From today, April 6, 2016, Finnair will roll out new business class signature menus on its long-haul routes to showcase a distinctive Nordic flavour.
“The importance of high-quality meals in conjunction with the overall passenger experience on our flights cannot be overstated”, said Maarit Keranen, head of in-flight service Finnair.
“Food might not be the first reason to select an airline but we hope in a few years Finnair will be remembered for great food.”
“When selecting these new partnerships, it was important for us to listen to our customer feedback and to stay true to our principles of quality, creativity and freshness.”
Finnair has experienced a strong 16 per cent growth in Chinese passengers, which has led to the launch of a sixth destination (Guangzhou) in the greater China area.
As such, celebrity chef, Steven Liu, has been unveiled as Finnair’s latest partner for the Signature Menu programme to create a Nordic menu that will appeal to Chinese customers.
Liu’s 20-year career includes stints at the likes of The Savoy and The Dorchester in London, time spent in the Middle East, as well as appearing as a judge on Master Chef China.
His new “East meets West” menu will be served on long haul business class flights departing Beijing and Shanghai starting today. Other Chinese destinations are to follow at a later date (except Hong Kong, which has a partnership with Hong Kong-based Finnish chef Jaako Sorsa of FINDS restaurant).
The new menu will comprise the following:
Appetiser: Camelised citrus cured salmon, with poached marine lobster, kaluga caviar, sweet soy emulsion and Asian spicy manage salsa.
Soup: Sweetcorn veloute with chicken and coriander oil
Mains: Corn-fed beef short rib, with carrot mousse line and Shanghai-style rice
Snack: Tender pork belly “bao” with peanut powder and coriander.
Liu said: “The palate of the Chinese people can really extend all around the globe. When you taste my food you can feel my culinary experience from Southeast Asia, going to the Indian Ocean, and Europe.
“As we all know, at 30,000 feet you lose your palate. So I focus on ingredients that are natural, fresh and keep the flavour.”
“Lots of people love steak, but many people have had disastrous experiences on aeroplanes. So instead, I’ve used a slow cook method to make the short ribs, and also to showcase Chinese cooking to people. The vegetables are all fresh - asparagus, bok choi, carrots and leek, but this will change according to season.”
Finnair’s chief commercial officer, Juha Jarvinen, said: “We are excited to launch our very first collaboration with a world-class chef from China. This partnership with Steven Liu allows Finnair to offer a Nordic experience to our customers but with an Eastern twist”.
Also launching today on all long-haul flights departing Helsinki is a Nordic-inspired menu from Michelin-starred chef Sasu Laukkonen.
With a focus on natural, organic ingredients, and a fresh Finnish flavour, Chef Laukkonen’s “spring menu” will feature:
Appetiser: Roast beef with tartar sauce, spinach and nutmeg
Soup: Cucumber and dill soup (served cold) with yogurt and tartar of cold smoked salmon
Main courses:
Pike-perch terrine, chanterelle sauce and potato with lemon
or
Pressed beef neck, celeriac puree, herb butter and spring vegetables.
Explaining the menu choice, Laukkonen said: “One of the things that runs in our blood in cooking in Finland is using cucumber with dill. We’ve made [our appetiser] with horseradish for a bit of a kick and using, in my opinion, one of the best salmons - rainbow trout. So it’s a really fresh, Finnish taste for the first course.”
Another addition to the onboard culinary offering for long-haul flights departing Helsinki is the introduction of Jymy ice cream, in vanilla or liquorice flavour.
The small Finnish company focuses on using completely natural, organic ingredients - refusing to use any products tainted by pesticides, GMO, fertilisiers, artificial colouring etc.
For more information visit finnair.com
Tamsin Cocks
Appetiser: Camelised citrus cured salmon, with poached marine lobster, kaluga caviar, sweet soy emulsion and Asian spicy manage salsa.
Soup: Sweetcorn veloute with chicken and coriander oil
Mains: Corn-fed beef short rib, with carrot mousse line and Shanghai-style rice
Snack: Tender pork belly “bao” with peanut powder and coriander.
Liu said: “The palate of the Chinese people can really extend all around the globe. When you taste my food you can feel my culinary experience from Southeast Asia, going to the Indian Ocean, and Europe.
“As we all know, at 30,000 feet you lose your palate. So I focus on ingredients that are natural, fresh and keep the flavour.”
“Lots of people love steak, but many people have had disastrous experiences on aeroplanes. So instead, I’ve used a slow cook method to make the short ribs, and also to showcase Chinese cooking to people. The vegetables are all fresh - asparagus, bok choi, carrots and leek, but this will change according to season.”
Finnair’s chief commercial officer, Juha Jarvinen, said: “We are excited to launch our very first collaboration with a world-class chef from China. This partnership with Steven Liu allows Finnair to offer a Nordic experience to our customers but with an Eastern twist”.
Also launching today on all long-haul flights departing Helsinki is a Nordic-inspired menu from Michelin-starred chef Sasu Laukkonen.
With a focus on natural, organic ingredients, and a fresh Finnish flavour, Chef Laukkonen’s “spring menu” will feature:
Appetiser: Roast beef with tartar sauce, spinach and nutmeg
Soup: Cucumber and dill soup (served cold) with yogurt and tartar of cold smoked salmon
Main courses:
Pike-perch terrine, chanterelle sauce and potato with lemon
or
Pressed beef neck, celeriac puree, herb butter and spring vegetables.
Explaining the menu choice, Laukkonen said: “One of the things that runs in our blood in cooking in Finland is using cucumber with dill. We’ve made [our appetiser] with horseradish for a bit of a kick and using, in my opinion, one of the best salmons - rainbow trout. So it’s a really fresh, Finnish taste for the first course.”
Another addition to the onboard culinary offering for long-haul flights departing Helsinki is the introduction of Jymy ice cream, in vanilla or liquorice flavour.
The small Finnish company focuses on using completely natural, organic ingredients - refusing to use any products tainted by pesticides, GMO, fertilisiers, artificial colouring etc.
For more information visit finnair.com
Tamsin Cocks 
