Brussels Airlines has introduced a refined fine dining program developed in collaboration with Belgian chef Thierry Theys. Theys, a Michelin-starred chef, designed a premium menu specifically for Business Class passengers on long-haul flights to the United States, Canada and Africa.
The seasonal menu will be refreshed quarterly and highlights Belgian ingredients paired with international flavors and techniques. The inaugural selection features items such as a truffle and pecorino biscuit, a crispy duck salad, beef cheek à l’orange and a king crab Japanese curry, among other dishes. To complement the meals, passengers can also choose from a curated list of eight Belgian beers.
“We continue to invest in the experience for our guests on board as well as on the ground. Together with Thierry Theys we are able to offer our Business Class guests on the long-haul a premium culinary experience. It is a great challenge for a chef to bring his meals to the air as many restrictions apply and tastes change at altitude. It was an intense collaboration, but we are proud of the result,” said Gregory Baillet, Head of Product at Brussels Airlines.
The collaboration focuses on translating the quality and creativity of a Michelin-level restaurant into an in-flight setting while respecting the operational and sensory constraints of air travel. Menus are crafted to maintain balanced flavors at altitude, select ingredients that travel well, and present dishes that feel both comforting and sophisticated. Seasonal rotations ensure the offerings remain fresh, timely and aligned with Belgian culinary traditions.
For travelers seeking an elevated onboard dining experience, the new Business Class menu aims to combine the authenticity of Belgian cuisine with international influences, offering a thoughtfully composed meal service alongside a selection of notable local beers. This initiative forms part of Brussels Airlines’ ongoing efforts to enhance passenger comfort and satisfaction through improved catering and product options on long-haul routes.