Why are we as travelers so obsessed with in-flight food? It ranges from practically inedible to sometimes delicious. I know many travelers who don’t eat on planes, even long-haul flights to help with jet lag but that is just not me.
I’m always ready to eat.
If it’s a transatlantic flight my strategy to get the best shot at a good meal is to say I’m vegan, which usually means beans, rice and fruit for dessert. If it’s for purchase I’m usually stuck with a stale sandwich or soggy wrap. It seems like most airline food is really declining in quality.
So when I saw photos from the new Air Transat food service program I was shocked and pleasantly surprised. The new menu from Chef Daniel Vézina is about to shake things up.
Beginning May 1st Club Class passengers will have the first taste of The Chef’s Menu by Daniel Vézina. Have no fear if you’re in economy you can still eat like a gourmand as it will be available on transatlantic flights May 1st and on flights South July 1st.
The Chef’s Menu by Daniel Vézina will be offered for free to all Club Class passengers. Economy Class passengers can purchase his signature dishes for $25, which will be served with a cheese plate, dessert and glass of wine.
Let me repeat that. Main + cheese plate + dessert + wine for only $25.
However, they are in limited quantity for economy class. The good news is that new Air Transat food service meals can be pre-ordered on Air Transat’s website or calling the booking centre.
Air Transat is from Quebec so it’s natural that they chose a Quebecois chef with such a legendary reputation. Chef Daniel Vézina has been cooking for over 35 years with critically acclaimed restaurants in both Montreal and Quebec City. Most recently he opened La Serre, a health-food counter.
He’s well known in Quebec radio and television cooking shows, six cookbooks and many awards but what resonates most is his commitment to minimize waste. At Loka we have a zero waste philosophy, which garners a lot of questions from guests and Vézina’s most recent cookbook helps the home cook reduce waste with tips and recipes.
The meals created by Daniel Vézina, which will change over the seasons, but here is the summer menu:
- Chicken ragout with lemon zest and seasonal vegetables
- Duck confit lasagna with spinach and a sherry and foie gras emulsion
- Braised leg of lamb with spices, maple syrup and Indian vegetable curry
- Sweet potato gnocchi with red wine bolognese, spinach pesto and Parmesan shavings
- Vegetarian moussaka with grilled vegetables, creamed goat cheese, tomato and red pepper coulis
- Vegan risotto with rice cream, red pepper coulis and diced root vegetables with fennel
I can’t decide between the duck and lamb, both look delicious.
To learn more about the Chef’s Menu by Daniel Vézina, visit www.airtransat.com.