KLM serves French cuisine with a dash of North Africa
As of August 31, KLM Royal Dutch Airlines will serve its World Business Class passengers dishes created by top chef Mohammed El Harouchi of the Michelin-starred restaurant Solo in Gorinchem. At the same time, KLM will launch a pilot project in which passengers will be served sustainable fish.
With his restaurant, Solo, Chef El Harouchi was voted “Promising Talent of the Year†in 2006, and in November 2007 he was awarded his first Michelin star. El Harouchi has an outspoken opinion on how food should taste: “My aim is to create successful, exciting combinations. A unique combination doesn’t just come out of nowhere, it is preceded by a lengthy process. I don’t like sticking to the beaten track – all my decisions are based on flavor.â€
Passengers will be offered a choice of three main courses. The marinated chicken is served in a spicy sauce, with saffron rice, roast pumpkin, dried prunes, and spring onions. The second option is lamb ras el hanout, stewed with a blend of North African herbs and spices, served with couscous. The fish dish is baked hake fillet with truffle sauce, served with mixed mushrooms and a celery mousse.
The hake fillet bears the certificate of the Marine Stewardship Council (MSC), an independent organization that aims to promote sustainable fishing. KLM has chosen sustainable fish as a pilot project, with a view to making its inflight catering more sustainable.
Restaurant Solo is affiliated to the Jeunes Restaurateurs d’Europe, a prestigious gastronomic alliance with which KLM has been partnered from several years. World Business Class passengers departing from Schiphol will get a taste of Mohammed El Harouchi’s creations until the end of November.
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