pinot Noir It is accompanied by carefully selected organic wines such as. Each wine has been specially selected to complement the new summer flavors.
By introducing this refined culinary offering, Eurostar reinforces its commitment to first-class service and environmentally conscious travel. This new menu aims to set a new benchmark in train dining by combining innovation with tradition.
