TAM Launches New Menus, Wine List for 2012
TAM Launches New Menus, Wine List for 2012
TAM Airlines has launched a new menu for its international flights in 2012. The exclusive “Sabor que faz Bem” (Flavors that do you good) menu has been prepared and developed in consultation with the highly regarded Brazilian chef, Bel Coelho.
Bel’s menu offers passengers meals that are a well-balanced combination of functional, whole and organic ingredients, which are then prepared to give nutrient-rich dishes with a feeling of lightness, well-being and satisfaction. The new options are available on TAM flights as of 10 January 2012.
Following its tradition of consulting with leading chefs, TAM has been working with Bel Coelho to develop its 2012 menu. Bel is considered one the most exciting chefs of her generation in Brazil.
Since cooking at home as a little girl, and then later working with major names from the global gastronomic scene, the chef has developed a special care for the ingredients she uses and for the visual presentation of the dishes.
Bel’s “Sabor que faz Bem” menu, which replaces “Sabores do Mediterrâneo” (Mediterranean Flavors) that had been elaborated by Sergio and Javier Torres, who run Dos Cielos (Spain) and eñe (São Paulo and Rio de Janeiro), offers nearly 800 options and combinations across all classes of cabin.
In First Class the dishes on offer for 2012 include lamb chops with almond and raisin couscous, and steamed fresh asparagus; fillet of John Dory with quinoa and zucchini in olive oil; tortelloni filled with Minas cheese, leeks and chicory leaves, with tomato concassé, rosemary oil and pine nuts. For dessert, a highlight is the trio of lemon tartlet, chocolate pie and mini savarin with fruits in blackberry sauce.
For Business Class passengers on the long-haul routes, the options include grilled salmon filet with passion fruit sauce, served with palm cabbage risotto; sfogliatte pastry filled with vegetables and mozzarella with béchamel and tomato sauces; chicken filet filled with mushrooms in rôti sauce and herbs, served with creamed potatoes and turned carrots.
For short-haul flights, passengers can choose between filet mignon in Gorgonzola sauce, served with sauté carrots, soybean sprouts and roasted potato with rosemary; or a rondelli filled with ricotta and walnuts in béchamel and tomato sauces. For dessert, one option is a chocolate cheesecake with berry sauce.
In Economy Class, Moroccan couscous salad with green leaves and carrots; grilled chicken fillet with fines herbs, tomato rice and diced sautéed French beans; and baked bread and raisin pudding with a caramel sauce, is one of the complete meals on offer.
To complement its new international menu, TAM has again asked consultant Arthur Azevedo, executive director of the Brazilian Association of Sommeliers in São Paulo (Associação Brasileira de Sommeliers de São Paulo), to update the selection.
