Gourmet meals
Check out our wide selection of gourmet meals, served on an elegant china.
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Check the available offer during your flight
Remember to order your meal at least 24 or 48 hours before departure (depends on the destination). By doing so you are guaranteed to have your favourite meal on board. The menu varies depending on the route and date of travel.
Cold breakfast – New York style
Multigrain bagel with omelette, bacon, tomatoes and spinach. Romaine lettuce with sorrel and pea sprouts. Sweet treat – cinnamon porridge with dried apricots and figs. Served with extra virgin olive oil.
A meal inspired by Polish cuisine
Cold starter consisting of roasted Barberie duck served with broad bean purée and a salad of pearl barley, chickpeas and apple. Potato salad with kale and walnuts. Sweet treat – apple pie made with roasted apples and fresh strawberries. Served with a farmhouse bread roll and butter.
Parisian vegetarian meal
Niçoise salad with boiled eggs, baby potatoes, beans, black olives and cherry tomatoes, served with Dijon mayonnaise with tarragon. Served with romaine lettuce, chicory, Lazur blue cheese, roasted hazelnuts and croutons. Sweet treat – two macaroons and a mini éclair. Served with fresh baguette, butter and extra virgin olive oil.
Indian vegan meal
An appetiser consisting of roasted aubergine with mint dip with tahini, served with bulgur wheat in turmeric. Chickpea and mango salad. Sweet treat – Soan Papdi with pistachios and freeze-dried raspberries. Served with Indian poppadoms and extra virgin olive oil.
Child meal
A meal designed with our youngest passengers in mind, consisting of pasta salad with carrots, chicken sandwich with cherry tomatoes and peppers, and a waffle with cream, chocolate sauce, and seasonal fruit. The meal is complemented by a fruit salad.
Japanese gluten-free meal
Salad with wakame, tofu, edamame and roasted sesame seeds in Hoisin sauce. Salmon sushi set served with wasabi paste and pickled ginger. Sweet treat – two mochi with fresh strawberries. Served with gluten-free bread and butter.
Fit meal
Prawns with mango, pea shoots and lettuce drizzled with mango dressing. Sweet potato, corn and three-coloured pepper salad with pepper dip and fried kale. Fresh fruit: pineapple, watermelon, melon, and blueberries. Serve with graham bread and butter.
Seasonal meal
Roasted pumpkin with couscous salad and herb mousse. Buffalo mozzarella and tomato salad with rocket. Sweet treat – chocolate cake with pistachio cream.
