Saturday, Jul 24, 2010
Gulf News
The new Dubai-Madrid flight will have ?a menu designed by a Michelin chef
On August 1, Emirates will launch its new route between Dubai and Madrid. With it, the airline offers new on-board cuisine. Explore was among a few to have got a taste of the first- and business-class menu recently in the Ossiano restaurant at the Atlantis in Dubai. It has been designed by three-star Michelin chef Santi Santamaria, who also established the award-winning restaurant.
Robin Padgett, vice-president of aircraft catering, Emirates, explained that the creations are slightly different from the usual. “Initially, our team at the Emirates Flight Caterers developed their own menu. But then we got chef Santi on board and handed a portion of the menu to him,” Padgett said. “We didn’t influence the chef and allowed him to keep, as much as possible, his own creations. This is unusual for us, for we are somewhat of a control freak.”
From his humble roots in Sant Celoni, Barcelona, chef Santi has made a name for himself in the gastronomical world with his passion for delectable Catalan cuisine.
In 1994, chef Santi’s restaurant Can Fabes, in Barcelona, received three stars from the Michelin Guide. His second restaurant, Santceloni, has been awarded two stars and has rapidly risen to the top of Madrid’s gourmet food scene. Ossiano is his first restaurant outside Spain.
With Emirates, Santi makes his presence felt in the airline industry too. This is, however, not his first experience with in-flight food. Twelve years ago, he had worked briefly with Lufthansa. Over delicious fish stew and succulent veal shank, the chef detailed his on-board offerings.
What are the challenges faced to create a fine-dining experience in the air?
Our aim is to transmit the same flavours on-board that we serve at the restaurant. It is important that the passenger connect to the restaurant and its fare. Our biggest challenge was to prepare what we do for less than 100 people on land for more than 300 in the air. Therefore, it is essential that the chef and the caterers share an excellent relationship. While we advise on the quality and taste of the food, it is the caterer who adapts and creates the recipes for something totally different.
What is for the menu?
We will need to adapt and work according to the passenger’s taste and choice. Our menu has been developed keeping in mind what the passenger sitting miles above the ground is feeling and expecting, and what culture, religion or background they are from. At the same time, it is necessary that our offering is not just good and tasty but safe, easy to serve and easy to digest on-board.
How healthy do you consider Spanish cuisine?
Spanish cuisine is very healthy. It is mainly cooked in olive oil and comprises seafood, vegetables and fruits, which are all very good for the body.
It is important that people eat healthy and lighter food when travelling, to avoid being sick. Also, Catalan cuisine uses a lot of traditional spices, such as saffron and ginger, which are known to help maintain good health.
How much time does the food take from the pan to the tray?
This is not up to us. It is the caterer’s side of the business. But I’m guessing it must be a full day.
How often do you plan to change the menu?
We plan to change the menu every two months. Different menus will be rotated between Dubai and Madrid on both routes.
This will help regular passengers have a varied experience of Catalan cuisine.
Do you have vegetarian choices?
We do have some vegetarian options for each course.
Has something special been prepared for children?
Normally, there’s no different menu for kids. But there will be enough choice. Simple dishes such as pasta and risotto always keep them happy.
What is the most interesting dish you have created?
The fish saquet stew is my favourite dish. It is a family recipe and is not common to other chefs.
For me, when a client eats it, he should be reminded of the Mediterranean in all its glory. It should be like comfort food, which connects two places — the Mediterranean and the place in which the person is.
Have you ever been requested to create something weird?
I don’t think I would ever make something like that. I won’t do anything that goes against my ethics and philosophy, with due respect to the guest.
All professions are based on mutual respect and just as I respect my client, so should he for what I am and what I offer.
Foie gras
Lemon meringue
Chef Santi Santamaria
flanked by cabin crew
When flights start on August 1, Emirates will deploy an Airbus A330-200, offering 12 seats in first class, 42 in business class and 183 in economy class. The menu for August on both routes (Dubai–Madrid–Dubai) includes:
TAPAS
II Smoked salmon with shrimp on Spanish rice
II Foie gras with caramelised pineapple
II King crab with green asparagus
II Specially chosen seasonal tapas by chef Santi Santamaria
APPETISERS
II Shellfish with couscous mint and lemon
II Succulent king crab with citrus and pomello
MAIN COURSE
II Fish suquet stew Costa Brava style with seasonal fresh vegetables
II Veal shank parmentier with a purée of potatoes and seasonal vegetables
DESSERT
II Cremos de vanilla al cacao tiramisu
II Spanish lemon citrus meringue
The menu for September includes:
TAPAS
II Salmon and artichoke brochette
II Garlic cod and pumpkin purée
II Fresh prawn and baby mushroom
II Specially chosen seasonal tapas by chef Santi Santamaria
APPETISERS FOR FIRST AND BUSINESS CLASSES
II Poularde terrine with duck foie gras
II Cured Spanish beef terrine with autumn pear chutney
MAIN COURSES FOR FIRST AND BUSINESS CLASSES
II Braised tender lamb curry stew with lentils and seasonal vegetables
II Boiled fresh octopus with olive oil, paprika and potatoes with seasonal vegetables
DESSERTS FOR FIRST CLASS AND BUSINESS CLASSES
II Warm cherry clafoutis with fresh custard
II Coffee cream with chocolate mousse
On the ?menu
“Our aim is to transmit the same flavours we serve at the restaurant on-board. It is important that the passenger should connect to the restaurant and its fare.”
Santi santamaria
Three-star Michelin chef
By Manjari Saxena?Features Writer
Gulf News 2010. All rights reserved.
