Eurostar and world-renowned Chef Patron, Raymond Blanc OBE, announce new winter menus for Eurostar’s Business Premier passengers

London, UK, 2013-10-25 — /travelprnews.com/ — Eurostar and world-renowned Chef Patron, Raymond Blanc OBE, are today launching new winter menus for Eurostar’s Business Premier passengers, complete with Europe’s first high-speed Afternoon Tea offering, which will be served between 14.00 and 17.30.

Responding to customer feedback which indicated a preference for lighter afternoon meals, Raymond Blanc has worked closely with Eurostar’s catering suppliers in the UK, France and Belgium to create a brand new Afternoon Tea offering. The new British inspired Afternoon Tea will feature a traditional cake as well as classic English scones from Raymond Blanc’s own recipe, served with clotted cream and strawberry jam.

In addition to the classic British scones, cakes and teas, Eurostar’s Business Premier passengers will be able choose up to three hot and cold light savoury dishes depending on their mood. The savoury options have a European flavour and include dishes like vegetarian lasagne, mushroom risotto and poached hot smoked salmon.

Eurostar’s new Business Premier winter breakfast and dinner menus will also launch today and have been created by Raymond Blanc and Eurostar’s suppliers to offer fresh and hearty seasonal flavours. The new winter dishes focus on locally sourced seasonal fruits and vegetables and feature several of Raymond’s own recipes including; Ham hock terrine, beetroot risotto and his famous chocolate delice.

Raymond Blanc commented; “I strongly believe that choice is what the modern guest wants. Our role is to endeavour to respond to each of our guests’ needs. The new Afternoon Tea menus that I have designed with the team allow for flexibility of choice and meet a number of business travellers’ needs, offering something to suit everyone.”

In addition to the new Afternoon Tea offering, Eurostar’s Business Premier passengers can now also enjoy a quality caffeine fix on all morning services. This follows the introduction in September of new Lavazza espresso machines in all Business Premier coaches. Eurostar’s dedicated business class, Business Premier, also offers fully flexible fares, 10 minute express check-in, guaranteed boarding, business lounge access and an on-board taxi booking service.

For more information about Eurostar’s Business Premier class or to book Eurostar tickets visit www.eurostar.com or call 08432 186 186.

Ends

Notes to Editors:

About Eurostar

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 130 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 / press.office@eurostar.com

About Raymond Blanc OBE, Chef Patron of 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 Blanc 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 29 years.

In 1991, Raymond Blanc established The Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks to the kitchen.  The school provides the opportunity to develop their skills while learning some of Raymond Blanc’s kitchen secrets.

In 1996, Raymond Blanc 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 already expanded to 19 brasseries throughout the UK including 7 new openings in London.

Raymond Blanc is the President of the Sustainable Restaurant Association.

www.raymondblanc.com

Twitter: @raymond_blanc

Subscribe to Notifications