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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 January to March 2015.

 

DINING IN WORLD BUSINESS CLASS

DINNER
Salad

CHOPPED MIXED LEAVES with GRATED CURD CHEESE, CHERRY TOMATE and PICKLES CEBOLLA MORADA

Starter
WHOLE ROASTED PUMPKIN with MINI ARGULA FRESH, CHERRY TOMATE, CASHEW NUT CARAMEL, CORIANDER PESTO and CHEVRE CHEESE GRATED.

Soup
WILD MUSHROOM CREAM

MAIN MEAL

Option 1
MEAT STEW with COUSCOUS CORN, VEGETABLES, BEANS, CHOPPED SPRING ONION and BABY SWEET RED PEPPER.

Option 2
SEARED PESCADA AMARELA FILET with HEART OF PALM CREAM SOUP, SMALL TOMATO CUBE, PALM BRUNOISE and SPRING ONION JULIENNE.

Option 3
BRAZILIAN ZUCHINNI RICE with CORIANDER PESTO, CHOPPED PARSLEY and BABY SWEET RED PEPPER.

Dessert
DULCE DE LECHE with SALT FLOWER and COCOA NIBS.
or
CHAMOMILE TARTLET

BREAKFAST

Option 1
JERKY OMELET with TOMATO SAUCE and CHOPPED SPRING ONION.

Option 2
MANIOC CAKE with COOKED BANANA 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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