Brussels Airlines unveils an exclusive culinary partnership with acclaimed Belgian chef Tim Boury, promising an unparalleled fine dining journey at 35,000 feet.
As Belgium’s flagship carrier, Brussels Airlines continues to champion the nation’s gastronomic heritage by collaborating with Tim Boury—holder of a prestigious Michelin star and celebrated for his innovative cuisine. Boury has consistently earned accolades, including a 17.5/20 from the Gault & Millau guide, cementing his status among Europe’s elite chefs.
Since the launch of this collaboration, Chef Boury has curated quarterly rotating menus for Business Class guests on intercontinental routes. Each menu showcases hand-selected, seasonal Belgian ingredients, expertly adapted for the unique demands of inflight dining. Recent offerings on flights between Brussels and Africa or North America have included a refined Old Farmdal Cream aperitif from Roeselare, followed by artisanal brioche with smoked eel and Belgian endive, or delicately poached veal loin as starters. For the main course, passengers have enjoyed options such as slow-braised veal cheek with fondant potatoes, roasted cauliflower, and Brussels sprouts; or line-caught monkfish with pumpkin, vadouvan, and wild rice; as well as a vegetarian risotto featuring wild forest mushrooms. To conclude, travelers can savor a curated cheese selection from Van Tricht or indulge in a signature dessert of white chocolate, banana, and blackcurrant crafted by Boury.
