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.



Peter Goossens (Hof van Cleve)


For the new season (December 2015 – May 2016) we are proud to present the creations of Chef Peter Goossens.
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.

Peter Goossens


Peter Goossens menu

February 2016 Menu

For the month of February, Chef Peter Goossens has designed the following dishes:

Appetiser:
Tataki of Scottish salmon with herbs and cottage cheese

Starter:
Oosterschelde eel with red pepper, sour cream and baby courgette
or
Antwerp carpaccio with basil, Brugge Oud cheese and sundried tomatoes

Main:
Guinea fowl with Jerusalem artichoke, champagne sauce and fondant potato
or
Cod with curry, green celery and mushrooms
or
Tortelloni with tomato, artichoke and pine nuts

Cheese:
Fenugreek cheese

Dessert:
Chocolate ‘Madirofolo’ with nougat, apricot and almonds



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.


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