LONDON, 2014-04-28 — /Travel PR News/ — Building on its successful two year partnership with world renowned chef Raymond Blanc, Eurostar has today launched exciting new summer menus for Business Premierpassengers. As well as tempting new options for both lunch and dinner, Raymond has also launched a new breakfast and wine offering.
Responding to customer feedback, Raymond Blanc has worked closely with Eurostar’s kitchens in Kent, Burgundy and Brussels to create a new breakfast, which offers a choice between a traditional English cooked breakfast and lighter options.
Passengers travelling from UK stations can enjoy a new British inspired breakfast, which features traditional Yorkshire bacon and Surrey sausages complete with Bubble and Squeak. UK bound passengers will be treated to a continental version of a cooked breakfast. For those that prefer a lighter start to the day other choices include organic low fat yoghurt, Eurostar’s very own summer bircher muesli and freshly prepared fruit bowls.
Along with the launch of the new breakfast menus, Raymond has worked with Eurostar to create a new wine list. Each wine has been carefully selected to reflect the season and will rotate quarterly to ensure the highest quality. New for the summer menus are lighter red wines such as ‘Brouilly’ and ‘Coteaux Bourguignons’.
Eurostar’s Business Premier lunch, afternoon tea and dinner menus have also been refreshed for summer to offer a range of seasonal flavours. The new dishes focus on locally sourced seasonal fruits and vegetables and feature several of Raymond’s own recipes including; red pepper mousse, beetroot risotto and the famous chocolate delice.
Raymond Blanc, Eurostar’s Business Premier Culinary Director commented; “Choice is at the heart of our offering for passengers and working with Eurostar’s suppliers we’re committed to responding to our guests’ needs. We believe the menus we have designed offer each passenger a fresh and seasonal choice of locally sourced food, whether it’s for breakfast, lunch, afternoon tea or dinner. These latest improvements are part of our long term vision for onboard catering and Eurostar’s Business Premier customers can expect many more enhancements in the near future.”
Both Eurostar and Raymond Blanc are passionate about locally sourced and sustainably produced ingredients. In 2013, Eurostar became the first transport provider to receive an Sustainable Restaurant Association (SRA) accreditation as a One-Star Sustainability Champion for its commitment to responsibly sourcing local and sustainably produced ingredients. For 2104, Eurostar is working to achieve a Two-Star Sustainability Champion rating.
For more information about Eurostar’s Business Premier class or to book Eurostar tickets visit www.eurostar.com or call 08432 186 186.
Notes to Editors:
1. Eurostar is the high-speed train service linking St Pancras International, Ebbsfleet International, Ashford International, Paris, Brussels, Lille, Calais, Disneyland Resort Paris, Avignon and the French Alps.
2. Eurostar was established in 1994 as a partnership between three railway companies: SNCF, SNCB and LCR (London and Continental Railways). On 1 September 2010, Eurostar became a single, unified corporate entity owned by three shareholders: SNCF, SNCB and LCR.
3. The current Eurostar train was first introduced into service in 1994 carrying 750 passengers and operating at speeds of up to 300kph. Since then, the fleet of 28 trains has carried more than 140 million passengers between London and the Continent. Following their refurbishment these trains will continue to form a core part of the Eurostar fleet.
4. Eurostar was the first transport provider to receive an Sustainable Restaurant Association (SRA ) accreditation as a One-Star Sustainability Champion in April 2013 for its commitment to responsibly sourcing local and sustainably produced ingredients.
For more information:
Eurostar Press Office
020 7843 5500 / firstname.lastname@example.org
About Raymond Blanc OBE, Chef Patron of Belmond Le Manoir aux Quat’Saisons
Born in Besançon, France in 1949, Raymond Blanc is acknowledged as one of the finest chefs in the world. Entirely self-taught, his exquisite cooking has received tributes from every national and international guide to culinary excellence.
At the age of 28, Raymond opened his first restaurant, ‘Les Quat’Saisons’ in Summertown, Oxford. After just one year, the restaurant was named Egon Ronay Restaurant of the Year and was awarded two Michelin Stars. In 1984, he opened ‘Le Manoir aux Quat’Saisons’ in Great Milton, Oxfordshire. Le Manoir is the only country house hotel in the UK which has achieved two Michelin Stars consecutively for 30 years.
In 1991, Raymond established The Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks to the kitchen. The school provides the opportunity for students to develop their skills while learning some of Raymond’s own kitchen secrets.
In 1996, Raymond opened his first Le Petit Blanc brasserie in Oxford. His vision was to be the best within the brasserie scene in England, serving good quality, freshly prepared food at a price that was accessible and represented excellent value. In 2006, Le Petit Blanc was re-launched as Brasserie Blanc. The group has since expanded to 20 brasseries throughout the UK including 7 locations in London.
Raymond Blanc is the President of the Sustainable Restaurant Association.