On 18th January, Belgian based flights company, Brussels Airlines unveiled another star chef called Thierry Theys who hails from the two star restaurant of Nuance located in Duffel (Antwerp).
As part of the airlines strategy to work with new star chefs each year all aimed at promoting the Belgian gastronomy onboard flights to the United States of America, Canada and Africa as well as representing the different Belgian menus, the airline maintains that chef Thierry has a history for preparing the finest menus as he is the proprietor for Nuance Restaurant opened in 2008 with his wife Sofie Willemarck.
Thierry They currently stands the 10th Brussels airlines chef as he prepares the finest menus using local ingredients and this time around will be taking the best premium culinary experience to the skies as he serves business class guests on long haul flights while on their way to US, Canada and Africa.
His menus are built upon French haute cuisine given a fine, light and elegant touch as his restaurant Nuance goes an extra mile to the culinary top. He was previously selected ‘’inventive Chef of the Year’’ and ‘’Top young Chef in Flanders’’ while Nuance restaurant has been awarded two Michelin stars and Gault & Millau consistently awards, the restaurant marks of 16 and 17 out of 20.
Chef Thierry Theys has designed an exclusive menu for almost every quarter of each year using the finest Belgian seasonal products supplemented by a touch of international ingredients combining intriguing and complex flavours perfectly to present a delightful dining experience at 30,000 feet.
His first menu contains a truffle and pecorino biscuit, a starter of crispy duck salad, grapefruit and crispy rice or king crab, potato, citrus and Japanese curry. For the main course guests can choose among beef cheek “à l ’orange”, carrot, spinach and garlic, salted cod, celery, miso and yuzu or feuilleté, sunroot, silver skin onion and plum with cabernet vinegar. To top it all of a fine selection of cheese is followed by a dessert of sable shortbread biscuit, lemon cream and kaffir lime.
Commenting about the new Chef, Head of Product at Brussels Airline, Gregory Baillet said: “We continue to invest in the experience for our guests on board as well as on the ground. Together with Thierry Theys we are able to offer our Business Class guests on the long-haul a premium culinary experience. It is a great challenge for a chef to bring his meals to the air as many restrictions apply and tastes change at altitude. It was an intense collaboration, but we are proud of the result Thierry Theys’ menus will be served on board as from January until December 2019’’.
