June 25, 2024

Eurostar launches new Business Premier menu

Eurostar is launching a new summer menu for Business Premier passengers to enjoy onboard.  

Designed by Michelin star chef and Eurostar Business Premier culinary director, Raymond Blanc OBE, the summer range aims to delight customers’ palates with light, refreshing flavours inspired by the wonderful city destinations that Eurostar travels to.  

In line with Eurostar’s commitment to sustainability, the menu champions seasonal, local and responsibly-sourced ingredients including courgettes grown in the French village of Charbuy, 15km from Eurostar’s Burgundy kitchen; beef from Aldens, an Oxfordshire butcher founded in 1793 and run by the same family for eight generations; and goats’ cheese from the Yonne region.  

Raymond Blanc OBE, Eurostar’s Business Premier culinary director for the past nine years, said: “Travel is back on the menu, and we want to celebrate with new summer dishes that offer our Business Premier passengers fresh, seasonal flavours, whilst on the move. All the recipes are full of flavour, designed to complement each other and bring the best locally sourced ingredients to the plates of our Eurostar Business Premier travellers.” 

With a selection of salads, meat, fish and vegetarian dishes and sweet treats, passengers will have a big range to choose from.

Starters include: Roasted asparagus custard with pea shoots and chilli; Bulgur, kalamata olives, tomato and rocket salad with ciabatta and croutons, and Bulgur with fresh herbs, chickpeas and roasted red pepper, roasted almond paste, red pepper, pumpkin seeds.

Mains courses include: Sustainable cod loin, lemon verbena hollandaise, crushed potato, steamed broccoli; Beef tagine, couscous with courgettes, peppers, apricots and sultans; Falafel, aubergine puree, lentils, tomato and vegetable chilli with Swiss chard; Salmon flakes, lemon coriander butter, basmati and wild rice, cooked egg, carrot, courgette, and shrimp paste; Chicken fillet, roti, pepper coulis with smoked paprika, rosemary and spinach organic spelt poelee, and Quinoa salad, mange tout, tomato confit, roasted red pepper hummus, red and yellow peppers, chickpeas, coriander, parmesan shavings.

Dessert optons include: Goat cheese from Yonne region with apricots and rosemary; Creamy chocolate cake with lime caramel and ginger; Chaource from Champagne-Ardennes, sour cherry chutney, and a Pistachio and apricot tartlet.