Finnair to Partner with Finnish Chefs for Long-Haul Menus

A Finnair plane in Brussels

Finnair announced it plans to work with several leading Finnish chefs and restaurants to create new menus for long-haul business-class flights.

The chefs and restaurants include Ari Ruoho from Nokka; Matti Jämsén from G.W. Sundmans; Kari Aihinen from Savoy; and Fishmarket.  All of the restaurants are part of the Royal Restaurants group.

The airline said that the chefs are planning menus focusing on seasonal ingredients and that they will experiment with “bold flavor combinations.”  The first results of the new partnerships will be served on board flights starting at the end of January 2015.  Two special menus are planned: one to celebrate the arrival of Finnair’s new Airbus A350 aircraft and another for the Christmas holiday.

The initial menu will come from Matti Jämsén and G.W. Sundmans and will include wintry treats including whitefish, glazed pork cheek, and cod. The second, timed for the start of spring, comes from Kari Aihinen of Savoy and includes asparagus, salad made from new potatoes, grilled corn-fed chicken breast.  Honey will be served as a condiment.  For fall, Ari Ruoho from Nokka will include Jerusalem artichoke, northern pike eggs, and pumpkin soup.  The last menu will come from the Fishmarket, which will serve fish dishes appropriate for winter.

Finnair said that the menus will rotate every three months.  The airline’s partnerships with the restaurants will run through Spring 2016.

(Photo: Accura Media Group)