Raymond Blanc’s summer menu celebrates the taste of summer with a new menu on the Eurostar Business Service.
Certainly, Raymond Blanc’s recipes are always a hit. As a matter of fact, whether sampled at his own restaurant, at a pop-up or even created from scratch. He is certainly one of my go-to chefs when I am looking for a restaurant, or recipe, to impress.
Designed by Michelin star chef and Eurostar Business Premier Culinary Director, Raymond Blanc OBE, the summer range is designed to delight customers’ palates with light, refreshing flavours inspired by the wonderful city destinations that Eurostar travels to.
Table of Contents
Summer Menu Highlights:
What is truly impressive about the Summer Menu is the sustainability side of it.
All of the recipes include seasonal, local, and sustainably sourced ingredients.
This includes courgettes from Charbuy, 15 kilometers from our Burgundy kitchen, beef from Aldens, a 1793 Oxfordshire butcher operated by the same family for eight generations, and Yonne goats’ cheese.
In addition, there is a selection of salads, meat, fish as well as vegetarian dishes and sweet treats to choose from.
Highlights include roasted asparagus custard with pea shoots and chilli to start. Cod loin with lemon verbena hollandaise and crushed potato; beef tagine with couscous and courgettes; quinoa salad mange tout, tomato confit, as well as roasted red pepper hummus.
Dessert is my favourite course and Raymond Blanc’s selection lives up to expectations. Highlights include goat’s cheese from the Yonne region with apricots and rosemary, creamy chocolate cake with lime caramel and ginger and pistachio and apricot tartlet.
Drinks
On-board drinks include a range which will appease all palates, with unlimited Champagne for Business Premium travellers too! There’s also a range of wines, beers and soft drinks on offer too.
Sustainable Dining
Eurostar is the first transport company to obtain Sustainable Restaurant Association (SRA) Two-Star Sustainability Champion recognition for purchasing local and sustainable products.
This is obvious in the menus and ingredients used in each meal, without sacrificing quality.
Expert’s Conclusion:
More restaurants and food outlets must watch their carbon impact due to sustainability.
Certainly, Raymond Blanc’s summer menu that emphasizes sustainable and local foods is refreshing. Eurostar’s reduced carbon footprint than air travel lets you skip airport delays and travel more responsibly.
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👨🍳 Our Expert: Snita Pandoria
Food Writer & Fine Dining Specialist
