Brussels Airlines and chef Tim Boury join forces

Through its collaboration with Tim Boury, who received a score of 17.5/20 for 2020 in the gastronomic guide Gault & Millau, Brussels Airlines as ambassador of its country, wants to share the best of Belgium with the world. From 1 January, Tim Boury will succeed Thierry Theys from restaurant Nuance, and will put together a new menu for Business Class customers on Brussels Airlines' intercontinental flights for each trimester in 2020. Using seasonal and regional products, Boury wants to serve the Belgian finesse at an altitude of ten kilometres. From January to March, Business Class customers travelling from Brussels to Africa or North America can expect an Old Farmdal Cream from Roeselare as an aperitif, followed by a brioche with smoked eel and chicory or softly cooked veal loin as entree. As a main course, Tim offers a choice of veal cheek with fondant potato, cauliflower and Brussels sprouts or anglerfish with pumpkin, vadouvan and wild rice or risotto with wild mushrooms. To close, guests have the choice between Van Tricht's selection of cheeses and Boury's dessert of white chocolate, banana and cassis.