Celebrity chef teams up with Eurostar

Chef Raymond Blanc has unveiled the new menu he has revised for Eurostar, with dishes inspired by the rail network's french, British and Belgian destinations. 

Poached pollock in an English white wine sauce and an apple, celeriac and Belgian pas de bleu cheese salad are among the courses available from this month to the passengers travelling in business premier class.

"Food on train has got a bad reputation, so my role here is to bring the quality up", said the 62-year-old Blanc, whose television shows have made him one of Britain's best-known cooks. The self-taught chef, whose restaurant Le Manoir aux Quat' Saison in southern England holds two Michelin stars, has developed a menu based on seasonal ingredients from the three countries connected by Eurostar. For example, passangers departing from Paris will mainly find French food on their trays, such as salmon pate with horseradish and cauliflower - while those leaving London will be served mainly British fare, including camembert cheese.

The meals will be prepared in Eurostar's three kitchens, in Burgundy in eastern France, Sussex in southeast England, and Brussels.

Blanc acknowledged there were considerable challenges in attempting to serve high-quality food on a mass scale. "I cannot compete with restaurants, of course I can't" he said "But I will compete with business class and first class airlines".

Blanc said he hoped his collaboration with Eurostar would make him better known in his homeland (France), where he is considering opening a restaurant.




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Location: London, UK

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