A taste of Eurostar’s new premier-class dining menu
After taking over from Raymond Blanc, a culinary trio has crafted a four-course menu that signals a renaissance in railway dining.
Eurostar has a new onboard four-course dining menu in its Premier Class for major international journeys including London to Paris, Brussels and Amsterdam. Rolled out at the end of 2024, the menu is by a culinary team headed by Jérémy Chan, executive chef at London’s Ikoyi, pâtissière Jessica Préalpato of Paris’s Hôtel San Régis and sommelier Honey Spencer.
The trio has taken over from French chef Raymond Blanc, who was Eurostar’s culinary director from 2012. The new crew has ushered in contemporary choices: think appetisers such as curried cauliflower mousseline and main options such as baked salmon and coconut rice. Also on the menu are cheddars and stiltons paired with quince chutney and a glass of Champagne Fleury. Spencer’s wine list features gems from small producers from across the continent, including Bordeaux’s Château Lamothe Dubourg. Breakfast is served on trains departing before 10.15, while passengers are treated to lunch or dinner on any later departures.
“Three talents have joined forces to create a perfectly harmonised menu that can be served at a speed of 300km/h,” says Matthieu Quyollet, Eurostar’s director of development and new customer experience. “It’s not British, French or Belgian cuisine but one that’s on the move, combining the ingredients of the cities that Eurostar connects.”
The service’s upgrade is a sign of the renaissance taking place in railway dining. Providers are taking inspiration from the golden age of European restaurant cars, while travel brand Belmond is expanding its catered Pullman journeys with a new UK luxury sleeper train in 2025.
eurostar.com
