Belmond announces partnership withMichelin-star chef and director of Le Grand Vefour Restaurant in Paris, Guy Martin aboard the legendary Venice Simplon-Orient-Express. Guy Martin has designed new healthier, lighter menus to launch on 14thApril 2016.
Guy brings his expertise in developing lighter dishes for the luxury palate to the iconic art-deco carriages for the first time on 14th April. Travelling from Paris to Venice, Chef Martin joins ExecutiveHead Chef, Christian Bodiguel in the galley kitchen to showcase the new dishes set to feature on board throughout Spring.
Chef Martin, mixes traditional dishes with a contemporary edge, using fresh, light and interesting ingredients. Dishes include, John Dory fillet served with celeriac purée, and cumin-infused zucchini or lobster medallions served on a bed of gnocchi and Oscietre Caviar. Chef Bodiguel’s signature dish, Charolais of Beef has been paired with truffle, broccoli purée and hazelnut oil.
‘We are thrilled to be working with Guy Martin on this special partnership. Our on board team of expert chefs share his passion of adding new modern touches to traditional dishes and we are very much looking forward to offering guests a new culinary experience aboard the world’s most famous train this Spring’. Comments Pascal Deyrolle, General Manager of the Venice Simplon-Orient-Express.
Venice Simplon-Orient-Express brings to life the romance and nostalgia of the golden age of travel with its luxurious 1920s and 1930s carriages. The elegant surroundings invite travellers to dress up and celebrate. The cuisine served in the beautiful Art Deco dining cars is a focal part of the journey, with an ever changing landscape as the train travels through Europe.
Venice Simplon-Orient-Express journeys across Europe from March to November each year. Prices start from £2,210 per person sharing a double cabin includes all meals served on board.
For further departure dates or to book please visit belmond.com or call 0845 077 2222.