ABSOLUTE TASTE INFLIGHT GENEVA MENU
Since 2003, Absolute Taste has offered a truly bespoke inflight catering service. Our aim has always been to provide the best and most delicious food alongside a tailored concierge service that is available to the business and private aviation sector. Put simply, we make food worth flying for. We are now thrilled to further enhance our offer having combined our strengths with Gate Gourmet to launch our new Centre of Excellence for Private Aviation in Geneva. As Absolute Taste Inflight powered by Gate Gourmet, we are bringing together Absolute Taste’s reputation for excellence, customer service, food and contemporary innovation with Executive Gourmet’s vast industry experience, infrastructure and deep local knowledge. This is just the beginning of a future together with many exciting plans ahead. We are therefore delighted to be showcasing our new menu. This is the first stage of the things to come from our exciting new entity. It celebrates the finest, freshest seasonal ingredients, responsibly sourced and prepared with passion by our team of dedicated chefs. Some things, however, have not changed. The service we provide will be just as tailored and attentive as it has always been. Our menus and packaging have been created with compatibility in mind, as we understand the facilities and restrictions that crew have to work with, so we continue to take great care and attention to detail to ensure our food is as easy to serve as it is to enjoy. As with everything we do, our emphasis on providing great tasting food that people really want to eat, with beautiful produce and outstanding service, remains.
CONTENTS
Breakfast 6 Juices & Smoothies
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Platters
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Cold canapés
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Warm canapés
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Starters
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Soups
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Salads
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Main courses
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Build your own
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Pasta & Risotto
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Afternoon Tea
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Desserts
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Lebanese corner
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Further information
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BREAKFAST
BREAKFAST PLATTERS
CEREALS
Sliced cured meat platter
Homemade granola with Greek yoghurt and a fresh berry compote
Sliced European cheese platter A selection of cereals Sliced European cheese Organic porridge
and cured meat platter
with almond milk, dates Lightly smoked Scottish salmon
and caramelised pecan nuts
with all the accompaniments Bircher muesli Selection of sliced seasonal fruits
served plain or with red berries Green apple bircher muesli
BAKERY
with chia yoghurt and a strawberry and rhubarb compote
A basket of freshly baked Viennoiserie
Soft fruit salad
Croissant
Raspberries, strawberries, blueberries and cantaloupe melon
Pain au chocolat
Chunky tropical salad
Pain au raisins
Pineapple, mango, cantaloupe melon, watermelon and kiwi
The Absolute Taste muffin
Fresh fruit skewers
Banana bread
with a yoghurt, honey and passion fruit dip
Bagels and bread rolls
Greek yoghurt
Bonne Maman jams,
Assorted fruit yoghurts
honey pots and Isigny butter
Toast with a selection of jams, honey and nutella
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BREAKFAST
TRADITIONAL HOT BREAKFAST American pancakes
Back bacon
with blueberry and maple syrup
Crispy streaky bacon
(option of crispy bacon)
Pork sausage
Buttermilk pancakes with poached peaches and raspberries
Chicken sausage
and coconut yoghurt
Grilled plum tomato
Eggs Benedict served on English muffin, with honey roasted
Sautéed fresh mushrooms
ham, free range poached egg and hollandaise
Baked beans
Egg Royale with home cured sea trout and topped
Hash browns
with a yuzu hollandaise
Free range eggs
Free range scrambled egg with Scottish smoked salmon and caviar
Poached, fried or scrambled
Cornish crab omelette
Omelettes
with spring onion and chilli
with a choice of fillings, including Gruyère, cheddar cheese, ham, onion, mushroom,
Sweetcorn fritters
peppers or chilli
with sweet chilli tomato jam, smashed avocado, spinach, lime crème fraiche
Overloaded Croques
and treacle bacon
Honey roasted ham, Emmental, leek fondue and a pear and cider chutney
Sour dough toast with smashed avocado, vine tomato
Honey roasted ham, blue cheese,
and cottage cheese
Emmental and quince jam Wild mushroom, cream cheese, Emmental and parsley
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JUICES & SMOOTHIES
We can make any fresh juices and smoothies to order. To whet your appetite and provide some inspiration, please see the following:
JUICES
SMOOTHIES
Orange
Strawberry and banana
Apple
Just very berry
Pineapple
Blueberry and mango
Grapefruit Please note that the availability of juices Apple and raspberry
and smoothies is dependant on the season and supply of fresh produce
Carrot Carrot, apple and orange Pineapple, cantaloupe melon and watermelon Just very berry Kiwi Mango Orange and raspberry Cranberry Cranberry and raspberry Watermelon
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PLATTERS
A variety of bespoke platters can be built entirely to your own specification, or choose from the selection below: Plateau Valaisan
Mediterranean
selection of Swiss cured meats (herbed dry
chunks of parmesan, diced tomatoes with basil,
bacon, Viande de Grisons, black forest ham)
mozzarella balls with fresh basil, marinated
and TĂŞte de Moine cheese
artichoke, deli olives, cherry tomatoes and sliced Italian cured meat served with toasted ciabatta
Sliced cured meat
Tapas
selection of sliced cured meat
Manchego cheese chunks, toast with tomato
Cheese board
pesto, deli olives, cashew nuts, ham, chorizo,
selection of sliced European cheese, served
pita bread and Romesco sauce
with crackers and fig compote Sandwiches
Sliced European cheese and cured meat
selection of freshly cut sandwiches
selection of sliced European cheese Sandwiches and wraps
and cured meat
selection freshly cut sandwiches,
Lightly smoked Scottish salmon
mini baguette and wraps
platter of Scottish smoked salmon with rocket salad, caper berries, cream cheese
Delice sandwiches
and lemon wedges
selection mini delice sandwiches
Seafood
Mini baguette sandwiches
smoked salmon, prawns, smoked halibut,
selection mini baguette sandwiches
smoked trout, lobster, crab meat served with
Seasonal sliced fresh fruit
cocktail sauce and lemon wedges
selection of seasonal fresh fruits including Smoked fish
pineapple, Galia melon, cantaloupe melon,
salmon, halibut, trout, haddock,
watermelon, mango, kiwi, plum and fig
mackerel, caper berries, cream cheese
Afternoon tea cakes
and lemon wedges
selection of cakes including carrot, lemon Rustic cruditĂŠs
drizzle, raspberry and almond, walnut,
Red and yellow bell peppers, cucumber,
brownie and banana loaf
radish, baby carrots, baby asparagus,
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fennel, celery, endive, cherry tomatoes
Petit fours
and a selection of two dips
selection of homemade petit fours 13
CANAPÉS
SERVED COLD Parmesan shortbread
Beef carpaccio on a horseradish blini
topped with buffalo mozzarella and slow
with a shaving of parmesan
roasted cherry tomato and homemade pesto
and drizzled with truffle oil
Fresh peach, buffalo mozzarella,
Home cured gravadlax on a dill blini
fig, mint and prosciutto
with crème fraiche and a dill and mustard sauce
Fresh tuna, avocado, carrot, basil and mint wrapped in rice paper
Gruyère and Grisons mille feuille
topped with a wasabi mayo
with Tête de Moine
Bang bang chicken
Tuna Niçoise tarlet
with julienne of peppers and coriander
Home cured sea trout
Superfood rice paper roll
on a tiny chive scone with a crème fraiche
with avocado, alfalfa, spinach, mung beans,
and a splash of Bloody Mary ketchup
carrot, rice vermicelli noodles and wasabi
Lemon crab salad
Foie gras terrine on a brioche croute
served on a tiny cucumber cup
topped with Sauternes jelly and topped
topped with a green tomato and herb salad
with a fig croute
and cucumber jelly
Foie gras mousse tartlet
Marinated chicken with kaffir lime, crispy betel leaf,
with exotic fruit chutney
fresh mint with nam jim wrapped
Black truffle pearls
in a spring onion pancake
and sour cream tartlet
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CANAPÉS
SERVED WARM Baby brioche filled with wild mushrooms
Skewers of slow cooked pork belly
and topped with a lemon hollandaise
with star anise, chilli and pineapple jam dip and a crackling dust
Wild mushroom risotto cakes
Fresh crab cakes
with a crème fraiche and basil dip
with a smashed avocado and chilli topping
Thai chicken skewers with a sweet chilli and crème fraiche dip
Lobster thermidor
Wild mushroom and asparagus tartlet
Charred chicken skewers marinated
with a chervil cream
with lemon, garlic and fresh herbs served with a orange and miso glaze
Caramelised onions with dolcelatte tartlet
Spiced lamb koftas
Salt and pepper crusted fillet
with minted yoghurt, rocket and coriander
of beef skewers with a herby hollandaise dip
Spring lamb on rosemary skewers
Panko crusted Mediterranean prawns
with redcurrant and mint jelly dip
with a sweet chilli dip Pumpkin seed toast
Caprese arancini
with cauliflower cheese and homemade pesto
Wild mushroom and truffle arancini
Deep fried chilli squid served with a chimichurri dip, deep fried chilli and garlic and julienne of spring onions
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STARTERS
SERVED COLD Tuna tataki
Classic prawn cocktail
with a salad of apple and mustard seeds
Mediterranean prawns with a Marie Rose
and smashed avocado
sauce, iceberg lettuce, julienne of apple, julienne of cucumber and topped with a spicy
King crab and avocado
tomato salsa
with butter lettuce, served with a lemon Raw and cooked crudités
vinaigrette
with a sour cream dip in a tartlet
Fillet of lightly smoked Scottish salmon and caviar duo with lemon zest
Carpaccio of beef
and fresh herbs on a focaccia croute
with truffle oil, rocket salad and shaved parmesan
Smoked salmon, tartare sauce,
Heirloom beetroot, carpaccio and roasted
capers and rocket
with Crottin de Chavignol and quince jelly
Fresh crab and avocado stack
Fresh burrata served with beautiful
with a lemon dressing and baby leaf garnish
heritage tomatoes served simply with
Roasted vegetable stack
Virgin olive oil, sea salt and the perfect Haas
red and yellow peppers, aubergine, courgette
avocado topped with fresh torn basil
and slow roasted cherry tomato with buffalo Grilled halloumi
mozzarella and pesto served with rocket
with Mediterranean vegetables,
Butter poached lobster stack bound
cherry tomatoes, oregano and chilli
in a lemon and herb crème fraiche with caviar, seeded croute and a baby leaf salad Balik salmon with chive dill blinis, lemon crème fraiche and a baby leaf salad
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STARTERS
SERVED WARM
SOUPS
Classic “Quiche Lorraine” tartlet
Fresh oven roasted tomato and basil
served with a baby gem and fresh herb salad
Minestrone
Thai crab cakes
Pea and mint
with avocado salsa and a baby leaf salad
with a truffle crème fraiche Wild mushroom tartlet
Creamy mushroom with cognac
with goats cheese and baby leaf and fresh herb salad
French onion and Gruyère croutes
Fresh fig, caramelised shallot
Butternut
and blue cheese tartlet
with crème fraiche, pumpkin seeds
with rocket and hazelnut salad
and butternut crisps
Roasted scallops
Crab and sweetcorn chowder
with chargrilled cauliflower, raisin puree and a lemon dressing
Creamy chicken Carrot and coriander Fresh pea and ham with pea shoot Lobster bisque Tom Kha Gai with Thai spiced chicken and coconut Healthy chicken noodle
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SALADS
Classic Caesar salad
Buffalo mozzarella, prosciutto
baby gem, rustic croutes, shaved parmesan
with black figs, fresh mint and rocket
with a homemade Caesar dressing
with large croutes
Option of:
Poached salmon
chargrilled free range chicken breast,
with shaved fennel and cucumber salad
grilled salmon, grilled Mediterranean prawns
with a lemon and olive oil dressing
or crispy prosciutto
Crispy aromatic duck
Plum, cherry and vine tomato
with spring onion, cucumber, rocket
with buffalo mozzarella and fresh basil
and a hoisin dressing with wonton crisps
with a pesto dressing
Spinach, avocado, crispy bacon
Endive, Roquefort, caramelised
and rustic croutons with a French dressing
pecan and red and yellow chicory with a lemon dressing
American chopped mixed salad with Cobb lettuce, chopped cucumber,
Hand cut Iberico ham
chopped red onion, chopped Gruyère and
with rocket, peach, fresh mint and rocket
chopped tomato
with a Jerez sherry vinaigrette
Roasted butternut squash, caramelised
Classic tuna Niçoise salad
pecans and crumbled Roquefort
chargrilled fresh tuna, new potatoes, green
with rocket salad
beans, cherry tomato, black olive, soft poached quails eggs with a French dressing
Fresh lobster salad with crayfish and king prawns, new potatoes,
Traditional Greek salad
baby gem and a julienne of cucumber
Persian feta, Kalamata olive, cucumber,
served with a lemon mayonnaise
tomato, red onion and a lemon and olive dressing
Perigourdine salad with rocket, foie gras, duck confit, smoked
Superfood salad
duck magret and a balsamic dressing
quinoa, alfalfa, roasted beetroot, roasted butternut, edamame beans, fresh peas, sprouts
Swiss potato salad
and spinach with a light French dressing
with crème fraiche, spring onions and chives
Traditional Cobb salad
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MAIN COURSES
Grilled lamb chops
Salmon “a la Grenobloise”
with rosemary and thyme, sautéed potatoes,
cooked with onions, capers and lime
steamed vegetables with a rosemary sauce
served on braised baby fennel
Seven hour cooked lamb shank
Fera fish from the Lake Geneva
served with a creamy mash and seasonal
with beurre blanc sauce, served
vegetables
with basmati rice
Rump of lamb with a pine nut
Perch fillet from the Lake Geneva
and wild garlic crust
Meunière style with steamed potatoes
served with boulangere potatoes, tarragon
and chopped parsley
butter carrots, spinach and a shoulder
Roasted duck breast, confit of duck leg
of lamb filo cigarette
with a salad of fregola, wild mushrooms, Veal Zurich style
blackberries and goats cheese
with Swiss rosti, spinach and fine French beans
Toasted freekeh and silver skin
Beef filet
with minted yogurt, confit shallot
with a horseradish and shallot confit, fondant
and lemon dressing (V)
pumpkin salad
potato, celeriac puree, wild mushrooms,
Thai green chicken curry
hispi cabbage and a Bordeaux sauce
with Thai rice and sautéed Asian vegetables Roast breast of chicken stuffed with boursin, pine nuts,
Beef stroganoff
sunblush tomato and basil
with fluffy rice
served with dauphinoise potatoes,
Angus burger
pan fried spinach and creamed leeks
with truffled wild mushrooms and foie gras
Roasted turbot on spinach puree
Vegetable tagine
with wild mushrooms, roasted baby fennel,
and mixed nuts
crispy potato galette Omble chevalier (white river fish) served hot and cold with a tartare sauce and pilaf rice
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BUILD YOUR OWN
Please choose from the following, and make your own style:
SIMPLE GRILLED OR ROASTED
ACCOMPANIMENTS
Fillet steak
Jacket potato
Rib eye steak
SautĂŠed potato
Sirloin steak
Boulangere potato
Sea bass
Hasselback potato
Salmon fillet
Wild and white rice
Halibut fillet
Portabello mushrooms
Turbot
Onion rings
Lobster tail
Grilled tomatoes
Duck breast
Seasonal steamed vegetables Green salad
SAUCES
Tomato and red onion salad
Hollandaise
Rocket and parmesan salad
Herby hollandaise
Chargrilled Mediterranean vegetables
Peppercorn sauce Blue cheese sauce Lemon beurre blanc
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PASTA & RISOTTO
We will gladly prepare any combination of pasta dishes to meet your request, or choose from the selection below:
PASTA
RISOTTO
Penne pesto
Wild mushroom risotto with truffle oil, rocket and parmesan crackling
Penne arrabbiata
Primavera risotto, green vegetable with
Penne with wild boar ragu and tomato sauce
parmesan, rocket and parmesan crackling
Penne carbonara
Butternut squash puree and roasted butternut squash with parmesan and
Penne with tomato and basil sauce
parmesan crackling
Penne with white tuna, spicy tomato sauce,
Fresh pea and crab risotto with pea shoots
black olives and capers
Spinach risotto with crispy green vegetables
Spaghetti aglio e olio
topped with parmesan crisps and crispy kale
Spaghetti Bolognese
Lobster, prawn, langoustine, squid and mussels with spinach and shavings
Linguini with lobster, prawns, squid,
of parmesan
chilli and tomato sauce Linguini with crab, chilli and tomato sauce Linguini with a creamy wild mushroom sauce Wild mushroom ravioli with a creamy mushroom sauce topped with rocket, shavings of parmesan and crispy parmesan crackling Butternut squash ravioli with roasted butternut, sage and brown butter and shavings of parmesan
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DESSERTS
Lemon and lime tartlet
Vanilla panna cotta
topped with Swiss meringue
with lemon curd, poached rhubarb and a ginger crumble
Baked New York cheesecake
Chocolate mousse
Cinnamon panna cotta
with a liquid raspberry centre
with apple jelly, topped with a Granny
and fresh raspberries
Smith and cinnamon compote, with a crisp apple slice
Eton mess
Tiramisu
Chocolate espresso torte with a vanilla marscapone
Elderflower panna cotta
Chocolate brownie
with a strawberry and basil salad and Eton mess
Dark chocolate and caramel mousse
Chocolate truffle torte
with raspberries, salted peanut ice cream
topped with gold leaf and chocolate
and banana tuilles
decoration
Seasonal fruit crumble
Passionfruit cheesecake
with an Amaretto and macadamia topping
with spiced pineapple
and classic crème anglaise
Chocolate fondant
Banoffee pie
with a crème fraiche ice cream and fraise des bois
Granny smith apple tartlet
(fresh, according to seasonality)
with light vanilla cream and cinnamon crumble
Raspberry and strawberry millefeuillle with crème patisserie with white chocolate dipped raspberries Classic crème brulee Milk and white Toblerone chocolate mousse with almonds and pistachios tuile
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AFTERNOON TEA
Salted caramel pecan brownie Oat, caramel and chocolate brownie Gluten free brownie (please ask about our other gluten free cakes) Anzac biscuits Choc chip cookies Double choc chic cookies Assorted “Absolute Taste� mini muffins Raspberry and almond cake Carrot cake with cream cheese and orange topping Chocolate brownie Lemon drizzle cake Lemon and blueberry tea cake Orange and polenta cake Scones with double cream and jam Mini fruit skewers
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FURTHER INFORMATION
LEBANESE CORNER
Please ask about our Lebanese menu, we can arrange
OPERATING HOURS
HALAL CERTIFICATION
We operate 365 days a year and you can
Our catering is fully halal compliant and has been certified by MHCT-UK.
whatever you would like, including the following selection:
COLD MEZZE
MAIN COURSES
reach our operations assistant at any time
Hummus
Mixed grill
matter, please call our duty manager.
with lamb, chicken and a minced lamb kebab
Through our VIP service, our dedicated
Babaganoush
Chicken shish Taouk
Moutabel
between 5am and 11pm. For any urgent
A copy of this certificate can be provided upon request and we guarantee to all our customers full adherence to their faith.
team have the capability to adapt their working hours to your specific needs.
FOOD HYGIENE
Lamb kebabs
Tabbouleh
Chicken, lamb or shrimps biryani
Labneh
King prawns
Fattoush
with garlic sauce or spicy sauce
CONCIERGE
Quality, freshness and hygiene are our
We take great pride in the service we
by independent external companies,
provide, and our resourceful team will do
our hygienist ensures we strictly follow
everything possible to ensure your order is
the hygiene rules as per Gate Gourmet
fulfilled. If you need assistance with your
procedures and expertise.
HOT MEZZE
trolley and dishwashing, your laundry or
Falafel
Through our local knowledge and strong
top priorities. Audited on a regular basis
store your cool bags, we’re happy to help.
NUTRITION ONBOARD
working relationships, we have a wide
Cheese sambousek
Your body faces multiple challenges when
network who can supply the finest
travelling at altitude, and so we also
products and source the most unique
Meat sambousek
offer a menu which uses appropriate and
requests. Whether it’s a special gift, fine
Fatayer
wine, home comforts or a reservation
Kebbe
dedicated team is at your service.
balanced nutrition, specifically designed to lessen the negative effects of flying.
at one of Geneva’s top restaurants, our
Working with a leading aviation nutritionist, we have designed an innovative menu which focuses on foods
Manakiche Chargrilled halloumi
FOOD ALLERGENS
which are organic, dairy-free, gluten-free
We take the utmost care in ensuring all
refined sugar, caffeine and alcohol.
and rich in antioxidants – whilst avoiding
your requirements are met. If you have any
As with everything we do, our emphasis
allergens or food intolerance, please speak
on taste, freshness and quality remains,
to a member of our team who will be
so you can still be assured of delicious
able to advise of all ingredients used and
flavour at altitude.
provide guidance on alternatives.
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FURTHER INFORMATION
LOGISTICS
INFLIGHT AND KITCHEN TEAM
Absolute Taste powered by Gate Gourmet
Our VIP inflight and kitchen team works
is based on the tarmac, in close proximity
as one, helping us to maximise our
to the main private jets area. We operate
performance and ensure you have a
our own fleet of refrigerated vehicles
smooth flight.
and have the capacity to reach you in
With a vast amount of hospitality
any airport in Switzerland, subject to
experience across aviation and 5 star
sufficient notice of location and timing
hotels, our dedicated operational team are
requirements.
fully involved to ensure your expectations
We also have access through Gate
are met and exceeded, and personally
Gourmet to its highloader fleet, providing
oversee catering deliveries to your aircraft
additional capacity and flexibility.
in Geneva.
We are proud of our ability to cater to all
Our Executive Chef, supported by our
types of aircraft, providing the same level
Head Chef, lead a multi-skilled team of
of outstanding service and attention to
chefs. Both have worked in some of the
detail to all clients, no matter what their
world’s most luxurious and prestigious
individual requirements are.
hospitality companies. They combine their passion and attention to detail with an open minded approach to provide you
CANCELLATION POLICY
with the best possible culinary support and expertise.
Working closely with you on a daily basis, we are fully aware of the flexibility that the private business aviation requires. As our guarantee of freshness, your order is always produced on the delivery day. If our chefs have not yet started preparation, there will be no cancellation fee. However, if our team have already purchased specific items from external suppliers to meet your expectations, those costs will be reflected on the invoice. Our team will always do its best to minimise any potential cost due to a late cancellation.
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LONDON
GENEVA
FARNBOROUGH
T: +44 20 8875 4080
T: +41 22 799 50 12
T: +44 1252 526 326
london@absolutetaste.com
absolutetastegva@gategroup.com
farnborough@absolutetaste.com
www.absolutetasteinflight.com
www.executive-gourmet.com