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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 from July to September 2015.

 

WORLD BUSINESS CLASS

Dinner
Salad

FRESH CHERRY TOMATO ARUGULA with, TOMATO GOMO baked with THYME, Brazil nuts and buffalo mozzarella CHEESE.

Hot Dishes

Option 1
LAMB STEW with ARUGULA FRESH, CHERRY TOMATOES, CHERRY TOMATO with, TOMATO GOMO baked with THYME, Brazil nuts and buffalo mozzarella CHEESE.

Option 2
FILE HAKE YELLOW with roots ROAST IN SALT and peach palm VINAIGRETTE.

Option 3
GRATIN OF YUCCA with VEGETABLES, CHEESE, BABY CARROT, BROCCOLI AND TOMATO CHERRY.

Dessert
GRAVIOLA sweet WITH COCONUT CRUNCHY.
or
CHOCOLATE BROWNIE WITH cupuaçu and Brazil nuts.

Breakfast

Option 1
DRY MEAT Omelet with Tomato Sauce and CEBOLINHA GREEN STING.

Option 2
YUCCA SWEET PANCAKE MIX OF FRUIT CUBES and COCONUT CREAM.

 

ECONOMY CLASS

Dinner
Salad

Fusili SALAD WITH VEGETABLES LETTUCE and curly SHEET.

Hot Dishes

Option 1
LAMB STEW with CORN COUSCOUS, VEGETABLES, GREEN ONION with, and pout PEPPER.

Option 2
GRATIN OF YUCCA, VEGETABLES, CHEESE with CARROT HALF MOON TO STEAM, THE STEAM broccoli and cherry tomatoes.

DESSERT
GRAVIOLA sweet WITH COCONUT CRUNCHY.

BREAKFAST
DRY MEAT Omelet with TOMATO SAUCE and CHERRY TOMATO.

 
Dining on board

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