EUROPE. Eurostar has appointed world renowned Michelin-starred chef, Raymond Blanc as its Culinary Director.
The new partnership will see Blanc, who is also President of the Sustainable Restaurant Association, share his passion for promoting sustainable and seasonal food with Eurostar’s Business Premier passengers.
Commenting on his appointment, Blanc said: “As a chef, I’m always searching for the purest ingredients, striving to ensure that everything I use is traceable and responsibly sourced. I’m delighted to work with Eurostar which shares these same values and was the first transport provider to join the Sustainable Restaurant Association.
“Together we’re working to change the perception of onboard cuisine and serving sustainable and locally sourced food which is at the heart of our new Business Premier menus.”
 |
Changing the perception of onboard cuisine: Raymond Blanc will bring his passion for sustainable food to Eurostar’s Business Premier menus |
Eurostar Head of Commercial Development Reuben Arnold said: “In the current climate many of our business clients have tough decisions to make. We are committed to offering excellence at every step and continue to invest in our service to ensure it offers the best travel experience possible.
“Working with one of the world’s most respected chefs we are demonstrating that we are genuinely putting our money where our mouth is and delicious food on the plates of our Business Premier travellers.”
The announcement is supported by new research which reveals that despite the prevailing economic downturn, nearly two thirds of business travellers have either maintained or even increased their level of business travel in the past 12 months.
But the research also highlights that over a third rated the quality of the meals they were served when travelling for business as below average.
When questioned further, these same travellers stressed the importance of good food and onboard service alongside more traditional considerations such as price and journey time. Two thirds highlighted the importance of eating sustainably sourced, seasonal and organic food, while over a third revealed that presentation of food was an important factor.
With these considerations in mind, Blanc is collaborating closely with Eurostar’s catering suppliers to help transform travellers’ perceptions of onboard catering.
As a result of his on-going direction and work with Eurostar’s suppliers in Belgium, the UK and France, his new and exclusive Business Premier menus have been created to be innovative, seasonal and sustainable. The menus feature several Blanc family recipes such as mackerel salad and chocolate delice with praline custard.
Raymond’s creative input has seen a renewed focus on locally sourced and sustainably produced ingredients of a local provenance. The resulting menus combine rustic, traditional dishes with a “fresh, modern element of surprise”.
In 2012, Eurostar became the first transport provider to join the Sustainable Restaurant Association and it will be rated over the coming months on its onboard catering.
*NOTE: The Foodie Report is the sister title of The Moodie Report. Published in e-Zine format ten times a year, plus regular coverage on this website, The Foodie Report covers all revenue-generating travel-related food & beverage. For your free subscription please e-mail Genevieve.Knevitt@TheMoodieReport.com.
For advertising details, please contact e-mail Helen.Pawson@TheMoodieReport.com. Both titles also organise the annual Food & Beverage (FAB) Conference & Awards, covering both airport and railway F&B.
[houseAd3]
