Regional Belgian cuisine takes center stage aboard Brussels Airlines’ intercontinental flights. Beginning November 1, the carrier will serve menus developed by some of Belgium’s leading chefs, each inspired by the ingredients and traditions of their home province.
“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 of customer experience at Brussels Airlines.
The culinary journey starts in West Flanders with dishes from Chef Geert van Hecke of De Karmeliet, the celebrated three-Michelin-star restaurant in Bruges.
Van Hecke’s selection highlights smoked eel from Damme paired with a tarragon-yogurt sauce and fennel purée, followed by a main course of North Sea shrimp served with a sweet potato curry and steamed snow peas. His beer-and-cheese course features Damme and Apero cheeses from the Bruges region alongside a Brugge Tripel beer.
The Belgian Star Chefs menu will be available to business-class passengers traveling from Brussels Airport to Brussels Airlines’ long-haul destinations. New chef-driven menus will rotate every four to five months, ensuring fresh regional showcases throughout the year. In-flight offerings will also include additional choices and a variety of meals to accommodate dietary requirements.
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