Eurostar unveils a brand new premium menu, featuring dishes from two-Michelin-starred British chef Jeremy Chan, a former ‘best pastry chef in the world’. This is what awaits on board…

After ten years of French dining courtesy of Raymond Blanc, first class Eurostar passengers can enjoy food from the British chef on board from November 4 Jeremy Chan and a former ‘best pastry chef in the world’ as part of a brand new menu.

Eurostar promises a ‘journey through flavours’.

Jeremy’s restaurant, Ikoyion the Strand in London, has two Michelin stars and is ranked the 42nd best eatery in the world. There are plenty of spices on offer, with guests paying £350 for a tasting menu with dishes such as mussel custard with saffron and caviar, and hibiscus and fermented Scotch bonnet.

Jeremy’s high-speed train dishes – he’s responsible for the new appetizer and main courses – won’t be as refined, but passengers can rest assured they’ll enjoy meals prepared by the master chef himself.

Jeremy told MailOnline Travel at the St Pancras International launch event for the new menu: ‘I wrote every recipe. I didn’t send an “inspiration pack” and get the team to create it. Every dish is 1000 percent mine. It’s not a “inspired by Jeremy’s menu”. All the flavor combinations, it’s all my responsibility.’

After a decade of French dining courtesy of Raymond Blanc, first-class Eurostar passengers will enjoy food from British chef Jeremy Chan on board from November 4 (above)

And what flavors can guests expect?

As with Jeremy’s Ikoyi creations, lots of spice.

MailOnline tried one of the amuse-bouches – ‘smacked kohirabi with pine nut milk’ – and thought it was excellent. Spicy, crunchy, packed with flavor and extremely more.

Other dishes on the menu, developed by the chefs during joint workshops and multiple tastings, may include an amuse of cauliflower mousseline with curry, main courses of baked salmon served with coconut rice and spicy potatoes, and roasted pumpkin with honey and cashew miso. . The meal, Eurostar says, can be topped off with a ‘rich’ Colston Bassett Stilton, paired with burnt honey and apple, or Montgomery cheddar with quince chutney.

Jeremy told MailOnline Travel at St Pancras’ launch event for the new menu: ‘I wrote every recipe. All the flavor combinations, it’s all my responsibility.’ Above, from the new menu: Glazed duck with citrus fruits, pumpkin, candied pecans, treviso salad; Colston Bassett Stilton with burnt honey; Smacked kohlrabi, pine nut milk amuse; citrus delight, green cardamom dessert

Jeremy said: ‘When I go abroad I miss the comfort food of Britain. So in the menu there are nods to that feeling of comfort’

It can also come with a braised lamb shoulder which Jeremy says ‘looks like a school dinner’ – but is much more ‘interesting’ than it looks.

He said: ‘It has a garlic/anchovy/harissa marination and is served with pearl barley and carrots. It literally looks like a school dinner. Lamb. Carrots. Barley. But how do we make it interesting? The barley is cooked in a very intense mushroom stock, roasted mushrooms are mixed in and the carrots are candied with honey.”

We asked Jeremy whether he mainly wanted to please the British or the French when designing the menu.

He said, “I don’t think about pleasing anyone. When I looked at the recipes, I thought, “How can I make it as universally delicious as possible without thinking of anyone specific?” Some of the recipes are comfort foods that I would like to eat in the winter. When I go abroad I miss the comfort food of Britain. So in the menu there are nods to that feeling of comfort.

‘As for the French side… I love French cuisine. I love Dijon mustard. I love tarragon. So I made a sausage recipe with Dijon mustard and tarragon in it – and it’s on the breakfast menu. That’s how I thought about the British and French.’

The desserts were created by Jessica Préalpato, a French pastry chef who “favors natural flavors such as ancient grains, unrefined sugars and plants.” Named the Best Pastry Chef in the World in the World’s 50 Best in 2019 and the first woman to be named Pastry Chef of the Year by Gault et Millau. Her dessert offerings include citrus delight infused with green cardamom, and honey and hemp financier.

The new wines and champagne have been selected by the British sommelier and co-owner of the London restaurant Sun – Dear Spencer.

The new wines and champagne have been selected by the British sommelier and co-owner of the London restaurant Sune – Honey Spencer (above)

MailOnline tried the new Champagne – Fleury Extra Brut, made from Pinot Noir grapes. It was delicious – nutty and confident.

The wines include a red Domaine de la Dourbie Oscar from the Languedoc region of France, which retails for around £14.50 per bottle, and a Moulin de Gassac Terra Blanc white from the Languedoc, which retails for around £13.50 per bottle. bottle is for sale.

Commentary on the wine list: Colin Thorne, wine buyer for Vagabond Wines said: “The list puts well-crafted natural wines within the reach of every passenger.

‘The producers are resolutely committed to growing grapes with the utmost care and responsibility for their land. Sustainable and organic methods require a lot of effort from the grower, so it should all be worth a glass or two during a Eurostar trip.’

Dear Spencer said: ‘Each wine is unique and offers a glimpse of France’s most progressive estates, each with its own story and flavors to reveal.’

From left to right: Pastry Chef Jessica Préalpato, Chef Jeremy Chan and Head Sommelier Honey Spencer walk past a Eurostar train at Paris Gare du Nord

The dishes have been developed by the chefs during joint workshops and multiple tastings

Gwendoline Cazenave, CEO of Eurostar, said: ‘By reinventing the on-board dining experience and making it more innovative, bolder and more environmentally friendly, Eurostar is presenting itself as a destination in its own right. Eurostar is more than just a train: it is a promise of new discoveries and unique moments. Our new chefs bring this vision to life and we are excited to partner with them on this journey.”

Matthieu Quyollet, Director of Development and New Customer Experience, said: ‘We have come up with a bold and modern concept, with for the first time a team collective of three talents, three chefs who have joined forces to create a perfectly coordinated cuisine create. menu, all of which can be served at a speed of 300 km/h. With their expertise, we have designed a ‘journey through flavors’, a unique culinary experience on board.’

The Standard Premier menus remain the same.

We will also launch new travel classes on November 4. Eurostar Standard, Eurostar Plus and Eurostar Premier will replace the current classes – Standard, Standard Premier and Business Premier – across the Eurostar network.

For more visits www.eurostar.com/uk-en. Full review of the new menu to follow…