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 and Esquina Mocotó and was Brazil’s “Chef of the Year” and "One of 100 most influents personalities". The restaurant Esquina Mocotó kept his star on Michelin Guide 2017 and Mocotó restaurant was added to the Big Gourmand category on the guide.

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 served during the third cycle, from November 2017 to January 2018.

WORLD BUSINESS CLASS

Dinner

Salad
Special mix of lettuce, coalho cheese laminate, dried fig, crunchy bacon with fig vinaigrette sauce.

Starter
Salmon, gravlax, mango vinaigrette, red quinoa fried mango salsa mix mini leaves

Soup
Carrot Cream.

Main Meal

Option 1
Yucca gratin with dried meat, ratatouille, sweet grape tomato.

Option 2
Seared white fish filet, coconut rice, pumpkin puree, whole cashew nuts, toasted and biquinho pepper.

Option 3
Nhoque of aipim (cassava), tomato sauce, grated white brazilian cheese, fresh thyme sprig, thyme, fresh sweet grape tomato.

Dessert
Coconut mousse, passion fruit mousse, passion fruit syrup, crocante coconut
or
Chocolate pudding with bahia orange.

Breakfast

Option 1
Omelet with herbs and tomato sauce.

Option 2
mandioc cake, (mocoto
baked plantain molasse of cane sugar .

 

ECONOMY CLASS

Dinner

Salad
Lettuce leaves, parmesan cheese, tomato, fennel vinaigrette, thin sliced fresh fennel.

Main Meal

Option 1
Manioc, chicken and cheese gratin, ratatouille and tomate sweet grape.

Option 2
Fish moqueca, white rice, fish puree and chopped cashew nuts.

Dessert
Mandioc cake, creamy coconut and toasted coconut.

Breakfast
Coconut muffin, fresh seasonal fruit, yucca cake with turkey breast and cheese with tomato sauce.