Qatar Airways is launching new menus for its North American flights, which it says take inspiration from the 13 gateway cities it serves in the US and Canada.
The new menus have been created by Mary-Jane Bonnaud, the carrier’s first female head chef and the first female chef to design an inflight menu for the airline.
The business and economy menus will be integrated into all flights from the continent by mid-April, with Qatar Airways stating that menus on passengers’ outbound and inbound flights will be different “to reflect the airline’s focus on serving local fare and ensure passengers’ taste buds experience an array of flavours”.
Highlighted dishes on flights from Seattle, Philadelphia and Washington DC include American beef short ribs with jus, purple potato mash and sautéed vegetables; crispy duck leg confit with roasted fingerling potatoes, wild berry, lavender and braised red cabbage; and Kung pao prawn stir-fry with steamed calrose rice, baby bok choy and fried cashew nuts grace.
Passengers on flights from New York, Chicago and Los Angeles will enjoy dishes including sea bass with black rice, bok choy and soy sauce; roasted courgettes stuffed with tofu tomato relish, toasted pine nuts and cream sauce; and philly cheese steak panini with jalapeno chimichurri and Provolone apple grainy mustard slaw.
Finally customers travelling from Montreal will be offered dishes including Canadian poutine with fresh cut potatoes, smoked beef, gravy and curd cheese; super niçoise green salad with fingerling potatoes, anchovy, quail egg and grapefruit; gravlax salmon carpaccio with dill, ginger, shallots and fried capers; and even a Montreal pastrami bagel.
Qatar Airways currently operates over 100 flights per week to the North American destinations of Atlanta, Boston, Chicago, Dallas-Fort Worth, Houston, Los Angeles, Miami, New York JFK, Philadelphia, San Francisco, Seattle, Washington DC and Montreal.
Commenting on the news Qatar Airways culinary development manager, Mary-Jane Bonnaud, said:
“When creating the menu, we wanted to remain true to our key pillars and make delicious foods that are authentic, contemporary, sustainable and locally loved.
“We took a modern approach to ingredient combination to create dishes that are true to the local culture, unique and healthy.
“We worked to balance tradition and innovation to create a menu that will encourage travellers to rethink what dining inflight can look like.”
In December the carrier resumed its full inflight dining service on routes to London and Paris.