After first successful collaborations with Geert Van Hecke of De Karmeliet (West Flanders) and Julien Lahire of Le Moulin Hideux (Luxembourg), Brussels Airlines continues its Belgian Star chefs program with Thomas Locus, a young talent with a blitz career in the Belgian gastronomy. During four months he will serve his menus to Business Class customers on long haul flights to the US and Africa.
Thomas began his career at a young age and is a self-taught chef, but his experience working for big names such as Michel Coppens, Jean-Pierre Bruneau, Sergio Herman and Berasategui earned him a first Michelin star for Bistro Margaux, a 16/20 in Gault Millau and the title "Best Young Chef in the Brussels region in 2012”.
The menus he has devised for Brussels Airlines include typical Belgian dishes with a modern twist. The first menu, served in August, starts with a Romaine lettuce salad with North Sea shrimp and avocado, followed by Waterzooi-style farm-raised chicken accompanied by “Ijsvallei” watercress and ravioli with oxheart cabbage. The chef has also selected a beer to accompany his dishes, namely Palm Select Hop.
Besides the Belgian Star Chefs suggestions, Business Class passengers can choose from two different menu options or any of the 21 different special meals (diet, low salt, gluten free,…)
As an ambassador for Belgium, Brussels Airlines has a tradition of supporting Belgian talent and to bring Belgian top quality across the borders of its home country. On board of its flights the airline offers a selection of Belgium’s finest beers and wines, pralines, waffles and also cookies.
“We are delighted that we were able to get Thomas on board our Belgian Star Chefs program. The meals he has prepared for our guests will definitely be an added value to the premium experience we want to offer in our Business Class”, says Anne Tricot, VP Customer Experience Brussels Airlines.
“It’s an honor to be Brussels Airlines’ new Belgian Star Chef, in the footsteps of Geert Van Hecke and Julien Lahire. Brussels Airlines is the ideal partner for this rather big challenge of creating on board meals. Even more so because they carry out the same values as we do: quality and customer satisfaction. Exactly what we want to give to our guests: the best quality and service so everyone goes home happy and satisfied (and returns to us)!”
Friday 4 July, 2014