Brussels Airlines starts a culinary collaboration with the Belgian chef Tim Boury of Restaurant Boury(**) in Roeselare. Throughout 2020, Tim, Chef of the Year 2017, will create a gastronomic experience for the Business Class customers of Brussels Airlines on its long-haul flights.
Brussels Airlines presents a new collaboration with a Belgian star chef to offer a high quality culinary experience onboard. Through its collaboration with Tim Boury, who received a score of 17.5/20 for 2020 in the gastronomic guide Gault & Millau, Brussels Airlines as ambassador of its country, wants to share the best of Belgium with the world.
“I took up the challenge of developing the same culinary vision as in my restaurant at an altitude of 10,000 metres. The taste of the dishes must be as identical as possible to that ‘on ground’, and the way in which they are prepared is very important. It was a highly challenging project, but I am confident that we managed to present four tasteful menus to Brussels Airlines customers from January 2020”.
Tim Boury, Head of Boury Restaurant
From 1 January, Tim Boury will succeed Thierry Theys from restaurant Nuance**, and will put together a new menu for Business Class customers on Brussels Airlines’ intercontinental flights for each trimester in 2020. Using seasonal and regional products, Boury wants to serve the Belgian finesse at an altitude of ten kilometres. From January to March, Business Class customers travelling from Brussels to Africa or North America can expect an Old Farmdal Cream from Roeselare as an aperitif, followed by a brioche with smoked eel and chicory or softly cooked veal loin as entree. As a main course, Tim offers a choice of veal cheek with fondant potato, cauliflower and Brussels sprouts or anglerfish with pumpkin, vadouvan and wild rice or risotto with wild mushrooms. To close, guests have the choice between Van Tricht’s selection of cheeses and Boury’s dessert of white chocolate, banana and cassis.