LATAM Airlines has debuted a new menu in its Premium Business cabin that highlights the versatility of Latin American cuisine.
Led by LATAM’s executive chef, Felipe Gutiérrez, the new menu integrates more local ingredients, such as fish and shellfish from the Pacific Ocean, tropical fruits, and vegetables grown at higher altitudes.
All the dishes will be accompanied by wines specially selected by Héctor Vergara, the only Master Sommelier in Latin America. Héctor reviewed more than 500 wine options while creating the wine menu, ensuring the wines highlight the flavours of the food.
“We want our customers to experience Latin America from the moment they step on board, and the new menu showcases the variety of flavours of Latin America and highlights local produce,” says Paulo Miranda, Customers VP at LATAM Airlines Group.
The changes to the Premium Business menu follow a series of improvements to the service on short, medium and long haul routes, which translate into a greater variety of dishes including hot and cold alternatives, a greater predominance of local products and an emphasis on sustainability.
Some of the starters available on the new Premium Business cabin menu include cold smoked salmon with wakame seaweed salad and sour cream with chives; foie gras with almond crust, fig compote and cherry tomato confit; marinated prawns with avocado puree, Campesino cheese and crispy Parmesan cheese with quinoa; creamy smoked cod salad with potatoes, fresh lime cream, asparagus ribbons and caviar; Iberian ham with grilled artichoke, Kalamata olives and pickled chilli; and antipasto of smoked picanha, radish, buffalo mozzarella and red pepper jelly.
Main dishes range from grilled beef steak with red wine sauce and old fashioned mustard, roasted broken potatoes, carrots, and kale; and goat cheese stuffed ravioli with roasted tomato sauce and Parmesan cheese; to Cognac chicken with its sauce, sweet potatoes, zucchini and roasted tomatoes; grilled chicken thigh with hot huancaína sauce, ollucos cake and grilled vegetable sticks; Baiao de Dois: rice and beans with seafood, a Signature Dish in collaboration with Chef Nara Amaral; and grilled sea bass with creamy romesco (tomato, nuts and peppers) sauce, grilled spring onion, asparagus and roasted red pepper.
Salad options include marinated goat cheese salad with cherry tomatoes, dried apricots, walnuts and a variety of lettuce (plus serrano ham or pastrami); and roasted chickpea salad with cumin, feta cheese, roasted onion, roasted cherry tomatoes and a variety of lettuces (roasted shrimp additionally), ,while sweet options include caramelised apples with orange custard and coconut crumble; Manjarate, caramelised condensed milk mousse with chocolate ganache and brownie pieces; and Gulupa mousse with mango and biscuit pieces.
Breakfast has also been given a revamp, with highlights including egg soufflé with feta cheese, roasted potatoes and tomato; scrambled eggs with tomato, roasted baby potatoes and grilled tomato; spinach and feta frittata with cherry tomatoes and roasted potatoes; Churrasca, a Chilean bread that is traditionally made in a frying pan over a kitchen fire, stuffed with goat cheese, avocado and roasted tomato; Pan con chicharrón, pork bacon sandwich with fried sweet potatoes and mayonnaise; and Fatias Douradas, sweet toast with applesauce and cinnamon.
Menu options will vary monthly and will alternate according to the departure point of the flight, taking as a reference the local flavours of each country
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