LATAM launches new menu that highlights Latin American flavors
Incorporating new products that highlight the versatility of Latin American cuisine and a greater variety of service options, LATAM Airlines launched a new menu in its Premium Business cabin.
Led by executive chef Felipe Gutiérrez, the renewed gastronomic proposal integrates a greater prominence of local ingredients, such as fish and seafood from the Pacific Ocean, multiple options of tropical fruits, seasoning and tubers from the highlands, coupled with an internationally recognized service, creating a memorable experience.
All these dishes will be accompanied by a robust selection of wines, prepared by Héctor Vergara, the only Master Sommelier in Latin America, who reviewed more than 500 possibilities to achieve a pairing that highlights the flavors with the continent’s iconic grape varieties, achieving a perfect mix.
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“We are a multicultural company and, in that sense, we want to bring our customers closer to the flavors of our continent with a new menu that highlights local products and high quality gastronomy,” said Paulo Miranda, vice president of Customers at LATAM Airlines Group.
The changes in the Premium Business gastronomic proposal come after a series of service improvements on short, medium and long-haul routes, resulting in a greater variety of dishes with hot and cold alternatives, a greater predominance of local products and an emphasis on sustainability, in line with the LATAM Group’s strategy.
Some of the dishes available in the new Premium Business cabin menu are:
DINNER:
STARTERS:
– Cold smoked salmon with wakame seaweed salad and sour cream with chives.
Foie gras with almond crust, fig compote and cherry tomato confit.
– Marinated prawns with avocado puree, Campesino cheese and crispy Parmesan with quinoa.
– Creamy smoked cod salad with potatoes, fresh lime cream, asparagus ribbons and caviar.
– Iberian ham with grilled artichoke, Kalamata olives and pickled chilli.
– Antipasto of smoked picanha, radish, Mozzarella di búfala cheese and red pepper jelly.
MAIN COURSES:
Meats
– Grilled beef tenderloin with red wine and old mustard sauce, roasted smashed potatoes, carrots and kale.
– Grilled beef fillet with sautéed tenderloin sauce, tricolor quinoa risotto and sautéed vegetables.
Pasta
– Ravioli stuffed with goat cheese with roasted tomato sauce and Parmesan cheese.
– White cheese ravioli with herbs, tomato concassé sauce, mozzarella bocconcinis and Brazil nuts.
Dishes with local touches
Chile:
- Cognac chicken with its sauce, sweet potatoes, Italian pumpkins and roasted tomatoes.
- Grilled grouper with creamy white wine sauce, corn pie, roasted vegetables and crispy capers.
Peru:
- Grilled chicken thigh with hot huancaína sauce, ollucos cake and grilled vegetable sticks.
- Perico, grilled tropical fish with salsa a lo macho and sautéed vegetables.
Brazil
- Baiao de Dois: Rice and beans with seafood (Signature dish in collaboration with chef Nara Amaral).
Spain:
- Poached cod with pisto manchego and french fries.
- Grilled sea bass with creamy romesco sauce, grilled spring onion, asparagus and roasted red bell pepper.
Salads
– Marinated goat cheese salad with cherry tomatoes, dried apricots, walnuts and a variety of lettuces (additional serrano ham or pastrami).
– Roasted chickpea salad with cumin, Feta cheese, roasted onion, roasted cherry tomatoes and a variety of lettuces (additional roasted shrimp).
DESSERTS:
– Caramelized apples with orange pastry cream and coconut crumble.
– Manjarate, manjar mousse with chocolate ganache and brownie pieces.
– Gulupa mousse with mango and cookie pieces.
– Coconut manjar with strawberry compote, toasted coconut and cocoa nibs.
BREAKFAST:
EGG DISHES.
– Egg soufflé with feta cheese, roasted potatoes and tomato.
– Scrambled eggs with tomato, roasted baby potatoes and grilled tomato.
– Spinach and Feta cheese frittata with cherry tomatoes and roasted potatoes.
BREAKFAST WITH A LOCAL TOUCH
Chile:
– Churrasca stuffed with goat cheese, avocado and roasted tomato.
– Pancakes with manjar and strawberries.
Brazil:
– Pancakes with banana, salted caramel sauce, vanilla sauce and cashews.
– Misto quente” sandwich with grilled bread, Prato cheese and ham.
Peru:
– Pan con chicharron (pork belly sandwich with fried sweet potatoes and mayonnaise).
Portugal:
– Fatias Douradas, sweet toasts with apple puree and cinnamon.
SWEET DISHES:
– Belgian waffle with mixed berries.
– Sweet croissant filled with frangipane cream with crème anglaise.
– Pancakes with cranberry sauce, vanilla sauce and almonds.
The options will vary monthly and will alternate according to the departure point of the flight, taking as a reference the local flavors of each country.
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