Lady chef Stéphanie Thunus creates gastronomic experience at 30,000 feet for Brussels Airlines

Together with her husband, maître d’hôtel Sébastien Guchet, Stéphanie runs Au Gré du Vent since 2012 in her birth village Seneffe. Only one year after opening, the couple earned a first Michelin Star, which it has maintained until today, and Gault & Millau gives the restaurant a 16/20 rating in 2017. The chef likes to work with local seasonal produce, including products from her parent’s farm right across from the restaurant. In her dishes, she loves to keep ingredients pure to enhance their natural flavour.

On the first menu in January 2018, Brussels Airlines passengers will find delicacies like quail mousse, veal check with salsify, tarragon and violet mustard and yellow Pollock with saffron sauce.

To complement chef Thunus’ dishes, a special variety of beer from the region has been included in the menu, from Brasserie de la Haute Senne and Brussels Airlines also includes Belgian wines in its onboard wine offer. To finish their 4-course meal à la belge, passengers are offered a selection of beautiful Belgian cheeses by cheese affineurs Van Tricht.

Chef Thunus’ menus will be served on board from January to December 2018.

The collaborations with Belgian star chefs is only one of many ways Brussels Airlines markets itself as thé Belgian airline. The airline also serves Belgian chocolates and delicacies on board, its crew uniforms are designed by Belgian brands Xandres, Bellerose and Ambiorix and in the last three years, Brussels Airlines has repainted four of its planes with special liveries dedicated to Belgian icons Tintin, Magritte, Red Devils and Tomorrowland.

Thursday, December 7, 2017