Belgian Star Chefs

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As a Belgian ambassador, Brussels Airlines is pleased to offer you a taste of Belgium’s internationally acclaimed cuisine in Business Class. A host of Michelin-starred Belgian chefs will create special dishes using local regional produce to be served on board our long haul flights out of Brussels.



Stéphanie Thunus (Au Gré du Vent)

We are proud to indulge our Business Class passengers with the creations of Lady Chef Stéphanie Thunus throughout 2018 on their way to Africa, North America and India.
Together with her husband, mâitre d’hôtel Sébastien Guchet, Stéphanie runs Au Gré du Vent (*) in her birthplace Seneffe. Only one year after its opening in 2012, the couple earned a first Michelin Star, which it has maintained until today. Thunus prepares her dishes carefully with local seasonal produce and keeps the ingredients pure to enhance their natural flavour.


Stéphanie Thunus


Grilled Nobashi Prawsn

January - March 2018 Menu

For the months of January, February and March, Lady Chef Stéphanie Thunus has designed the following dishes:

Appetiser:
Roast chicken oyster, Cévennes onion and blackberry jelly

Starter:
Grilled Nobashi prawns, celeriac remoulade, Granny Smith's apple and horseradish
or
Quail mousse, grilled courgette and porto cream

Main:
Veal cheek, salsify, tarragon sauce and violet mustard
or
Yellow pollock, crunchy vegetables and saffron sauce
or
Wild mushrooms risotto and pumpkin cream

Cheese:
Moinette, cow's cheese with inedible rind

Dessert:
Dark chocolate shell, pear and grilled Piedmont hazelnuts


Previous Belgian Star Chefs 


GeertVanHecke


Geert Van Hecke (De Karmeliet)

De Karmeliet, restaurant of Geert Van Hecke, is located in the centre of the beautiful UNESCO Worlds Heritage medieval city of Bruges, has three Michelin stars and has been a landmark in the Belgian culinary scene for 30 years. Chef Van Hecke designed the Belgian Star Chefs menu in Business Class on board of our intercontinental flights to Africa and the US using regional products from West Flanders.


Julien Lahire 


Julien Lahire (Moulin Hideux)

Set in the heart of the Semois Valley in the Ardennes, Julien Lahire’s restaurant is part of the Auberge du Moulin Hideux, a magnificent 17th century mill that has been converted into a hotel. The cuisine is rooted in the local region, with game being the speciality of the house.



Thomas Locus


Thomas Locus (Bistro Margaux)

Thomas Locus began his career at a young age and is a self-taught chef, but his experience working for big names such as Michel Coppens, Jean-Pierre Bruneau, Sergio Herman and Berasategui earned him a first Michelin star for Bistro Margaux (Sint-Martens-Bodegem), a 16/20 in Gault Millau and the title "Best Young Chef in the Brussels region in 2012”.




Erik Pankert


Eric Pankert (Zur Post)

Eric Pankert has been at the helm of the Michelin-starred restaurant Zur Post, in St. Vith since 2003. He has cooked alongside well-known chefs such as Joël Robuchon, France’s “chef of the century”, in cities all over the world, including Liège, Düsseldorf, Ghent, Paris and New York. As a firm believer in perfection, Pankert chooses not to follow current trends but offers his guests a modern interpretation of French cuisine instead, always adding a personal touch.




Pierre Résimont


Pierre Résimont (L'Eau Vive)

Since 1990, Pierre and his wife Anne have been at the helm of the Michelin-starred restaurant L’Eau Vive, in Profondville, just outside Namur. A small 17th-century mill set in wooded surroundings, L’Eau Vive has a charm all of its own. La Verrière, a glass canopy built as an extension to the old building, lets guests enjoy the beautiful garden with views on a river, the Burnot. The menus he has devised for Brussels Airlines include typical Belgian dishes with a modern interpretation.




Peter Goossens


Peter Goossens (Hof van Cleve)

Peter Goossens has a lot on his record with Hof van Cleve. He opened the restaurant in 1992 and already two years later earned his first Michelin star. Meanwhile, the restaurant now has no less than three stars, which reflects the impeccable quality of the cuisine. Among the Flemish audience, the chef is also known as a juror in TV shows “My Restaurant” and “De Beste Hobbykok van Vlaanderen”. “WBPStars” – the little brother of “World’s 50 Best” – published a list of the 60 best restaurants in the world last July, in which Hof van Cleve holds a shared first place.




Dimitri Marit


Dimitri Marit (Maison Marit)

Dimitri Marit opened the family-run restaurant Maison Marit in 1991 together with his father Jacques and wife Emmanuelle. For the past 15 years, the restaurant in Braine-l’Alleud has held a Michelin Star. Marit has a passion for combining the local seasonal produce with hints from other cuisines. He achieved a refined balance between classic and temporary as well as between creativity and advanced techniques.




Yves Mattagne


Yves Mattagne (Sea Grill)

Yves Mattagne (53) is the chef of the restaurant Sea Grill, located in the Belgian capital Brussels. Since twenty years the restaurant has been able to keep its two Michelin stars.




Bert Meewis


Bert Meewis (Slagmolen)

Bert Meewis owns, together with his wife Karlijn Libbrecht, the restaurant Slagmolen (**), located in an old watermill in Opglabbeek. Meewis serves classic and seasonal cuisine dishes with a modern twist. The restaurant got its first Michelin Star in 1998, the second one followed in 2010.