The new “Sabor que faz bem” (Flavours that do you good) menu has been created by Brazilian chef Bel Coelho, and aims to give passengers in premium cabins “a well-balanced combination of functional, whole and organic ingredients, which are then prepared to give nutrient-rich dishes with a feeling of lightness, well-being and satisfaction”.
TAM has worked in consultation with Coelho, who has a restaurant called Dui (duirestaurante.com.br) in Sao Paulo, to provide almost 800 options and combinations across each of it’s cabins.
“Costs were one of our biggest challenges as you can’t use all the ingredients you want,” says Coelho, who had never cooked for an airline before. “Presentation is difficult – on first class they plate it but in business and economy it is plated on the land so you have to present it in a way that helps with serving it on board – so it has to have sauce but not that much, for example.” She adds that the quality of the food and the presentation also depends on the base at which it is prepared. “Gate Gourmet in London is one of the best,” she says.
In long-haul first, diners can choose from smoked haddock with an apricot, tamarind and macadamia nut confit or Parma ham with artichoke hearts and baby arugula as an appetiser. This is followed by a seasonal fresh green salad and a palate-cleansing sorbet.
The five entrées might be wild mushroom soup; rack of lamb accompanied by Morrocan couscous with almonds and raisins, served with steamed asparagus; fillet of John Dory with quinoa and buttered zucchini; chicken fillet in a herb sauce served with potatoes and roasted vegetables; and ravioli stuffed with buffalo mozzarella, sundried tomatoes and arugula in a tomato and pesto sauce.
Top-tier passengers then have the option of a selection of cheeses, a trio of desserts (lime tartlet, chocolate pie and mini savarin with fresh fruit and mulberry sauce); “premium” ice cream; and fresh fruit.
Breakfast includes a variety of cold cuts, warm bread, smoked turkey breast with Paris mushrooms served with tomato concasse, yoghurt, cereal, jams and honey.
In long-haul business, appetisers include fillet of smoked duck with apricot compote and greens; and terrine of trout served with grapefruit, cashews and greens. This is followed by a selection of bread, and potato and leek soup.
Entrées might be loin of lamb in a herbed demi-glacé sauce accompanied by snow peas, mushrooms and roasted baby potatoes; fillet of chicken in a spiced crust topped with tomato coulis and served with sautéed vegetables and mustard mashed potatoes; and triangoli filled with mushrooms and ricotta, served with a pea cream sauce and cherry tomatoes.
Then there is cheese and either chocolate and pepper cake served with vanilla sauce, ice cream or fresh fruit. Breakfast is similar to first but with alternative options including omelette with green asparagus and grilled sausage; and a ham and Tilsit cheese sandwich.
For short-haul flights, business passengers can order fillet mignon in Gorgonzola sauce served with sautéed carrots, soybean sprouts and roasted potatoes with rosemary; or rondelli filled ricotta and walnuts in a béchamel and tomato sauce. There is one dessert, such as chocolate cheesecake with berry sauce.
Diners who want to sleep also have the choice of ordering an “express meal”, which is served more quickly and includes an appetiser, bread, soup, entrée and dessert, if so desired.
Food in economy has also been redesigned, with seeds and other nutritious ingredients added to the recipes. Meals include the likes of Moroccan couscous salad with green leaves and carrots; grilled chicken with fine herbs, tomato and diced sautéed French beans; and baked bread and raisin pudding with caramel sauce.
Under the guidance of Arthur Azevedo, executive director of the Brazilian Association of Sommeliers in Sao Paulo, TAM has also updated its wine list. Azevedo says: “We have selected top-quality wines from famous winemakers such as Jean-Luc Thunevin, Michel Rolland and Denis Dubourdieu. Among more than 500 options, 16 were selected to pair with the more sophisticated dishes offered on the new menu.”
Here is the complete winelist:
First class
Drappier La Grande Sendrée, Champagne, France
Dr Burklin-Wolff Pechstein Grand Cru, Pfalz, Germany
Château La Louviere, Pessac-Leognan, Bordeaux, France
La Croix Figeac, St Emilion, Bordeaux, France
San Roman, Toro, Spain
I Balzini Black Label, Tuscany, Italy
Business class (long-haul)
Drappier Carte d’Or, Champagne, France
Dr Burklin-Wolff Pechstein Grand Cru, Pfalz, Germany
Château de Tracy, Pouilly-Fumé, Loire Valley, France
Jean-Luc Thunevin Château Del-Air-Ouy, St Emilion, Bordeaux, France
Abadia Retuerta Seleccion Especial, Sardon de Duero, Spain
Business class (short-haul)
Vina Casablanca Numbus Sauvignon Blanc, Casablanca Valley, Chile
Tim Adams Shiraz, Clare Valley, South Australia
Mont Gras Quatro, Colchagua Valley, Chile
Economy class
Callia Alta Malbec, San Juan, Argentina
Callia Alta Chardonnnay, San Juan, Argentina
TAM won the award for Best First Class Red (Clos Canon, 2008, Saint-Emilion Grand Cru, Bordeaux, France) and Most-Improved Cellar in our 2011 Cellars in the Sky awards. Click here for a full list of winners.
Visit tam.com.br
Report by Jenny Southan
