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Eurostar Introduces Michelin-Starred Menus on Excessive-Pace Rails
Wednesday, October 16, 2024
Eurostar is reworking its eating expertise after ten years of French-inspired menus by introducing a groundbreaking culinary lineup. Beginning November 4th, Eurostar will characteristic the progressive dishes of three gastronomic pioneers aboard its high-speed trains.
Becoming a member of the Eurostar workforce are Two Michelin Starred Chef Jérémy Chan, celebrated French pastry chef Jessica Préalpato, and distinguished Pure Wine Professional Honey Spencer. This gifted trio brings a contemporary strategy to Eurostar’s Premier class eating with their cutting-edge delicacies and wine choices. This initiative is a part of Eurostar’s new service tier rollout, which incorporates Eurostar Normal, Eurostar Plus, and Eurostar Premier, emphasizing eco-friendly practices and domestically sourced, seasonal components from the Eurostar community.
Gwendoline Cazenave, CEO of Eurostar: “By reinventing the onboard culinary experience, making it more innovative, daring, and environmentally friendly, Eurostar is presenting itself as a destination in its own right. Our new gastronomic offer aims to transform each journey into a unique experience, where the indulgence begins as soon as you board, making the new Eurostar a reality for our customers. Eurostar is more than just a train: it’s a promise of new discoveries and unique moments. Our new chefs bring this vision to life and we’re delighted to work with them on this journey.”
Introducing a New Culinary Period
Jérémy Chan, a British culinary grasp identified for his position as Government Chef at London’s Ikoyi, crafts the appetizers and principal dishes. Ikoyi, a two Michelin-starred institution, was named one of many World’s 50 Greatest Eating places in 2023. Chan is acclaimed for his progressive use of native components mixed with world spices.
Desserts are crafted by Jessica Préalpato, who was topped the World’s Greatest Pastry Chef in 2019 and the primary feminine to win Pastry Chef of the Yr by Gault et Millau. Préalpato is a pioneer in pure pastry strategies, using historical grains, unrefined sugars, and pure plant components.
The wine choice is curated by Honey Spencer, a British sommelier and co-owner of the wine bar Sune. Acknowledged as one among London’s high 50 influential sommeliers by The Drinks Enterprise, Spencer is an advocate for natural and sustainable wines.
The culinary choices of Jérémy Chan and Jessica Préalpato provide daring and harmonious flavors, complemented by an expertly chosen wine listing from Honey Spencer.
A Revolutionary Menu
Eurostar’s new four-course menu contains appetizers, a principal course, a cheese course, and dessert, developed via collaborative workshops and in depth tastings to embody Eurostar’s distinctive culinary identification. The onboard eating begins with an appetizer like Curried Cauliflower Mousseline, adopted by a selection of Baked Salmon with Coconut Rice and Tangy Potatoes or Roasted Pumpkin with Honey and Cashew Miso. The expertise peaks with Colston Bassett Stilton cheese paired with burnt honey and apple, and concludes with a Citrus Delight dessert infused with inexperienced cardamom.
To reinforce the gourmand expertise, the wine listing options choices like Champagne Fleury, identified for its wealthy Pinot Noir profile, and a wide range of different rigorously chosen wines and mocktails, guaranteeing that every one passengers have a outstanding culinary journey. The wine choices are up to date quarterly to keep up freshness and selection.
Matthieu Quyollet, Director of Improvement and New Buyer Expertise: “We have come up with a bold and modern concept, with, for the first time, a team of three talents, three chefs who have joined forces to create a perfectly harmonised menu, all of which can be served at a speed of 300 km/h. With their expertise, we have designed a ‘journey through flavours’, a unique culinary experience on board.”
Honey Spencer, Sommelier: “I had the pleasure of developing the wine and drinks menu for Eurostar Premier, showcasing wines made by small producers who work with the utmost respect for their soils and terroirs. Each wine is unique and offers a glimpse of France’s most progressive estates, each with its own story to tell and flavours to reveal.”
