Eurostar overhauls culinary offering with new chef lineup

After a decade of French dining, Eurostar is revolutionising its gastronomic offering. For the first time in high-speed rail history, three food and beverage visionaries have come together to serve contemporary creations onboard trains, which are available for customers from November 4th.

Eurostar is welcoming a two Michelin stared chef, Jérémy Chan, renowned French pastry chef Jessica Préalpato and natural wine connoisseur Honey Spencer to the Eurostar family.

The trio are experts in the art of innovative cuisine and wine, offering Eurostar Premier customers a culinary voyage.

Gwendoline Cazenave, chief executive of Eurostar, said: “By reinventing the onboard culinary experience, making it more innovative, daring, and environmentally friendly, Eurostar is presenting itself as a destination in its own right.

“Our new gastronomic offer aims to transform each journey into a unique experience, where the indulgence begins as soon as you board, making the new Eurostar a reality for our customers.

“Eurostar is more than just a train: it’s a promise of new discoveries and unique moments.

“Our new chefs bring this vision to life, and we’re delighted to work with them on this journey.”

The amuse-bouches and main courses have been designed by Chan, a British chef who celebrates locally sourced ingredients, blending them with a variety of spices and flavours from around the world.

His London restaurant, Ikoyi, of which he is executive chef, has two Michelin stars and was voted one of the World’s 50 Best Restaurants in 2023.

The desserts have been created by Préalpato, a French pastry chef who favours natural flavours such as ancient grains, unrefined sugars and plants.

The wines and champagne have been carefully selected by British sommelier and co-owner of Sune, Spencer.

-BreakingTravelNews