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Brazilian Chef Rodrigo Oliveira designs KLM menus

Discover the menu designed by prize-winning Brazilian chef, Rodrigo Oliveira, from restaurant Mocotó, for KLM.

The prize-winning Brazilian chef designs the menus for World Business Class and Economy Class onboard KLM flights from Sao Paulo and Rio de Janeiro to Amsterdam.

Rodrigo Oliveira is the chef and owner of the renowned São Paulo restaurant Mocotó, 16th best restaurant in Latin America by The Restaurant Magazine. Rodrigo was Brazil’s “Chef of the Year” and "One of 100 most influents personalities" and his new restaurant "Esquina Mocotó" was voted “Best New Restaurant” in the same year by “Prazeres da Mesa”, Brazil’s leading gastronomic magazine and Paladar / O Estado de S. Paulo newspaper.

The menu served in World Business Class are divided in four cycles during a period of one year. At each cycle, the menus will be changed. In Economy Class the menus are divided in two cycles, which will be changed every six months.
Discover more about this partnership: https://www.youtube.com/watch?v=SaBDgrSmTOk&feature=youtu.be

Discover the menu that is served during the fourth cycle, from October to December 2014.

 

DINING IN WORLD BUSINESS CLASS

Salad
LETTUCE GREEN FRESH, BASIL FRESH SPRING, CILANTRO, ITALIAN PARSLEY, SHAVED MACADAMIA, CHERRY TOMATE with vinaigrette sauce.

Starter
SLICED SMOKED SURUBIM with BEAN VINAIGRETTE, CHOPPED CASHEW NUT and CILANTRO FRESH SPRIG.

Soup
SUNDRIED TOMATO CREAM

MAIN MEAL

Option 1
FILE OF CORNED BEEF with BAIÃO DE DOIS (RISE AND BEANS).

Option 2
RISOTTO QUAIL with ROASTED HERBED CHICKEN BREAST BONE.

Option 3
GNOCCHI MANIOC with TOMATO SAUCE and BRAZILIAN CHEESE.

Dessert
CHOCOLATE MOUSSE WITH CUMARU and CASHEW NUT CARAMEL.
or
CASSAVA CAKE with DOCE DE LEITE.

BREAKFAST

Option 1
HERBS OMELET with TOMATO SAUCE and BAKED PURPLE SWEET POTATO.

Option 2
MANIOC SWEET PANCAKE and HONEY.

 

ECONOMY CLASS

DINNER
Salad

FUSILI PASTA SALAD WITH VEGETABLES and LETTUCE GREEN LEAF

MAIN MEAL

Option 1
MEAT STEW with COUSCOUS CORN AND VEGETABLES AND BEANS.

Option 2
YUCCA GRATIN, VEGETABLES, CHEESE with STEAMED HALF MOON CARROTS, STEAMED BROCCOLIS and CHERRY TOMATO

DESSERT
CASSAVA CAKE with DOCE DE LEITE.

BREAKFAST
APPLE AND CINNAMON MUFFINS and OMELETTE JERKY with TOMATO SAUCE and CHERRY TOMATO.

 
Dining on board

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