Air Transat Brightens Flight to Paris

New Chef's Menu by Daniel Vézina Now Available

To celebrate the launch of its Chef’s Menu by Daniel Vézina, Air Transat surprised some 350 passengers on board its Airbus A330 to Paris earlier this week by treating them to an exclusive dish from the new menu, in the company of chef Daniel Vézina himself, as well as Air Transat president and general manager Jean-François Lemay.

Just before boarding, Lemay and Vézina announced the good news to the passengers, who were delighted.

“This partnership is a wonderful addition that allows us to take the inflight experience to new heights, in both Club and Economy Class,” Lemay said to passengers. “But it’s also an important union between two companies that are committed to offering the best to their clients.”

“I’m elated to be the first Quebec chef to create inflight gourmet meals,” said Vézina. “The positive reaction of passengers inspires me to continue this adventure with great enthusiasm. Their happiness is the main motivation behind my partnership with Air Transat.”

The Chef’s Menu by Daniel Vézina has been available as of May 1 to all Club Class passengers. Vézina’s signature dishes have also been available to Economy Class passengers for $25 as of May 1 on transatlantic flights and are served with a cheese plate, dessert and glass of wine. The Chef’s Menu by Daniel Vézina will be offered to Economy Class passengers on flights to the South as of July 1.

Dishes available for the 2017 summer season are: 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.

The meals created by Daniel Vézina, which will change over the seasons, can be pre-ordered on Air Transat’s web site or by calling the Booking Centre.

Pictured above (l-r) are Lemay, Hélène Caron, flight director, Air Transat, and Vézina.

Below (l-r) are Geneviève LeBrun, vice-president, marketing, Transat Tours Canada, Vézina, Lemay, Pierre-Paul Pharand, vice-president, Airport Operations, Infrastructure and Air Services Development, Aéroports de Montréal, and Dave Bourdages, vice-president, In-Flight Service and Commissary, Air Transat.

(http://www.airtransat.com)

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