Eurostar transforms onboard dining with Michelin-starred chefs and sustainable menus
Eurostar is revolutionising its onboard dining experience by introducing a new, innovative culinary offering for its Premier passengers, available from 4 November 2024. For the first time, three renowned food and beverage experts – Two Michelin-starred Chef Jérémy Chan, award-winning pastry chef Jessica Préalpato and natural wine connoisseur Honey Spencer – have collaborated to create a unique dining experience on high-speed trains.
This gastronomic innovation coincides with the launch of Eurostar’s new travel classes: Eurostar Standard, Eurostar Plus and Eurostar Premier. The new menu is designed with sustainability at its core, featuring fresh, seasonal ingredients sourced from countries within the Eurostar network. Eurostar is taking further environmental steps by removing an additional two million plastic bottles from its trains from November.
Jérémy Chan, Executive Chef of London’s two-Michelin-starred restaurant Ikoyi, brings his expertise in blending bold, global flavours with locally sourced ingredients. His dishes, such as Baked Salmon with Coconut Rice and Tangy Potatoes, reflect a modern, daring approach to European travel dining.
Jessica Préalpato, known for her natural approach to pastry, offers desserts like Citrus Delight infused with green cardamom.
Honey Spencer curates a wine list featuring sustainable, organic wines, including Champagne Fleury and Domaine De La Dourbie, Oscar.
Eurostar CEO, Gwendoline Cazenave, emphasised the transformative nature of this new dining experience:
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, making the journey as indulgent as the destination.
Paul Baker, Sales Director at Global Travel Management, highlighted the benefits for UK-based business travellers:
Eurostar’s new culinary offering adds an exciting dimension to business travel. For those travelling in Eurostar Premier, this elevated dining experience provides a chance to enjoy high-quality, sustainable cuisine, helping make even the busiest work trips more pleasurable.
The menu is composed of four courses, beginning with amuse-bouches and extending to main dishes, a cheese course, and dessert. For example, passengers might begin with Curried Cauliflower Mousseline, followed by a choice of hot or cold main courses such as Roasted Pumpkin with Honey and Cashew Miso. These dishes are complemented by carefully selected wines, with the list refreshed every three months to ensure a variety of choices.
Passengers can expect a “journey through flavours”, developed through collaborative workshops between the chefs and Eurostar’s in-house teams.
Eurostar Director of Development, Matthieu Quyollet, explained,
For the first time, we’ve brought together three visionary chefs to create a perfectly harmonised menu. This is a bold, modern concept designed to elevate the onboard dining experience to new heights.
With sustainability at the forefront, Eurostar’s new dining experience also aligns with the company’s broader environmental goals, reinforcing its commitment to being the backbone of eco-friendly travel in Europe.
For more information on how this new dining experience could enhance your next business trip, contact your Global Travel Management Account Manager.
