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.



Dimitri Marit (Maison Marit)

For the new season (June 2016 – December 2016) we are proud to present the creations of Chef Dimitri 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.

Dimitri Marit


Pan-fried meagre

December 2016 Menu

For the month of December, Chef Dimitri Marit has designed the following dishes:

Appetiser:
Smoked salmon Bavarian with cucumber and herring caviar

Starter:
Sliced duck and lobster salad with melon, tricolor tomatoes and a balsamic vinaigrette
or
Mango and duck foie gras with crisp brioches

Main:
Curried veal cheek and summer vegetables; M’Hamsa couscous with mild peppers
or
Pan-fried meagre, leek and potatoes, cream of lettuce, and smoked eel

Cheese:
Buchardennes herbes, a white mould goat’s cheese with edible rind

Dessert:
Speculoos square with a vanilla and lime Bavarian



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.


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