COME JULY COME ‘BERT MEVIS‘ MENUS ON BOARD OF BRUSSELS AIRLINES BUSINESS CLASS
(Posted 06th June 2017)
Two Michelin star rated Belgian chef Bert Mevis – of the famous restaurant Slagmolen (**) in Opglabbeek, will design the menus from next month onwards for Brussels Airlines business class passengers. Beert is the ninth Michelin rated chef from Belgium to come ‘on board‘ – pun fully intended, to serve his culinary creations as the ‘Savoir Vivre‘ tradition of Belgium’s national airline continues at the highest level.
For the ninth time in a row Brussels Airlines and a Belgian Michelin star chef join hands to create an exceptional culinary experience on board. Passengers who fly from July onwards in Business Class to Africa, the US, Canada or India can enjoy an appetizer, a starter, a main course and a dessert served by star chef Bert Meewis. He hereby follows in the footsteps of Yves Mattagne as the ninth Belgian Michelin star chef.
Together with his wife Karlijn Libbrecht, hostess of the year 2017, Bert is the owner of restaurant Slagmolen (**) in Opglabbeek. In an old watermill, Bert serves classis cuisine dishes with a modern twist. His signature dish is ‘dame blanche’, freshly made with a Carpigiani machine. Bert Meewis graduated from the famous culinary school ‘Ter Duinen’ and then gained experience at Sir Anthony Van Dijck, ‘t Fornuis, Scholteshof and La Côte St Jacques in Joigny. Restaurant Slagmolen got its first Michelin Star in 1998, the second one followed in 2010.
Bert’s creations are seasonal. The first menu to be served on board of Brussels Airlines has a taste of summer and includes a praline of smoked salmon with chive and cod with a white wine sauce. The menus are paired with beers from brewery Cornelissen in Limburg. Business Class travellers who order the Belgian Star Chef menu in July can expect a Sint Gummarus Triple.
Said Bert Meevis: ‘The collaboration with Brussels Airlines was an exciting challenge. The preparation of the recipes was not easy because cooking for an airline is entirely different than cooking in our kitchen. But it turned out to be a fascinating and professional experience for us‘.
Samples of Bert’s offerings are shown below to perhaps entice a number of travelers to book themselves in Brussels Airlines’ business class to enjoy a five star meal on board:
(Starters)
(The praline of smoked salmon main course)
(Alternate meat main course)
(Alternate main course)
(Desserts and Belgian pralines)
From Eastern Africa does Brussels airlines fly from Entebbe, five times a week and Kigali, six times a week with one onward connection to Bujumbura.
This correspondent will be flying on his favourite European airline to Brussels in July, returning in August and will therefore be able to sample two of Bert’s menu creations and, as can be expected, report back after each of the flights.
Through its collaborations with Belgian Chefs, Brussels Airlines wants to show its ‘Belgitude’. Apart from serving Belgian Star Chef menus, the airline also provides specially crafted Belgian beers and the world’s best Belgian chocolates on board. The cabin crew’s uniform is designed by Xandres, Bellerose and Ambiorix. Next to this Brussels Airlines turned 4 Airbus A320 into Belgian icons dedicated to TinTin, the Belgian Red Devils, Magritte and Tomorrowland.
