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New Flavours On Board Air Transat

Air Transat will introduce new onboard meals for the winter 2019-2020 season, with the Gourmet menu by Chef Daniel Vézina available for pre-order by passengers flying in Economy Class as of Nov. 1.

These include two breakfast options, the grilled ham and cheese croissant and the buttermilk pancakes with blueberry purée, maple butter and bacon, as well as a main dish, Quebec grain-fed chicken hunter-style. As always, the Gourmet menu will feature two options for breakfast and six for lunch/dinner.

“Every season, travellers tell us how much they enjoy the quality and refinement of the meals in the Gourmet menu by Chef Daniel Vézina,” says Jean-François Lemay, president-general manager of Air Transat. “As the World’s Best Leisure Airline at the Skytrax World Airline Awards, Air Transat strives daily to offer passengers an experience that lives up to this title. The Gourmet menu is one of the fabulous perks of our Club Class, and it’s available for purchase in Economy Class by anyone looking to kick off their vacation in style or end it on a high note.”

“Nothing pleases me more than to showcase Quebec products in my creations,” explains Chef Vézina. “I’ve been featuring them at my restaurant Laurie Raphaël for 28 years, and I do the same with the recipes I create for my Gourmet menu served on board. This winter, passengers will get to taste homegrown products like the blueberries and maple syrup that come with the pancakes, as well as the delicious chicken from the Ferme des Voltigeurs in Drummondville.”

The Gourmet menu is offered for free in Club Class, where the main dishes are accompanied by the chef’s own strawberry shortcake or chocolate fondant. In Economy Class, the meals must be pre-ordered at least 72 before departure. The breakfast options are $18, while the lunch/dinner dishes are $25.

Dinner options include Quebec grain-fed chicken hunter-style; Turkey medallions in a truffle-flavoured cranberry sauce; Pulled beef shepherd’s pie; Spinach and artichoke lasagna with ricotta; Gnocchi with Bolognese sauce; Cheese and tomato orzo risotto.

Each lunch/dinner dish is served with a salad, dessert and a glass of wine.

 

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