Aeroflot started serving a new menu for the summer season in the business class

MOSCOW, 2015-6-5 — /Travel PR News/ — Aeroflot (Moscow Exchange ticker: AFLT) has started serving a new menu for the summer season in business class on international and domestic flights.

As always, the dishes have been developed based on passenger feedback by a team of world-class haute cuisine experts led by Thierry Mona, head chef at LSG Sky Chefs, a global leader in on-board catering. The new business-class menu includes culinary delights from the chefs of Moscow restaurant Twins, Ivan and Sergei Berezutzkiy, and Marcel Ravin of Monaco’s Blue Bay.

«The catering offered by Russia’s leading airline is a pillar of our onboard service. It is a competitive advantage that we aim to enhance with maximum consideration for our clients’ preferences and suggestions», said Aeroflot CEO Vitaly Saveliev.

Ivan and Sergei Berezutzkiy, the twin brothers recognized by catering connoisseurs and gourmets alike as Russia’s most talented young chefs, have indulged Aeroflot passengers with delicious and healthy dishes including cream soup of green peas with scallops; octopus with potato, zucchini and cherry tomatoes (served with Masala sauce); Taco vegetables with soy sauce; baked halibut with black rice; Wakame seaweed with fennel and orange (served with creamy sauce of seaweed); and leg of lamb with polenta and vegetables with fennel (served with meat sauce with porcini).

Marcel Ravin, a Michelin-starred master of fine food, has created specially for Aeroflot’s summer menu a cold appetiser of crabmeat, Tabbouleh salad and mango sauce; cod baked with lime and honey, with potato, pak choi and apple (served with fish sauce); and Chilean seabass crusted with sautéed spinach, and anise sauce.

For dessert, passengers will have a choice of maple syrup-infused carrot cake, and honey cake (medovik). The exquisite sweet delights have again been crafted by Kamal Benmamar, a celebrated French chef who has worked for Michelin-starred restaurants and is currently head chef at Vanil’ restaurant, part of the Arkadiy Novikov’s group.

Photos are available for publication at Aeroflot’s web-site:

Crabmeat, Tabbouleh salad and mango sauce:

Baked halibut with black rice, Wakame seaweed with fennel and orange (served with creamy sauce of seaweeds); beetroot, marinated salmon with honey and mustard (served with olive oil):

Leg of lamb with polenta and vegetables with fennel:

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About Aeroflot
Aeroflot is Russia’s flagship carrier and one of the largest airline groups in Europe. In 2014, Aeroflot carried 23.6 million passengers (34.7 million passengers as Aeroflot Group including subsidiaries), a record for any Russian airline. A proud member of the SkyTeam global airline alliance, Aeroflot and its partners serve 1,052 destinations in 177 countries worldwide. Aeroflot operates the youngest fleet in the World (among the major airlines), numbering 160 Airbus, Boeing and Sukhoi airliners. Aeroflot is among the global leaders in aviation safety. The company’s European Community Safety Assessment of Foreign Aircraft (SAFA) Index, which is the main globally recognized safety parameter, is comparable to global peers. The first Russian carrier to enter the IATA Operational Safety Audit (IOSA) register, renewing its registration for the sixfth time in 2015, Aeroflot has successfully passed the IATA Safety Audit for Ground Operations (ISAGO) and is fully ISO 9001:2008, ISO 14001:2004 compliant. In 2014 Aeroflot was named by SKYTRAX as the Best Airline in Eastern Europe for the third time. Find more at