BUSINESS CLASS MENU PRESS-RELEASE for flights less than 6 hours from June 14, 2018 to July 31, 2018

Transcription

1 BUSINESS CLASS MENU PRESS-RELEASE for flights less than 6 hours from June 14, 2018 to July 31, 2018 We are pleased to offer you our new menu developed by Mr.Thierry Mona - Executive Chef of the Russian leading flight catering company Aeromar who has a wealth of culinary experience in business aviation throughout the world. He is a member of chefs team serving the Commonwealth of nations. Thierry Mona has been improving his skills for 30 years. And now, flying with us gives you a great chance to solve his culinary secrets and discover new unforgettable tastes. Having got a great culinary experience at the best European restaurants, Andrey Shmakov took up a position of brand chef in the Metropol hotel in Moscow. Today, heading the culinary team of the innovative elegant restaurant, Andrey represents a modern Russian cuisine that satisfies connoisseurs and gourmets but along with this is not overloaded with frills. Andrey s professional style stands out with his inclination for experiments: he practices various cooking technologies giving a modern twist to classical dishes. His concept is seasonality, local products and wonderful mood. According to the international restaurant guide Gault & Millau Andrey Shmakov has become the best Executive Chef in Moscow. Founded in 1972 the Gault & Millau guide has been spread over 20 countries highlighting the best restaurants, gastronomic points and the most beautiful hotels in the world. Within his professional career Kamel Benmamar has worked for Michelin starred restaurants in different cities of France and in London. After a successful launch of new restaurant projects in Morocco Kamel moved to Moscow and in a year became the chef of Arkady Novikov s group restaurant "Vanil". Since November, 2015 he has been the Chef of another Arkady Novikov s successful project - Ryby net ( No fish ) restaurant. Conciseness, elegancy and best quality ingredients make the Kamel s style of cooking extraordinary. New Aeroflot menu traditionally offers you delicious desserts cooked according to his recipes.

2 MENU FOR MEDIUM-HAUL FLIGHTS Appetizer (for flights to Dubai, Madrid, Malaga, Ulan-Bator, Deli, Chita, Irkutsk, Yakutsk) Caprese canape

3 Breakfast for flights, departing from Moscow before 10:00 GMT: Cold starter: Beef, turkey, Brie cheese, Cheddar cheese, fresh vegetables and fruits Main courses to choose from: Scrambled eggs with chicken sausage, grilled tomato and asparagus Ricotta pancakes with vanilla cream Rice porridge with coconut milk, almond flakes and honey-glazed pineapple

4 Breakfast for flights to Moscow: Cold starter: Roast beef, turkey, duck breast, Maasdam cheese, canned fruits Main courses to choose from: Omelet with chicken and cheese, served with spinach and tomato sauce Pancakes with mushrooms in cream sauce, Сherry tomato and bell pepper Oat porridge with apple

5 Lunch for flights departing from Moscow after 10:00 GMT: Cold starter: Trout, served with dill cream cheese Duck fillet, duck pate with crackers, bell pepper, served with fig mostarda Main courses to choose from: Rabbit with black rice, green beans and Cherry tomatoes, served with mustard sauce Salmon in herb sauce with quinoa, zucchini, bell pepper and broccoli, served with creamy lemon sauce (by brand chef Andrey Shmakov) Porcini risotto

6 Lunch for flights to Moscow: Cold starter: Salmon, salad greens, honey-mustard roast beetroot, served with horseradish cream sauce (by brand chef Andrey Shmakov) Beef roll with vegetables and ostrich fillet, served with green tomato jam Main courses to choose from: Herb crusted halibut, couscous with tomato and basil, roasted pumpkin, served with coconut carrot sauce Lime roasted chicken, spelt with mushrooms, bell pepper and broccoli, served with Asian-style sauce Roti flatbread stuffed with vegetables, green beans and carrots

7 Main courses to choose from on Deli route: Curry chicken with Jasmine rice, vegetables and Chili pepper Salmon in herb sauce with quinoa, zucchini, bell pepper and broccoli, served with creamy lemon sauce (by brand chef Andrey Shmakov) Porcini risotto

8 MENU FOR SHORT-HAUL FLIGHTS Cold starter for Breakfast: Roast beef, turkey, Brie cheese, Cheddar cheese, fresh vegetables and fruits Pastrami beef, turkey, Swiss cheese, fresh fruits Main course for Breakfast: Cheese omelet, turkey and Cherry tomato Pancake with apple and vanilla cream

9 Cold starter for Lunch: Duck fillet, duck pate with crackers, bell pepper, served with fig mostarda Salmon, salad greens, honey-mustard roast beetroot, served with horseradish cream sauce (by brand chef Andrey Shmakov) Main course for Lunch: Curry turkey with bulgur and broccoli Oriental-style rice noodles with chicken and cashew

10 MENU FOR SAINT-PETERSBURG FLIGHTS: Cold starter for Breakfast: Roast beef, turkey, Brie cheese, Cheddar cheese, fresh vegetables and fruits Pastrami beef, turkey, Swiss cheese, fresh fruits Main course for Breakfast: Rice porridge with coconut milk, almond flakes and honey-glazed pineapple Oat porridge with apple

11 Cold starter for Lunch: Duck fillet, duck pate with crackers, bell pepper, tartlet with eggplant salad, served with fig mostarda Salmon, salad greens, honey-mustard roast beetroot, cream cheese and salmon tartlet, served with horseradish cream sauce (by brand chef Andrey Shmakov) Main course for Lunch: Veal in Miso sauce with wild rice and vegetables Beef in Worcester sauce with Oriental-style noodles and sesame

12 DESSERTS On flights from Moscow Vanilla ice-cream On flights to Moscow Mango dessert (by brand chef Kamel Benmamar)

13 MENU FOR VORONEZH AND NIZHNY NOVGOROD FLIGHTS Breakfast: Roast beef, turkey, Brie cheese, Cheddar cheese, fresh vegetables and fruits Mango dessert (by brand chef Kamel Benmamar) Pastrami beef, turkey, Swiss cheese, fresh fruits Honey cake (by brand chef Kamel Benmamar) Lunch: Duck fillet, duck pate with crackers, bell pepper, served with fig mostarda Mango dessert (by brand chef Kamel Benmamar) Salmon, salad greens, honey-mustard roast beetroot, served with horseradish cream sauce (by brand chef Andrey Shmakov) Honey cake (by brand chef Kamel Benmamar)