The updated menu has been introduced following feedback from customers indicating a preference for a fuller range of options during their afternoon journey, with many often missing lunch due to meetings.
Working closely with each of Eurostar’s catering suppliers, Eurostar’s Business Premier Culinary Director Raymond Blanc has designed a menu offering passengers a choice of:
• Hot dish: For example, charolais beef, confit shallot, caper and tarragon sauce, sautéed peas, broad beans, edamame, spring onion and sugar snaps
• Cold plate: For example, smoked salmon, black quinoa salad, celery, apple & walnut
• Café gourmand: For example, a chocolate trio of Éclair, opera, financier
Raymond Blanc OBE, Eurostar Business Premier Culinary Director, Eurostar, said: “Business travellers are looking for flexibility and a range of options, which is why I have refreshed the afternoon menu. I hope the new options, which are all made with high quality sustainable produce, will satisfy every appetite.”
The introduction of the new afternoon menu marks three and a half years since Eurostar and Raymond Blanc joined forces to transform the on board dining experience for Business Premier passengers. Renowned for his passion and innovative culinary expertise, Raymond works with each of Eurostar’s three kitchens to design seasonal menus combining the best of British and French cuisine. ￼
Eurostar is proud to be the first transport provider to receive Sustainable Restaurant Association (SRA) accreditation as a Two-Star Sustainability Champion for its commitment to sourcing local and sustainably produced ingredients and for pursuing a socially and environmentally responsible approach.
Eurostar’s Business Premier offers the highest standards in cross-channel train travel. With fully flexible fares, Business Premier customers can enjoy a 10 minute express check-in, exclusive access to the business lounges, plus complementary drinks and fine dining all served in the comfort of their own seat.