Michelin-Starred flavours in LOT Business Class
Order your main course from a unique menu developed by Bartosz Szymczak – the chef from the Rozbrat 20 restaurant awarded a Michelin Star. Book and savour the taste at 10,000 m altitude!
Culinary artistry, precision of detail, and flavours that stay in the memory for a long time.
Juicy salmon fillet baked using the sous-vide method to preserve its full flavour and velvety texture, served with a croquette with a delicate crispy skin filled with a prawn and potato stuffing, seasoned with a hint of citrus and fresh thyme. All this is wrapped in a creamy sauce based on roasted red peppers and courgette purée with basil, enriched with the subtle aroma of smoked salt and a drop of extra vergine oil. The dish balances the freshness of the sea, the sweetness of the vegetables and the deep umami note of the sauce – a real treat!
Delicately cooked lobster served in its elegant simplicity shows the fullness of its sweet flavour and springy texture. It is accompanied by green asparagus blanched al dente to preserve its freshness and noble flavour. On the side there is a seasonal vegetable salad composed of hand-cut vegetables in a delicate citrus and herb marinade that adds lightness and colour to it. The whole is topped with a creamy lemongrass and kaffir leaf sauce. The dish balances luxury and freshness – the flavour tells a story of elegance, the sea and nature.
This is a modern and balanced take on classic cuisine. The long-cooked beef melts in the mouth, wrapped in the aroma of red wine with hints of juniper, garlic and fresh thyme. The meat is braised for hours with an essential demi-glace and dry burgundy until it develops depth and a silky texture. Accompanying it on the plate are new potatoes with butter and sea salt, and glazed carrots add a delicate sweetness and colour to the dish. This dish not only fills you, but also tells a story full of warmth, time and a passion for flavour.
Veal roulades - delicate hand-wrapped veal slices filled with apple confit and creamy goose liver whose subtle sweetness and velvety texture add depth and elegance. Braised slowly until fully tender, the meat absorbs the flavours of natural herbs and a light wine reduction. It is accompanied by pickled root vegetables – crisp, slightly sour, bringing a counterpoint of flavour and textural balance. The whole is enveloped by an intense sauce based on fresh morels that exudes a forest aroma, with a hint of butter and dry cream. This dish is a tribute to tradition – but told in a completely new and refined form.
A layered lasagna that subtly intertwines fresh spinach leaves, and creamy ricotta cheese – vegetable finesse in a classic form. It is baked under a light béchamel with a hint of nutmeg and truffle oil to bring out the natural sweetness of the ingredients. All this is placed on a creamy san marzano tomato sauce. The lasagna is fluffy, full of flavour and spring lightness, but still filling – perfect as a premium vegetarian dish.
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Main courses from our unique menu are available on selected intercontinental flights departing from Warsaw (WAW).
- Business Class Fine Dining Menu is a special offer for LOT Business Class passengers, thanks to which you can order a main course from a unique menu (Michelin-Starred Flavours) prepared by Bartosz Szymczak, the chef from the Rozbrat 20 restaurant awarded a Michelin Star.
- The dish can be selected free of charge. Order your main course not later than 24 hours before departure via the Manage your Booking tab.
- If you select the Business Class Fine Dining Menu, your current choice of a meal will be replaced. The new dish may contain allergens and fail to meet dietary requirements.
- Business Class Fine Dining Menu is available to LOT Business Class passengers on long-haul flights departing from the Warsaw Chopin Airport (WAW).
- Business Class Fine Dining Menu is not available for children up to 2 years of age.
- The presented photos are for illustrative purposes only. The actual presentation of the main course may vary.
- The meal choice refers to the main course.