Iberia renovated its meal service offering for Business travellers on flights to Europe and North Africa with Ramón Freixa-designed gourmet meals

• The chef headed a multidisciplinary team with Iberia and its main catering supplier to come up with original, healthy, gourmet meals based on the Mediterranean diet.
• The new dishes reflect the new Iberia brand value with their Spanish roots and the simplicity that is the hallmark of master chef Ramón Freixa.
• More complete offerings with hot dishes for breakfast as well as lunch, the finest ingredients, and highly original salads and side dishes.

Madrid, Spain, 2014-7-23 — /Travel PR News/ — Iberia has completely renovated its meal service offering for Business travellers on flights to Europe and North Africa.

A multidisciplinary team made up by people from Iberia, along with its main catering supplier and its team of four consultant chefs –Paco Roncero, Toño Pérez, Dani García, Ramón Freixa—worked to develop a new global gourmet concept, based on select ingredients and the Mediterranean diet.

Ramón Freixa was the first to bring the concept to life in new dishes to be served in business class on the airline’s European and North African routes.
The new meals are also the reflection of the values associated with Iberia’s new brand image: Spanish flavours with the simple but elegant recipes that distinguish the cuisine of master chef Ramón Freixa. “We have designed for Iberia a gastronomic offer with the best ingredients of the Mediterranean diet, based on the traditional flavours of Spanish cuisine. These are simple recipes, but of great quality, some of them with an avant-garde touch where vegetables play an important role”, says Ramón Freixa.

Both breakfast and lunch served to business passengers include hot dishes.

A new lunch offering is veal sirloin with Cordoban sauce and salted squash with plums. Another is a white veal hamburger in Pedro Ximénez sauce with patatas panaderas (roast potato slices with onion, garlic, parsley and pepper), or stuffed chicken breast with apricot and black olives and a creamy sauce made with sparkling cava and dried tomatoes. There is also pumpkin ravioli with cheese sauce, and arugula (rocket) in olive oil, or black paste filled with salmon in cava sauce with dried tomatoes.

The lunches are served with separate side dishes, with dressings made from Mediterranean diet ingredients such as extra virgin olive oil and Pedro Ximénez balsamic vinegar.

And to finish, a cheese plate with the exquisite Spanish Garrotxa, Mahón, Idiazábal, Pría and Zamorano cheeses, and simple but memorable desserts such as toffee delights, chocolate truffles or sponge with raspberry.

New, healthier breakfasts feature not only fresh fruits, dairy products, and toast, but also a highly original hot omelette devised by Ramón Freixa that is garnished with vegetables roasted with olive oil and rosemary, Catalan spinach, steamed noodles with vegetables, cherry tomato ragout with thyme, and Murcian zarangollo (scrambled eggs with vegetables and spices).

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